Grilled Ribeye Steak

Okay, here's the deal: steak seems very easy when you think about it. Meat + heat = done. It can be simple, but there are some very important steps that you must take to make it not taste like gross.

I am an authority on this because I'm from Texas. So there.

Need:
steak
s+p
garlic powder (not necessary, but awesome)
some butter

 

Rule 1: Pat your steak dry before applying seasoning and let it get to room temperature.

Rule 2: Season liberally. More than you think you need. Then add a little more.

 

Rule 3: Grill it. It is NEVER too cold/wet/snowy/hurricaney to grill. This large steak took about 5 minutes per side and I cross-hatched the grill marks (I'm awesome) at 2.5 minutes.

Rule 4: Finish with fat. Put a little butter on it while you let it rest.

 

Rule 5: LET IT REST!!! 5-10 minutes! DO NOT CUT IT BEFORE THEN!

Notice, this steak is a nice medium. I tend to like mine very rare (like, wave it over and candle and its done), but I was sharing with the kiddos and they need their meat cooked more than not.

 

I ate my half with a fresh salsa (lime with that salty crust that was built on there is excellent; do this) and we had some boiled baby potatoes that I tossed in a little butter and parsley. This was so good, it may have been inappropriate.