Grilled Rib-Eye with Tomato Gorgonzola Vinaigrette

[x_section style=”margin: 0px 0px 0px 0px; padding: 45px 0px 45px 0px; “][x_row inner_container=”true” marginless_columns=”false” bg_color=”” style=”margin: 0px auto 0px auto; padding: 0px 0px 0px 0px; “][x_column bg_color=”” type=”1/4″ style=”padding: 10px 10px 10px 10px; border-style: solid; border-width: 1px 1px 1px 1px; “][x_text class=”center-text “]by Karista Bennett[/x_text][/x_column][x_column bg_color=”” type=”3/4″ style=”padding: 0px 0px 0px 0px; “][x_text]I get positively giddy this time of year. With the longer days and warmer temperatures, grilling once again becomes my preferred method of cooking. Gone are the cooler days and Pacific Northwest winter weather that requires rain gear while grilling.

Although I enjoy most methods of cooking, there is something about grilling that feels just a bit festive, carefree and whimsical. Maybe it’s the feeling of warm summer months when life is slower and less scheduled. Fresh produce arriving with color and intense ripened flavors just aching to be tossed into some delicious concoction to share.

Grilling steak couldn’t be easier, but there are 5 simple steps that will make your steak taste like perfection.

This summer I decided to invest in another grill. We’ve got a traditional charcoal grill (which my husband loves), a gas grill, a smoker and now an electric grill. I LOVE the electric grill. For many reasons. It’s easy to use, easy to clean and keeps the food moist. It also cuts the grill time in half, which is great when it’s 7pm and I still haven’t prepared dinner.

The electric grill doesn’t give as much of the “grilled” flavor as I enjoy, however, for health, speed and ease of cooking, it’s an excellent choice for preparing your favorite cuts of meat, fish and veggies.

Grilling steak couldn’t be easier, but there are a 5 simple steps that will make your steak taste like perfection.

1. Quality is key – Purchasing a quality cut of beef is key to a delicious and flavorful steak. I prefer purchasing local beef that has been grazing in a nice open pasture and preferably grass fed only. (I know, I sound like the television show Portlandia.) Truly, fresh is best for optimum flavor. Not only does buying local mean your steak will be fresh, you will be supporting your local economy. If you don’t have access to a local beef rancher, try to purchase beef from your region. Most local markets purchase regionally, or ask your local butcher. My favorite cut of beef for grilling is a bone-in rib-eye. It’s typically well marbled and gives a lovely tender result. But a New York Strip or a T-Bone are pretty darn tasty too. For a leaner cut, I like a tenderloin. However, if grilling a tenderloin I typically marinate for an hour or so prior, or serve with a little demi-glace or sauce.
2. Set your steak on the counter for about 15-20 minutes prior to grilling. Pre-heat your grill and be sure the grate is clean and ready for the steak. Many people oil the grate. You can do this. However, most of the time I just brush my steak with a little olive oil before seasoning. This also helps the steak from sticking to the grill.
3. Once your steak is oiled, season with whatever you like. I like sea salt and fresh cracked black pepper. My husband likes his dusted with his favorite barbecue seasoning.
4. Before I open the lid and place my steak on the grates, I like the temperature on my grill to read 450F-500F. Once I place the steak on the grate, I let it sit for about a minute or two, then I make a quarter or half turn to get those beautiful diamond grill marks. Depending on the thickness of your steak, it’s about 5 minutes each side or until the internal temperature of the steak reaches 130-140F for medium rare or 140-150F for medium. Adjust your grill temp as needed.
5. Once you remove your steaks from the grill, let them rest for at least 5-10 minutes. The steaks will rise in temperature another 5 degrees, so if you really want your steak medium rare I’d take it off at 135-140F.

This lush and mouth-watering Grilled Rib-eye with Tomato Gorgonzola Vinaigrette is perfect for summer grilling. Simple to prepare, but looks and tastes elegant enough for guests.

Wine Tip: I love to pair this grilled rib-eye with grilled romaine and a big, bold Cabernet Sauvignon.

Now all you need are your favorite tunes, family and friends – and your summer grill party will be a huge success.

This recipe is only available in the VRAI Magazine Seasons – a Sampling of Seasonal Recipes that Inspire, digital cookbook. Get it here.

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