Grilled Ribeye
Grilled ribeye finished with olive oil is a simple technique that turns a good steak into a great one: sear hot and fast, rest, then pour good oil over the top instead of butter. Embrace, our medium-intensity Nocellara del Belice oil, brings balanced bitterness and notes of almond and cut grass that round out the char rather than masking it.
Ingredients
- 2 ribeye steaks (1 to 1.5 inches thick), room temperature
- Kosher salt and freshly cracked black pepper
- Embrace extra virgin olive oil, for finishing
Instructions
- Remove the steaks from the fridge about 30 minutes before cooking so they aren't ice-cold in the center.
- Pat them completely dry with paper towels, then season generously on both sides with kosher salt and cracked pepper, pressing so it adheres.
- Heat a grill or a heavy skillet over high heat until it's visibly smoking; you want an aggressive sear, not a gentle warm-up.
- Lay the steaks down and leave them alone for 3 minutes so a deep brown crust forms underneath.
- Flip once and cook another 3 minutes for medium-rare, about 130°F on an instant-read thermometer inserted into the thickest part. Add 1 to 2 minutes per side if you prefer it more done.
- Transfer the steaks to a plate or cutting board and tent loosely with foil. Let them rest 5 to 10 minutes before cutting into them, this is what keeps the juices in the meat instead of on the board.
- Slice against the grain into thick strips if you like, or serve the steaks whole.
- Right before serving, pour Embrace generously over the top in place of a pat of butter, letting it pool slightly at the edges of the plate.
Nutrition
Nutrition information is an estimate calculated from the ingredients listed and may vary based on the specific products used. It is not intended as medical or dietary advice.
Frequently Asked Questions
What temperature should grilled ribeye be for medium-rare?
130 to 135°F on a meat thermometer, if you have one.
Can I make this without a grill?
Yes. A cast iron pan works just as well as a grill if you're cooking indoors. Get it screaming hot first.
What do I do with leftover ribeye?
Leftover Embrace-finished ribeye makes an excellent steak salad the next day. Slice thin over arugula with a little more Embrace and a squeeze of lemon.
What You'll Need
