Grilled Rib Steak 

The Rib Steak is a tasty grilled dish that perfectly enhances the taste of this cut of meat, which can be beef or pork. The Grilled Rib is one of those dishes easy and quick to prepare, but that gives great satisfaction!

Usually the Rib is served with salad or baked potatoes, but I recommend you try it with the Cabbage Salad because it is a really delicious combination!

The Grilled Rib is a dish with very little fat, but rich in protein. Perfect also for those who do sports and for those who do not want to exceed too much with calories! Usually I prepare the Rib together with the Grilled Chicken, also a really light dish! And now I just have to leave you to the recipe of Rib Steak!

The rib, as well as other cuts of the loin, should be cooked in only one way: to the blood. This means an internal meat temperature of 50-52 degrees. You can measure it with a probe thermometer. There is actually no blood. The pink liquid you see is water along with myosin, a protein contained in muscles that gives the pink color. The blood is completely eliminated at the time of slaughter, and if there were any left it would be very dark, almost black. If you don't believe it, cut off a finger and then tell me what color the scar becomes.

Ingredients for 4 people

1 kg of Rib Steak 

1 sprig of Rosemary

Extra Virgin Olive Oil to taste

salt to taste

Pepper to taste

Procedure

To prepare the rib take the meat and remove the excess fat, then make cuts on the surface. In a small bowl pour a little' oil, dip the sprig of rosemary and use it to brush the meat. Add the pepper to the meat and distribute it evenly with your finger over the entire surface of the meat, pressing slightly. Place the barbecue grill very close to the fire and let it heat, then once hot place the meat on it using kitchen tongs. Cook for about 5 minutes, then turn the meat always using tongs. Cook for another 5 minutes on the other side and then remove the meat from the heat and put it on a plate, then salt it. Cover with another plate and let it rest for about ten minutes. At this point, pour a drizzle of oil over it and serve the Rib cutting it into slices!

Recommendations

When you have to handle the Rib I advise you to always use a kitchen tongs because the fork tends to pierce the meat which, consequently, loses its juices during cooking.

Preservation

You can store the leftover rib in the refrigerator for a day.