Cured and Grilled, Rib Eye Steak
As much as this is one of the ways I cook steak on a grill, this Recipe is more about curing the meat.
Brining is a process used for both chicken and pork, it doesn't work well with beef. Beef needs to be "cured".
The salt rubbed into the meat actually draws the moisture out of the meat. Sounds like a bad idea, and it is, if you don't give a chance to fully cure. After the moisture has been drawn out, the salt wants to equalize itself within the whole piece of meat. It goes into the meat along with any moisture, and seasoning that's with it. Depending upon the thickness of the steak, this process will take from 8 - 12 hours or more.
Once the salt has gotten into the steak, each molecule of salt begins to break down the protein strands within the meat. This tenderizes the meat, and is the reason, I've let a thick steak cure for up to 3 days time.
As you can probably note by this recipe, it's not a difficult process, but it DOES require planning ahead. You'll be amazed at how much better your steaks and roasts will be if you learn to cure the meat prior to cooking it.
1. Season the meat at least 8 hours prior to your wanting to cook them. I prefer at least 24 hours, and find that this process even works better if you season them 2 - 3 days before you want to cook.
Cover the ribeye's with plastic wrap, place them in the refrigerator, and forget about them. They don't need any turning or handling while they're curing.
2. I like my Rib Eye Steaks pretty rare, so I take them right out of the refrigerator, and place them on a hot grill.
Quite often, I trim most of the fat off of the outside of the meat. However, this time, I wanted to have the charcoal flare up for that nice crusted outside, so in didn't do any trimming.
3. When the first side begins to turn color, flip the steaks and continue to cook. Because I my grill was real hot, I cooked these steaks about 5 minutes on the first side, then another 3 minutes on the second side.
4. Since it was dark out, I couldn't resist taking a picture without a flash, to show the flames that were all over the place.
5. When the Rib Eyes are finished, in this case I cook them to an internal temperature of 120 degrees, place them on a platter to begin resting.
6. Cover the steaks and let them rest for 7 - 10 minutes.
During the cooking process, the high temperatures on the outside of the meat will draw any moisture there. By letting them rest, any moisture that's been draw to the outside will be redistributed within the entire piece of meat. You meat will end up juicier, and the juices won't run all over when you cut into it.
7. While the meat is resting, you've got plenty of time to finish off your sides. In this case, I boiled the potatoes while the grill was starting. When they were done, I drained them, added a 1/2 stick of warm butter, some dill, plus salt and pepper. I put the cover back on while I cooked the Rib Eye Steaks. While they were resting, I reheated the potatoes, and cook drained baby peas in butter along with little salt and pepper. It made a GREAT meal.
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