Rib-Eyes from the Grill

In the Riemer house Rib-eye steaks are a favorite! They are so full of flavor and so versatile.  Here are a couple of my favorite summer Rib-eye recipe's from the grill.

Rib-Eye Steak with Tomato-Basil Relish

Ingredients

• 
  
• 4 boned beef rib-eye steaks (1 1/2 in. thick, 12 to 16 oz. each; see notes)
• 3 tablespoons balsamic vinegar
• 3 tablespoons olive oil
• 1 pound firm-ripe tomatoes
• 2 tablespoons chopped fresh basil leaves
• 1 or 2 cloves garlic, peeled and minced
• Salt and fresh-cracked pepper

1. Preparation 
2. 1. Trim excess surface fat from steaks. Rinse steaks and pat dry; set in a single layer on a plate. In a small bowl, mix half the vinegar and half the olive oil. Rub mixture all over steaks to coat. Let stand for at least 15 minutes, or cover and chill up to 4 hours.
3. 2. Meanwhile, rinse, core, and coarsely chop tomatoes. In a bowl, mix tomatoes, basil, garlic, and remaining balsamic vinegar and olive oil. Add salt to taste.
4. 3. Lay steaks on an oiled barbecue grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook steaks, turning once, until browned on both sides and done to your liking in center of thickest part (cut to test), 10 to 13 minutes for medium-rare.
5. 4. Transfer steaks to plates. Let rest in a warm place for 3 to 5 minutes. Add salt and pepper to taste and garnish with tomato-basil relish.

Sunset 
SEPTEMBER 2004

Grilled Steak with Avocado and Red Onion Salad

Ingredients

• 2 Rib-eye steaks (1 1/2 lbs. total)
• 4 tablespoons olive oil, divided
• 1 1/2 teaspoons kosher salt, divided
• 1 1/2 teaspoons pepper, divided
• 1 1/2 teaspoons sweet smoked Spanish paprika
• 2 ripe avocados, sliced*
• 1/2 cup thinly sliced red onion
• 1/2 cup cilantro sprigs
• Juice of 1 lime
• 1/2 small jalapeno chile, seeded and very thinly sliced
• Warm flour tortillas

1. Preparation 
2. 1. Heat grill to medium (350° to 450°). Brush steaks with 2 tbsp. oil and season with 1 tsp. each salt and pepper and the paprika. Grill steaks until done the way you like, turning once, 10 to 12 minutes total for medium-rare; transfer to a cutting board and let rest a few minutes.
3. 2. Toss avocados in a large bowl with onion, cilantro, remaining 2 tbsp. oil, the lime juice, jalapeño, and remaining 1/2 tsp. each salt and pepper. Slice steaks across the grain and serve with salad and tortillas.

Adeena Sussman, Sunset 
MAY 2012

*I realize that Avocados are definitely not local to WI, but this is one super-food I make an exception for in my commitment to buy my food locally.

Riemer Family Farm is a Multi-Generational, Sustainable beef farm in South Central WI