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Grilled Rib Steak

By The Canadian Living Test Kitchen

Tested till perfect

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Grilled Rib Steak

Grilled Rib Steak, Grilled Potatoes and Roasted Peppers Photography by Yvonne Duivenvoorden

This recipe makes 8 servings

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Nutritional Info
Per each of 8 servings: about -
cal 160
pro 19 g
total fat 8 g
sat. fat 3 g
carb 0
fibre 0 g
chol 45 mg
sodium 145 mg
% RDI: -
calcium 1
iron 11
folate 2

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Spaniards, like Canadians, love to indulge in large pieces of juicy, simply prepared grilled beef brought to the table to slice and serve family style. You may have to ask the butcher for a one-rib roast about 2 inches (5 cm) thick. Season with sea salt.

Ingredients

  • 2-1/2 lb one-rib prime rib premium oven roast
  • 2 cloves garlic
  • 1/2 tsp pepper
  • 2 tsp extra-virgin olive oil
  • 1/2 tsp salt

Preparation

Using sharp knife and cutting about 1/8 inch (3 mm) deep, score top and bottom of beef in crisscross pattern. Place on plate.

Press 1 of the garlic cloves through garlic press directly onto beef. Sprinkle beef with half of the pepper. Rub over surface and into cuts. Rub with half of the oil. Turn beef and repeat. Cover and let stand at room temperature for about 1 hour, turning once. (Make-ahead: Refrigerate for up to 8 hours.)

Place beef on greased grill over medium heat. Close lid and grill, turning once, until thermometer inserted in centre reads 145°F (63°C) for medium, about 28 minutes.

Place beef on carving board and tent with foil; let rest for 10 minutes. (Internal temperature will increase about 5°F to 150°F/65°C for medium, as the roast rests.) Sprinkle beef with salt.

To carve beef, slice off bone to serve alongside meat; slice meat thinly on the diagonal.

Source : Canadian Living Magazine: June 2005

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