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Wednesday, January 27, 2010

Charcoal Grilled Rib-Eye Steaks


6 rib eye steaks, 1" thick
1/2 pound butter
1 lemon
hot sauce to taste
1 pound mushrooms, sliced
white onions, sliced
bell peppers, sliced
tomatoes, sliced
salt and pepper to taste


1. Prepare ahead of time lemon marinade by melting butter and juice of one lemon, peel of 1/2 lemon and a dash of hot sauce.

2. Wrap Mushrooms, peppers, onions, tomatoes and garlic in a wire grill that closes to hold them.

3. Place vegetables on grill, basting with marinade and turning frequently. When almost done, Move to coolest area of grill surface.

4. On hottest part of fire put steaks on for five minutes, about 2 inches from coals. Baste with marinade and turn over. Grill for another 5 minutes for rare (total time of 10 minutes), for medium (total 15 minutes), for well done (total 20 minutes). Turn as often as needed, basting as often as you like. Put on serving platter and cover with vegetables. Put remaining marinade over top and serve.

Serves: 6