Want to Choma Nyama with friends and family over the weekend? Look no further than Kinywaji.com Order Halal Beef Rib Eye Steak now and pay via MPESA, Credit Card and other Mobile Money Platforms. We deliver to your doorstep. There’s nothing more classic to come from the grill than a thick-cut, perfectly cooked bone-in ribeye steak with a secret slather of flavour. You may want to get the full barbecue set up which includes drinks, meats, snacks, the jiko (grill) and charcoal briquettes to go!
About the Cut: The rib eye or ribeye is a beef steak from the rib section. The rib section of beef spans from ribs six through twelve. This steak is rich, juicy and full-flavoured with generous marbling throughout. Beef that’s richly marbled gets a higher grade; it’s more tender, juicy, and flavourful because the intramuscular fat melts and bastes the flesh during cooking. Also, since fat insulates, marbling provides some insurance against overcooking.
Cooking Suggestion: Rib Eye steaks are best grilled pure – without expensive grill marinade or spices.
Grilled Beef Rib Eye Steak Recipe
- 1Kg Beef Rib Eye Steak
- Extra-virgin olive oil, for rubbing
- Coarse salt and freshly ground pepper
- Mint Chive Butter (Mix in a bowl 1 stick of unsalted butter, 1 cup of fresh mint chopped, ¾ cup of finely chopped chives, 2 finely grated lemons and ½ teaspoon of salt). If you cannot get chives, you can use their close relatives i.e. the garlic, shallot, leek, scallion, and Chinese onion.
- Let the steaks stand at room temperature for 30 minutes. Heat a charcoal grill to medium-high, and set up direct and indirect heat zones. Rub beef with oil; season generously with salt and pepper. Sear on all sides over direct heat until caramelized, about 5 minutes per side.
- Transfer beef to indirect heat, and grill, covered, turning occasionally for 20 to 30 minutes. (Grilling time will vary depending on thickness of steak.) Remove beef from grill, and brush with mint-chive butter. Tent the steak with aluminium foil and let rest for 15 minutes before serving.
Do not spread the charcoal under the entire grill/grate, but best only on one half of the grill. This method is called indirect grilling and allows you to grill the steak in indirect heat. That way, Bigger and thicker pieces of meat are cooked through completely without burning.