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Put That Steak Knife to Work on a Mouth Watering Rib Eye Steak - Rosemary and Basil Recipe

Aug 20, 2007
The wife and I sat down to one of the best rib eye steaks that I think I have ever cooked on the grill. I hate to brag, but they came out excellent. The only thing you need for this recipe is a good set of kitchen knives to include a good set of steak knives, a grill, a couple of rib eye steaks and a few ingredients.

You do not want to have to sharpen your steak knife after cutting your steak. So, you will want to make sure that your rib eye steaks are at room temperature before throwing them on the grill. The reason for this is that a cold or partially frozen steak will be a bit tough in cooked on the grill before reaching room temperature.

Now, put your steak knives and rib eyes aside and grab a piece of tin foil. You should fold the tin foil, doubling it, and make sure that the piece is about ten by ten inches. Take a garlic clove and remove the paper outer protection from the bulb. Do not break the bulb up. Just set that in the middle of your foil. Arrange the foil around the bulb in the form of a cup. Sprinkle basil and rosemary over the garlic and then add some oil; I prefer olive oil.

You may want to use your steak knife to spread the garlic clove open a little bit, but do not break it apart. Just allow the oil to get inside of it. Once this is completed, wrap the clove up completely and set it on the grill. You will need to cook this clove for about thirty minutes. You can cook it while you cook your steaks.

Now, prepare your rib eye steaks. You will not need to cut your steak or trim any fat with your steak knife. I leave my steaks the way they come before grilling due to the fact that the grill will melt down some of the fat.

I season my steaks with salt and pepper for this recipe as the garlic will provide a lot of the seasoning flavor. You have two choices when it comes to cooking your steaks and I do both not preferring one to the other. You can sear you rib eyes by pan searing them in hot oil on each side four about forty five seconds, or you can throw them straight onto the grill without searing.

May I suggest a couple of corn on the cobs to go with your meal? I love grilled corn on the cob. There are a dozen ways to make it, but I like to keep it simple. I wash of the corn leaving the husk on it and throw it on the grill just like that. I leave the husk on to protect the kernels from burning or drying out while cooking.

You may want to take your steak knife and cut the end of the corn off where it was attached to the plant. That is up to you but if you have a small grill and need the room, it may be a good idea.

Throw the corn on the grill with your garlic in foil. Now the corn will need to cook for only about fifteen to twenty minutes. Ensure that you have a pair of thick glow to pick the corn up and remove the husk when it is done. You can check the corn every now and then by pulling back the husk near the top and penetrating one of the kernels with your steak knife. If it is full of fluid, then it is ready.

Put you steak knife aside and throw your steaks on the grill. They will need to cook for about ten to fifteen minutes for medium rare; which has the most flavor in my humble opinion. Or you can cook them an additional five minutes or so for medium and well done.

It is fine if the flames grow and lick your steaks a bit. This will not hurt them and in fact will add a bit more flavor to the meat. It will also give your steaks those nifty looking grill marks. If things get out of control and your grill starts to look like a blazing inferno, squirt the flames lightly with a water filled squirt bottle. Once everything is done, remove it all from the grill.

Take your steak knife and cut into one of the rib eyes and check to ensure that it is cooked to your liking by observation. Then, open the foil up and remove the garlic. You will want to use a fork to mash the garlic cloves into the steak. Remove any of the papery coverings that come off on your steaks. Then, pour the oil and spices over your steaks that remain in the foil.

Wear your thick gloves to remove the husk from the corn. Butter them up real good and slap them on your plate next to your steaks and pick your favorite side item to add to the plate. Sit down with your significant other, your favorite steak knife and dig in.
About the Author
William "Cole" Doggett is a Rib Eye steak loving fool. His website is Knife & Supply Company, LLC at Steak Knife Spot - KnifeSupplyCompany.com. His shop contains stunning steak knives that would make a professional chef drool with envy and a variety of other kitchen knives. Stop by!
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