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RIBEYE OR STRIP FILET -- BILL'S GRILLED STEAK Recipe

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This recipe for RIBEYE OR STRIP FILET -- BILL'S GRILLED STEAK is from Nan's Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1" to 1½" thick Steaks or 2" thick Filets (1 lb. total weight)
McCormick Montreal Steak Seasoning
Lawry's Seasoning Salt
Garlic Powder
Directions:
Directions:
If cooking on charcoal, start the fire and wait until the coals are all white, then spread out under the cooking surface. Brush the grill surface to remove any residues, then spray with a non-stick spray. For gas grills, set the burners on about medium heat, or higher if you want your steaks well done.

Sprinkle the dry ingredients over all sides of the steaks or filet. Let sit for at least 30 minutes before putting them on the grill. If using charcoal, you can do this step while the charcoal is getting ready.

Place meat directly over the heat. Cook for 5 to 7 minutes or until you see blood coming up on the uncooked side. Turn the steaks over and cook another 5 to 7 minutes. Using tongs touch the meat to make sure it is soft in the middle for rare or medium rare steaks. For well done, the meat will not be soft. Remember, you can always cook it more if it is not done enough but you cannot uncook an overcooked steak.
Personal Notes:
Personal Notes:
Nan usually seasons the steaks. She has this down, and we have never been disappointed.

We prefer to cook boneless ribeye steaks. Since we normally share one of these ribeyes, we cut the steak in half before seasoning making sure the seasoning is on all sides before cooking.

 

 

 

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