Tuscan Grilled Rib-Eye Steaks
Prep Time:
10 minutes
Cook Time:
6 minutes
Servings:
4
Serves 4.
Steaks, chops, fish fillets and thin cuts of meat are ideal for cooking on a stovetop grill pan or indoor electric grill. Reserve larger cuts and whole poultry for an outdoor barbecue, where you can use indirect, ambient heat to cook the food evenly. When grilling indoors, be sure your kitchen is properly ventilated with a fan, vent or open window.
Ingredients:
- 1/3 cup Tuscan grilling paste, plus more for brushing
- Juice from 1/2 lemon
- 2 rib-eye steaks, each 12 oz.
- Extra-virgin olive oil for brushing
- Salt and freshly ground pepper, to taste
- 1/4 cup Tuscan grilling drizzle
- 1 lemon, cut into 8 wedges
Directions:
In a small bowl, stir together the 1/3 cup grilling paste and the lemon juice. Spread the mixture on the steaks and place in a large sealable plastic bag. Remove all of the air from the bag and seal. Refrigerate for at least 1 hour or as long as overnight.
Remove the steaks from the marinade and let stand at room temperature for 15 minutes.
Preheat a grill pan over medium-high heat. Brush the steaks with olive oil and season with salt and pepper. Arrange the steaks on the pan and cook until dark grill marks appear underneath, about 3 minutes per side for medium-rare, or until done to your liking. Brush the steaks with more grilling paste.
Transfer the steaks to a carving board, cover loosely with aluminum foil and let rest for 3 minutes. Cut the steaks into thin slices and arrange on a platter. Sprinkle some of the grilling drizzle over the meat and garnish the platter with the lemon wedges. Pass the remaining grilling drizzle alongside.
Remove the steaks from the marinade and let stand at room temperature for 15 minutes.
Preheat a grill pan over medium-high heat. Brush the steaks with olive oil and season with salt and pepper. Arrange the steaks on the pan and cook until dark grill marks appear underneath, about 3 minutes per side for medium-rare, or until done to your liking. Brush the steaks with more grilling paste.
Transfer the steaks to a carving board, cover loosely with aluminum foil and let rest for 3 minutes. Cut the steaks into thin slices and arrange on a platter. Sprinkle some of the grilling drizzle over the meat and garnish the platter with the lemon wedges. Pass the remaining grilling drizzle alongside.
Serves 4.
Williams-Sonoma Kitchen.
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