Dinner tonight was inspired by Bobby Flay’s BBQ Addiction. The theme today was Steakhouse at Home. We watched Bobby cook a Rib Eye steak on the grill by first searing the steak directly on direct heat and then finishing it in a cast iron pan on the grill itself.
This is the BEST steak that I have ever eaten at home and to be honest, on the same level as Mastro’s and Ruth’s Chris. The steak was THAT good!
Here is the recipe (my version below):
The thickest Rib Eye steak you can find
Canola Oil
Salt
Pepper
½ stick unsalted butter
Maytag Blue Cheese (optional)
Start your charcoal grill. While the grill is getting hot, let the steak come to room temperature. Before grilling, brush the steaks with canola oil and then heavily salt and pepper the steaks. Use enough salt and pepper so that it feels unnatural; the goal is that the salt/pepper form a crust on the steak.
Grill the steak on direct heat about 2 minutes per side. Remove the steak from the grill and place a cast iron pan on the grill. Cut the steak into large strips against the grain and return the steak to the pan (in the same shape of the steak). Place ½ stick of unsalted butter (cut into ~1 inch chunks) on the top of the steak and cover the grill. Let cook approximately 5 minutes. Remove the pan from the grill and place the steak strips on a serving dish. If you are using blue cheese, crumble the blue cheese on top of the steak and then spoon the butter sauce from the cast iron pan over the steak/blue cheese. Let the steaks sit about 5 minutes, covered, before serving.
What do you serve with the steak? I tried the Grilled Potatoes. I personalized this by using peeled russet potatoes and tossed the potatoes with canola oil, salt, pepper, shallots and italian seasoning to start. Once they finished on the grill, I tossed them again with parsley, olive oil and some finishing salt. I could have cooked them a bit longer on the grill, but they were still SO good!
Enjoy my friends!