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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

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