
It is time for some summer grilling!
MY NEW YORK STRIP STEAKS AND RIBEYE STEAKS ARE NOW IN STOCK AND FOR SALE.
Yes, my New York Strip and Rib-eye steak labels have been approved by the state of Iowa and I can finally offer them for sale. YEAH and YUM!
Here is the perfect grill recipe for my Rib-eye's:
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Place rib-eye steaks on a large platter and season on all sides with garlic powder, onion powder, salt and pepper, or as desired. The key to cooking a great steak is to bring your uncooked steak to room temperature.
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Prepare your grill (gas or charcoal) according to manufacturer's instructions or until very hot (about 500 - 550°F)
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Transfer seasoned steaks to preheated grill – they should sizzle.
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After a couple minutes, once juices begin to rise to the surface, use tongs to flip steaks over.
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Continue grilling steaks to desired doneness. Use an instant-read thermometer for accuracy. I cook mine about 4 to 6 minutes on each side for a perfect medium-rare.
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Remove steaks to a clean plate and let rest for 5 minutes before serving.
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The resting period is important so that the juices don’t run out when you cut into the rib-eye. Be patient then Enjoy!
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NEW to 2019
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