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🍽️ Slow-Cooked Rib-Eye Steak

425 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Take the steaks out of the fridge and let them sit at room temperature.
  2. 2. Brush the steaks lightly with oil.
  3. 3. Season both sides of the steaks generously with salt and pepper.
  4. 4. Wash the lemon under warm water.
  5. 5. Grate about one teaspoon of the lemon's outer peel.
  6. 6. Rinse the rosemary sprigs under running water.
  7. 7. Shake off the water from the rosemary.
  8. 8. Pluck the needles from the rosemary sprigs.
  9. 9. Preheat your grill.
  10. 10. Place the steaks on the hot grill surface.
  11. 11. Grill the steaks for about one minute.
  12. 12. Turn the steaks.
  13. 13. Grill the other side for about one minute as well.
  14. 14. Make sure grill marks form on the meat.
  15. 15. Remove the steaks from the grill.
  16. 16. Place the steaks in a baking dish.
  17. 17. Push the charcoal to one side of the grill using tongs.
  18. 18. Create an area with only a few coals.
  19. 19. Place the steaks in this cooler area.
  20. 20. Grill the steaks for about 30 minutes.
  21. 21. Turn the steaks regularly during cooking.
  22. 22. Remove the steaks from the grill.
  23. 23. Add the grated lemon peel and rosemary needles to the steaks.
  24. 24. Wrap the steaks in aluminum foil.
  25. 25. Let the steaks rest in the foil for about 30 minutes.
  26. 26. Take the steaks out of the aluminum foil.
  27. 27. Slice the steaks into strips.
  28. 28. Season the strips to taste with pepper.
  29. 29. Serve the steak.

Nutrition per serving