Ingredients with Measurements:
- 2 ribeye steaks (1 1/2 inch thick)
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- 2 teaspoons freshly ground black pepper
- 2 garlic cloves, minced
- 2 sprigs fresh rosemary
- Oakwood chips
Special equipment needed:
- Grill
- Oakwood chips
Step-by-step instructions:
1. Preheat grill to high heat.
2. Rub the steaks with olive oil, kosher salt, freshly ground black pepper, and minced garlic.
3. Place the oakwood chips in a bowl of water and let them soak for 30 minutes.
4. Once the grill is hot, remove the oakwood chips from the water and place them on the grill grates.
5. Place the steaks on the grill grates, directly over the oakwood chips.
6. Grill the steaks for 4-5 minutes per side for medium-rare, or until the internal temperature reaches 135°F.
7. Remove the steaks from the grill and let them rest for 5-10 minutes.
8. Garnish with fresh rosemary sprigs and serve.
Time:
Preparation time: 10 minutes
Cooking time: 10-12 minutes
Temperature:
Grill temperature: High heat
Internal temperature of the steaks: 135°F for medium-rare
Serving size:
2 servings
Nutritional information:
Calories: 500
Fat: 38g
Protein: 37g
Carbohydrates: 0g
Fiber: 0g
Sugar: 0g
Sodium: 1160mg
Substitutions for ingredients:
- Ribeye steaks can be substituted with any other type of steak.
- Olive oil can be substituted with vegetable oil or canola oil.
- Rosemary can be substituted with thyme or oregano.
Variations:
- Add a tablespoon of Worcestershire sauce to the olive oil mixture for added flavor.
- Top the steaks with a compound butter made with garlic, parsley, and lemon zest.
- Serve the steaks with a side of grilled vegetables or a baked potato.
Tips and tricks:
- Let the steaks rest before slicing to allow the juices to redistribute.
- Use a meat thermometer to ensure the steaks are cooked to the desired temperature.
- Don't overcrowd the grill to ensure even cooking.
Storage instructions:
Leftover steak can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the steak in a skillet over medium heat until warmed through.
Presentation ideas:
Serve the steak on a wooden cutting board with a sprig of fresh rosemary.
Garnishes:
Fresh rosemary sprigs
Pairings:
- Red wine, such as Cabernet Sauvignon or Merlot
- Roasted vegetables, such as asparagus or Brussels sprouts
- Garlic mashed potatoes
Suggested side dishes:
- Grilled vegetables
- Baked potato
- Caesar salad
Troubleshooting advice:
- If the steaks are sticking to the grill, brush them with a little bit of oil before placing them on the grill grates.
- If the oakwood chips are burning too quickly, move them to the cooler side of the grill.
Food safety advice:
- Always wash your hands and utensils before handling raw meat.
- Use a meat thermometer to ensure the steaks are cooked to a safe temperature.
Food history:
Grilling over oakwood has been a traditional cooking method for centuries, dating back to Native American tribes who used oakwood to smoke and cook their food.
Flavor profiles:
The oakwood imparts a smoky flavor to the steak, while the garlic and rosemary add a savory and herbaceous note.
Serving suggestions:
Serve the steak with a side of grilled vegetables and a glass of red wine for a complete meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A