Rib Eye Steak

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Rib Eye Steak

  

March 1, 2017

  • Yields: 4 Serves

Ingredients

Rib eye steaks, about 4 cm thick

Olive oil

Salt

Freshly ground black pepper

Directions

Remove the steak from the fridge and lightly brush with olive oil. Season with the salt and pepper.

Preheat the barbecue for using the Sear Station.

Once the barbecue is preheated, turn the far right hand burner to off.

Open the lid and place the steaks on the grill above the Sear Station. Using the back of your tongs, gently press down on the steak to ensure good contact with the grill.

Close the lid and cook for 90 seconds.

Open the lid and rotate the steaks 90 degrees on the grill. Again, using the back of your tongs, gently press down on the steak.

Close the lid and cook for a further 90 seconds.

Open the lid and turn the steaks over. Again, using the back of your tongs, gently press down on the steak.

Close the lid and cook for a further 90 seconds.

Open the lid and rotate the steaks 90 degrees on the grill. Again, using the back of your tongs, gently press down on the steak.

Close the lid and cook for a further 90 seconds.

The steaks are now seared. Open the lid and move the steaks to the grill above the far right burner. Cooking is finished by the indirect method.

Turn the Sear station burner to off but leave the left and centre burners on high.

Close the lid and cook until the steaks are done to your liking.

Remove the steak from the barbecue and allow it to rest for about 5 minutes.

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