BARBECUED RIB EYE STEAK
(serves 10 for a smallish portion)
Rib eye steak, also known as beef sirloin, is tender and juicy. Barbecue rib eye steaks on a medium to high heat and, to achieve the tastiest result, do not cook beyond medium-rare.
This recipe forms part of the Barbecued Steak Sandwiches with Sundried Tomato Pesto recipe.
5 x 150g rib eye steak (halved)
15ml (1 tbsp) olive oil
1/2 tsp flaky sea salt
1/2 tsp freshly ground black pepper
- Heat barbecue, (stovetop grill plate or heavy-based frypan) to a medium to hot heat. Brush steaks with olive oil and season with pepper and salt.
- Place steaks onto barbecue, (stovetop grill, or frypan) and cook for 2-3 minutes on each side, or till steaks are aromatic and outside is dark, but inside is pink. To test if steaks are medium-rare; press steaks with your forefinger and, if meat feels firm but still yielding, steak is cooked medium-rare. If blood begins to come out of steak, the steak is cooked to medium.
- Transfer to a heated plate and allow to rest, covered with a clean dry cloth for 4-5 minutes and then serve. Resting beef allows juices to distribute evenly through meat.