Email to Cat      

Daddy's Charcoal-Grilled Angus Rib-Eyes

Source of Recipe

From "Southern Living: A Southern Gentleman's Kitchen"


Recipe Introduction

"The keys to this recipe are technique and simplicity — the charcoal flavors the tender meat. And because I season it at the last minute with salt, the meat remains juicy. I'm forever indebted to my father for teaching me the benefits of charcoal cooking, and like most of his teachings, it's a lesson in patience: a bit of extra time and effort (and no shortcuts) is always worth the greater result."

List of Ingredients

◦  4 (12-ounce) rib-eye steaks (about 1¼-inch thick)
◦  2 tablespoons extra-virgin olive oil
◦  1 tablespoon freshly ground black pepper
◦  1 tablespoon kosher salt


Recipe

Let steak stand at room temperature 30 minutes.
Meanwhile, preheat charcoal grill or smoker to 350° to 400° F (medium-high). Coals will completely ash over. Brush both sides of steaks with oil; sprinkle with pepper.

Grill steaks, covered with grill lid, 3 minutes. Rotate steaks 45 degrees, creating nice grill marks, and grill, covered with grill lid, 2 more minutes. Turn steaks over and grill, covered with grill lid, 3 more minutes or until a meat thermometer inserted in thickest portion of steak reaches 135° (medium-rare). Transfer steaks to a cutting board, and cover loosely with aluminum foil. Let stand 5 minutes.

Sprinkle both sides of steaks with salt. Place steaks on serving plates, or cut diagonally across the grain into thin slices before serving.


Serves 4