I grew up eating grilled, medium rare ribeyes. My parents loved to prepare steak meals for our family of 7! So this past weekend when I went home to Nashville (Arkansas, not Tennessee), I ate and ate and ate. My parents love to cook! See where I get it from? Thanks to them for all the delicious food that they always prepare, and thanks to them for sending me home with 2 ribeyes!
They were about 8 and a half ounces each, almost an inch thick. They almost look like a heart if you put them together - reminded me of the year that my husband Jereme bought a package of steaks from Kroger for Valentines Day where they intentionally made the steaks look like a heart for the occasion! I marinated mine in soy sauce, garlic, and pepper for a couple of hours.
Pre-heat the broiler. You do this by opening the oven door, leaving it cracked just a little bit, and on my oven I press "broil" then "start" then "start" again. You leave the door open. The first time my husband told me that you were supposed to leave the door open, I thought he clearly does not know how to cook. Then we built a house in 2007, and I read the manual of our new double ovens. Yes, it said that you leave the door open. My parents never "broiled" so I didn't know! No wonder the broiler would always turn off when I shut the door! So let the broiler heat up for about 5 minutes, then add your steaks onto the top rack closest to the top of the oven.
- 2 (8 ounce) ribeyes about 1 inch thick
- Soy sauce
- Garlic powder
- Black pepper
- Marinate the steak in the soy sauce, garlic, and black pepper for a few hours or overnight.
- Pre-heat the broiler. You'll know it's ready when the heating element is bright orangish red.
- Line a pan with foil for easy cleanup. Top it with a broiler rack. Place the steaks on top.
- After the broiler heats for about 5 mintues, add the steaks to the top rack closest to the oven.
- Leave the oven door open. Set timer for 5 minutes.
- After 5 minutes, flip the steaks. Set timer for 8 minutes.