The trick is to smoke the meat and not make the meat smoke
ABSOLUTELY PERFECT STEAKS
Date: September 05, 2009 Favorite:Beef Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
Absolutely Perfect Steak
The marbling that makes these steaks Prime grade, also later caused trouble on the grilll
The prep was simple which I hoped would let the flavor of the steak come through
The steaks have been dipped in a butter canola oil mix & seasoned with salt and pepper
A fresh salad started off the festivities
This was a very frantic cook, with lots of flare ups. I need to discover a better way to grill this well marbled cut
I was shooting for medium rare and instead got medium. The marbling helped the steaks be real moist
The steaks have rested for 5 minutes and are ready to eat. Despite my efforts they were still tender & moist
Some Bush Steakhouse beans made for a great meal with great flavor. When I get it totally right it will be amazing
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Over the 2009 Labor Day weekend I realized a long time dream by finding some Prime grade rib-eye steaks at Whole Foods. I wanted a recipe that would bring out the best in this steak without adding its own flavor to the mix. This simple recipe from Grillin’ With Gas promised a great steak with a nice sear and juicy insides. My execution of it resulted in a great steak, but it certainly was not perfect. However I will take the blame for the lack of perfection and I certainly plan to have another go at it. The steak was dipped in a butter and canola oil mix and seasoned with salt and pepper. The steak was cooked over direct high heat and this is where the trouble began. My grill measured about 850 degrees at the grate and was about 550 at another area I had set to medium. This Prime grade steak was well marbled and I got non-stop flare ups whether I used the medium or high zones. I tried to keep the steaks moving and did have a safe zone with no heat, but it was a frantic cook to say the least. I was aiming for medium rare and managed to get them off at a medium. Despite my trials everyone liked them a lot. I think the extra marbling in the Prime grade helped keep them moist and they were extremely tender - cut with a fork tender. I do plan to try this recipe again using this same grade of meat, but only after I come up with a plan to deal with the flare ups.