Thursday, March 25, 2010

Grilled Rib Eye Steak

There’s nothing like a grilled Rib Eye steak (and a glass of red wine), now THIS is real food. Grass-fed, locally raised Rib Eye steak on the grill is just downright amazing! It has a wonderful buttery taste, which is absolutely delightful. Add a green salad and some garlic smashed potatoes and you have a very delicious, yet simple, dinner.

How to grill a perfect Rib Eye steak:

• Purchase Rib Eye steak at least 1 to 1-1/2 inches thick, with bright red color and abundant marbling.
• Bring steak to room temperature — removing from the refrigerator at least 2 hours prior to cooking. This will prevent over-charring or taking too long to cook.
• Marinate for at least one hour. One of my favorites is very simple; olive oil, red wine, a dash of soy sauce, and salt & pepper.
• Preheat gas grill on high to 500–600 degrees.
• Place steak on very hot grill and close lid. This will help the steak cook from all angles and sear in juices.
• Cook with lid down for 2-3 minutes (resist the urge to open and look.)
• Flip steak after 2-3 minutes using grilling tongs. Don't use a fork, it will let out all the juices you're trying to keep in.
• Close lid and continue to cook until preferred doneness:
     About 1 more minute for rare
     About 2 more minutes for medium rare
     About 3-4 more minutes for medium

Garlic Smashed Potatoes:

• 3-4 organic russet potatoes
• 5-6 organic garlic cloves
• ¼ cup butter
• Just enough milk to make the potatoes creamy
• Salt to taste

Scrub potatoes thoroughly. Cut into quarters (leave skin on) and boil with garlic cloves until soft. Smash potatoes and garlic with a fork, add butter and milk to desired consistency. Salt to taste.

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