Bruno Albouze Ribeye steak
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Grilled Ribeye Steak

Yields4 ServingsPrep Time20 minsCook Time12 minsTotal Time32 minsRating

Ingredients

Meat
 1200 g 2 x Bone-in ribeye steaks, 2''/5cm thick
 20 g Grape seed oil
 5 g Salt for grilling
 6 g Fleur de sel, or Maldon sea salt for plating
Herbed Shallot Butter
 70 g Shallots, minced
 10 g Garlic cloves, crushed
 30 g Butter
 15 g Olive oil
 5 g Bouquet of fresh thyme & rosemary

Directions

Before You Start
1

If you’re thinking about buying a barbecue, there are severals pros and cons of charcoal and gas grills that you can check out online. In my opinion, grilling using wood or charcoal briquettes does bring out more flavors and a pleasant smoky taste while gas grills do not contribute much in terms of flavors layering. Gas grills are just more convenient to use. To have the best of both worlds, use a combination grill. When shopping for quality steaks, always look for the USDA shield; USDA Prime or Choice.

Herbed Shallot Butter
2

Heat up barbecue. Place a skillet over the grill and melt butter and olive oil. Saute the crushed garlic along with the minced shallots and the herbs bouquet for about 6 minutes or until it turns light brown color. Set aside.

Grilling
3

Leave steaks 2 to 4 hours on the counter; the internal temp of steaks should be around 60ºF/16ºC prior cooking. Pat dry steaks and brush both side with a high smoke point oil such as peanut, grape seed, canola or safflower oil. Season with salt. Avoid the use of olive oil and pepper; both will burn during grilling; not so wise. Get your barbecue ready. Medium rare steak ≈ 130ºF/55ºC
To enhance meat flavors throw a few more charcoal briquettes right before grilling. Place meat over red hot grill (greasing grill is not necessary; if the grill is clean and very hot the meat wont stick). Grill 6 minutes with the lid on. Flip the steaks and grill the other side 6 minutes more, covered. Remove the lid and brush the shallot mixture on both sides of the steaks using the herb bouquet. Transfer meat to the skillet along with remaining shallot mixture, season with fleur de sel or Maldon sea salt flakes and freshly ground black pepper. Let meat rest 10 minutes before serving. Enjoy!

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