Beef Ribeye ' King Charles Cut' Recipe

Inspired by CHoP Chandler

Time2h 30m

Serves4

Make Beef Ribeye ' King Charles Cut' Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Frequently paired with

The best thing to pair and share with BEEF RIBEYE ' KING CHARLES CUT'

Selected to serve

Black Margarita

tangy · smoky · rich

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Ingredients

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Meat

2 lbs Ribeye steak

Marinade

2 tbs olive oil

4 cloves Garlic cloves, minced

2 tbs Fresh rosemary, chopped

2 tbs Fresh thyme, chopped

1 tbs Sea salt

1 tsp black pepper

2 tbs ReaLemon lemon juice

Optional Accompaniments

1 bunch Grilled asparagus

2 pcs Baked potatoes

1 cup Chimichurri sauce

Method

Preparation

Prepare the Marinade

In a bowl, combine olive oil, minced garlic, chopped rosemary, chopped thyme, sea salt, black pepper, and lemon juice. Whisk together until well blended.

Marinate the Steak

Place the ribeye steak in a large resealable plastic bag or dish. Pour the marinade over the steak, ensuring it is evenly coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, preferably overnight for enhanced flavor.

Cooking

Preheat the Grill

Preheat your grill or grill pan to high heat, about 450-500°F (232-260°C).

Grill the Steak

Remove the ribeye from the marinade, allowing excess marinade to drip off. Place the steak on the grill. Grill for 4-5 minutes on one side without moving it to achieve a good sear.

Flip and Cook Further

Flip the steak using tongs, and grill for another 4-5 minutes for medium-rare, or longer if desired. Use a meat thermometer to check for doneness (130°F for medium-rare).

Rest the Steak

Once cooked to your preferred doneness, remove the ribeye from the grill and let it rest for 5-10 minutes before slicing. This allows the juices to redistribute.

Serving

Plate the Dish

Slice the ribeye against the grain and serve on a platter. Optionally, accompany with grilled asparagus, baked potatoes, and chimichurri sauce.