Grilled Rib Eye Steaks with Basil Butter
Coarse sea salt
Freshly ground cracked black pepper
2 boneless rib eye steaks, each about 8 ounces and 3/4 inch thick, trimmed of excess fat
Extra-virgin olive oil
2 tablespoons basil butter, recipe below
Lightly brush the steaks on both sides with oil and season with salt and pepper. Let stand at room temperature for 30 minutes before grilling.
Prepare the grill for direct cooking over high heat (450° to 550°F). Oil the grill grates.
Grill the steaks over direct high heat, with the lid closed, until cooked to medium rare, about 6-8 minutes or until cooked to your likeness. Turn the steaks over, once, half way through the cooking process.
Remove the steaks from the grill and place 1 tablespoon of the basil butter on top of each steak.
Let the steaks rest for 5 minutes before serving.
Lemon Basil Garlic Butter
Makes 8 tablespoons
1/2 cup salted butter, softened to room temperature
1/2 cup finely chopped fresh basil
1 garlic clove, finely minced
1/2 teaspoon fresh lemon zest
1/4 teaspoon cracked black pepper
Mix together all the ingredients until blended well. Form into a log.
Wrap in plastic wrap and refrigerate for up to a week. I keep the log in the freezer and it is easy to slice of a tablespoon or two when you need it.
Foil Wrapped Potatoes and Onions
2 large red-skinned potatoes, scrubbed
Two ¼ inch thick slices of sweet onion, peeled
1 clove garlic, minced
Kosher salt and black pepper
2 tablespoons extra-virgin olive oil
Tear off 4 sheets of heavy-duty aluminum foil about 12 inches long. Place one sheet of foil on top of another sheet of foil. Repeat with the other two pieces of foil.
Slice potatoes into rounds about ¼ inch thick. Place 1 sliced potato in the middle of each foil square and drizzle with 1 tablespoon of oil.
Sprinkle with salt and red pepper and top each with a slice of onion. Sprinkle generously with smoked paprika.
Fold the foil edges in and secure tightly. It’s important to get a good seal because the moisture will cook the potatoes and onions.
Turn the heat on one side of the grill to low. Place each potato packet on this side of the grill. Close the lid and cook for for 15 minutes.
Turn the packet over and allow to cook for another 15 minutes.
Place the steaks on the grill over the high heat side and follow directions above.
Remove the packets from the heat and carefully open each packet to serve.
Grilled Tomatoes With Mozzarella
2 ripe plum tomatoes
2 teaspoons Italian salad dressing, divided
Salt and pepper to taste
1 teaspoon dried Italian seasoning, divided
2 slices mozzarella cheese, cut in half
Wash the tomatoes and cut off the stem end.
Slice each tomato in half. Place on a sheet of aluminum foil.
Drizzle each half with Italian salad dressing.
Sprinkle each with salt, pepper and dried Italian seasoning
Place the foil with the tomatoes on it on the grill, close the grill top.
Grill for approximately 3 minutes. Open the grill and place a mozzarella cheese slice on each tomato half.
Close the grill and cook for two minutes more or until the cheese melts. Serve.