Friday, March 8, 2013

The grilled steak quickie breakdown...

I have a bad case of winteritis...also known as...SPRING, git your bootie out here NOW!

Anyhow...at least today's high was close to 60 degrees.

This means... GRILLING TIME!
                        
So first, this is a ribeye, salt and pepper it and add a little Greek seasoning.  Let it rest about 30 minutes on the counter before grilling.  This is something I learned very recently on the Food Network, I think it helps.

Get the grill super hot and throw the steak on there! 


After about 5 minutes, turn it 90 degrees to get the pretty sear on there!

After about 5 more minutes, flip it over.


Next, just let it grill to your desired doneness.  I had 3 burners going.  I turned the one under the steak to low and left the ones on either side on high.   

I cooked this one to medium plus.  It took approximately an additional 10 minutes on the flip side.  Here it is on the plate...


I topped it with sauteed sugar snap peas, garlic mashed potatoes, and grilled shrimp.


I hope you grill a big ole steak soon!

Love what you eat and eat what you love!  :)

1 comment:

  1. That’s a good-looking piece of steak right there. The only thing I have against it is that I prefer my steaks medium rare, but to each their own. Nice grilling technique with one of the burners turned to low and the other 2 on high, by the way. I cook with one side of the grill with burners on high and the other off and put the lid down. Thanks for sharing, Jill!

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