It's spring.....and time to head outside for some grilling. I own 3 different types of grills....an electric, a pellet and a charcoal. They all serve a special purpose, but charcoal is my first choice for outdoor cooking.
Charcoal cooking is my favorite because of its unmatched ability to enhance flavor through high heat and natural smoke, while also offering a rewarding, hands-on experience. A major reason food tastes better on charcoal is that meat drippings fall onto the white-hot coals and instantly vaporize. This creates aromatic smoke that rises back up and infuses the food with a savory, "bacony" flavor profile.
Charcoal burns significantly hotter than gas, often reaching temperatures over 700°F. This high heat triggers the Maillard reaction more effectively, creating a thick, caramelized crust (the "sear") while keeping the inside tender and juicy. Unlike gas or electric, charcoal naturally releases aromatic compounds like guaiacol, which provides that classic woody, smoky depth that many enthusiasts find essential to true BBQ.
There is no such thing as a bad outdoor grill. We all have our reasons for choosing the grills we prefer to use...and hats off to you for your favorite. The one thing that we can all agree on is that food cooked on a grill beats a stove any day of the week!
INGREDIENTS
For the Garlic Butter
1 head garlic
1 tablespoon olive oil
4 tablespoons salted butter, softened
1 teaspoon cracked black pepper
1 teaspoon Worcestershire sauce
For the Steaks
2 bone-in ribeyes, 16 ounces each, 1-1/2" thick
Kosher salt and cracked black pepper
DIRECTIONS
- Make the Garlic Butter. Preheat oven to 400º. Cut ¼ inch off of the top of the head of garlic and remove exterior paper. Drizzle with olive oil and wrap with aluminum foil. Place the garlic in the oven and roast for 60 minutes. Remove the roasted garlic from the oven and carefully unwrap. Use a clean towel to squeeze the garlic bulbs into a bowl. Smash the garlic bulbs with the backside of a fork to form a paste. Stir in the butter, pepper and Worcestershire sauce. Set the butter aside.
- Grill the Steaks. Prepare your grill for a 2-zone fire (direct and indirect heat). Season steaks generously with salt and pepper. When grill is hot, place steaks over coals and cook for 4 minutes with grill closed. Flip steaks and cook for 4 more minutes with grill closed. Then move steak to the indirect side and cook for 4 more minutes with grill closed.
- Remove steak from grill. Place a generous dollop of garlic butter on each steak and tent loosely with foil. Let steaks rest for 5 minutes, then serve.
NOTE: Cooking times are based on using a charcoal grill with lump charcoal. Gas, electric and pellet grills will need to cook slightly longer. If you are using a meat thermometer, pull the steaks at 118º. The steaks will continue cooking under the foil and should reach 125º (medium rare) by the time you are ready to serve.
Wine pairing: A Napa Cab or Argentine Malbec
