I've been grilling Ribeyes forever and loving every minute of them. Tender, full of flavor, easy to grill – it's a great steak.
There are tons of things you can put on your steak, but usually the simpler the better. Simple fresh ground salt and pepper is enough. If you want more/different flavor you can rub it with olive oil or bullion or herbs or whatever. Whatever floats your boat. I use Steak Dust
which gives a good, beefy flavor. Sometimes I'll do granulated garlic, or onion powder… again, whatever.
Get your grill hot, like 400-500 degrees. Put your steak on, let it sear, give it a quarter turn, let it sear again, then flip and repeat. Boom, done.
Now, the one drawback to cooking a Ribeye is the fat. Fat = flavor, as you know if you watch any show on The Cooking Channel, but fat also = fat, as in, a big fat gut. So even if you cut the fat from your Ribeye, you're getting a less lean piece of meat.
The cut I've fallen in love with lately is the Flat Iron Steak
, or Top Blade Steak:
The Flat Iron Steak (also know as a Top Blade Steak), now appearing in grocery stores and on restaurant menus was developed by teams at the University of Nebraska and the University of Florida. The problem that presented these researchers of the cow was what to do with a waste cut of beef from the shoulder of the cow. Though a flavorful and relatively tender cut of meat, the top blade roast has a serious flaw in the middle of it; an impossibly tough piece of connective tissue running through the middle.
So, after developing a method for cutting and presenting this steak, these friendly scientists have presented to us an amazing cut of beef. More than that, they have developed a nearly perfect steak for the grill. The Flat Iron (supposedly named because it looks like an old fashioned metal flat iron) is uniform in thickness and rectangular in shape. The only variation is the cut into the middle of the steak where the connective tissues have been removed.
Like any non-loin steak, the Flat Iron benefits from marinating and is best if it isn't cooked too well beyond medium. Depending on the particular cut you pick up you might find it more convenient to cut the Flat Iron steak in half because of the center cut through the middle.
The Flat Iron has great flavor, it's easy to grill, and it's far less fatty than a Ribeye. If you can find one in your meat market, definitely pick it up. You'll be amazed.
When I'm cooking steak I have to have a Baked Potato and/or Grilled Asparagus. I nuke my potato in the microwave for a few minutes depending on size, then cover it in a light coating of olive oil and finish it on the grill. For asparagus I cut off the woody bottom, usually an inch or so, and marinate it in olive oil and balsamic vinegar. Asparagus on the grill is super easy – you just get the grill really hot, then in one quick! motion dump the asparagus and the marinade on the hot grates and jump back. The olive oil catches fire and makes a fun fireball, then the oil on the asparagus sears and chars them pretty quick. A pound of thinner asparagus takes maybe four minutes to grill. Once you start seeing char marks on your asparagus, pull them off and serve immediately. Asparagus is the last thing I cook, and it goes straight from the grill to the table.
For steak condiments I'll use either straight horseradish, horseradish sauce (see recipe), or ketchup. Don't bother cracking on me for the ketchup – we've been over it, and I'm not going to change a habit dating from childhood.
½ cup Sour Cream
1 heaping tbsp prepared horseradish
Drizzle of olive oil
Salt and Pepper, to taste
Just whisk everything together in a bowl. Magic.