- Charcoal Grill: Offers an authentic grilling experience with a classic flavor profile, suitable for medium-rare ribeye steaks.
- Gas Grill : For convenience and consistent temperature control, perfect for achieving the desired doneness of your steak.
- Cast Iron Skillet: A versatile tool for pan-searing ribeye steaks if you prefer a stovetop method before grilling.
- Meat Thermometer: Essential for accurately measuring the internal temperature of your steak to avoid overcooking and achieve perfect doneness.
- Ribbed Grill Basket: For easy flipping and cooking multiple steaks simultaneously, ensuring even grilling without burning or dropping them.
- Stainless Steel Spatula with a Long Handle: Ideal for handling hot meat during the searing process on both stovetop and grill methods.
- Grilling Gloves (Heat Resistant): Protects your hands when managing high-temperature grilling or searing tasks.
- Basting Brush: Useful for applying marinades, glazes, or melted butter over the steaks while they cook.
- Grill Cover (withstands up to 500°F): Protects your grill from contaminants and maintains temperature when not in use.
- Digital Meat Slicer: For cutting the ribeye steaks against the grain post-cooking, ensuring tenderness and juiciness are preserved.
6 red bell peppers (2 pounds)
1 to 2 habanero or Scotch bonnet chiles, seeded and minced
3 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
1 garlic clove, finely chopped
3/4 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons coarsely chopped fresh flat-leaf parsley
4 (1 1/2-inch-thick) bone-in rib-eye steaks (7 pounds)
3 1/2 teaspoons salt
2 teaspoons black pepper
Garnish: flaky sea salt such as Maldon
an instant-read thermometer
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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