Best Grilled Quail And Rib Eye Steak Recipes

GRILLED RIBEYE STEAK RECIPE

Steps:

• Remove Ribeye Steaks from the fridge and trim off any extra fat.
• Generously season all sides of the Ribeyes with salt and pepper.
• Set grill to medium heat. Once its preheated, grill both sides according to your doneness preference as measured by a meat thermometer (see Steak Temperature & Doneness Guide above).
• Let Ribeyes rest for 10-15 minutes before slicing in. Enjoy alongside your favorite side dishes.

GRILLED RIBEYE WITH COWBOY BUTTER

Steps:

• First, remove rib-eye steak from the fridge and let rest on the counter for about 1 hour before grilling.
• Once the steaks are at room temperature, preheat the grill to medium high, or about 500 degrees F. For most gas grills, it will take about 10 minutes to fully come up to temperature.
• Lightly brush both sides of the steaks with a little olive oil.
• Season steaks with coarse salt and freshly ground black pepper.
• Place the steaks on the grill. If you like, you can add a dash of Worcestershire sauce (optional).
• Then add 1 tablespoon of Cowboy Butter (or other compound butter).
• Sear the outside of the steak for about 90 seconds, then flip and repeat on the other side.
• Now, turn the grill down to medium heat.
• Cook to your desired temperature (see below for times and temps).
• Remove from the grill and add another thick pad of butter to the top.
• Use foil to tent the steaks and allow them to rest for at least 3 minutes, up to 10 minutes.

GRILLED RIB-EYE STEAKS

Steps:

• Heat grill to high; clean and lightly oil hot grates. Let steaks stand at room temperature for 30 minutes. Generously season both sides of steaks with salt and pepper. Grill steaks, rotating once to create hatch marks, until well-browned on the outside and cooked to desired doneness, 6 to 7 minutes per side on a charcoal grill (or 8 to 9 minutes per side on a gas grill) for medium-rare (about 125 degrees). Transfer to a platter; cover with foil. Let rest for 10 minutes. Slice steaks against the grain.

PERFECTLY GRILLED STEAK

Steps:

• About 20 minutes before grilling, remove the steaks from the refrigerator and let sit, covered, at room temperature.
• Heat your grill to high. Brush the steaks on both sides with oil and season liberally with salt and pepper. Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 135 degrees F), 5 to 7 minutes for medium (140 degrees F) or 8 to 10 minutes for medium-well (150 degrees F).
• Transfer the steaks to a cutting board or platter, tent loosely with foil and let rest 5 minutes before slicing.

GRILLED RIB-EYE STEAK WITH BROWN BUTTER AND BLUE CHEESE

Steps:

• Remove the steaks from the refrigerator 30 minutes before grilling and let sit on a kitchen counter, loosely covered.
• Heat the grill to high. Set a cast-iron skillet large enough to hold both steaks on one side of the grill. Brush the steaks with canola oil and season very liberally with salt and pepper. Grill until well charred on the first side, 2 to 3 minutes; flip and grill until well charred on the second side, another 2 to 3 minutes. (The steaks should still be raw at the center at this point.) Transfer to a cutting board.
• Slice the steaks across the grain about 1 1/2-inches thick; don't separate the slices. Keeping the steak slices together, transfer the steaks to the skillet and top with the butter. Cover the grill and cook the steaks for 5 minutes for medium rare. Transfer the skillet to a trivet.
• Arrange the steak slices on a platter so that the interior of the slices is facing up. Top each slice with some blue cheese. Pour the hot brown butter from the skillet over the steak. Serve immediately.

GRILLED RIBEYE STEAKS

Steps:

• In a shallow dish, combine soy sauce, onions, brown sugar, garlic, ginger and pepper; add the steaks and turn to coat. Cover and refrigerate 8 hours or overnight., Drain and discard marinade. Grill steaks, covered, over medium heat 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).

GRILLED QUAIL AND RIB-EYE STEAK

Steps:

• Rinse quails under cold water; pat dry. Arrange in large, shallow baking pan. Add 1/4 cup oil, 1/4 cup thyme, and 1/4 teaspoon pepper to pan; coat quails thoroughly. Cover and refrigerate, up to 24 hours.
• Arrange rib-eye steaks in large, shallow baking pan. Add remaining 3 tablespoons oil, 1/4 cup thyme, and 1/4 teaspoon pepper to pan; coat steaks thoroughly. Cover and refrigerate, up to 24 hours.
• Return meat to room temperature. Heat grill to medium hot. Sprinkle steaks and quails with salt. Grill steak until seared outside and cooked to desired doneness inside, 10 to 12 minutes per side for medium rare. Grill quails, breast side first, until golden brown and cooked through, 12 to 15 minutes per side.