Grill Week: Tuscan Steak

It’s Grill Week here at TheMommyhood.com and the griller in my house is…not me. So my husband has written about a few of our favorite grilled foods this week in anticipation of the ultimate grilling holiday – the Fourth of July. (Thanks, Bert). This first one is a total rock star in our house. The kids love it and refer to it as “Lemon Steak.” We usually have broccoli and mashed or baked potatoes with it.

Note: The hubs has just pointed out that the steak in the picture is actually a filet. But it looks pretty, so just go with it, okay?

With props to The Cook’s Illustrated Guide to Grilling and Barbecue, this dish has become one of our favorites.

What you’ll need:

• Boneless ribeye steaks (as much as you need to feed your crew) 1 ¼ to 1 ½ inches thick
• Fresh lemon(s)
• Olive oil
• Kosher salt
• Fresh-cracked pepper

Take the meat out of the fridge and apply a generous amount of kosher salt and fresh-cracked pepper to each side.  Let sit for a while (covered) until the meat heads toward room temperature.  Heat your grill (we prefer the Big Green Egg) to somewhere in the neighborhood of 400-500 degrees.

Place your steak(s) over the heat and close the lid.  Your aiming for something not more than “medium” when you grill this up.  Remember that with ribeye (as with many steaks), if you overcook the meat, it can tend to be a little tough.   After a couple of minutes down on the grill, I’ll give the meat a quarter turn or so in order to make some good cross-hatch grill marks (it needs to be pleasing to the eyes and stomach).

After about 4 or so minutes, I’ll flip the meat and start the grill mark process all over again.  No need to baste this ribeye.  The salt and pepper are all it needs.  I try to pull my steaks from the grill when they are not quite where they need to be as far as internal temperature goes.  I do this because I let all of the meat I grill rest for a few minutes.  Doing this will let the meat continue to cook and it will also do wonders for the moistness of the steak.

After it rests, I cut it in ¼ inch slices and fan it out on a plate.  Next, take your lemon and cut it in half.  Squeeze one or both halves over all of the steak (depending on how much you’re preparing).  Immediately drizzle some extra virgin olive oil all over the plate and serve.  I bet this will become a favorite of yours, too!