Ribeye with Red Wine Marinade

We found a good buy on some ribeye in the local food store and after some searching, decided to give this recipe a try. The original calls for an aged, prime cut of ribeye that runs for approximately $17 per pound; so I figured this much less expensive cut we bought should do well in a recipe designed for such royal services.

Ingredients:

*1/2 bottle of inexpensive, dry red wine
*1 cup of vegetable oil
*1/2 cup chopped yellow onions
*2 cloves chopped garlic
*Kosher Salt
*Fresh ground pepper
*2 Cuts of fresh ribeye steaks
*1/2 cup melted butter
*1/2 cup oil
*2 average sized yellow onions - sliced
*1 cup sliced mushrooms

Method:

*Mix the wine, oil and chopped garlic
*Add the steaks and refrigerate for six hours
*Remove steaks from fridge and let them sit for one hour

*High heat on the grill, or charcoal briquets that are white hot

*Mix melted butter and oil in shallow baking dish
*Coat the steaks in the butter and oil
*Apply a heavy coat of Kosher salt and ground pepper to all sides of the meat
*Place steaks on grill directly over the heat
*Cook for 1 1/2 minutes
*Turn steak 90 degrees and cook for additional 1 1/2 mins
*Flip steak and cook for 1 1/2 mins
*Turn steak 90 degrees and cook for additional 1 1/2 mins
*Using an instant read thermometer, medium rare will register 135 degrees
*Remove steak from grill, place on cookie sheet and cover with foil for 10 minutes. (Stack oven mitts on top to help retain heat)
*They are ready to serve

Sauteed Onions and Mushrooms

Reserve 1/4 to 1/2 cup of the marinade for liquid for sauteeing
Bring the liquid to a boil in a non-stick frying pan for 5 minutes or so
Add the sliced yellow onions and mushrooms and saute until desired doneness.
Pile on top of the ribeye steak and enjoy

This recipe modified from one found at thesmokerking.com.

Grillin' Some Rib Eye Steak

We love rib-eye steak. Grilled up just right, it tastes wonderful; add some some creamed spinach, corn on the cob, maybe some fried okra, a crunchy salad with a tasty vinaigrette, and a bottle of some local red wine. Wow.

Steak can be grilled in a matter of minutes, so here's what I did to "dress it up." I put copious amounts of "Diego's Killer Rub" on both sides of the meat, put in the fridge for a couple of hours, then about half an hour before putting it on the grill, I put it in the freezer.

I start the charcoal in a charcoal chimney, it takes about a half an hour for the coals to be ready, then I spread the coals, put the grill on, let it heat about five minutes, then clean it with a wire brush. Spread a little cooking over the grill using a paper towel held with the tongs.

Once the coals are gray, I drop the steak on and let it sizzle on each side for about 3 1/2 minutes. About two minutes into the sizzle, I turned the steak 45 degrees to give it that beautiful cross-hatch.

I use a digital thermometer and when the steak reaches about 115 degrees, I slather a layer of Oyster Sauce, yes, - Oyster Sauce - rather than bbq sauce over one side, let it cook a few minutes, turn it over and slather the other side. When the steak hits 120-125 I take it off the grill, then let it sit for about 10 minutes to give the juices time to reabsorb before plating.

I don't believe there is a steak house anywhere that can beat this for taste!

It is - simply, to die for!

Tuna Steak

We purchase most of our salmon at Costo because the prices are hard to beat. For some time now I've noticed their tuna steaks just down a few feet from the salmon. Now I've never been a great fan of tuna, having eaten it only as a sandwich staple; but these steaks look intriguing. They are the color of ... red wine?...and they are about an inch thick. But how do you cook them?

There are only two recipes in Smoke & Spice. I looked online and found it difficult and tiresome finding a "smoked tuna" recipe . . . nothing looked, good. Then I took another look at the Traeger cookbook and found "Dave's Great Tuna Steaks" recipe.

The marinade calls for olive oil, lemon juice, lemon peel, garlic clove, a bit of dry oregano, and salt and pepper to taste. Marinade the steaks for 30 mins while the Traeger heats up to max temp . . . about 420 degrees. Cook for about 7 minutes until the fish turns white, the turn the fish over and cook a few more minutes. BE CAREFUL NOT TO OVERCOOK.

Well, I don't think I overcooked because the interior of the steaks were too rare.

Next time: Wait for the smoker to reach an even higher temp and wait until the fish is more white than it was this time. I noticed that it was white'r,' but it wasn't really "white." So just a few more minutes on a higher grill; that oughta work.