Crank up the BBQ-Grilled Ribeye Steak - Bill Brady Photography

A great steak from aged grass-fed beef can’t be beaten. 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 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.
Ingredients:
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

Procedure:
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. Heat a grill to medium-high. Remove garlic and thyme and season steak with salt and pepper. Grill to desired doneness turning only once. Remove from grill and cover with aluminum foil for five minutes before serving.

Gorgonzola Dolce Cream Sauce
Ingredients:
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
Procedure:
Melt the butter in a small saucepan. Add the onions, thyme and then whisk in the flour. Cook the flour one minute. Add the heavy cream and dry sherry and continue to whisk. Bring the mixture to a simmer. 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

A HANDY CHART OF MEAT GRILLING TIMES

BONELESS STEAK Marinate if desired. Steak should be 1/2 – 1″ thick. Grill for 8 – 14 minutes for medium-rare, 12 – 18 minutes for medium, turning once.
BONE-IN STEAK Marinate if desired. Steak should be 1/2 – 1″ thick. Grill for 7 – 14 minutes for medium-rare, 11 – 18 minutes for medium, turning once.
CHICKEN BREASTS Boneless products cook more evenly. Chicken breasts can be cooked as is, or pounded thin for quicker cooking time. Grill until thoroughly done and juices run clear, about 8 – 12 minutes, turning once.
FISH FILLETS Cook until fillets flake easily when tested with a fork. Grill for 4 – 6 minutes per 1/2″ of thickness, turning once.
FISH STEAKS Tuna, salmon, halibut, swordfish steaks should be 1/2 – 1″ thick. Marinate before cooking if desired. Grill for 4 – 6 minutes for each 1/2″ thickness.
GROUND BEEF PATTIES Patties should be 1/2 – 3/4″ thick. Grill until thoroughly cooked. Cook for 10 – 16 minutes, turning once.
HAM STEAK Precooked ham steaks should be grilled until heated through, 6 – 10 minutes, turning once.
HOTDOGS AND SAUSAGES For precooked products, cook until heated through, 4 – 6 minutes. For raw products, first precook in skillet until almost done, then finish cooking on grill 8 – 12 minutes until thoroughly cooked, turning frequently.
LAMB CHOPS Chops can be bone-in or boneless, 1/2 – 1″ thick. Grill for 12 – 16 minutes, turning once.
PORK CHOPS Chops can be bone-in or boneless, 1/2 – 3/4″ thick. Grill until only slightly pink in center, about 12 – 16 minutes.
PORK TENDERLOIN Cut boneless tenderloin in half lengthwise. Cook for 12 – 18 minutes, turning several times.
SHRIMP Grill until shrimp turn pink and are springy to the touch. Cook for 5 – 7 minutes.

Photographer Bill Brady http://bit.ly/9wFYxm
Food Stylist Brian Preston Campbell
Recipe Provided by Phyllis Kirigin, aka sweetpaprika http://sweetpaprika.wordpress.com http://sweetpaprika.wordpress.com