“Hot and juicy coming off the grill and grilled over mesquite coals after the fire died down a bit. ” This is 14 ounce of pure joy ; a rib-eye steak cooked medium to medium well or until the juices run a slight pink. Served with mashed potatoes and Red Lobster biscuits with a biscuit recipe that my little girl picked from an unknown source.

I like to add butter and a little bit of buttermilk to my mashed potatoes and season with salt and pepper to taste. At times I might even add a sharp cheddar cheese, but not this time. While this is not a side dish blog, I might add the recipes for the sides if people request for them.

About those steaks…I always get my beef to room temperature; it speeds cooking times. For this four steaks I coated them with extra virgin olive oil (about a tablespoon for each), I sprinkled and pressed Grill Mates Smoke House Maple seasonings by McCormick’s and sea salt on them with the backside of a spoon so the seasonings won’t fall off as easily when they hit the grill. I really enjoy using McCormick’s Grill Mates because I don’t have to mix and create my own, though I do at times. It depends on the mood I am in and if I’m not in a hurry.

Meanwhile, I have arranged charcoal in my STOK grill in a pyramid shape and added lighter fluid. Let the fluid soak at least 5 minutes before lighting the coals up.  When the coals ashes over (normally 30 minutes)it is ready for the next step. Spread coals evenly and add mesquite chucks for that extra flavor. You can use soaked mesquite chips as well. Needless to say, even using charcoal can add great flavor and you can buy it with mesquite or hickory in them already. Most of the times I use straight charcoal because mesquite is readily available where I am from and using chucks of your chosen wood really adds a more concentrated smoky flavor. Close the lid and let the grill heat up to 400-500 degrees Fahrenheit.

You are now ready to grill those steaks to perfection. Bring them to your grilling station along with everything you might need like a plate, fork, knife, something to grasp those steaks to flip them over, and a couple of beers to drink while you wait for the steaks to get done. “Okay-okay, it doesn’t have to be beers.” You can take soda or H2O (water) instead. Point is it won’t take those steaks a long time to cook and you do not want to leave them alone in case of flare ups.  Mine took about 11 minutes (give or take 30 seconds); 6 minutes on one side and 5 on the other is all it takes.

The time always depends on factors; like how well you like those steaks to be done, the temperature of your grill, and whether you use a lid or not on your grill. I almost always do because it prevents flare ups and really speeds up the cooking time. Keep in mind that the steaks will continue to cook even after you take them out of the grill so be careful not to over cook them. You can not add moisture back into cooked food, but you can coat them with sauces so they won’t be too dry. What I recommend is investing in a meat thermometer or checking your steak in the last few minutes of the cooking time so that you can pull it off the grill when you decide when it is done to your satisfaction.

Well I hope you enjoy your rib-eye steak like I enjoyed mine. I’ll try to get better pictures in the future. At the moment I think they are alright considering I took them with my camera in my phone. If you would like to leave a comment or your favorite way to prepare and grill a rib-eye steak; be our guest and do so.

Thanks,

  Kings R. C.