The Best of the Best Panini Press Cookbook by Kathy Strahs

Author:Kathy Strahs
Language: eng
Format: epub
Publisher: Harvard Common Press
Published: 2019-04-29T04:00:00+00:00

Grilled Rib-Eye Steak

Yield: 2 servings

Most often I grill with big-flavor marinades, but once in a while I yearn for the simplicity of the salt-and-pepper-only route. Especially when I’ve got a thick, wonderfully marbled cut of meat like a rib-eye, I want the natural richness of the meat to really shine through.

1 rib-eye steak (1 1/4 pound, or 570 g), about 1 1/2 inches (3.8 cm) thick

1 tablespoon (15 ml) extra-virgin olive oil

Freshly ground black pepper

Coarse salt

1. Pat the steak dry with paper towels, rub olive oil all over it, and season it generously with black pepper. Set it out at room temperature for about 30 minutes.

2. Heat the panini press to high heat. If your panini press comes with a removable drip tray, make sure it is in place (see here).

3. Season the steak generously with coarse salt and set it on the grill. Close the lid so that it’s resting right on top of the meat. Don’t bother adjusting the height of the upper plate (if your grill has that feature). The steak will shrink a little as it cooks, and if your grill height is in a fixed position, it will likely lose contact with the meat.

4. Grill the steak to your desired doneness, 12 to 15 minutes for medium (137°F [58°F]). If your steak happens to weigh more or less than 1 1/4 pounds (570 g), just adjust your grilling time. I can’t underscore enough how helpful an instant-read thermometer is for grilling to the right temperature.

5. Let the steak rest for 10 minutes on a cutting board before slicing it thinly across the grain.

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