Happy New Year and Ribeye Roast

This evening, to celebrate the total disappearance of the year 2008 and the first glimpses of 2009, we had our kids and their kids over for food and drink. The highlight of the evening was the meal: ribeye roast, slow-cooked hashbrowns, whole corn, mixed veggies, and french bread. The wine, red, was from a local winery, Felicitas, which was a Christmas gift from my sister and brother-in-law.

The ribeye was 12 lbs and here's how it was smoked on the Traeger:

* Brought it out of the fridge and let it warm up on the kitchen counter beneath an aluminum tent. 1 1/2 hours.
* Spread a spicy mustard over the entire outer skin to hold the rub.
* Spread the rub over the mustard. (Rub: equal parts Montreal Steak Seasoning, Kosher salt, white granulated sugar, dark chili powder, and a pinch of cayenne.)
* Set the ribeye on a rack inside an aluminum drip pan, to collect any juices, and inserted a remote thermometer prob to monitor internal temperature.
* Set the Traeger at 240 and at approximately 3 hours, poured about 3/4 qt of Coca-Cola into the drip pan. 3 1/2 hours later the ribeye's internal temp was at 115.
* Moved the ribeye into the oven where the temperature was at 400 degrees, and turned off the oven. This to create a little thicker crust on the outside of the meat and to allow its internal temp to raise to 135 - medium rare. Meanwhile, collect the drippings and let stand for 20 - 30 minutes: spoon off any fat that rises to the surface; then add Worcestershire, red wine, salt/pepper, and 1 cup of beef broth to the Coca-Cola and drippings - all to taste. Bring to a boil then let simmer until ready to use.
* Once the meat reaches 135 degrees, remove from oven and let it breath beneath a tent on the counter for approximately 20 minutes, then sliced it into 7 three-quarter to one inch slices. Drench the steaks with the juice, then pour left over juice into a bowl for individual preferences at the dining table.

If you're interested in steak that is tender, juicy and so mouth wateringly good that you can hear the folks you share it with groaning in gastronomical delight, then this is the recipe you want. Wow!

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!