JEFF'S KILLER LEMON PEPPER
RIBEYE'S
I learned how to grill a steak outdoors from my
late dad, Col. Bob Waller, USAF.
Being Texans constantly moving, our one bit of home was grillin' them steaks.
Shoot, if I put ketchup on my steak as a kid, my dad would cock his head and fire out
a mouth full of rhetoric about what I was missin' !
Well, as an adult who had perfected his own way to
do it, I finally cooked one of
my steaks for him prior to his passing, and when his head cocked, his jaw dropped !!
The Sweetest Steak you'll ever eat.
HERE'S HOW TO DO IT:
I use grocery store butcher cut to order ribeye
steaks.
Mine is usually a little over 1 inch thick, the wife's was a about 3/4 inch.
THE MARINADE:
For two Steaks:
Two lemons, One large onion, Worchester sauce (approx. 1/4 bottle), lemon pepper
(Unflavored tenderizer if desired. I use it, with careful fork punctures on both sides of
steak)
Place steaks in shallow container and start with a
good douching of Wocheshire sauce,
(smallest steak should be a little over 1/2 way covered)
then squeeze one lemon (quartered) onto steaks and put remains in container.
Rub tenderizer first, the lemon pepper onto exposed side of both steaks.
Cut onion into slices that will stay together. Four to five slices. Place on steaks.
Loosely cover and refrigerate for 20 minutes. After 20 mins. turn steaks, add some
Worchester sauce, and last lemon squeezings just to almost cover steaks.
Repeat with rub and 20 min. chill.
Remove from fridge and rotate steaks, loosely cover and leave at room temp for 20 mins.
Well, from here, you are the cook. If I cooked it
for you, it would be perfect.
But I'll tell you how I cook it on my outdoor gas grill.
I will cook my medium 1 1/4 " steak for 30 -
40 mins over indirect flame.
(the first 5 mins on each side, however, I cook over lowest direct flame, to seal in
stuff. 10 mins total)
After ten mins. turn and move steak to indirect heat, as even as possible and turn every 5
mins. for 20 mins.
It is crucial to baste heavily on each turn with the marinade, and cook steaks with the
lemon rind remains
and onion slices on top of steaks.
Incredibly after 40 minutes on the grill, my 1 1/2 inch steak will fall apart and still
only be medium to medium - well.
My wife's steak (rare or bleu) was 3/4 inch and
cook similarly except for only 12 - 14 minutes total.
(under direct flame for only 2-3 minutes at beginning)
Garnish with the onions, and drizzle with marinade.
(It is my practice to boil the marinade prior to basting steaks for cleanliness)
I love to serve this with grilled corn on the cob,
and a fresh salad.
Plus I sauté mushrooms. UMMMMMM.
Click-A-Cow and digest the text file of this recipe.
Your right-button will let you print or save the target.
Your left button will let you view the file.
IF YOU TRY IT ... PLEASE LET ME KNOW YOUR THOUGHTS !
