Check out the latest Recipes from Bull:
Easy Weekend Grill: Ribeye with Sriracha Shallots
I love it when a recipe pulls together synergistically. A couple days ago I was reading a blog post about sriracha – a condiment that I am currently obsessed with. Then yesterday, I learned about a new boutique butchershop that has opened here on the westside of LA. When I went to check out the shop and saw this beautiful ribeye steak, I knew what had to be done…
This beautiful steak was almost 2-inches thick and weighed in a little over a pound; definitely too much for one person (well, an average person, anyway). Also, when it comes to steaks that are thicker than 1-inch, I like to take a two-step approach to grilling it that employs both indirect and direct heat. Conventionally, the grill gods would have you sear the steak over direct heat and then move to the indirect side to finish cooking to temperature; which is fine. A lot of time this will lead to a gradation of doneness where the the meat goes from more cooked from the outside to less cooked on the inside. Reversing the order and starting with indirect heat allows the meat to slowly and more evenly come to the desired temperature before browning and caramelizing the outside for that great grilled char and flavor. As you can see from the picture of the sliced steak (below), it is perfectly medium all the way through.
For the steak:
- 1 (2-inch thick) ribeye steak. about 1-1/4 pounds
- Kosher salt and freshly ground black pepper
For the sriracha shallots:
- 2 tablespoons butter
- 1/3 cup very finely chopped shallots
- 2 tablespoons rice vinegar
- 1 to 2 tablespoons sriracha sauce
- 2 tablespoons finely chopped parsley
- 1 tablespoon finely chopped mint
Instant read or digital probe thermometer
Strong spring-loaded tongs
Indirect and direct heat grilling
Allow steak to sit out for 45 minutes or so at room temperature to take the chill off. Set up grill for indirect grilling with high heat. Brush and oil the great prior to cooking.
For the steak: Liberally sprinkle the steak with kosher salt and pepper. Place steak on the indirect side of the grill and cook until the internal temperature hits 100°F. This will take anywhere from 15 to 30 minutes depending on your particular grill and cooking conditions. Then with a sturdy pair of long tongs, move the steak over to the high direct heat and sear the sides of the steak until they are browned and deliciously crusty. Lay the steak down over the heat for 2 minutes at a 45-degree angle to the grates, then rotate 90-degrees and cook for another 2 minutes for great grill marks. Flip and finish cooking to the desired temperature (125°F to 130°F for medium rare; 130°F to 135°F for medium; 135°F to 140°F for medium well. Carryover cooking will raise the temperature another 5 degrees). Let the steak rest for 7 or 8 minutes while you prepare the sriracha shallots.
For the sriracha shallots: Melt the butter in a small saucepan. Once the butter stops sputtering and foaming add the shallots and sweat until softened; about 2 to 3 minutes. Add the vinegar and cook for 1 minute more. Remove from heat and stir in the remaining ingredients.