I’m not a lawyer or anything, but I’m pretty sure there is a law that mandates grilling on Memorial Day. In accordance with this purported law, we shall be grilling steaks and potatoes tonight.
I chose a thick, marbled ribeye steak and fingerling potatoes. Russet potatoes would work well, but will need more cooking time. And, remember that chipotle butter we made last week? Throw a dollop of that on the steak! Sprinkle a little gorgonzola on the potatoes and serve with a piece of corn on the cob!
A little guide for grilling steaks:
- Take the steak out of the fridge about 30-45 minutes prior to grilling to allow it to come up to room temperature. Allowing the steaks to come to room temperature facilitates even cooking.
- Meanwhile, fire up your grill. Whether using a gas or charcoal grill (my preference), get it good and hot. Charcoal should have a coat of white ash and glow red in the middle. Distribute the coals unevenly, so that one side is stacked with coals and the other side has a lower, single layer of coals.
- Remove the grill plate and rub it with a little olive oil to prevent sticking.
- Just prior to grilling, season your steak with a little salt and pepper. Avoid doing this until the last minute, as the salt will draw out the juices in the steak.
- Sear the steak over high heat for a minute or two on each side. (If using a charcoal grill, sear over the stacked coals). Searing the steak over high heat seals in the juices.
- If using a gas grill, turn the heat down to medium. If using a charcoal grill, move the steak over the lower heat, single layer of coals.
- Allow the steak to cook for about 3-6 minutes per side, depending on the thickness of the steak and your desired doneness. Rotate the steak 45 degrees halfway through, to give it a nice quadrillage (diamond pattern).
- You can check the steak’s doneness by feeling the steak or using a meat thermometer. My preference is to insert a meat thermometer into the side of the steak. (Rare: 125 degrees, Medium Rare: 130-135 degrees, Medium: 140-145 degrees, Medium Well: 150-155 degrees, Well: 160-165 degrees)
- Remove the steak from the grill about 5 degrees below your desired temperature, as the steak will continue cooking off the heat.
- Cover the steak and allow it to rest for about 5 minutes before cutting or serving. Resting allows the juices to redistribute within the steak.
To Grill Fingerling Potatoes:
Pour a small amount of olive oil onto a large piece of foil. Sprinkle with salt and pepper. Pierce each potato a few times with a fork. Place potatoes onto the oil. Thoroughly wrap the potatoes in the foil. Double wrap if necessary to seal in the oil. Grill for about 30-40 minutes, until fork tender. For larger potatoes, allow for longer grilling time.
Corn on the Cob:
Bring a pot of water to a boil. Put the shucked corn into the boiling water. Boil for about 5-8 minutes.
And for dessert…
Wow… looks delicious
OK the next time you make this meal I want to come over and learn form the masters. that looks sooooooooo good. My mouth has not stopped watering since you posted it. Your doing a great job with the blog and the pictures are amazing. Keep up the awesome work.