Ribeyes

I want to share with you pictures and instructions on a few rib eyes I grilled the other day. My goal was to keep the flavor simple, not overpowering the natural greatness of the steak itself. HEB had their Prime-1 cuts on sale for 9.99 a pound, the same price as their choice cuts; and let me tell you - there is a difference! These two babies had great marbling, that's for sure.

I made a mixture of oil and red wine vinegar, put it in a plastic bag, dropped the steaks in and let them sit for about 7 hours in the refrigerator.

I removed them from the refrigerator and let them sit on the kitchen table for 2 hours, bringing them to room temperature before they went on the grill. If you throw a cold steak on the grill, the outside will be done when the inside is still cold. It is impossible to cook a perfect steak if the steak is cold. I can't stress this enough.

I love to grill steaks on a SUPER-HOT fire. The outside gets a nice char, and the inside ends up about medium to medium rare. I just can't seem to get enough of the slight char crunch before the tender, juicy middle.

To prepare the steaks, right before I throw them on the grill I apply a nice coating of Kosher salt and fresh ground black pepper. The salt and pepper help to form a nice crust on the steak while adding flavor. I use Kosher salt because it is less salty than table salt, and I like the larger crystals. Table salt tends to make the steak too salty.



To get the char like that on a steak I build an extremely hot fire. I will cook a 1" thick rib eye for 3 minutes per side, flipping only once, and the steak will be medium to medium rare; just how I like it. The ones below came out more medium, but the fire was really hot. Not too bad either way.



A side of Scalloped potatoes and sauteed onions and mushrooms go pretty well with the ribeyes too!!