Memorial Day. Honor. Respect. Chargrilled Rib Eye Steak.
Memorial Day is a very important day. If it’s not a very important day to you…it should be.
A day to remember, a day to continue living and a day to give thanks to those that have given the ultimate sacrifice for our freedoms. Their lives.
I’d like to honor those that gave so much in my prayers and honor my family and friends by grillin’ like a villain.
It’s time to rock out with my charcoal out, so grab a napkin and get ready to drool baby…
First…before anything…, I have to tell you that I cook steak on charcoal over gas any day of the week.
Don’t get me wrong…I love my gas grill, but sometimes you have to go back to basics from our most primitive times.
Fire and meat. Keep it simple…keep it original and keep it real.
Through trial and error, I have found that the best way to grill a steak is by removing the steaks from the refrigerator about 40 minutes before cooking. Cover loosely with plastic wrap and allow the steaks to come to room temperature.
Next…Massage each side with olive oil, freshly cracked black pepper and sea salt.
One tbsp of salt and one tbsp pepper per side. Yup, that’s right. You need to understand that a good amount of the salt and pepper will fall off into the fire, but the ones that make it will help create the most amazing crust you desire.
20 Seconds before Mr. Beefy slides onto your plate, drop a tablespoon of your homemade butter or the best quality salted creamy love that you can find.
Follow this recipe exactly and you can rule the world….date that supermodel you saw in the newspaper…juggle knives while riding a skateboard…ok, you may not be able to do all of those things ( like I do) but at least you can be the envy of the neighborhood and the master of the coals.
Enjoy you meat and spread the love.
Happy Memorial Day!
Check out the full recipe below and…
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- 1 Rib Eye Steak about 1 1/2 inches thick.
- 2 Tsp of Vegetable Oil
- 2 Tbsp Black Pepper ( freshly cracked)
- 2 Tbsp Sea Salt.
- 1 Tbsp Butter (salted)
- (1) Rub the steak with oil and 1 Tbsp salt and pepper on each side.
- ( yes, that is the proper amount..most of it falls off while cooking)
- (2) To make those pretty cross hatched grill marks, place you steak on the grill as if it was a clock with the small hand pointing at 10 o'clock and close the lid.
- (3) Grill the first side for 2 minutes.
- (4) Rotate each stake so that they point to 2 o'clock and close the lid again.
- (5) Do the same as you did on the first side. 2 minutes then turn for another 2 minutes.
- This will get you to a medium rare steak.
- Remove your steak, let it rest on a cutting board and top with butter before you slice it.
- DO NOT TOUCH OR POKE AT THE MEAT. LET IT STAY FOR THE PROPER TIME WITHOUT MOVING IT.
- When grilling directly, only turn you meat once on each side.
- These steaks are on the costly side, so we don't want to make many mistakes and ending up dried, rubbery steaks can be a nightmare.
