Classic Barbecue: Ribeye Steak

Most of my Sunday dinners are cooked out back, on my Weber kettle grill. Since we live in Southern California, we can barbecue just about year-round. Nothing like standing over burning coals, cold beer in hand, coaxing the flavor out of the food.

This week's Sunday dinner is the classic ribeye steak, served with roasted potatoes and corn on the cob.

The recipe for the steak will follow but first, the sides.  Here's our basic roasted potato recipe.  The corn, simply wrap in foil for cooking.

Now to the main entree...you must start with a quality piece of meat.  A well marbled ribeye, at least USDA Choice, preferably Prime if you can get it for a decent price. Costco occasionally has prime steaks that are reasonable. If not, look for lots of marbling on the meat...the more the better.

I should mention that you should probably expect to pay at least $8 a pound, so this won't be a cheap dinner but will be much, much less that going out to a restaurant for it.

We've got 1 1/2 inch, Prime steaks.

INGREDIENTS:

2 - 12 ounce ribeye steaks, 1.5 inches thick (modifications for thinner steaks are noted below)
2 tablespoons Worcestershire sauce
1 green onion, finely chopped
1 teaspoon salt
1 teaspoon pepper

First, I put the steaks in a sealable plastic bowl about 4 hours before cooking.  I put the Worcestershire sauce on them and spread it out evenly.

Next, I put the green onion in my little, handy food processor and chop up.

The green onion goes on top of the steaks. I seal the bowl and put in the refrigerator until it's time to cook.

For cooking, I heat up coals in the barbecue and make sure they're all to one side. You need half of the grill to not be over burning coals.  Put the corn against the edge of the grill away from the coals. Salt and pepper the meat and put directly over the coals for three minutes per side (2 minutes for 1 inch steaks, 1 minute for half inch steaks). Watch out for flare ups, as shown above. Move the meat away from any flames during this searing period but keep over the coals.

After searing, move meat to the other side of the grill, without the coals underneath.  Cook 8 minutes per side (6 for 1 inch thick, 4 for half inch thick) for medium rare.

Remove and cover the meat for 10 minutes with foil before serving.

We serve a steak and a half for three people and save the rest for later.

Leftover rating: 4

Darryl
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