Dear Friends,
While some may think that grilling a steak is an easy, everyone knows how to do it thing, apparently, it’s not. Over and over again, when friends enjoy Ed’s Best Rib Eyes, they want to know his secret. What’s the secret sauce? How does he cook them to perfection every time? Given that I don’t touch our steaks or know how to turn on the grill, I had to go to the expert himself!
Of course, I do have one suggestion. Ed is rolling his eyes and saying, “Of course, she does!” The quality of the beef can make a difference in how tender your steaks will be. We are also reading and following Mark Hyman, head of Functional Medicine at Cleveland Clinic and author of What the Heck Should I Eat. He encourages us to eat sustainably farmed beef and after reading the chapter on beef, I get it. While we may not hit the mark every time, we are shooting for it most of the time.
One other little tip … when the steaks we like are on special, we buy several. Ed preps them and then we put each steak in its own Ziploc freezer bag. We let the steaks sit in the refrigerator overnight before putting them in the freezer. It’s great to know we always have a few steaks on hand for those days when time is short. I also keep KW Collard Greens on hand as a side. Hard to beat this combo!
Fire up the grill and enjoy the spring weather with Ed’s Best Rib Eyes!
With gratitude,
Ed’s Best Rib Eyes
INGREDIENTS
5 boneless rib eyes, 1 inch thick
1¼ cups Worcestershire sauce
McCormick’s Montreal Steak Seasoning
DIRECTIONS
In a baking dish, season steaks with Worcestershire and McCormick’s Montreal Steak Seasoning.
Let steaks come to room temperature, approx 30 min.
Prepare grill. Sear steaks over medium-high heat on both sides. Transfer to lower or indirect heat and grill to desired temperature: 125° for rare or 130° for medium rare, approx 15–20 min.
Remove, loosely cover, and let rest for 10 min.
Slice and serve.
DEEDEE’S NOTES
- Steaks may be seasoned an hour in advance and kept at room temperature, or up to 2 days in advance and refrigerated. We have also prepared further in advance by seasoning the steaks for 24 hours in the refrigerator and then freezing. Steaks should be brought to room temperature before grilling.
- This is our go-to and very favorite way to grill and serve steaks. It’s easy, no-fail, and sure to please every time. Consider serving steaks with the seasoned butter mentioned on page 281 of your guide.
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