If you’ve seen my other steak recipes, it’s obvious I love rib-eyes. There’s not better cut of steak for grilling in my not so humble opinion. The high fat content and strong beefy flavor combination is unbeatable. It’s pretty much a tradition that when Mrs. PorknWhiskey goes out of town, I’m cooking a rib-eye that first night I’m home alone. My favorite way to cook a steak, especially a rib-eye, is in a raging hot cast iron skillet and finished in the oven. Not only do you get a great sear but you also have the makings of a kick ass pan sauce. However, I do also love the smokey flavor of a steak done right on a charcoal grill. This gives a little of both. You’re going to need a grill to get pretty hot. At least 500-600° F. I use a Broil King Keg which is kind of like a Big Green Egg… but different. Either of these kamado style grills will get you enough heat but you can probably swing it with a regular kettle charcoal grill like a Webber or a nicer gas grill. You might need to lower your grates closer to the heat source.
Rib-eye, Anchovy butter and smoke. Not much more needs to be said.
More below the fold… Obviously
Rib-eye is king. Period. I will listen to no arguments against this so keep them to yourself. It really only needs to be seasoned, cooked and served as is but a rich sauce that can stand up to it can be a nice addition. Blueberry sweetness with the smokey spice of the chipotles is becoming a classic combination and it does well to compliment the rich rib-eye. There are a number of steps to this meal but it’s really not that complicated and if you time everything correctly you should have no problem bringing everything together. I chose to pan sear the rib-eye for this but you could just as easily throw it on the grill with the corn, I just prefer the crust you get with this technique.
Shopping list and recipe below the fold.