OK, Barn. Despite the fact that you have ignored my urging you to give daily reports on your Mojo thread I am still going to help you out here.
Procure fresh ribeye steaks.
Hand rub fresh ground sea salt, fresh ground black pepper, and a high quality olive oil into your steaks - both sides. Now let 'em sit there for a half hour or so, longer if possible. I like some garlic salt too but maybe your little woman doesn’t want you to have any…garlic salt, that is.
Get the grill good and hot. Place steaks on lower grill (if you have an upper and lower grill, that is) close to the fire. Prepare them rare or medium rare. DON’T OVERCOOK A GOOD STEAK. Cook 'em hot and fast. Put them on a pre-heated plate to keep 'em warm between the grill and the table.
Now bathe them in a blue cheese sauce that you have sauteed yourself.
a. Blue cheese
c. garlic salt
e. olive oil
Add sauteed onions and mushrooms. These are actually better if grilled. Put 'em on top rack of grill so they cook a little slower.
Add red wine or good beer.
Take your HCl tablets.
Wait an hour or so.
Post photos of girlfriend so we can decide if she is worthy of all this attention.[/quote]
the salt is fine. i’m sure it’s no fillet we are talking about, even then i will add salt(kosher only, iodized sucks balls). the tiny bit of juice you might lose if you let them set for too long in salt, pales in comparrison to the blaw of un-salted meat. just a little salt to wake the meat and the taste buds up a little. dont skimp on the black pepper.
now pay attention- if you really want to look like you know what your doing…when you put the steaks on the insanely hot grill, start with the top tip of the steak facing at 10 o’clock, let the grill marks get nice and dark(but dont burn the rest of the meat) then move the tip of the steak(same side) to about 2 o’clock. this will give you those nice diamond grill marks. the high heat will help to sear in the steak’s juice.
if you dont like bleu cheese…in a sautee pan with olive oil, caramalize(golden brown on med heat) some diced onion, add slivered garlic until *light golden brown(burnt garlic is AWFULL), here is the fun part. if you have some red wine, if not get some.
with the onion, and garlic in the pan increase the heat until you get a good sizzle going. now add a few oz’s of red wine(maybe 3 oz’s), if you do it right the wine will ignite. if she’s there, you’ll look kick ass, as long as you dont burn the house down. let the wine release all the little stuck stuff in the bottom of the pan(thats all flavor, unless it’s burnt then it’s bad). redude the heat and add a teaspoon of sugar let the wine cook down by about 50%.careful withthe sugar’s they will want to burn on high heat.
turn off the heat and add 1-2 tablespoons of cold butter. mix the butter in slowly(or the oils will seperate and your sauce will look shitty). this should be done while the steaks are cooking, time the sauce to finish right as the steaks are coming of the grill.
serve the steaks, pour a little sauce over the top. maybe serve it with a side of grilled asparagus marinated in balsamic vinegar and black pepper, and some sweet mashed potato or a cesar salad, or whatever. this is the way we used to make one of the dishes at the 5 star prime steak and seafood place i used to sous chef for. good luck