During the summer months our 2-inch thick marinated Rib-eye steaks fly out of the meat cases at Gigi Market. But we always get the question, “It’s so thick, how do I cook it to doneness without charring the outside?”
Here are some step-by-step directions to have you grilling like a pro!
For a gas grill:
1) The grill should be about 6 inches from the heat source. Place one side of the grill on high, leave other on the lowest temperature, or even completely off. Have a spray bottle of water handy to extinguish any flare up that might char the meat.
2) Season meat with salt and pepper and place on hot portion of the grill. Cook for about 2 minutes, or until nicely seared; turn 90 degrees and cook another 1 to 2 minutes.
3) Move the meat to the other side of the grill, close the cover and allow it to slowly cook, about 8 to 12 minutes to desired doneness.
4) When it is undercooked it will feel spongy and soft; it will barely spring back when pressed lightly with a finger in the center. The meat will get firmer and springier the more it cooks.
If using a meat thermometer:
125-130 F = rare
130-135 F = medium rare
140-145 F = medium
155-160 F = well
Remove the steak from the grill and place on a cutting board and loosely tented with foil; let “rest” for 5 to 10 minutes. Slice steak across the grain to desired thickness.
Note: The same procedure can be used with a charcoal grill, just make sure all coals are to one side of the grill so that you have a cool side to finish cooking the steak without burning.
You’ll notice a delicious, fresh marinade on my meat, here’s the recipe for that as well!
(Makes approximately 3 cups)
2 small bunches of fresh sage (about 2 ounces)
1 large bunch fresh Italian parsley (about 3 ounces)
3 large sprigs of fresh rosemary, leaves striped from stems; stems discarded
4 large garlic cloves, crushed
3 to 4 cups extra-virgin olive oil
In the work bowl of a food processor or blender, pulse together sage, parsley, rosemary, garlic, and ½ cup of the olive oil. With motor running, pour remaining oil in a thin stream through the feed tube. When combined, but herbs still visible, transfer to a storage container. Store refrigerated for up to 1 week.