Crank Up the Barbecue: Grilled Ribeye Steak

We're talking steak this week. Pure beef. Unadulterated. Dry aged. Well marbled. Thrown on the grill and done up medium rare. Is there anything more satisfying? I think not.

Great steaks aren’t cooked, they’re bought; the important work is done before you ever leave the shop.  Ruth Reichl in Garlic and Sapphires

A great steak from aged grass-fed beef can’t be beat.  It doesn’t need a rub massaged into it to mask the flavor.  Its own flavor is sublime.  Does Peter Luger use a rub?  I think not. 

Select steaks at least 1 ½ inches thick and nicely marbled.  This means a fine marbling of fat throughout, not big pockets of fat and, in no case, totally lean. It’s true that fat carries flavor plus providing more tender meat. 

I really like Cheryl Smith’s (Food Network host) recipe for ribeye.  She does include a brief rest for the steak in garlic, olive oil and fresh thyme, but then the garlic and thyme are removed before grilling. 

Optional:  Serve it with a creamy gorgonzola sauce.  Suggested  accompaniments are sautéed spinach and shoestring potatoes.

2 (10-oz.) ribeye steaks from grass-fed beef (preferably aged)
3 cloves garlic, sliced
6 sprigs fresh thyme, crushed
3 T extra virgin olive oil
Kosher salt
Freshly ground black pepper

1. Place steak in a dish along with garlic,  thyme and olive oil.  Turn the steak over from time to time and allow it to marinate for one hour. 
2. Heat a grill to medium high. 
3. Remove garlic and thyme and season steak with salt and pepper. 
4. Grill to desired doneness turning only once. 
5. Remove from grill and cover with aluminum foil for five minutes before serving.

Gorgonzola Dolce Cream Sauce

2 T unsalted butter
2 T finely diced onions
1 T fresh thyme leaves
1 T all-purpose flour
1 cup heavy cream
2 T dry sherry
½ to 1 cup gorgonzola dolce cheese
Kosher salt
Freshly ground black pepper

1. Melt the butter in a small saucepan.
2. Add the onions, thyme and then whisk in the flour. 
3. Cook the flour one minute. 
4. Add the heavy cream and dry sherry and continue to whisk.  Bring the mixture to a simmer. 
5. After about 2 minutes of simmering add cheese to melt.  Season with salt and pepper.   Serve on top of steak or on the side.  Serves 2. 
Adapted from Cheryl Smith

Photographer Bill Brady

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