Grilled Rib Eye From Hot In The City
May 31st, 2007 by cmooers123Grilled Rib Eye with Arugula
Pre-heat your grill to about 350-375 degrees.
I think rib-eyes are best served very simply, rub them with a little olive oil, sea salt and fresh ground pepper on both sides, place on a clean grill, about 2-3 minutes turn the meat ¼ to the right or left to create a hatch mark. When the blood comes to the surface turn over to finish, I like my thermometer to read about 137 degrees. Remember this is a tender cut of beef, do not over cook it, best if served rare. The rule is if it’s a tender, cook it hot and fast. If it’s tough, low and slow.
Serve with Arugula greens, Arugula can be found just about any where now, but you can buy them at their freshest at the farmer’s market. Toss with a little good balsamic (I know that’s a little old hat, but it’s still good) and a good olive oil, sea salt and fresh ground pepper. Slice the rib eye across the grain thinly, laid across the green. Shave a little Parmigiano-Reggiano Cheese on top. This will serve two guys easily.
Enjoy!!! If you would like to contact me, Cathie Mooers, about information on Viking, recipes or cooking classes. e-mail me at cmooers@kimballinc.com
Have a great summer.
Cathie
May 31st, 2007 at 11:33 am
Thanks Cathie!
This sounds really good.
May 31st, 2007 at 12:39 pm
Let me know how it turns out, Costco has the best meat and prices.
Cathie
June 7th, 2007 at 12:10 am
Where can I buy arugula greens in Utah? Stefanie
June 7th, 2007 at 10:47 am
Stephanie,
I have been able to find Arugula at the Farmers Market, Smith’s, Albertson’s, Dan’s and some times Costco. If you live in the outer areas you may have to request your store bring it in.
Cathie