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Posts Tagged ‘grill’
Firecracker Shrimp
Posted in Main Dishes, tagged bbq, broiler, chili, firecracker, fourth of july, grill, hot, kabobs, recipe, seafood, shrimp, skewers, spicy on July 2, 2010| Leave a Comment »
Pineapple Bacon Bites
Posted in Appetizers and Snacks, tagged bacon, easy, food, grill, pineapple, recipe, snack on June 15, 2010| 4 Comments »
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Jalapeno Popper Burgers
Posted in Main Dishes, tagged bbq, burger, cream cheese, food, grill, hamburger, jalapeno, recipe, stuffed on May 29, 2010| 6 Comments »
Citrus Grilled Shrimp
Posted in Main Dishes, tagged bbq, bluewater seafood market, food, garlic, grill, honey, lime juice, olive oil, pineapple, recipe, seafood, shellfish, shrimp, soy sauce on April 29, 2010| 5 Comments »
Guest Post: How to Grill a Cowboy Ribeye
Posted in Main Dishes, tagged chimichurri, cowboy, grill, marinade, meat, ribeye, steak on April 14, 2010| 8 Comments »
First of all, I’d like to thank Paige & Jackie for giving me the opportunity to be a guest author on A Recipe For Living. They are both far more talented than I am, even if I am much, much cooler. =) Okay, maybe not, but telling myself that helps me sleep a little better at night.
Anyway, I’m here to show everyone how to grill the one of the most insanely thick cuts of steak you can get (or at least, that I’m aware of), a cowboy cut ribeye, second only to the chateaubriand (3″…I have yet to find this one). Mmmmmm. This isn’t just a steak. It’s 1/10th of a cow. It’s two pounds of pure awesome, marinated and grilled to perfection (when done correctly). You have no idea how good this steak is. Get one. I’m serious. It may very well be the most important thing you ever do.
Alrighty. Now that I got that out of my system…let’s get started, shall we? For this unbelievably awesome steak you will need Paige’s unbelievably awesome marinade. Really, you could cook this steak and add nothing more than a pinch of salt and it will still be outstanding (that’s the beauty of steak), but this marinade just screams cowboy cut ribeye! It will definitely make it that much better. If you haven’t already checked it out, read Paige’s post “Cowboy Ribeye with Chimichurri” before moving on. Once you’ve marinaded the steak properly, you can continue. I’ll wait…
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Alrighty then! I like to begin my steak grilling experience by beating the steak into submission. Giving your thick cut steaks a good whallop with a meat mallet will break down some of those tough muscle fibers making the final product far more tender. It really can make a huge difference with nearly any steak, and it’s a must if you prefer your steaks medium well or well done. Contrary to popular belief, there is such a thing as a tender well done steak (when done right). In any case, I actually did not tenderize this steak…I was so excited to eat it I completely forgot! Lucky for me, fatty steaks tend to be quite a bit softer, so it was still extremely tender.
The idea here is to sear the outside of the steak to seal in all the juices without leaving the steak on long enough for it to burn. The time you want to sear each side for will vary depending on a few things; 1) the type of grill, 2) the distance the grill is from the flames, 3) how fatty the steak is, 4) how hot the highest setting on your grill is. A pretty generall number to work around for most gas grills is about 2 minutes on each side. Don’t simply throw the steak on, look at the clock, and then walk away. You need to keep an eye on that steak to make sure it isn’t engulfed in flames. Once each side looks nice and grey, you’re ready for the next step. Keep in mind, this steak is so thick that you more than likely won’t get that finished grey color on the sides. That’s okay.
Now you want to move your steak to an area of the grill with indirect heat. I like to use the top rack in my grill, but if you don’t have one you can turn off the burners on one side of the grill and move the steak there. The idea is to get the steak far away from any flames. Once in place, you’re going to lower your burners to medium heat and close the grill. Adjust the burners until you can get the temperature around 350°.
At this point it’s extremely important to keep a close eye on your steak. The worst thing that can happen is a rogue flame you didn’t think could reach your steak flares up and burns your steak continuously for five minutes because you weren’t paying attention. Remember, fire is hard to control, so just because your steak is way up on the top rack of the grill far away from the flames, that doesn’t mean those flames aren’t going to climb all the way up there when they get a nice drop of fat. If you find the flames keep making their way up to the steak, a great trick is to put the steak on a piece of aluminum foil. This will keep the flames from touching the meat, which will keep your steak nice and grey instead of black and gritty.
-David