Genevieve Taylor's Ribeye Steaks Grilled on a Napoleon BBQ

Genevieve Taylor creates mouth watering Ribeye Steaks Grilled on a Napoleon barbecue accompanied by a homemade warm relish. This homemade relish is made with fresh tomatoes, sweet and how peppers, onion as well as cloves of garlic. Check out this video for a full recipe as well as how to sear up ribeyes on the infrared sizzle zone side burner of the Napoleon grill.

[@burkelong4376]

I appreciate how concise and informative these videos are. Great production values and no filler or useless information. Well done!

[@NapoleonProducts]

Welcome to the Napoleon family! 🔥😊

[@Poppa_82]

Nice! 👍🏽

[@carolinecummings111]

I like how you tell temp. of meat..

[@ulricopolic3722]

You are great thanks for this video! Just bought a portable Napoleon bbq.

[@NapoleonProducts]

Thank you for your feedback and welcome to the Napoleon Family! Happy grillin' 😀

[@cuchanrahan641]

Thank you ❤

[@xcharlie15]

Thank you!

[@robertoebasta208]

❤❤❤

[@drzoidberg1]

Good recipe for the relish. I would've like to seen her pro technique of peeling those cherry tomato skins because that looks like 10 minutes of work right there!

[@wallyj2000]

I would've just left it on the sizzle zone cooks better gets more crispy outside and stays more medium inside

[@NapoleonProducts]

There are so many ways to cook a great steak. Thank you for sharing your method :)

[@kathigrillmaus4497]

Hello, these are quite great recipes, please with German subtitles.

[@NapoleonProducts]

Hi Kathi, Thank you for your great suggestion. We will pass this along to the appropriate personnel for consideration. Let us know if you have any additional questions. :)

[@fredkeller4134]

Nice video but just a few points to watch out for: peppering a steak before putting it onto the sizzle zone will just result in burned pepper and burned pepper tastes bitter and awful. A steak at 50 Celsius is raw, at 60 well done and at 70 celsius not eatable anymore. The sweet-spot is really between 53 Celsius and 60 Celsius depending on taste. Core temp will still raise if you keep it in the grill on the resting zone. Taking it out and making it rest for 5 min will still result in the temperature raising to +1 to +3 Celsius during resting. So if you want a medium steak, you take it off the grill once core temperature has reached 54-55 and you let it rest for 5 min outside of the grill.

[@samuelmalka1462]

Well said. With a MEATER plus thermometer you get the guess out.

[@fredyh357]

So you don’t tell us the temperature and how long you keep it on there?? Useless

[@sgt_major8419]

Get a life, perhaps get some experience with cooking and learn for yourself, adult my arse...grow up.