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Grilled Grass-Fed Rib-Eye Steaks with Balsamic-Caper Vinaigrette

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Grilled Grass-Fed Rib-Eye Steaks with Balsamic-Caper Vinaigrette

Grilled Grass-Fed Rib-Eye Steaks with Balsamic-Caper Vinaigrette

amanda

Equipment

  • Grill Set (KitchenAid Grill Cart) - A versatile and durable cart with adjustable grill stands, allowing easy movement from one spot to another.

  • Digital Thermometer (AmazonBasics) - Precision and ease of use are essential when cooking steak to perfection. This digital thermometer ensures you get the exact temperature for your rib-eye steaks.

  • Grill Pan Set (OXO Good Grips Cast Iron Griddle) - A reliable cast iron griddle with a large cooking surface, perfect for searing steaks and other meats.

  • Meat Tenderizer (Camp Chef) - Ensuring your ribeye steaks are tender and flavorful, this electric meat tenderizer can make a difference.

  • Meat Slicer (Oxo Good Grips 6 Piece Meat Tenderizer & Slicing Tool) - After cooking, this versatile tool can help you slice your perfectly grilled steaks into even portions.

  • Grill Lighter (Weber Original 2-Burner Gas Grill Starter Kit) - Easy ignition for your grill, making it simple to start the cooking process.

  • Set of Grilling Gloves (Taylor Made Heavy Duty Grilling Mitts) - Keep your hands protected from heat and ensure a more enjoyable grilling experience.

  • Long Grill Brush (The Original Grill Tool) - A sturdy brush for cleaning your grates to ensure optimal cooking conditions and flavor.

  • Cooling Rack (Peterson's Stainless Steel Wire Cooling Rack) - A versatile rack that can be used for grilling, storing or even as a serving tray.

  • Meat Tongs (Weber 12-Inch Long Aluminum Meat Tongs) - Designed for easy handling of your steaks, tongs ensure precision and safety.

  • Grill Cooking Mat (Premier Fiber Grill Mats) - Provide a non-stick surface for your steaks, making cleanup easier.

Ingredients

  • 1/2 cup balsamic vinegar

  • 1/2 cup minced shallots

  • 1/4 cup extra-virgin olive oil plus more for steaks and grill

  • 1/4 teaspoon dried crushed red pepper

  • 1/4 cup chopped fresh Italian parsley

  • 2 tablespoons drained capers

  • 2 teaspoons fresh thyme leaves

  • 4 3/4-inch-thick grass-fed rib-eye steaks

  • 3 garlic cloves, pressed

  • 4 teaspoons smoked paprika*

  • 2 teaspoons coarse kosher salt

  • 1 1/2 teaspoons freshly ground black pepper

Instructions

1

Instruction 1

Simmer vinegar in small pan over medium heat until reduced to 1/4 cup, about 6 minutes. Add shallots, 1/4 cup oil, and crushed red pepper; return to simmer. Remove from heat; whisk in parsley, capers, and thyme. Season vinaigrette with salt and pepper.
2

Instruction 2

Rub both sides of steaks with oil and garlic. Mix paprika, 2 teaspoons coarse salt, and 1 1/2 teaspoons black pepper in small bowl. Sprinkle on both sides of steaks. Let stand at least 15 minutes and up to 1 hour.
3

Instruction 3

Prepare barbecue (medium-high heat). Brush grill rack with oil to coat. Grill steaks until cooked to desired doneness, about 3 minutes per side for medium-rare. Transfer steaks to plates. Spoon vinaigrette over.
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