Marinaded Rib-eyes

 After all the storm and tornado warnings we've had the last couple of days, we decided to treat ourselves to a nice steak dinner.  Our hearts and prayers go out to all those affected by the storms and all the people who lost their lives due to this phenomenon.  This afternoon, I decided to take a ride up to the Ballantyne area in Charlotte, NC; and check out one of our favorite places, " The Meat House" on Rhea Road. It is a franchise style butcher and specialty store.  They have some of the better quality meat in the area.

 After looking around for a while, I came across these rib-eyes, in their own house style marinade.  I am always willing to try new variations of steak, so I figured I give it a shot.  Both of these steaks, in total weighted about 2.45 pounds and were priced at $12.99 a pound.  This was a once in a while treat, so I figured why not try it out.

  You can see that they are about an inch thick. I decided not to add any additional seasoning, to get the full effect of the marinade and also to enjoy the flavor of the meat.  A really good steak does not require much help or sauce.  While I let the steaks came up to room temperature, I started my charcoal chimney.  While at the store, they also had a vegetable mix, which I also picked up.  Just after the steaks would be done, I would put the vegetables into a foil pouch and let them cook on the kettle, while the steaks rested.

 The kettle was set up for indirect grilling, which means that the coals where banked to one side and thus creating a hot spot and cold spot, on the grill.  Even though it is called a cold spot, it is just less heat than the hot spot. This gives me the option of letting the steaks sit on the cold spot and cook like if it was in an oven or go directly over the coals and give the steaks a nice sear. For this particular cook, I used what is known as a reverse sear.  The steaks started on the cold spot of the grill, with the cover on, for about 5 mins., after that time, I flip them over and let them cook for another 5 mins. When the time was completed, I then placed the steaks directly over the hot coals, at a 45° angle for 1 min. and a half.  At the end of that time, I rotated them 90° and cooked for another minute and a half.  The reason for the rotation was to create the grill marks on the steak.  After this process I then flip the steak over on the other side and repeated the same procedure, rotating the steak 90° after a minute and a half. The smell of the steaks was an absolute delight and I am sure it probably made my neighbors was very hungry.

 When the steaks were done, I removed them onto the plate and then covered them with foil and let the meat rest for about 10 min.  You want to let the meat rest and not cut into it right away, because you will lose a lot of the juices and it will also dry out your steaks.  Once the removed, I placed my vegetable pouch on the grill just off of the hot spot.  I then set my timer for 10 min., and at that point removed the vegetables from the grill.

This is the plating and the cut section picture.  The marinade was very tasteful and delicate, but the next time, I will go back to just the regular steak.  This was definitely well worth the wait.  Thank you for looking, hope you enjoyed our posting.

Delmonico Rib-Eye Steaks

Two beautifully marbled Delmonico Steaks, from the "Steak House", a chain butcher shop, with a local franchise, in Charlotte, NC. These steaks are about a pound each.
Seasoned with salt, pepper and "California Style" garlic powder. The CI skillet is getting nice and hot, while the steaks get to room temperature. You want to hear the sizzle, when you lay your steaks, in the pan. Usually, I would use a pat of butter, to give it a nutty flavor, but since I am trying to watch my fat intake, I used a 1/2 teaspoon of extra virgin olive oil, instead. The oven has been preheated, to 375 degrees. About 3-4 minutes, per side and then flipped and seasoned the other side. Another 3 or 4 minutes, and then in the oven. I was looking for an internal temperature of 160 for medium, 140 for rare. I used an instant read "therma pen". Cooking time was about 10-12 minutes. Took the pan out, of the oven, placed the steaks on a cutting board and lightly covered with foil, as the meat rests and redistributes the juices ( at least 10-15 minutes).
This steak was served with cheesy, whole wheat cous cous.
Look at the juicy and tasty piece. Next time, it goes on the outdoor grill, I hate the rain, but this made up for it! Thanks for watching.