Are you new to the grill? Intimidated by the thought of grilling? Have I got a recipe just for you that is going to impress the family, your friends, your boss and probably most important, YOURSELF! It’s full proof and you can even start with a good piece of meat and not worry it will be ruined. You will need a meat thermometer.
We were celebrating a birthday so wanted a really special steak for the birthday boy. We purchased a boneless, well trimmed Rib Eye steak. ( It was between 3/4 and 1 lb.) Costco or Sam’s is a great place to find better prices and a good meat selection.
Preparation:
Your meat should sit out on the counter for about an hour before you grill it. (looking for room temperature) season your steak with garlic powder and pepper. (NO SALT YET) or your favorite seasonings but again no salt.
Heat your grill up to 450-500 degrees…. place steaks over the heat and grill for 2 minutes each side. REMOVE from grill( I know, trust me…hang in there) You will leave the steaks off the grill for 15 minutes. Turn down the grill so it stays at 250-300 degrees. Place steaks over the heat once again for 3 minutes each side. This is where you add the salt. Turn off one or more burners so you can move your steak so it’s not directly over the heat. (This is called indirect grilling) Insert your meat thermometer to check a reading. You are looking for 145 degrees for medium-rare steak…155 for medium-well. Your steak will take at least another 10-15 minutes to reach 145. Perhaps a little longer, Check every 5 minutes so you don’t overcook your meat.
My brother, Kevin, is a grill guru and has any grilling question answered within seconds of reaching out. Am I Blessed or what? I am new to grilling and absolutely love it. From grilled veggies to fish and meat, my world opened up to lots of new adventures. I hope we can open your cooking world up as well. Picture yourself on your patio or deck, beverage in hand, enticing your neighbors to come out and investigate the heavenly aromas coming from your house. With spatula in hand or tongs, you casually flip your dinner from side to side to plate and give yourself a pat on the back for a job well done.
The last part is slicing your steak at the diagonal and arranging it on a serving platter. This is such a nice presentation instead of plunking down a huge blob of meat. It also makes serving and putting away leftovers easier.
