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Rib Eye Steak with Fogo Premium Lump Charcoal

February 10, 2016

Try this delicious recipe and enjoy with friends and family.

Ingredients

  • 2 rib eye steaks, 1 1/2" thick (about 2-3 pounds)
  • 1-2 medium onions
  • 2 medium potatos
  • salt, pepper, olive oil, aluminium foil

Preparation

Cut the onions and potatoes into 1/4in slices and put them onto a aluminium foil sheet. Pour a little olive oil over the potato/onion and sprinkle it with salt, pepper, and other spices you like (I put some dried Italian herbs I always like to put on everything).  Close the aluminium foil so that you have little closed packages.

Light your real charcoal (How To). Prepare your grill with 2 heat zones in order to be able to grill indirectly (How To). Rib Eye is a very rich cut, with a lot of fat, this can lead to flare ups and also possibly quickly burn your meat. You need to be attentive and move it around to avoid that from happening. If there is too much heat and too much fire, move the meat to the "cold" site of the grill and close the lid.

Put the two two aluminium packages on your grill in the indirect zone - you don't want to burn these but cooked them fairly slowly over the next 30-40min. Turn it once or twice during that time so that it cooks evenly throughout. Total time for cooking should be about 30-40 - open a package and try if the potato is soft already (be careful it's very hot, handle with tongs).

Grill the Rib Eye Steaks on the high direct heat for a few minutes on each side (be careful with flare ups)! Then move them over to the indirect side and finish them off for another 10-15 minutes until they have reach the internal temperature (rare, medium, well etc) that you like.





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