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Anyone who craves a tender, juicy, grilled ribeye will fall in love with this recipe from Gabriella Schneider of Beyond The Bite. While the brining process adds an additional step, it brings a depth of flavor & tenderness to the steak. A truly great meal often takes a little extra time and this one is well worth it. Get the grill ready and prepare for a delicious grilled ribeye.

RECIPE AUTHOR: Gabriella Schneider/Beyond The Bite
SERVES: 4-6
USWM Shopping List: French Ribeye

Grilled Ribeye

 

PHOTO CREDIT: Gabriella Schneider/Beyond The Bite

Brine Ingredients:

  • 2 tbsp sea salt
  • 2 cups hot water
  • 6 cups cold water

 

Rub Ingredients:

  • 1 tbsp sea salt
  • 1 tbsp dried rosemary
  • 1 tbsp maple sugar
  • 1 tsp ground sage
  • 1 tsp dried thyme
  • 1 tsp ground ginger
  • 1/4 tsp cinnamon
  • 1/4 tsp turmeric

 

Meat:

3 lb, bone-in beef rib steaks (I used 3, 1 lb, 1 inch thick steaks)

 

Process

  1. To make the brine, combine the sea salt in the hot water and dissolve in a large mixing bowl. Then add in the remaining cups of cold water to bring the mixture to room temperature.
  2. Once room temperature, submerge the steaks in the brine, cover the bowl with plastic wrap, and place the bowl in the fridge to sit for 4-6 hours.
  3. After 4-6 hours have passed, turn the grill on to preheat.
  4. To prepare the steaks, remove them from the brine, pat dry with a paper towel, and place in a large dish.
  5. Combine the rub ingredients together in a bowl, then sprinkle over the steak, lightly rubbing in over all sides.
  6. Place the steaks on a hot grill and cook 7 minutes on the first side. Then flip over to cook another 3-5 minutes or more, depending the thickness and how well-done you like your meat.
  7. Remove from the grill immediately and allow to sit for 5-10 minutes to lock in the juices, then cut against the grain and serve!

 

 

ABOUT THE AUTHOR: Gabriella Schneider

Gabriella SchneiderMany thanks to Gabriella Schneider, certified chef, writer, and science lover using diet, lifestyle, and personal primal knowledge to overcome the odds of healing from chronic Lyme Disease.  While there may not be an one-stop cure for the damaging effects that untreated, neurological Lyme had in my body since a young age, I believe that through Christ all things are possible.  No illness, trial, or circumstance in life defines who one is, rather shapes them into all that they are meant to be.

Check out Gabriella’s e-book, Organ Meat Makeover, for recipes, AIP dietary tips, FAQs and more!

 

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