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Grilled Rib-Eye

Source of Recipe

From "Real Cajun" by Donald Link


Recipe Introduction

"This is my take on prime rib. Generally speaking, prime rib is a top-grade cut of meat (Prime grade vs. Choice or Select), but unfortunately many people serve a rib roast that is not Prime and it's often disappointing. If I go to the trouble of making a roast, I always use Prime. The extent of fat marbling is what makes it tasty�mouthwatering in a primal sense. Cooking a rib-eye roast on the bone is great, but because a boneless cut is easier to grill, I've included a recipe for that. For the best flavor, season the meat with lots of salt and pepper at least two hours before cooking so the seasonings really permeate the meat. Then it's important to sear the meat over high heat, finish cooking it more slowly over a low heat, and finally let it rest before serving�good rules of thumb for cooking any roasts, really. I love the rich beef flavor that this roast delivers, and it's a great alternative to grilling steaks. I have to admit, though, that I like it better cold the next day for lunch�with sea salt, mustard, spicy greens like watercress or arugula, and a glass of good red wine. The first time I grilled this rib-eye at Toledo Bend, there were chanterelle mushrooms sprouting up all over the woods. Cassidy and I went foraging, and we saut�ed the mushrooms and covered our slices of meat with them. If you can't find any kind of wild mushrooms, I recommend them as a side dish."

List of Ingredients

◦ 1 (4-pound) boneless rib-eye roast
◦ Salt and ground black pepper
◦ 6 sprigs fresh thyme
◦ Coarse sea salt
◦ Extra-virgin olive oil


Recipe

At least 2 hours before cooking the meat, place it on a sheet pan and generously coat with salt, pepper, and the thyme sprigs (massaging the stems and leaves into the meat). Don't hold back with the salt�it forms a flavorful crust on the outside that really gives the meat character and dimension. For best results, roll the meat over the seasonings that collect on the bottom of the pan as well, so you coat it as much as possible. Let the meat sit at room temperature for up to 2 hours, or overnight in the fridge (loosely covered, so it doesn't pick up other flavors from the fridge but with enough air so that it stays dry).

Get the grill as hot as it will go, then knock the temperature back to about 400� F. Brush off the thyme sprigs and sear the meat until it's browned and crusty, 5 to 7 minutes for each side. Close the grill as necessary to preserve heat if too much heat is escaping and the meat is not browning nicely.

Reduce the temperature to low (about 275� F) and cook the meat for 1 � to 2 hours, flipping it every 30 minutes or so, until the internal temperature is 145� F for rare (or longer, as desired).

Transfer the meat to a platter and let rest for at least 30 minutes (the meat will continue to cook; see Note). Slice the meat into generous 1-inch-thick slices, and top with a sprinkling of salt and a drizzle of olive oil.

Serves 6 to 8






❧ Note:
Resting the roast is extremely important. It will even out the cooking and allow the natural juices to settle back into the meat. If you slice the meat when it's too hot, the juices will run out and you'll be left with dry, tough meat.