A fundamental grilled ribeye recipe – classic on its own or ready for your personal touches.
INGREDIENTS:
ribeye
4 Chairman’s Reserve® ribeyes (12 ounces each)
½ teaspoon canola oil
½ teaspoon salt
½ teaspoon pepper
roasted acorn squash
1 acorn squash, large
2 tablespoons olive oil
2 teaspoons kosher salt
1 teaspoon fresh cracked black pepper
1 garlic clove, chopped
DIRECTIONS:
ribeye
- Preheat grill to 450°F. Brush both sides of steak with oil and season with salt and pepper.
- Place ribeye on grill and sear for 5 to 6 minutes. Flip and sear second side for 5 to 6 minutes.
- Confirm doneness with an instant read thermometer and pull from oven at 120°F to 125°F for medium-rare. Let rest for 5 minutes before serving.
roasted acorn squash
- Preheat oven to 375°F and line an oven pan with parchment paper.
- Halve the squash from head to tail and remove seeds. Cut half moons from squash and toss with olive oil, salt, pepper and chopped garlic.
- Arrange squash on parchment paper and roast in oven till tender and golden, approximately 25 minutes.
