Sunday, June 9, 2013

Grilling Beef

An hour before grilling ribeye's are removed from the package dried with a paper towel, placed on a wire rack and put back into the fridge to dry a bit. Fire up some coals, 45min later make an even layer ashen coal under the grates. Close the lid and prepare the steaks. Get 4 cloves garlic, peel and smash. Remove ribeye's from the fridge and rub surface with garlic, one clove per side. Sprinkle both sides with kosher salt and place on the hot grill. Do not not touch for 3min!

 After 3min turn over and continue grilling for another 3min. Remove and place on a plate, season with black pepper and rest for 15min. This technique produced a rare warm interior that was tender, juicy and flavorful!!

These wonderful cuts came from Pleasant Valley Beef, a local farm that sells at the Vacaville farmers market Saturday mornings. I have to say these have been the best grass fed steaks I have had so far! 

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