Steakhouse Rib-Eye: Grilled Recipe Contest Winner
Have you ever wanted to grill a rib-eye just like they do in your favorite steakhouse? They are always tender, juicy and with perfect cross hatch marks.
The winning dish in our recent “Grilling” monthly contest recreates the steakhouse experience with an easy to follow, yet sophisticated recipe for rib-eye. It is topped with a red wine reduction and served with a grilled watermelon wedge.
Keep reading to hear from our winner, Lisa Keys!
Lisa says, “This recipe all started with the idea of the watermelon wedge. Living at home is just my husband and I now and I made the mistake of buying this gigantic watermelon. (I couldn’t help myself because they are in season and so sweet and delicious.) Now-what to do with all that watermelon? Well, first, I just cut some up and we ate it fresh as is. Then, I turned a bunch of it into watermelon-lime sorbet. Still had some left and decided to throw it on the grill. I needed a side dish with the steaks and since we love fruit with our beef I thought why not a grilled watermelon salad instead of the traditional iceberg lettuce wedge salad. I had blue cheese dressing in the fridge and thought it would go well and complement my steak and wine glaze, too. A great balance of flavors.”
For a perfectly grilled steak with restaurant quality cross hatch marks follow the 10 & 2 rule. Heat your grill to high. Position your steak pointing to 10:00. Let it grill for at least 2 to 3 minutes before re-positioning the same side towards 2:00. Turn your steak over and follow the same routine. Once the sides have the beautiful caramelized grill marks, turn the heat to medium and finish grilling to medium-rare.
Grilled Steakhouse Rib-Eye and Watermelon Wedge (click here to print recipe)
1/2 cup Dry Red Wine
2 Tbsp Honey
1 tsp Worcestershire Sauce
4 (1″ Thick) Ribeye Steaks
Freshly Ground Black Pepper
1/2 Small, seedless watermelon, rind removed, cut into thick wedges
1/2 cup Blue Cheese Dressing
1/4 cup Crumbled Blue Cheese
2 Green Onions, thinly sliced on bias
8 Fresh Mint or Basil Leaves, thinly sliced plus additional sprigs for garnish
Heat grill to high. In small saucepan, over high heat, combine, wine, honey and Worcestershire sauce. Bring sauce mixture to a boil, reduce heat and simmer until reduced to a syrupy consistency; set aside. Season steaks on both sides with a generous amount of salt and pepper. Place steaks on hot, lightly greased grill rack. Grill 2 to 3 minutes per side creating well-browned grill marks. Reduce heat to medium. Grill steaks, 3 to 4 minutes more or until medium-rare (125 degrees on an instant read thermometer). Transfer steaks to plate; cover with foil and let rest 5 to 10 minutes. Meanwhile, season watermelon with salt and pepper; place on lightly greased grill rack for 2 minutes per side or until charred grill marks begin to form. Arrange steaks and watermelon on serving plates. Drizzle dressing over watermelon. Drizzle wine sauce over steaks. Sprinkle with blue cheese, green onions, and herbs. Garnish with fresh herb sprigs.
We also have four fantastic “Reader’s Choice” Winners from the grilling contest as well. Take a look and make one for dinner tonight!
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