Grilled Thick Cut Ribeye Steak with Tomatoes and Radish Salad
With our days getting longer and hotter, we really enjoy grilling on our barbeque, and last night we could not pass up the opportunity for another meal cooked outside on the grill. Steak was in our mind after a day of swimming, and a light tomatoes radish salad to go alongside was just the perfect combination. Dinner was on the table in less than 30 minutes and devoured in less than 5 minutes. As I had the grill going, I added some bread drizzled with olive oil and seasoned with sea salt. Perfect to absorb the remaining juice from the tomatoes salad. Bon Appetit
With our days getting longer and hotter, we really enjoy grilling on our barbeque, and last night we could not pass up the opportunity for another meal cooked outside on the grill. Steak was in our mind after a day of swimming, and a light tomatoes radish salad to go alongside was just the perfect combination. Dinner was on the table in less than 30 minutes and devoured in less than 5 minutes. As I had the grill going, I added some bread drizzled with olive oil and seasoned with sea salt. Perfect to absorb the remaining juice from the tomatoes salad. Bon Appetit
- Carbohydrate 0.7812875 g
- Cholesterol 0 mg
- Fat 0.0940812498875 g
- Fiber 0.347999986410141 g
- Protein 0.0980125 g
- Saturated Fat 0.012510624984466 g
- Serving Size 1 1 Serving (7g)
- Sodium 18.9140494791644 mg
- Sugar 0.433287513589859 g
- Trans Fat 0.0135553124969535 g
- Calories 2 calories
Step-by-step
- Season the ribeye steaks with abundant salt and pepper. Grill until lightly charred and crusty, 4 minutes. Turn the steaks over, reduce the heat to medium, close the grill hood, and grill until medium-rare, 6-8 more minutes.
- Remove the steaks from the heat and let them rest for 5 minutes.
- Meanwhile in a bowl place the cut tomatoes, radishes. Season with salt, parsley, olive oil and lemon. Mix well and serve alongside the steaks.
Charred exterior crust gives way to a deeply savory, exceptionally juicy interior when thick-cut beef hits a hot grill grate. High heat triggers the Maillard reaction between amino acids and reducing sugars on the meat surface, building complex flavor molecules that define properly seared steak. Searing for four minutes per side establishes this essential barrier, locking in natural moisture before finishing over indirect heat. Resting cooked beef for five minutes allows contracting muscle fibers to relax, redistributing juices evenly throughout the cut instead of pooling on the cutting board. Freezing cooked ribeye alters cellular structure permanently, as expanding ice crystals rupture cell walls and cause moisture loss upon thawing, so refrigeration for up to three days is strongly preferred over freezing. Raw radishes and seeded tomatoes tossed with lemon juice and olive oil provide a crisp, acidic contrast that cuts through the rich, rendered fat of the beef. Combining high-temperature protein cookery with raw, high-acid produce balances heavy proteins effectively.
