The Royal Rib-Eye

The Royal Rib-Eye

Truly a dish meant for royalty. I’ve made this steak for dozens of people and every single time I’ve been told that it is the best steak that they have ever had. So, I’ll share this with you but you have to promise not to take credit for it. You’ll have to admit that you got it from a complete moron.

What you’ll need:

1. Some gorgeous Rib-Eye steaks – 3/4 of an inch to an inch thick
2. Fresh Rosemary (finely chopped)
3. Chili Garlic Sauce
4. Olive Oil
5. Some seasonings of your choice, like More Spice, Cajun and or sale and pepper. Think of these as the rub.
6. Worcester Sauce (Lea & Perrins)

One of most important things about cooking meat, particularly with any type of marinade, is that you want to massage it. This will break down the tough outside fibers so that your flavors penetrate. A Rib-Eye doesn’t take much because it will break apart if you are too rough with it. But you are going to want to be somewhat forceful with it and massage it gently as you apply the wet rub we are going to talk about.

1. Place the steak in a deep dish plate. I’d recommend one plate per steak or you could use a casserole dish if you are making several. The thing to keep in mind is that each steak really needs its own space to make this dish work right.
2. douse the steak with Worcester. A good 3 ounces.
3. About the same amount of olive oil.
4. Then approximately 2 Table Spoons of Chili Garlic Sauce.
5. If you wish, mince some garlic and put it in the mix too….what could it hurt?
6. Now the seasonings. Put generous amounts of the seasonings. Much of it will cook off on the grill.
7. Top it with copious amounts of finely chopped FRESH rosemary.
8. Now massage the seasonings into the steak. Flip the steak and repeat a few times. Make sure that the Worcester and Olive Oil are melded together evenly.

At this point you want the steak to sit in the sauce for about 15 minutes and then repeat the massage. Flip it and let sit for another 15 minutes. Do not let this sit for more than a half hour. The sauce will start to cook the steak. The point of the wet rub is this. When you put it on the grill the flames will lick the olive oil and char the awesome flavor on the outside of the steak. But this will seal the juicy flavor inside.

Everybody likes to cook their steaks differently. I’m a mid rare guy. So I cook it on low on my gas grill. Yes, I know charcoal is the way to go….but if you grill often it just isn’t an option. Who has that much time? Alright, low on a gas grill, slap that steak on. The olive oil will case the flame to reach up and char. You don’t want it to get too black so watch it. Every grill is different. After about 7 to 8 minutes, flip the steak and make sure to pour leftover marinade on both sides as you go. After the 2nd flip let the steak cook for about 6 minutes and then flip one more time for the additional marinade you put on to cook off. This 3rd flip, you only want to burn off the extra marinade….so let it sit for only a minute. Then…..EAT! You simply can’t go wrong with mashed potatoes as a side. But everyone will be consumed with the steak so it just doesn’t matter what the side is.

The Royal Ribeye

The Royal Ribeye