Ingredients
-
2 1 1/2-in.-thick
bone-in rib-eye
steaks
, about 500 g each, at room temperature
-
1 tsp
salt
Instructions
- PREHEAT 1 side of barbecue to medium-high (there should be no direct heat on the other half of the grill). Sprinkle both sides of steaks with salt. Season with pepper.
- OIL grill. Place steaks on the no-heat side of grill. Insert a probe thermometer into the centre of 1 steak. Grill steaks, lid closed, until internal temperature reaches 105F for medium-rare, 20 to 23 min.
- REMOVE thermometer and transfer steaks to other side of grill over direct heat. Increase heat to high. Sear steaks until grill marks form, about 2 min per side. Serve with chimichurri grilled potato salad.
Chatelaine Quickies: Thai steak salad
Nutrition (per serving)
- Calories
- 415,
- Protein
- 39 g,
- Fat
- 27 g,
- Sodium
- 49 mg.
Kitchen tip: This method ensures even cooking and retains juices.
