I have to say that I am officially done with turkey for the season. For work I had to cook several turkeys for clients for everything from print ads to web video… and even to be eaten! All I can say is “Gimme a steak!”
Rib eye is hands-down my favorite steak and a great one for the grill. The marbling in a rib eye makes it juicy delicious and pretty hard to overcook – at least from a dried out point-of view. Personally, I think it is at it’s best when cooked to the rare-side of medium rare, however is still juicy and delicious when cooked to medium+. You’ll have to keep an eye on them to watch for flare-ups – a small sacrifice for all that well-marbled flavor! If flare-ups do occur, simply move them over to a cooler part of the grill.
I really enjoyed the salsa verde I mad a few months back and thought the little bit of acidity from red wine vinegar plus the parsley and capers with would really enhance and compliment the rich beefy flavor of the rib eye.
- Rib eye steak(s), at least 1½ inches thick
- Sea salt
- Freshly ground black pepper, (If it’s a great piece of meat, that’s all you need)
- Salsa Verde (recipe follows)
- Remove steak from the refrigerator and let sit at room temperature for 45 to 60 minutes to take the chill off. Generously season with salt and pepper. A steak this size can take ½- to ¾ teaspoon of salt per pound.
- Set up grill for direct high heat grilling with a cool zone to move the steak to if flare-ups occur… they will occur. Brush your grates clean and oil them before cooking.
- Lay the steaks on the grill at a 45 degree angle and cook for 4 to 5 minutes. Use tongs to rotate the steaks 90 degrees (think 10 and 2 on a clock) and cook for another 3 to 5 minutes for medium-rare. Like all things, the actual cooking times will depend on the actual temperature of your grill. Again using tongs (never a fork), flip and finish cooking to the desired temperature (125°F to 130°F for medium rare; 130°F to 135°F for medium; 135°F to 140°F for medium well. Carryover cooking will raise the temperature another 5 degrees). Total cooking time with be 7 to 10 minutes per side. Let the steak rest for 7 or 8 minutes before cutting into it.
- ½ cup parsley leaves, packed
- 2 tablespoon capers, rinsed
- 2 anchovy fillets (optional)
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- ½ teaspoon minced garlic
- ½ teaspoon kosher salt
- A few grinds of black pepper
- ⅓ cup extra virgin olive oil
- Add all ingredients, except the oil, to the bowl of a food processor and pulse until all the ingredients are finally chopped. With the motor running, slowly pour in the olive oil. Transfer to a bowl and store in the refrigerator until ready to serve.
Cheers and Happy Grilling!