Grilled Ribeye Steaks and Grilled Fingerling Potatoes with Gorgonzola

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.

Grilled Ribeye Steak with Chipotle Butter, Grilled Fingerling Potatoes with Gorgonzola, and Corn on the Cob

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.

Using a chimney starter eliminates the need for smelly lighter fluid.

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…

Bordeaux Cherry Brownie Ice Cream with Fresh Cherries