Barbecue Rib eye


Rib eye is quite a fatty and tender cut of meat, also known as Scotch fillet. The extra fat content in the steak makes it perfect for dry heat cooking. The fat also adds a unique tasty flavour.


Rib eye can come with the bone or boneless, when grilling your rib eye on the barbecue take the bone in option. The bone adds to the flavour while you grilling.


Rib eye Steak - Preparation


Rib eye come ready cut and prepared, add salt and pepper to flavour. You don't need a sauce as rib eye has a great natural flavour.


If your steak has been frozen let it thaw out over night in the refrigerator, rather than defrosting it in the microwave. Rub your seasoning in twenty minutes before you grill to let the flavours sink through.


Barbecue Rib eye


Oil your grill grid well with some olive oil or cook and spray to prevent it from sticking. Pre-heat grill to a medium heat and place your steaks on. Grill for about 8 - 12 minutes on eachside until done to your desire.


Grilling time will depend on the heat of the grill and the thickness of the steak. To check if it is done make a cut through to the middle and check the colour of the inner meat. There shouldn't be any pink colouring, if you have a grill thermometer the inner temperature should be 177 degrees.


Before serving the rib eye it is important to let the juices settle for about 5 minutes. Serve with potatoes or rice.