I just need to confess that I suck at grilling steak. There, I’ve said it. I love to try, but I really have no concept of how long to keep it over the coals and how hot they are. Therefore, I ALWAYS over cook it and create a steak shaped piece of shoe leather. I can grill anything else – anything. Not steak. Since Papa Bear’s favorite food is a juicy Ribeye steak, I had to adapt. I learned the tricks of cooking the perfect oven steak years ago, and now will share them with you!
The first, and probably most important, rule of any recipe is to start with quality ingredients. I can’t take flank steak and turn it into a Ribeye. Select two steaks with good marbling – you want some fat so that it tenderizes and flavors the meat. Try to get steaks that have never been frozen as well.
To flavor the meat, I sprinkle salt, pepper and garlic powder on both sides. Next, we marinate. Cover the steak in Worcestershire sauce and A1, then rub into both top and bottom – making sure to get the sides as well. Let this rest at room temperature for at least 30 minutes – overnight in the fridge is ideal. Place on a foil lined baking sheet and top with butter. Let’s go back to that quality ingredients statement for a minute. Be sure to use real butter – no margarine, no spreads of any kind. If you don’t have butter – olive oil will do, but will not give the same flavor as butter. Broil at 500 degrees until the steak is to your liking. We tend to like our well done (no pink in the middle), so about 10 minutes on each side does it for us.
The steaks come out juicy, tender and flavorful every time. I have been known to cook the steaks to a medium temperature and then throw them on the grill to get the lovely char pattern and smoky flavor of charcoal. Unless you just MUST have the flavor of the charcoal, the steaks are amazing on their own.
I usually serve with potatoes of some kind and at least one green vegi. This particular dish had oven roasted potatoes. They are SO easy to make. Wash and cut the eyes from two large potatoes. Quarter and slice thinly. Coat with olive oil, salt, pepper, garlic and 2 teaspoons of Italian seasoning. Once thoroughly coated, put in an oven safe dish in a thin layer and roast for about 30 minutes at 350 degrees. Easy and tasty! I love that the tips get a little toasted and add some crunch and the center is soft and tender.
Oh how I wish I could get the steaks to turn out this way by grilling alone, but unless there is divine intervention, I think I am confined to my oven. At least I have learned to adapt and can whip up this easy and impressive dinner in less than an hour from start to finish – even cooking two dishes at two different temperatures in a single oven. For dessert, I made an old fashioned banana puddling. Get that post here. Buen provecho!