Quote:
Originally Posted by springsteen87
I want to cook Ribeye steaks with grilled onions and whatever is clever for accompaniments for 8 persons (5 guys 3 gals)
Any opinions on side dishes, cooking methods, wtf why not steak xxxx instead of ribeye, etc...
I know i can count on this thread to save the day
We will be up at my cabin, we have a gas grill outside and a gas stove inside
There is not right and wrong on what I am going to say;
I actually prefer to use NY's or Fillets when I grill instead of Ribeye, due to the fat marbling and the issues it can cause on a Grill (flair ups, fires). Also when grilling, I would recommend only using 1.25" steaks instead of 1.75" steaks. Allows for even cooking a little more. (If you want to be a 'pro', you would know how people like their steaks ahead of time, then do 1" for medium well, 1.25 for medium, 1.5 for medium rare and 1.75 for rare and that way each one will have the same crust on the outside).
Steaks, it is important to pat dry them before seasoning. I usually go simple, pat dry, light olive oil brushed on with Montreal Seasoning. If you are going to use charcol, I like salt, pepper, garlic and a little bit of coffee an cayenne.
Grilled asparagus with garlic salt and olive oil is awesome on the grill, can add some zuchinni, grilled jalepenos (deseed, brush with oil, cook, salt, add lemon and lime afterwards). Grill Peaches (brush with veg oil, lightly and grill for just some markings), and then grilled bananas (in the peel), cut the banana open add a little condensed milk and some chocolate sauce and you will be the man.