TASTEMADE COLLAB: How To Grill The Perfect Ribeyes- PLUS Anchovy Butter Recipe

Fire up the cooker, IT'S GRILL WEEK! And we’re taking a page out of Tastemade’s new book, Make It Tonight.

Watch the Instagram reel now!

+5 Tips to getting that perfect steak grilled

We’re adding a couple of small twists to this amazing recipe from @Tastemade to celebrate grill week! 

We're following this recipe to the "T" but instead of cooking on the stove we're throwing these steaks on the grill instead to celebrate grilling! 

We'll be making an anchovy butter with garlic and parsley for the steaks, grilling these to perfection on our gas grill, and we’ll be oven cooking some crispy home made fries.

TIPS: 

1. Use an instant-read thermometer for doneness and ONLY flip your steaks ONCE!

2. The grates must be cleaned and oiled before using. Don’t use olive oil because it has a super low smoke point and will burn quickly.

3. Rest the steaks after grilling! Moisture is released from the meat during cooking so if you cut the meat too soon, all that yummy juice will drain on your plate (let it rest uncut at least 5 minutes -10 min so that yummy moistness stays in your steak). 

4. Trim off any extra fat on the outside of your steaks (very important to prevent flair ups and grease fires!

5. Salt. I know I’ll have many people divided about this. Salt draws water out of meat but can be absorbed back into the meat. I like to salt during the resting period while trying to get the steaks to room temperature, about 10-30 minutes.
   
   
   INGREDIENTS 
   1 Ribeye steak (or preferred cut of steak) 
   Coarse kosher or sea salt
   Black Pepper
   
   

   FRENCH FRIES:
   1 Whole stick of unsalted butter
   2 Large Yukon or Russet Potatoes
   6 tbs EVOO
   
   ANCHOVY BUTTER:
   1 Stick of Butter (8 tbs room temperature)
   6 Oil-packed anchovies, drained and finely chopped
   2 garlic cloves, grated
   1/4 cup chopped fresh curly parsley
   2 tsp crushed red pepper flakes (reduce to 1/2 or 1 tsp for less heat)
   1/2 tsp kosher salt (to taste)
   1/2 tsp ground black pepper (to taste)
   
   
   ANCHOVY BUTTER PREPARATION
   1. Add all ingredients into a medium bowl and mash and mix with a fork until evenly combined. Transfer to a parchment lined container or roll in parchment paper and let cool in refrigerator for an hour to two until cold. Slice for use, refrigerate or freeze the rest of the butter.
   
   
   RIBEYE PREPARATION

1. Remove any hard fat, membranes, or loose flaps of meat that can burn while grilling. I like to trim off all the white fat on the outer parts of the steaks. If there’s any small bits hanging, I like to trim those off as well.

2. Season the steaks:  Generously salt and pepper your steaks and gently press it into your meat along with your fingers/hand. Let the steaks rest at room temperature 10-30 minutes prior to cooking/grilling.  

3. Get the grill going - set it up for two zone cooking.  Fire up the grill, and make sure your grill grates are clean.  Pre-heat to 400 degrees on all burners, turn down middle grate to low or off position. 

4. Place directly on your hot grill racks to the middle section where your burner is on low and let steaks grill for 5 minutes without disturbing (try not to open the cover or flipping the steak as well).

5. After 5 minutes, flip your steak(s). Cook on the second side for about 3 minutes for rare, 4 for medium rare and 5 for medium. 

6. Add a slice of anchovy butter and let steaks rest for at least 5-10 minutes before slicing. 

7. Enjoy warm!