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Joined by our passion for meat, beer, cards and meat, we created a compitition bbq team to partake in just that.

Monday, October 17, 2011

Rib Eye Steak!

There's not too many things better than a steak grilled to perfection! Rib Eye is a great steak to cook on a charcoal grill - it has plenty of fat marbled throughout, no bones to worry about, not too expensive, easy to find, and usually a large enough cut to satisfy almost everyone.

I think steak preparation should be as simple as possible. Salt, pepper, and some Extra Virgin Olive Oil.

Start by drizzling a bit of olive oil on each piece of meat and rub it into the meat so it is even. The olive oil isn't mandatory so if you don't have any don't worry about it. I would NOT suggest using any other type of oil as a substitute.

Shake on a healthy dose of Kosher Sea Salt and then add Course Ground Pepper or fresh ground pepper on top.

I let the salt / pepper rest on top of the meat for an hour or so. The salt melts into the meat getting that flavor deep inside.

Set up your charcoal grill for offset cooking. I use a loaf pan in the middle to keep the coals on one side. You can also utilize the loaf pan to add some moisture for longer cooks or to add a little flavor option like sweet onions. I cut a whole sweet onion in quarters and throw them in the kettle. As the heat reaches the onions, the flavor slowly releases and permeates hints of flavor into the meat.

When the coals are hot it's time to get to cooking.

I sear the steaks directly over the super hot coals for 2 - 3 minutes per side. After the steaks are seared, I move them over to the indirect side. Popular opinion is that searing the steaks seals the juices into the meat. I think this is a wives tale and doesn't have any effect on the juiciness of the meat. I sear it to get the cooking process started and create those grill marks that people like to see as well as some crispness on the surface of the steak to give each bite a little crunch and texture different from the inside of the steak.

I put a couple of portabella mushrooms on the grate right outside of the direct heating zone. A great way to make an appetizer or to add to the steak.

After the steaks are all seared, move them over to the indirect zone and put the cover over the grate so the steaks can slowly come up to the desired internal temp.

Lots of "real men" can tell how a steak is cooked by pressing on it or comparing the resistance to your palm or nose. I say another wives tale. Get yourself a reliable meat thermometer. I use a super fast Pink Thermapen. A standard dial thermometer is more than fine. The Thermapen is instant and easy to read so this is an indispensable tool for me. When the temp hits the desired temperature, pull the steak and place on a plate for 5 - 10 minutes and let it rest.

Time to eat! Throw that steak on a plate after it rests for a few minutes. Add your favorite sides - garlic mashed potatoes, grilled vegetables, and maybe some onions and mushrooms.

Let's eat!

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