Juicy rib eye steak with a sweet blood orange fruit salsa, perfect for summer grilling!
Praise the grilling gods! The weather has gotten steadily warmer and I’m seeing myself slowly sneaking outside to cook more and more on my grill! And now I have an amazing new kitchen in the backyard, it’s even more tempting to ditch the stove inside and get out in the fresh air!
We don’t eat a lot of red meat as a family just because I tend to cook more seafood and I’m super picky about where my meat comes from, but every now and then I’ll buy some steaks.
Which steaks are the best?
That’s a hard question and comes down to personal choice I think. I used to be a loyal filet mignon steak lover and I still am, but lately, I’ve been trying some new cuts like rib eye steak. I was super impressed by how easy they were to cook and how tasty and juicy they ended up being.
Rib eye steak isn’t cheap so you know you’ll probably be going home with a good chunk of meat, treat it well.
How should I cook my rib eye steak?
One word…simple. Lightly season the steak with your choice of rub and make sure you have a heavy-duty oven safe pan really hot, or if you feel like grilling, the grill should be at least 500 degrees.
How long should I cook my rib eye steak?
I always go on the safe side and take it from the heat early. The steak will continue to cook for another few minutes while it rests. The way I tell if it’s ready is to gently press it with my finger. If it feels springy then it’s probably around medium-well to well, but if it feels spongy and soft when pressed then you’re still looking at a medium rare to medium. It takes some practice.
Why does my steak have to rest?
Your gorgeous steak has just been through a rough time, it needs some alone time to relax and let the fibers soften up. You also don’t want to lose that juice that will be sucked back into the steak as it rests. Make sure you have a sharp knife and a hungry appetite.
Pan Seared Rib Eye Steaks
Juicy rib eye steaks with a sweet blood orange salsa.
- 2 blood oranges
- 1 tomato
- 1/2 serrano chili
- 2 radish
- 1/4 tsp sesame oil
- 1/2 cup cilantro
- 2 tbsp olive oil
- salt and black pepper
- 2 rib eye steaks
Peel and segment the blood oranges so you have slices with no skin on them, transfer to a bowl.
Slice the tomato into wedges and extract the seeds. Dice and add to the blood oranges.
Dice the chili finely and add to bowl.
Slice the radish thinly and add to the bowl with the sesame oil and chopped cilantro.
Stir well with a spoon and set aside.
Heat your grill until very hot.
Rub the steaks with the olive oil.
Season the steaks on both sides with salt and pepper.
Once the grill is hot, add the steaks and sear for about 3-4 minutes.
Turn the steaks over and cook for another 3-4 minutes turning the heat down to medium or moving the steaks to an indirect heat part of the grill.
To test the doneness of the steaks, press the surface with your finger and it should still feel slightly spongy and soft for medium-medium rare.
Take the steaks from the grill and let them rest for about 5 minutes.
Slice the steaks thinly with a very sharp knife and transfer to a plate.
Spoon some of the blood orange salsa over the steaks and enjoy.