Steak & Veggies

I’ve done burgers twice so I figure I’m ready for steak. Expensive steak – not that I know the difference! I got boneless ribeye at Sprouts, plus some asparagus and corn on the cob. I did corn on the cob with country pork ribs – the ribs turned out ok but the corn no. I didn’t use enough charcoal, so by the time I put the corn on the grill, it wasn’t hot enough and the corn was underdone. Microwaving did not help.

I’m following instructions from The Food Lab, Perfect Grilled Ribeye Steak. For the corn and asparagus, I found simple instructions in many places – I’m just gonna grill the corn, husked, and butter and salt it. Same with asparagus but olive oil and salt.

OMG this steak!!! I covered it all over with kosher salt and some pepper, let it “rest” for 40+ minutes, while heating the charcoal and shucking the corn and such. I followed the directions – made a hot/cool side in the grill, put the meat on the cool side and turned often until it reached 105 degrees F. I ended up lowering the grill closer to the coals, and that’s when things got good. I put the meat on the hot side and turned it until it reached 125 for medium-rare. It was a little bit closer to rare than I usually like, but omg it was so good!

The corn took longer too, until I lowered the grill. I had filled up the chimney to the brim, but by the time it was covered in ash, it was at maybe 80% full. I added a couple of lumps into the chimney before it was done, and added a couple more to the grill after I poured the lumps out of the chimney – but still, the grill needed to be closer.

Print Recipe

Ribeye on the Grill

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Ingredients

• rib eye steak, 1.5 - 2 inches thick
• kosher salt
• black pepper

Instructions

1

Put kosher salt and black pepper on all sides of the steak.

2

Let it sit for 40 minutes.

3

Light the charcoal (while the steak "sits")

4

Create a cool side and a hot side in the grill pan.

5

Put the grill in on the lower setting.

6

Let the grill heat for 5 minutes, then clean and oil it.

7

Put the steak on the cool side, close and cook - although you have to turn it frequently - until 105 degrees F for medium rare (about 15 minutes).

8

Move the steak to the hot side, turning frequently, until 125 degrees F for medium rare (the article says 2 minutes - it might have been more like 5).

9

Remove the steak from the grill and let it "rest" for 5-10 minutes.