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Gallery Grilled Quail and Rib-Eye Steak Recipe Summary Servings: 14
Ingredients Ingredient Checklist 12 quails (about 1/2 pound each) 3 tablespoons plus 1/4 cup olive oil 1/2 cup loosely packed thyme leaves 1/2 teaspoon freshly ground black pepper 12 boneless 1-inch-thick rib-eye steaks 1 tablespoon salt
Gallery Grilled Quail and Rib-Eye Steak
Recipe Summary Servings: 14
Gallery
Grilled Quail and Rib-Eye Steak
Grilled Quail and Rib-Eye Steak
Grilled Quail and Rib-Eye Steak
Recipe Summary Servings: 14
Recipe Summary
Servings: 14
Servings: 14
14
Ingredients
Ingredients
- 12 quails (about 1/2 pound each) 3 tablespoons plus 1/4 cup olive oil 1/2 cup loosely packed thyme leaves 1/2 teaspoon freshly ground black pepper 12 boneless 1-inch-thick rib-eye steaks 1 tablespoon salt
Directions
Rinse quails under cold water; pat dry. Arrange in large, shallow baking pan. Add 1/4 cup oil, 1/4 cup thyme, and 1/4 teaspoon pepper to pan; coat quails thoroughly. Cover and refrigerate, up to 24 hours.
Arrange rib-eye steaks in large, shallow baking pan. Add remaining 3 tablespoons oil, 1/4 cup thyme, and 1/4 teaspoon pepper to pan; coat steaks thoroughly. Cover and refrigerate, up to 24 hours.
Return meat to room temperature. Heat grill to medium hot. Sprinkle steaks and quails with salt. Grill steak until seared outside and cooked to desired doneness inside, 10 to 12 minutes per side for medium rare. Grill quails, breast side first, until golden brown and cooked through, 12 to 15 minutes per side.
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All Reviews for Grilled Quail and Rib-Eye Steak
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Grilled Quail and Rib-Eye Steak
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest