August 22, 2017
Dinner, Main Dish, Beef,
Steak, Eye Steak, 5 Ingredients Or Less, Easy/Beginner Cooking, Quick Meals, Entertaining, Father's Day, Game/Sports Day, July 4th, Labor Day, Summer, Sunday Dinner, Grilling (Outdoor), Refrigerator, Gluten-Free, High Protein, Low Carbohydrate, No Eggs, Non-Dairy, Kosher Meat more
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"Recipe source: Saveur (Summer 2016)"
Trim most of the external fat from the steaks. Sprinkle steaks with salt and paper and let rest in the refrigerator, uncovered for one hour.
Set up grill (gas grill set to about 225 degrees F). Place the meat on the indirect zone and cover. After 10 minutes, flip the meat and re-cover. After 5 minutes more, check the internal temperature with meat thermometer. The exterior color should be tan. When the interior temp reaches 110 degrees F (about 5 more minutes), move the meat off the grill and set aside.
Prepare the grill to sear the exterior. On a gas grill heat a sear burner or turn the burns up to high heat (on charcoal grill, bunch the coals together to create a direct zone).
Pat the meat dry and place it over the hottest part of the grill, uncovered, and as close to the heat source as possible. Each side will take 3-5 minutes to become evenly dark. When the interior temperature reaches 130 degrees F for medium rare, remove from the grill. Slice steaks across the grain and reassemble on a platter to serve immediately.
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