Cooking Lesson #881: Don’t Fear the Fire

…from the Perspectives’ Kitchen

How you doin’? Summertime is grillin’ time and there is nothing quite as wonderful as a beautifully grilled, flame-kissed ribeye steak.
 
Why is it that many of the simplest dishes are the most feared? This is especially true if the goal of the dish is to transform a single ingredient, like poached eggs, whipped cream or, yes, even a grilled steak. All these dishes lean on unique techniques and the right timing, which can feel mysterious until you’ve gotten the hang of it.
 
Grilled steak can be even more intimidating because there’s a grill, fire and the expense of a great piece of meat involved. A really nice cut of steak can cost big bucks.
 
To my taste there’s really no substitute for the flavor you get from grilling steak. And once you get the hang of it, grilled steak is one of the quickest, easiest meals around. It’s practically a convenience food. It’s also one of the most satisfying dinners to make. Nothing beats the primal joy that comes with pulling a perfectly seared, tender, juicy ribeye off the grill. So, here are couple of my tips to turn you into a grilling professional.
 
Temper time:  1 hour before grilling
Prep time:  5 minutes
Grill time:  10 to 12 minutes
Rest time:  5 minutes
Yield:  1 serving
 
Ingredients 
1-1/2- to 2-inch thick ribeye steak
Salt and pepper to taste
More to learn in the ChefSecret below
 
Directions

1. Remove the steak from the refrigerator about 1 hour before cooking. Getting the steak up to room temperature will help it cook more evenly and sear more quickly, so you don’t overcook it.
2. Lightly score the fat cap.
3. Prepare a charcoal grill or heat a gas grill to high.
4. Pat the steak dry with a paper towel. Drying the steak before it goes on the grill will help it sear, giving you great, even grill marks.
5. Season generously with salt, but don’t use the pepper until after the meat is cooked so it won’t burn.
6. Place the steak on the grill directly over the hot coals and cook with the lid off, so the top of the steak doesn’t overcook; cook for about 2 to 3 minutes.
7. Turn it (don’t flip it) 90 degrees and cook for another 2 minutes. Turning the steak will give you nice, crosshatched grill marks.
8. Now, flip the steak over and cook it for 4 to 5 minutes, repeating the turn for cross-hatching.
9. Remove the steak from the grill when the internal temperature reaches 120⁰ F on an instant-read thermometer.
10. Allow the ribeye to rest on a cutting board, tented in foil, for another 5 to 7 minutes. This helps the meat reabsorb the juices and will also raise the temperature by about 10⁰ F.
11. Slice the steak against the grain.
12. Season it with a pinch of salt and pepper.

ChefSecret:  You can substitute the salt and pepper with Montreal Seasoning for a well-rounded flavor. I like to glaze the ribeye with balsamic vinegar when I take it out of the refrigerator for perfect grill marks and a touch of sweetness.

Quip of the Day:  I’ve got beef with anyone who doesn’t appreciate a good ribeye steak.
-------------------------------------------
Do you have a question or comment?  Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
-------------------------------------------
To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.
 
#Entree #Dinner #Grill #SteakOnTheGrill #Ribeye #FlameKissed #DontFearTheFlame #2024Recipes #URM #T2T #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup 
 
                                                                           ©PERSPECTIVES/The Consulting Group, LLC, 2024

---