Monday, October 7, 2013

Grilled Ribeye

Most men enjoy giant pieces of meat!! Slabs of ribs, hanging links of sausage, hams, and huge steaks rile us up much more than a beautiful fruit basket or a nice, crisp broccoli floret. While I was walking through the grocery store, my eyes could not turn away from some beautiful steaks sitting in the case. I found some wonderful 1.75 pound ribeyes and decided to do a traditional Vietnamese marinade with a crisp green papaya salad on the side. I also dipped into my bag of goodies to make a Chinese black vinegar steak sauce which kind of tastes like A1.

Grilled Ribeye

1 Thai Chili
2 cloves garlic
1 piece ginger
2 tbsp fish sauce
1 tbsp sugar
2 tsp canola oil
1 piece lemongrass

Salad- shred green papaya, carrots, green cabbage and mix with Vietnamese herbs such as basil, mint and coriander and nuoc mam

Steak Sauce
4 cloves garlic minced
1 Thai chili
1 piece ginger, 1 inch long minced
1 oz. palm sugar
3 tbsp Chinese rice wine
1/3 cup black vinegar
1/3 cup soy sauce
1/3 cup water

Bring ingredients to a simmer and allow sugar to dissolve



Marinate the beef for 2-4 hours. Take the meat out of the refrigerator about 30-45 minutes prior to cooking. This will allow the cooking temperature to remain true as the beef will be room temperature when the cooking begins. In a very hot cast iron pan or grill, cook the beef to the desired degree. Since this is a very thick piece of steak, the outside can sear very easily and keep the inside medium rare. When the juices begin to run through the top of the steak, your internal temperature should be medium (140 degrees). Allow the meat to rest for about 5-10 minutes prior to cutting.




While browsing through music selections, I decided something big, loud, and very rock and roll would be needed to stand up to my meal.  Searching high and low, I found just the choice. Dial back the stations to the days of teased hair, loud guitars, and mayhem on the Sunset Stip. Motley Crue screeched through the airwaves, and my afternoon was a success. Beginning with "Shout at the Devil", I jumped back to yesteryear and found my hair had somehow defied gravity! The sounds of "Livewire," "Dr. Feelgood," "Kickstart My Heart," and "Primal Scream" get the blood flowing and are among the great gems of the Los Angeles rock era. As I settled down and reached for my glass of wine, I finished the day mellowing out to "Without You," and arguably the best power ballad of all time-
"Home Sweet Home." Yes, the era was a good one!

A nice big red wine is a beautiful choice with this ribeye. I chose a Spanish red rioja called Marques De Caceres.  It is widely available and a wonderfully priced wine. Fruity and earthy, this red blends various grapes but is predominantly tempranillo. Try it, you won't be disappointed.