Cooking a Rib Eye Washington DC

The rib eye is a nice and fatty piece of meat that boasts some of the finest flavors in the cow. While ruining this cut is close to sacrilege (and nearly impossible), following a few simple steps will keep you smiling to every last morsel.

1. Buy the meat. While this may seem like an obvious step, purchasing the right cut of meat can be a daunting task if the extent of your past purchases only includes the drive through. Ask the butcher or staff for a little bit of help. If you can, go to a real butcher shop and grab a nice dry-aged piece of meat. Usually even talking to the greenest of butchers can lead to a successful grilling occasion.
2. Make them feel at home. Let the steaks come to room temperature, this is probably one of the most important steps as it will insure that you grill steaks evenly as well as maintaining consistent grilling times.
3. Season with style. While most grilling enthusiasts swear by the proverbial Montreal Steak Seasoning, good old salt and pepper make for the best of all worlds. When I talk about salt however, I am not talking about your normal Morton's table salt; go for a good kosher salt or if you are really adventurous, try some red/pink salt from South America, or some black salt from China. Pepper should be fresh ground either from green or black peppercorns. Use at most about a half a teaspoon of each for each side. Apply the salt first, pressing into the meat. Apply the pepper with the same method. Flip the steaks and repeat. A good cut of meat does not require marinade or excessive amounts of seasoning....

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Author: Michael Terebessy