Cook rib-eye for Dad on Father's Day

  • Article by: Mario Batali , Tribune Media Services
  • Updated: June 12, 2013 - 3:37 PM

Q: I’ve mastered the burgers and dogs at the family barbecue, but what’s the best way to grill a steak?

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Opus2013Jun. 13, 1311:15 AM

Anyone who cooks my ribeye for 25 minutes will be permanently banned from the grill. Ridiculous.

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wonderingwhyJun. 13, 1312:07 PM

Sear in the rear! If you want the steak cooked nearly the same all the way through cook over low heat....225 first, until it reaches 115 for medium rare then sear on the super hot side of the grill until it comes up to 125 inside. Sorry opus, but it does take time to make it right.

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proficy101Jun. 13, 1312:48 PM

opus, they are talking about a 2-3 inch thick cut of meat, not the cut on the shelf at Cub or Walmart. I think I'm going to Everett's this weekend and have them slice me off a nice thick cut. The mushroom dry rub sounds kind of good, but I think I will top it off with some garlic butter. This will be my Father's Day present to myself. Happy Father's Day!!

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lundovichJun. 13, 13 2:41 PM

Best rib eye. 1-1/2" thick, 4 minutes on one side, 3 minutes on the other. Let sit for 5-10 minutes as the steak will continue cooking. Lawry's seasoning salt, pepper and butter. You can't go wrong. As a son-ofa-butcher for over 42 years, I've been making them the same way. Nobody turns them down.

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Opus2013Jun. 13, 13 4:21 PM

I also prefer the 1"-2" cuts. I will marinate the steak (regardless of cut) with Drew's Balsamic Rosemary(available at Byerly's) and add a generous amount of sea salt and pepper(or Montreal Steak Seasoning). I'm certainly no traditionalist, but it makes for an incredibly flavorful steak, unlike any steak I have ever ordered at a restaurant.

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tituspulloJun. 14, 1310:06 PM

lundovichJun. 13, 13 2:41 PM Best rib eye. 1-1/2" thick, 4 minutes on one side, 3 minutes on the other. Let sit for 5-10 minutes as the steak will continue cooking. Lawry's seasoning salt, pepper and butter. You can't go wrong. As a son-ofa-butcher for over 42 years, I've been making them the same way. Nobody turns them down.______________yup...that's a good steak. Another great way to cook one, if you have weather issues, is on a cast iron skillet. Get it smoking hot...pop your well seasoned steak on the skillet for about 3 minutes, flip for another 2...put the entire skillet in the oven for 2-5 more at 350. Serve on top of a pat of butter. Perfectly cooked to medium, medium-rare every time with a tremendous crust.

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