The ribeye Chico.
Summer in Greece is mainly hot, very very hot. And if dark clouds cover the sky and you cannot go to the beach you have only one option: BBQ.
This Sunday was a rainy summer day and I decided to make some ribeye on a cast iron grill griddle. I live in an apartment and BBQ is not actually an option for me.
One thing I always do when it comes to a juicy steak is to let the steak to rest, before and after grilling. I have read over the internet a lot of articles fighting back the tip about letting the steak to get at room temperature before cooking it but I still do it. Maybe because I think that it is somehow “brutal” to take the steak to the grill right after the fridge. Everyone needs some time. If someone tested both when and came to a safe coclusion I would love to hear it in a comment.
But, as I have written before I also leave my steak to rest and after grilling. And this is something that I am not negotiating. The steak must rest. A useful guideline for resting a steak is to let it rest for five minutes for every inch of thickness. Some suggest to rest meats 5 to 6 minutes for each kg of meat. All the guidelines are basically saying the same thing. Rest your steak for five to seven minutes before slicing it.
If you want to skip the first thing I do (let the meat get at room temperature) skip it, but please do not skip the second one. It is very very important since by letting your steak to rest before serving allows the juices, which have been driven to the centre of the meat to redistribute throughout the meat and be reabsorbed. As a result the meat will loose less juice when you cut it and be far more tender and juicy to eat.
Most of the times I do not make any sauce for pairing my steak, I prefer it just with smoked salt after cooking it. This time I decided to make a BBQ-whiskey sauce and I didn’t regret it. The only but thing is that I didn’t add some sauce in my plate for taking a photo of it but I passed all the sauce to the dining table where my friends were waiting.
- 4 rib eye, 300 gr each, 2-2 1/2 cm thick
- 2-3 Tbsp olive oil
For making the BBQ – whiskey sauce:
- 2 Tbsp olive oil
- 1 large onion
- 1 garlic clove
- 1/4 cup whickey
- 3 Tbsp tomato puree
- 2 Tbsp honey
- 1 Tbsp vinegar
- 2 Tbsp mustard sauce
- 1 Tbsp smoked paprika
- 1 Tbsp pepper
Let’s get start. First place a pan over high heat for around 5 minutes. A trick for checking if the pan is ready is to throw some water on it with your fingers. If the water evaporates immediately then your pan is ready.
Coat the steak lightly with oil and immediately place the steak in the middle of the hot, dry pan. Cook 4-6 minutes without moving. Turn with tongs and cook another 4-6 minutes. This time is for medium-rare steak.
Remove the steak from the pan, cover loosely with foil and rest for 5 to 10 minutes. Serve whole or slice thin and fan onto plate.
Season with some salt and fresh ground pepper … WHAT? Where is the BBQ-whiskey sauce? I almost forget it..I was ready to add the song I always add and publish this post.
The sauce Teti, the sauce.
For making the sauce you have to add the olive oil to a pan in medium to high temperature. Saute the onion and garlic (after chopping them) for 5 minutes. Withdraw the pan from the fire and add the whiskey. Put back the pan to the fire and add let the alcohol to evaporate. Add the rest of the ingredients (tomate puree, honey, vinegar, mustard, smoked paprika and fresh ground pepper) and boil in low temperature the sauce for 6 to 8 minutes until it thickens. Add some salt and let it cool.
Now I can say THE END.
I hope to like the post and comment about your way of cooking a ribeye steak.
I couldn’t forget a song for a summer rainy day. Here it is.