My Favorite Rib-Eye Steaks (Grilled or Broiled)

(June 29, 2006)

Kathi asked Lauren:
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My husband and I have a question about gas grilling; since you're the maven I thought you might have a helpful hint. We like our steak kind of charred on the outside, medium rare on the inside, but on our gas grill, we don't seem to be able to get the outside charred. Burt (my husband) said he has it turned all the way up, but that didn't seem to do it. The steak is yummy, but is there a secret to getting the outside more well-done on a gas grill? I seemed to be able to do this better on a charcoal grill (I'm new at gas grilling).

Any secrets?

Lauren says...

There are several secrets to getting that sexy, seared exterior, so prized in grilled food. And, by the way, getting these great results are not limited to using an outdoor electric or charcoal grill. Look at the Herb-Scented, Double-Rib Lamb Chops recipe, which gives great results, using a combination of stove-top searing and oven roasting.

First, let's just define (and differentiate) the terms "grilling" and "barbecuing." Barbecuing refers to foods that require longer, slower exposure to low to medium heat in order to render them tender and succulent (large pork spareribs, whole poultry, leg of lamb, etc.). On a charcoal grill, these foods are cooked covered, predominantly over "indirect" heat and on a gas grill; they're cooked on a low to medium setting. Whether cooking on a gas or charcoal grill, you have too choices, either sear the food, first uncovered, over high heat, and then finish it covered, over indirect heat. Or, you can cook the food, covered, over indirect heat and then, when deemed "just done" you can sear it, uncovered, either by first feeding more coals to a charcoal grill or by raising the setting to high on a gas grill. So, it's either at the beginning or at the end of cooking that "barbecued" food is given exposure to intense heat. Because barbecue sauce is heat sensitive, it's usually applied close to the end of cooking to prevent it from burning. Then, to give those foods a savory, glistening "finished" look, jack the heat up to high, just to caramelize the exterior. Grilling, on the other hand, refers to a much quicker procedure, cooking mostly uncovered, using high heat, and it's usually reserved for vegetables and lean cuts of protein (steaks, burgers, boneless skinless chicken breasts, fish fillets). The only exceptions here are when foods are partially pre-cooked (by poaching) and then quickly finished on a hot grill grate.

It's important to preheat: When working with a gas or charcoal grill and looking to sear either vegetables or lean cuts of protein the first thing you'll need is high heat (On a charcoal grill: when your coals red hot place a few more unlit ones on top and shut the lid and open the vents. On a gas grill, use the highest setting on your gas appliance and preheat with the lid down). Then you'll need to wait until the cooking surface gets really hot, so let the grill preheat, on high, for at least thirty minutes before cooking.

The next important factor in getting foods seared to perfection is lubrication: When putting lean, dry foods on a hot grill grate, not only are they much more likely to stick, but because they have little or no fat, these foods won't naturally "engage" the bottom heat, causing flames to flare. When flames form and lick the foods "just enough," they will quickly create a slightly charred exterior, without overcooking the interior.

There are many different ways to flavor foods to be grilled, but the most important component to include is some form of fat since fat encourages flame. Olive oil is a perfect choice for most foods but when grilling things like quartered lettuce, very thin skinless boneless chicken breasts, baby squid, skewered shrimp or scallops, adding some melted butter to the lubricant will help give these extra delicate foods the quickest route to becoming caramelized externally. This happens because the milk solids in butter are heat sensitive, so they brown easily. Now, added to your choice of fat, you can include a myriad of things (garlic, herbs, spices, mustard, vinegars, citrus, etc.). It's also wise, especially when cooking flaky foods (like certain types of fish), to use a branch of fresh rosemary to swab the hot grill grate with oil. But, remember, before placing your flavored foods on the grill, wait for the "newly" oiled surface to become very hot. Oh, and if your foods fight when you attempt to turn them, WAIT, since this indicates that they have not seared sufficiently on that first side.

Here's a recipe for some really great Rib Eye Steaks to get you grilling in a way that will make your family and friends really happy and leave you feeling totally proud. And, if you don't have a grill (or if it's bad weather), just use the broiler!

My Favorite Rib-Eye Steaks (Grilled or Broiled)

Yield: serves 6

The next time you want to treat yourself and your guests to an all-American meal to knock their socks off, these incredibly flavorful steaks are just the thing! When this thick (almost paste-like) garlicky-oniony-mustardy-peppery marinade is applied liberally all over the meat and then grilled over intense heat, or broiled really close to the heating element, you're left with the savoriest steaks imaginable. Rib-eye steaks (also called club steaks) are from the rib section, just between the chuck and short loin of cattle and are exceptionally tender and succulent--although pricey. Other appropriate cuts of beef are porterhouse or T-bone (also from the loin section), London broil (top sirloin is best and top round is acceptable but drier) and my husband's favorite, called strip or New York steaks (porterhouse steaks without the fillet). For all individual steaks on the bone, allow a minimum of 8 ounces per person to compensate for any shrinkage during cooking.

