The All Time American Favorite, also known as the Delmonico. The Ribeye Steak, with or without the bone is by far one of the most popular cuts of beef on the grill. This simple recipe will reduce even the most articulate vocabularies down to two words… “Mmm-Mmmm” and “Oh Wow” !
Ingredients Needed:
- 4 - 1 inch thick, well marbled, ribeye steaks w/ lip-on (1 per person)
- GRILLTAMER™ Master Blend™ seasoning
- 2 - large (3 inch) white onions
- 6 - chopped scallions
- 1 - small can of (drained) mushrooms
- 1 - stick of butter
- Optional: 8 tablespoons of crumbled blue cheese or feta cheese
Directions:
- Remove the steaks from the refrigerator and let them come to room temperature if at all possible.
- Liberally sprinkle and rub both sides of the ribeyes with GRILLTAMER™, Master Blend™ seasoning about 20 minutes before grilling.
- Pre-heat the grill on high heat (450 to 500 degrees F) for 12 to 15 minutes with the lid closed.
- Sauté the scallions, onions and mushrooms with 1/4 stick of butter in a skillet, sprinkle with GRILLTAMER™ Master Blend™ seasoning (stirring often) until golden brown and set aside on a heat resistant surface. (see Notes: and Tips:)
- With the gas settings still on high, put the ribeyes on the grill.
- Adjust the GRILLTAMER™ to its lowest setting, install it in the grill lid and sear the steaks for 4 minutes on one side.
- Turn the steaks ¼ turn (on the same side) and re-install the GRILLTAMER™ for 3 more minutes. This will give your steaks the beautiful grill marks that we all love to see.
- Flip the steaks over, turn the gas settings to low, (optional: sprinkle 2 tablespoons of crumbled blue cheese or feta cheese on the top of each steak) install a meat thermometer in the center of the steak, re-install the GRILLTAMER™ in the grill lid and continue cooking until they are done to your liking or the cheese is melted.
Rare = 125° to 135° F, Medium/Rare = 135° to 145° F, Medium = 145° to 150° F, Well = 160° F
- Remove the steaks from the grill, place them on a cutting board or heat resistant platter, place (2) ¼ inch patties of butter on each steak, cover them with the sautéed scallions, onions, mushrooms and serve… BINGO !
Makes 4 servings
Substitutions: None
Notes and Grill Tips:
- NEVER thaw your steaks or any other meat in a microwave.
- You can thaw them in some warm water, or put the animals away and place the frozen steaks on a ceramic tile or concrete floor. They should be thawed in about 30 to 45 minutes.
- Always use a sturdy set of tongs to turn or flip the meat on the grill. Never pierce the meat as it lets the juices escape and dries out the meat.
- If your grill is not equipped with a side burner, you can place (an inexpensive) sauté pan right on the grill. (a medium size cast iron pan is recommended)
- Guys listen up. This one could save your life. Never use one of Her good pans - Ever. !!
