This was the first meal prepared on my new Charmglow gas grill. (Turning on that tank of gas is so much easier than firing up coals!) In searching the web for grilling recipes we came upon the following site and this great YouTube video: Grilled Ribeye Steaks on the Barbecue. The guy narrating the video has an unbelievable voice!
1 to 11/2 lbs. each (1”-2” thick) Rib Eye steaks (I used 8 oz ribeye steaks. Next time I would go a little bigger and thicker but probably not as big as the receipe says! Was not able to get bone-in.)
One large sliced Sweet onion (I used sweet Georgia Vadalia onions.)
Diced Scallion or green onion
Diced celery (Did not use celery … used more scallions.)
Olive oil (Used butter.)
Salt and Pepper
Why is the Rib Eye Steak one of the most popular steaks on the grill? The Rib Eye Steak, or Ribeye, (also known as the Delmonico or Scotch Fillet (Australia)), is a beef steak from the small end of the rib roast. When the Rib Eye section of the beef is cut into steaks, it is one of the most tasty, tender and juiciest steaks available. This is because the meat from the rib section is tender and fattier or “marbled” more than most other parts of the steer. This extra fat makes Rib Eye steaks and roasts especially tender and flavorful. Try to get the Bone-In “first cut of rib” for an extra special Rib-Eye that only a seared steak-bone can give you.
Turn your grill on, place your cast iron skillet inside the grill, close the lid and stabilize the temperature at 4oo degrees. Add “some” butter to the cast iron skillet and sautee the sliced sweet onions. Next time I will let the onions get a little more color.
Remove the onions to a bowl and cover with foil to keep warm … or you can keep them warm on a side burner on your grill. The steaks were seasoned with salt and pepper and placed on the grill. The cooking time will vary with the size of your steaks, the temperature of your grill and your personal preference of “doneness”.
Next, you will need to sautee the scallions, celery (if you use it) and garlic in the cast iron skillet. Again I used butter. Try to time the steaks and the sauteeing vegetables to finish at about the same time.
You will use the skillet for presenting and serving your steaks. When the steaks are done put them in the skillet and spoon the scallions, celery and garlic mixture on top. Then add your sauteed onions.
Filed under: Outdoor Grilling |