Grilled Rib Eye

I typically like to grill fatty cuts of meat, because the marbling adds so much flavor and
juiciness compared to filet mignon or other types of steak, which can often be rather lean.

If you can buy meat from grass-fed, free-range animals, its flavor and nutritional profile
will be far superior.

I season these slices of rib eye simply with salt and freshly ground white pepper, which
enhance the meat’s own flavors; a spicy marinade could easily overwhelm this dish.

I prefer cuts to be on the thick side so they’re as juicy as possible. The weight per portion
will consequently be a bit higher than your typical rib eye, which is usually around 5¼ oz. (150 g), but don’t pass up the opportunity to enjoy some of the best food you can throw on the grill.

Grilled Rib Eye with Café de Paris Herb Butter
• 4 thick slices of rib eye, 7 oz. (200 g) each
• 2 tablespoons cold-pressed olive oil, for brushing
• a generous amount of salt and freshly ground white pepper

Place the meat on a cutting board and let it to come to room temperature. Brush with olive
oil and season with salt and pepper.

Brush the hot grates of the grill with some oil, and set the meat down on the grill over
direct heat for 2 minutes. Turn the meat and cook on the other side for 1 minute if you
want the meat to be rare. Grill the cuts for 2 minutes on each side if you prefer your meat
medium, and 2 additional minutes if you want it well done.

Good side dishes for rib eye include grilled mushrooms, a few chunks of bell pepper with
slightly charred skin from the hot coals, and a green salad.

By all means, serve the freshly grilled meat with a flavorful Café de Paris herb butter.

Article Source: Low Carb High Fat Barbecue by Birgitta Hoglund