Sunday, September 28, 2014

Seriously gorgeous steak

The last hurrah of summer -- a thick ribeye steak on the grill.

Get a beautifully marbled steak -- at the minimum, 1 inch thick.  (Go to your butcher and get one.  Most of the pre-cut steaks at the supermarket are far too thin for grilling.)  I got mine at Charlie Giunta's shop in Reading Terminal Market.  The BEST.

Simple is best.  A quick sprinkle of salt, or at most, a mixture of salt, pepper, and garlic powder. 

Onto a VERY hot grill.  6 minutes on the first side.  Turn 90° 3 minutes into it to get the attractive cross-hatch grill marks if you want.  

Turn, and grill 4 minutes on the other side.  Again, turn 90° halfway through to get the cross-hatch. 

You really don't want to cook this steak any more than medium-rare, or you're wasting your good money. 

Pull it off the fire.  Let it rest 10 minutes, and slice it down.  An inch-thick rib steak will easily feed two people for dinner.

Perfectly medium-rare. 

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