High rope steaks (Ribeye) on the grill

Ingredients for High rope steaks (Ribeye) on the grill

Instructions for High rope steaks (Ribeye) on the grill

To prepare the High rope steaks (Ribeye) on the grill recipe, please follow these instructions:

Slice the steaks into four thick slices (a) ca. 300 g from the thick end of the Striploin. One may not like the fat, this should first be cut from after frying, because it gives power and taste to the meat. The Bank never flesh with a events. Use hand root.

The meat Brown well for about 1 minute on each side on the lower notch in grille option, then lifted the grate to the middle setting. The steaks FRY further 1 min on each side and are added as aside and rests approximately 2 min., before they are ready for serving. Only when frying crust has formed, seasoned with coarse salt and freshly ground black pepper. Alternatively, swabs with the marinade during cooking.