Alec Naman is grilling up a meat feast on Studio 10— with ribeyes, New York strips, and beef kabobs! Make sure to check out Naman’s International Market at the Piggly Wiggly on University and Airport Blvd. in Mobile.
Grilled Ribeye Steaks
Ingredients:
- 2 ribeye steaks 1-inch thick
- 2 tablespoons olive oil or vegetable oil
- 2 tablespoons of Worcestershire
- 1 tablespoon steak seasoning or kosher salt granulated garlic & pepper, or to taste
- 2 tablespoons of butter or herbed butter
Instructions:
- Remove steaks from the fridge at least 45 minutes before cooking.
- Just before cooking, rub steaks with olive oil and Worcestershire and generously season to taste.
Grill:
- Preheat grill to high heat (approximately 475°F).
- Prepare steaks as above and grill 5-6 minutes per side for medium-rare or 6-7 minutes per side for medium.
- Remove from the grill and top with a pat of butter, loosely tent with foil. Rest steaks 5-10 minutes before serving.
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