Grilled Rib-Eye Steaks
Source of Recipe
Internet
List of Ingredients
Begin with a great premium rib-eye steak. Make sure it is at least 1 inch thick for maximum grilling, tenderness and juiciness.
2 1 to 1 1/4 inch rib-eye steaks
2 Tbs balsamic vinegar
2 Tbs soy sauce
2 Tbs Worcestershire sauce
1 Tbs Dijon mustard
1 Tbs minced garlic
2 tsp ground black pepper
1 tsp hot sauce
1 tsp salt
1 tsp lemon juice
Rinse and pat dry the steaks before seasoning. Next, salt and pepper the steaks and allow them to sit for 30 minutes. In a separate bowl, mix the other ingredients and combine thoroughly. Place the steaks in a large plastic sealable bag along with the steaks making sure to coat each steak thoroughly. Keep refrigerated until ready to use - 2 to 4 hours is preferable.
Place steaks on a pre-heated HOT grill directly over the heat. Turn as they become dark brown and a little crusty. Cook until the correct doneness is attained. ALWAYS USE A MEAT THERMOMETER TO DETERMINE CONSISTENT DONENESS OF THE MEAT. See temperature chart for more information on meat temperatures. Enjoy!
Recipe
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Cold
Smoking
fahrenheit 85 to 120 Used exclusively for preservation. We do not recommend for the backyard barbecuer!
centigrade 30 to 49
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Very Rare
fahrenheit 130 Red Cool Center. Beef primarily.
centigrade 54
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Fish
Done
fahrenheit 130 - 135 Fish will begin to flake and turn opaque. Best determined by testing fish for flaking.
centigrade 54 - 57
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Rare
fahrenheit 140 Red Center. This is your basic rare cut of meat suitable to steaks and lamb. Pork should not be cooked rare.
centigrade 60
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Medium
Rare
fahrenheit 145 - 150 Red Center. Medium rare is good for all beef.
centigrade 63 - 66
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Medium
Done
fahrenheit 155 - 160 Pink Center. Medium done temperature is good for pork, beef and lamb. Hamburgers should be cooked to 160 degrees.
centigrade 68 - 71
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Medium Well
Done
fahrenheit 165 Light Gray Warm Center. Pork will be all white center.
centigrade 74
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Poultry
Done
fahrenheit 165 - 170 Turkey, chicken, etc done. Check near the thigh and breast bone to verify temperature.
centigrade 74
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Well
Done
fahrenheit 170 - 180 With beef and lamb it's done! (and dead!) Pork is just done. Hot gray center. No pink.
centigrade 77 - 82
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Approximate Grill and Smoker Temperatures
Type of Cooking Degrees Comments
Barbecuing
fahrenheit 225 Extended cooking over many hours time. Often confused with the term smoking which occurs at much lower temperatures.
centigrade 102
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Low
Grilling
fahrenheit 300 Great for fish and vegetables or other delicate foods.
centigrade 150
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Roasting
fahrenheit 325 Not intended for cooking to acquire a smoke flavoring. The meat will be done before significant smoke flavor is acquired. 1 to 3 hours usually.
centigrade 163
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Medium Hot
Grilling
fahrenheit 450 - 500 Most common grilling temperature.
centigrade 232 - 260
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Hot
Grilling
fahrenheit 550 + Great for mesquite cooking where wood is strongly flavored. Steaks should be cooked at around 700 degrees (385 degrees C.)
centigrade 288 +
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