Special Equipment:

• 9x13-inch glass baking dish
• Sharp steak knives
• Outdoor grill (gas or charcoal) or a standard, perforated broiler pan

Ingredients for the Mustard Marinade:
• ¾ cup Dijon mustard (regular or whole grain)
• 9 large cloves garlic cloves, minced
• 1 cup minced scallions (also called "green onions"), trimmed white parts and 1.5 to 2 inches of the tender green
• ¼ cup red wine vinegar
• ¼ cup extra-virgin olive oil, plus more for basting (only when grilling)
• Fresh ground pepper to taste
• 6 rib-eye steaks, cut 1 1/2 inches thick and trimmed of most external fat
• Kosher or sea salt, to taste

1) To prepare the marinade: In a medium nonreactive bowl, combine all the marinade ingredients and stir well, using lots and lots of freshly ground black pepper--grind until it hurts, then do two more! (Or, simply grind whole black peppercorns in an electric spice grinder.)

2) To marinate the steaks: Lay steaks in a 9x13-inch glass baking dish in a single layer and coat each steak generously on both sides with the marinade mixture. Grind a generous amount of additional black pepper on each side. Cover and leave at a comfortable room temperature for 30 minutes to 2 hours at a cool room temperature or refrigerate for up to 12 hours. Bring the steaks to a cool room temperature before cooking. (*See the timing note at the end of this recipe.)

3) To grill the steaks: Lift the steaks from the marinade and let some of the excess drip off but don't wipe off the meat. Grill over hot coals or on a gas grill preheated to high (have the grill grate lubricated, too), turning once, until done to your liking, basting occasionally with extra-virgin olive oil, only if necessary. Before turning, sprinkle the meat lightly but evenly with kosher or sea salt. When grilling, for medium rare, these steaks will require about 6 minutes on the first side and 4 minutes on the second. When done, the exterior of steaks should be sizzling, deeply caramelized and incredibly savory looking. If the meat was taken from the refrigerator just before grilling, they will require about 2 minutes more cooking per side.

4) To broil the steaks: Position the rack to the upper 1/3 of the oven and preheat the broiler for at least 15 minutes. Lay steaks on a cold broiler pan (with all the marinade left on the meat) and apply a light but even dusting of salt to the top. Place under the preheated broiling element. For medium rare, broil 5 inches from the heat source (with the door ajar, if applicable to your oven), about 8 minutes on the first side. Turn steaks and broil 5 minutes. As when grilling, if the meat was taken from the refrigerator just before broiling, they will require about 2 minutes more cooking per side.

5) To serve: Serve steaks hot, accompanied with sharp steak knives.

Steak Variation: If using a flavorful, albeit tougher cut of meat: Skirt steaks or flank steaks are wonderful prepared this way. Each will weigh between 1 1/2 and 2 pounds and can serve 3 people adequately. Since these cuts are thinner than individual steaks, they will cook quicker. Grill over very hot coals or broil as close as possible to the heating element for the most enticing flavor and appearance. For best texture, slice these cuts on the diagonal (with the knife blade positioned at a 45 degree angle).

Timing is Everything:


• Marinating naturally tender (and already flavorful) cuts of beef (like rib eyes, strip steaks or the porterhouse cut) for more than 12 hours in a mixture with an acidic ingredient could adversely affect the texture. On the other hand, when choosing to marinate a tougher cut (like skirt steaks or flank steaks) for only 30 minutes to 2 hours, the ultimate flavor of the cooked beef will benefit but any tenderizing potential is minimized. These can be marinated successfully for 24 hours. Whatever your choice, however, while marinating always use a nonreactive container such as glass. If you only have an aluminum pan, place the steaks in a heavy-duty, freezer-type plastic bag and apply the marinade as directed. .

Entertaining Tip: When grilling and entertaining, if you'd like to be able to sear the steaks on a hot grill and then finish them indoors (let's say, after your first course), do this:

1) Place a shallow baking sheet, lined with aluminum foil (shiny side up) in a 425 F oven and let it sit there until needed (at least 30 minutes).

2) Soon before sitting down to eat, sear your steaks as directed, but don't cook them all the way. Bring the seared steaks inside and leave them in the kitchen.

3) After you've finished your first course, and you've cleared those plates, place the seared steaks onto the hot baking sheet and cook them undisturbed for 3 to 9 minutes, depending on how long they've been off the grill, on the particular cut of steak (and on how "done" you like your steaks). While the steaks finish cooking, you can tend to the rest of the components of your "main course."
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Lauren Groveman recipes have been featured in many national magazines and local newspapers. Her books "The I love to Cook Book: Rediscovering the Joy of Cooking for Family and Friends" and "Lauren Groveman's Kitchen, Nurturing Food for Family and Friends" are available through Amazon.com. Lauren hosts an hour-long, "live" weekly radio show, Food Family & Home "Matters," on 1460 WVOX.

For in depth information on Lauren Groveman as a writer, teacher, TV & radio host, as well as her recipes and cooking tips visit her website at www.laurengroveman.com

Lauren is a Larchmont resident. She is happily married and blessed with three wonderful children.