Annette W. Recipe

Broiled Rib-eye Steaks-Annette's

By Annette W. greeneyez


Recipe Rating:
 3 Ratings
Serves:
2
Prep Time:
Cook Time:
Cooking Method:
Broil

Annette's Story

At the end of the summer last year, our outdoor grill met it's final days. We love grilling outdoors but we also think there's nothing better than a broiled Rib-eye.

These are easy to make. I'm posting this recipe for the beginners out there to show you that you can have a wonderful steak dinner right at home and it really couldn't be any easier. Save your money from going out to eat to do something fun you haven't done in awhile!

Recipe and photos are my own.

Ingredients

2- 10 oz
ribeyes
butter spray or olive oil
gourmet garlic (w/parsley)
black pepper
BEFORE YOU PREPARE THESE STEAKS, REMOVE THEM FROM THE REFRIGERATOR AND ALLOW THEM TO COME TO ROOM TEMPERATURE A GOOD 30 MINUTES BEFORE YOU START COOKING.
Kitchen Crew

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Directions Step-By-Step

1
Put your oven rack 5-6 inches from the heating element. Place your broiler pan in the oven and then turn your broiler on high to preheat.
2
Rinse your steaks and pat them dry. This allows your seasonings to stick better.
3
Spray both sides with butter spray or drizzle with a small amount of olive oil. We use butter spray for the extra flavor. Season both sides of your steak generously with gourmet garlic and black pepper or whatever seasonings you like.
4
Place steaks on broiler pan and cook on one side for 6-8 minutes. Cooking time is going to vary depending on the thickness of your steak and the doneness you want them. Our steaks were just under 1" thick and we cooked them a tad more than medium. Using tongs so you don't pierce your steak and allow the juices to escape, turn your steaks over and allow them to cook another 6-8 minutes.
5
We did 8 minutes both sides for ours but our oven temp is off. Never cut into your steak during the cooking process to check for doneness. If you want a rare steak you will cook it 3-4 minutes per side. If you want true medium it will be 4-6, medium well is 6-8 and well done is anything over that.
6
Remove your steaks from the oven and broiler pan and allow to rest for 10-15 minutes so the juices redistribute throughout the whole steak. Enjoy!

About this Recipe

Course/Dish: Beef, Steaks and Chops
Main Ingredient: Beef
Regional Style: American
Other Tag: Quick & Easy
Hashtags: #easy, #broil, #tender, #meaty, #juicy


  • Comments

  • 1-5 of 15
  • user
    Annette W. greeneyez - May 17, 2012
    I tried this recipe and say it's Family Tested & Approved!
  • user
    Bea L. BeachChic - May 17, 2012
    This sounds AWESOME, Annette! I will definitely try cooking our ribeyes this way the next time. I'm sure they are tender. We also like ours medium well. Now you're making me want steak.
  • user
    FREDA GABLE cookin4me - May 17, 2012
    Annette, Sounds Good. I just did Steaks and Burgers for Mothers day BBQ for Our Family. . . This year I did a Mixture of Melted Butter and Garlic, I seasoned the Steaks with Montreal Steak Seasonings, then Brushed them with the Garlic Butter before Grilling on the BBQ, and OH MY, . . I am still hearing How Tasty these were.
    I do Winter Broiling in the House and Haven't done that in a While Will try yours. . .
    & Thanks for Sharing, With GREAT DIRECTIONS TOO!!!
  • user
    Annette W. greeneyez - May 18, 2012
    It's a snap Bea, you'll be impressed. We bought a primal of Ribeye at a family owned grocery store. They were having a HUGE sale. We were able to get 19 Ribeyes cut from it. We are set for MANY BBQs.

    You're welcome Freda. I really wanted to help the beginners here or anyone who shy's away from broiling meat because I think it doesn't get any easier and man does broiling steak make it tender as heck.

    I do a lot of compound butters with fresh herbs in them and grill my steaks with it. Or we use some truffle oil on the grill and then right when they come off we throw on a pat of the herb compound butter and OMG. Get out the paddles because I die every time. I love McCormicks Montreal steak seasoning too. Their spicy one is great. I also love the grill mates steak and hamburger seasonings in the grinder bottles and we also buy it in bulk at a place in K.C. when we can get there. It has about 16 different spices in it including caraway and I just love that.