1 post tagged “entertaining”

My signature dish is grilled ribeye steak. I am pretty good at grilling in general, but ribeye steak is what I'm best at. The great thing is, it's really simple to grill a perfect steak.

What you need:

1. A great ribeye steak.
2. A meat thermometer.
3. Salt and pepper.
4. A very hot grill.

The first step is to preheat your grill. If you're using a gas grill, turn it all the way up and leave it on for at least 10 minutes to let it get as hot as absolutely possible. In the meantime, you should apply salt and black pepper to your steak liberally. Remember, a lot of the salt and pepper fall off as you handle the steak, so put on a lot to start with. You have to season your food before you cook it or it won't taste right. You shouldn't need any salt, pepper, steak sauce, or God forbid ketchup once the steak is done.

Once the grill is hot and the steak has been seasoned, put the steak on the grill. (I don't oil the grill, the steak, or anything else. It's not necessary.) Be sure to keep your meat thermometer close by. Until you are a steak grilling master, you will want to determine when your steak is done using the thermometer.

The first thing you have to figure out is when to flip your steak. You're only going to flip it once, so this is important. I like my steak medium rare, and I generally buy steaks about an inch thick, maybe a little thicker. On my grill, it takes about 5 or 6 minutes to sear the first side of the steak well enough that it's ready to flip. Depending on your tastes, steak, and grill, it may take longer. Once the steak is done on the front, I flip it. (You can generally tell it's time to flip when the steak is no longer sticking to the grill.)

At that point I'm about 5 minutes away, tops. There are a lot of tricks for telling when a steak is done. Ignore them. The best way to tell is to stick a thermometer in it. When the inside of the steak is about 125 degrees (medium rare), I take mine off. You can cook yours to a higher temperature, but then that would be your recipe, not mine.

You should let the meat rest at least 5 or 10 minutes before serving it so that all of the juices don't run out the first time you slice it. Once the meat has rested, you can serve it as you like, either whole to your manly guests or by slicing it against the grain for sandwiches or to make your guests think they're eating at a fancy restaurant.