Beka's Easy to Make $50 Rib Eye for Under $5 a Person!

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READY IN: 22mins
Recipe by BekaWild

You want a hunk o' meat that compares to a REAL steak house? Well, here it is! Yes, I get that steak houses get dry aged, prime graded meats, but for the rest of us I'll let you in on the secret that makes their steaks so much better than "ours": SIZE, Sweetness, and CHAR! Each "steak" is for two people... two HUNGRY people (or my fiancee).

Ingredients Nutrition

Directions

  1. Preheat your grill on HIGH/LIGHT with the cover down (you can also broil your steak, vary the instructions accordingly*).
  2. Cut your huge piece of meat into THICK steaks - this is what makes a lot of the difference! At least 1.25" - I do 1.5".
  3. When you buy your roast you can measure it's width first to make sure you have enough as each roast is shaped differently. If your butcher wants to cut it up for you, let him - as long as he know to cut them thick -- but I say, get your hands dirty!
  4. Tim off the fat cap if you do not want it.
  5. Liberally salt all four sides of the steak (including the skinny parts).
  6. Put 1 Tablespoon of light brown sugar on one side of the steak and lay that side "face up". Repeat with other steaks.
  7. Oil grill grates with a towel soaked in oil to prevent sticking.
  8. Once grill (or broiler) is hot, turn down grill heat to medium-high and place the sugared side of the steaks at a 45° across grates. Top steak with 1 Table spoon brown sugar each and spread around. Cook for 3min with lid down.
  9. Rotate steak 90° so that the grate marks cross each other. Cook for 3 min with lid down.
  10. Check temperature: if over 100°, but following cook time by half.
  11. Flip steak and place it at the same 45° across grates as before. Cook for 3min with cover down.
  12. Rotate steak 90° so that the grate marks cross each other. Cook for 3 min with lid down.
  13. Check for temperature and take off grill when at desired temp:.
  14. at 115° for med-rare.
  15. 125° for med-rare>medium.
  16. 135° for medium.
  17. Don't cook it any more than that - of there's no point in cooking the steak.
  18. Move to foil tent, place 1/2 Tablespoon of butter on top of each steak, cover and let rest for 10 min (yes, that's a long time -- but it give you time to clean up or prepare your veggies!).
  19. Broiler:
  20. > Place sugared side of steak face up towards broiler.
  21. Cook for 6min.
  22. > Flip steak and add 1 Table spoon of sugar. Cook for 6min.
  23. Keep in mind that your broiler will most likely cause the sugar to burn - which tastes great but will be VERY smokey! Run fans and open doors to outside (close interior doors -- unless you want them to smell like steak).

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