Ingredients for 1 servings
- 1 beautiful ribeye steak
- Oil
- Salt and freshly ground pepper
1 Take your ribeye steaks out of the fridge 1 hour before cooking.
2 Using a brush, coat them with oil and sprinkle a little powdered thyme on a well-heated grill.
3 On your barbecue grate, place your steaks diagonally to the right, then after 2 minutes turn them diagonally to the left. Flip them and repeat the same process, so they'll be nicely cross-hatched and look beautiful.
4 Important tip: only salt at the end of cooking to prevent the meat from losing its juices. I personally prefer to serve Guérande salt and crushed pepper separately on the side. The absolute best way to cook ribeyes or beef ribs is Bordelaise style, grilled over a bed of dry grapevine shoots, and that's when the magic happens!
6 The best sauce to serve with it, in my opinion, is béarnaise sauce, but a flavored butter is also an excellent choice.
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