BBQ ribeye steak

We love a good steak! Ribeye is our fave, because the fat marbling through it just makes it so juicy and flavourful. Really good quality meat is always going to taste better, ask the butcher.

All I did to these was rub them with olive oil and freshly ground salt and pepper, and leave them out of the fridge for 30-60 minutes to come up to room temperature.

Throw them on the BBQ! (or grill them or use a griddle plan – steak cooking times below for a bit of help).

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Serve with grilled asparagus and sweet potato salad.

Blue – almost raw inside, but hot outside. Cooked very quickly. Inside is usually cool and not warm and definitely not cooked. The steak will be red on the inside. Cooking time: 1-2 minutes each side. Resting time is about 9 minutes.

Rare – red inside with plenty of red juices running freely. The outside is grey-brown. The middle of the steak is warm. Cooking time: 2-3 minutes each side. Resting time is about 8 minutes.

Medium rare – same as rare, but with few free-flowing juices and still red in the very middle. The outside is grey-brown. Cooking time: 3-4 minutes each side. Resting time is about 7 minutes.

Medium – pink (fading to grey-brown) with juices in the middle. The outside is grey-brown. Cooking time: 4-5 minutes each side. Resting time is about 6 minutes.

Medium well – the meat is grey-brown (or deep pink) throughout, still juicy. Cooking time: 5-6 minutes each side. Resting time is about 5 minutes. Recommended for the first time.

Well done – the meat is grey-brown throughout and slightly blackened or charred, but flesh still clear and juicy. Cooking time: 6-7 minutes each side. Resting time is about 4 minutes. Recommended for the first time.

Very well done – the meat is beige in the middle, not many juices remaining. Cooking time: 7-8 minutes each side. Resting time is about 3 minutes.

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