Grilled Thick Cut Ribeye Steak With Tomatoes And Radish Salad

1. 1

   Season the ribeye steaks with abundant salt and pepper. Grill until lightly charred and crusty, 4 minutes. Turn the steaks over, reduce the heat to medium, close the grill hood, and grill until medium-rare, 6-8 more minutes.

2. 2

   Remove the steaks from the heat and let them rest for 5 minutes.

3. 3

   Meanwhile in a bowl place the cut tomatoes, radishes. Season with salt, parsley, olive oil and lemon. Mix well and serve alongside the steaks.

* Per serving · 4 servings · Values may vary.

No additional tips available.