Ingredients with Measurements:
- 2 ribeye steaks (1 inch thick)
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
Special equipment needed:
- Grill
- Tongs
Step-by-step instructions:
1. Preheat grill to high heat.
2. Rub both sides of the steaks with olive oil.
3. In a small bowl, mix together kosher salt, black pepper, garlic powder, onion powder, and smoked paprika.
4. Sprinkle the seasoning mixture over both sides of the steaks, pressing it in with your hands.
5. Place the steaks on the grill and cook for 4-5 minutes on each side for medium-rare, or until desired doneness is reached.
6. Remove the steaks from the grill and let them rest for 5 minutes before slicing and serving.
Time:
Preparation time: 10 minutes
Cooking time: 8-10 minutes
Temperature:
Grill temperature: High heat
Internal temperature of steak: 135°F for medium-rare, 145°F for medium, 160°F for well-done
Serving size:
2 servings
Nutritional information:
Calories: 480
Fat: 33g
Protein: 44g
Carbohydrates: 0g
Fiber: 0g
Sugar: 0g
Sodium: 1180mg
Substitutions for ingredients:
- Any other type of steak can be used instead of ribeye.
- Vegetable oil or canola oil can be used instead of olive oil.
- Any other type of seasoning can be used instead of the suggested seasoning mixture.
Variations:
- Add a tablespoon of Worcestershire sauce to the seasoning mixture for extra flavor.
- Top the steak with a pat of garlic herb butter before serving.
- Serve the steak with a side of grilled vegetables or a baked potato.
Tips and tricks:
- Let the steak come to room temperature before grilling for even cooking.
- Use tongs to flip the steak instead of a fork to prevent juices from escaping.
- Let the steak rest before slicing to allow the juices to redistribute.
Storage instructions:
Leftover steak can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat leftover steak in a skillet over medium heat until warmed through.
Presentation ideas:
Serve the steak on a platter with a sprig of fresh herbs for garnish.
Garnishes:
Fresh herbs, such as parsley or thyme.
Pairings:
Red wine, such as Cabernet Sauvignon or Merlot.
Suggested side dishes:
Grilled vegetables, baked potato, or a side salad.
Troubleshooting advice:
- If the steak is sticking to the grill, it may not be hot enough. Let the grill preheat for a few more minutes before adding the steak.
- If the steak is overcooked, reduce the cooking time or lower the grill temperature.
Food safety advice:
- Always use a meat thermometer to ensure the steak is cooked to a safe temperature.
- Wash hands and utensils thoroughly after handling raw meat.
Food history:
Grilling steak is a popular cooking method that has been around for centuries. The first recorded use of the word "barbecue" was in the 17th century, and it referred to a method of slow-cooking meat over an open flame.
Flavor profiles:
The seasoning mixture used in this recipe gives the steak a smoky, savory flavor with a hint of spice.
Serving suggestions:
Serve the steak with a glass of red wine and a side of grilled vegetables for a complete meal.
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