Grilled Ribeye Steak Recipe

Choosing the Perfect Cut of Steak

The truth is a great cut of steak will play 90% of how tender and juicy the steak turns out after it is cooked. I don't care what anyone says. Pick a meat market that serves aged prime ribeyes. Yes, they are 17 dollars a pound, but you do want a great cut don't you? Look for marbling! This will be the fat lines running throughout the steak. You don't want huge sections of fat if you can help it, but you do want streaks of fat throughout the steak. The butcher can help you with this. Be prepared to build a hot fire on one side of your pit! This will make a huge difference in the way your steak turns out. If you sear the steak, the outside will be sealed, and all juices will stay in the steak while cooking. Please enjoy the recipe below and good luck!! If you have questions, please send them to aaron@thesmokerking.com

Ingredients:

1. 1 - Bottle dry red wine
2. 1 - Cup of vegetable oil
3. 1/2 Cup of chopped onions
4. 2 - Cloves chopped garlic
5. Kosher Salt
6. Fresh ground pepper
7. 2 - Perfect cuts of dry-aged certified Angus ribeyes 1 1/4 inches thick (Certified Angus Ribeyes work well too)
8. 1/2 up of melted butter at room temp
9. 1/2 up of oil
10. Sliced Onions
11. Sliced Mushrooms

Recipe:

1. Mix the wine, oil, chopped garlic
2. Add the steaks and let it sit in the fridge for 6 hours.
3. Start a large fire on one side of your pit. (You want this fire to be extremely hot!!)
4. Remove the steaks from the fridge and let them sit on a plate on your counter for 1 hour.
5. The steaks should be closer to room temp by now.
6. Mix the butter and oil in a shallow baking dish.
7. Coat the steaks in the oil/butter mix
8. Apply a heavy coat of Kosher salt and ground pepper to all sides of the steak.
9. When the coals have burned down a little, more white/less flame, the grill is ready. (To test the heat, place your hand about 1 inch over the top of the grill. If you immediately have to remove your hand due to the heat, it is ready!)
10. Place the steaks on your grill, directly over the hottest coals and cook for 1.5 minutes with the lid on.
11. Turn the steaks 90 degrees and cook for 1.5 minutes with the lid on.
12. Flip the steaks and cook for 1.5 minutes with the lid on.
13. Turn the steaks 90 degrees and cook for 1.5 more minutes with the lid on.
14. If you have an instant read thermometer insert it into the thickest part of the steak and it will read 135 for medium rare.
15. Remove the steaks from the grill when they are done, place on a cookie sheet and cover with foil. I usually place quite a few oven mitts on top of the steaks to retain heat for 10 minutes.
16. They are ready to serve!!

Sautéed Onions and Mushrooms:

1. I usually reserve about 1/4 cup of the marinade for liquid for sautéing the onions and mushrooms 2. Bring the liquid to a boil in a frying pan
3. boil for 5 minutes or so
4. Add the sliced mushrooms and onions, and saute until desired doneness.
5. Serve on the steaks!!