TIP: If you pay attention, you can usually find a good package of steaks on sale at the grocery store every week or two. I stock up on a few packages, transfer them to freezer bags put them in our deep freeze to save both time and money.
- 1/4 cup olive oil
- 2 tablespoons Worcestershire sauce
- 2 tablespoons soy sauce
- 1 tablespoon dried basil
- 1 tablespoon onion powder
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest (about 1/2 a lemon’s worth)
- 1/4 teaspoon coarse ground black pepper
- 2 cloves garlic, minced
TIP: Pull the rib-eyes out of the fridge and allow them to come to room temp prior to cooking. This allows for more even cooking when they go in a hot pan, or on a hot grill.
*An alternative to a zip top bag is to use a baking dish – cover tightly with plastic wrap before refrigerating.
Definition of “sear” from Dictionary.com: –verb (used with object) to burn or char the surface of: She seared the steak to seal in the juices.
Cooking the rib-eyes is very simple, and the only additional ingredient you’ll need is salt (preferable course sea salt). Whether you’re grilling outside, stove top, or broiling, the goal is the same: Sear the outside and don’t fuss with the rib-eyes once they hit the grill/pan/broiler.
VERY IMPORTANT: Don’t fuss with the rib-eyes, don’t move them, don’t pick them up, don’t peek, do anything! In fact, now would be a great time to make your salad, check on the kids, read a chapter in your book…something other than touching the meat. I set my timer so that I don’t forget to come back to them.