Prep 15 mins
Cook 20 mins
A great steak starts with a great cut of beef and for me that means USDA Prime. Less than 2% of all beef is graded USDA Prime but the extra cost is worth every penny, IMHO. Look for an amply and evenly marbled Rib-Eye, preferably bone in, of about 1.5 " thickness. The meat should be a pale cherry red in color and be firm with a creamy-white fat marbling throughout. Reject two-toned meat. To prepare the steak for grilling, remove it from the refrigerator at least 45 minutes prior to grilling to allow it to achieve room temperature. I use "Char Crust" Roasted Garlic & Peppercorn rub on the steak. This rub leaves a beautiful, mouth-watering crust on the steak. I prefer to enjoy a great steak with a couple simple sides. Garlic buttered Crimini (baby Portobellos) mushrooms and a Yukon Gold potato. (Recipe for sides in the directions.)
- 1 (12 -16 ounce) rib eye steaks (12 oz for boneless 16 oz bone-in) or 1 (12 -16 ounce) usda prime steak (12 oz for boneless 16 oz bone-in)
- 1 tablespoon peppercorn (a.k.a. Char Crust Roasted Garlic and Peppercorn rub)
- 4 -6 cremini mushrooms (baby Portobellos)
- 1 medium yukon gold potato
- Remove steak from refrigerator 45 minutes prior to grilling. Apply Char Crust Roasted Garlic and Peppercorn rub and let sit to warm to room temperature. Heat grill to accomplish searing. Put steak on grill and turn 90° one minute later. After another minute flip the steak over and after another minute turn steak 90° again to accomplish the great grill marks. Turn grill down to 350° and continue to grill for another 10-15 minutes depending on your desired degree of doneness, flipping steak half way through. Baste steak with a little EV olive oil when you turn the heat down and when you flip it to help maintain the beautiful char and moistness. When steak is done to your taste, remove from grill and let sit for 3-4 minutes covered with aluminum foil.
- A steak of this quality should be enjoyed with a great Cabernet Sauvignon.
- Garlic-butter Mushrooms.
- Garlic-butter marinade: (Mix up in a small ramekin).
- 1 ounce of EV olive oil.
- 1 tsp butter.
- 1 clove garlic finely chopped.
- 1/8 tsp fresh cracked pepper.
- 1/8 tsp salt.
- Remove the stems from 4-6 mushrooms and dredge the mushroom caps well in the garlic butter mixture. Place them head down on a 12"x12" square of aluminum foil and wrap up and seal into a packet for the grill. Put this packet on the grill when your turn the heat down to 350° after searing your steak and they should be done perfectly in about 12-15 minutes.
- Seasoned Yukon Gold.
- After a good scrubbing, stab the Yukon Gold with a fork several times. Rub the skin with a small amount of EV olive oil to moisten it, then season the skin with salt, pepper and some chive flakes and wrap the potato in aluminum foil. The potato will take about an hour on the grill @ 350° so make your cooking plans accordingly.
- Bon Appetite!
I looked for the Char Crust Rub in our local grocery store, which carries alot of them, but they didn't have the rub. I substituted Montreal Steak Seasoning, which has black and red pepper, garlic, coarse salt and spices. I used this on a 8 oz. ribeye steak and then served it with sauteed onions and baked potato. I followed the directions, basting with the EVOO, and it was wonderful. Thanks for sharing James!!! Made for New Kids on the Block tag game.