Tired of quarantine cooking? Aren’t we all?! Beef up your summer cooking game by grilling the best steak ever. Celebrity Chef and 7-time world barbecue champion Melissa Cookston has you covered with her recipe for The Best Steak Ever.
Start with a star quality steak.
What is the Best Steak Ever? A Wagyu Ribeye Cap. If you don’t want to splurge on Wagyu, you can purchase prime or choice ribeyes at your local grocery store. What makes a Ribeye Cap the best steak ever? The marbling in the cap (or spinalis dorsi muscle) of one of the most flavorful cuts, the ribeye.
Trim it out!
If you purchase a whole ribeye cap, know that you will have to trim off the silver skin. Then cut (with the grain) about 3 finger-length strips. Tightly roll them up, tie them with butchers’ twine, and you’ll be ready for the grill.
Butter makes it better.
Butter makes everything better! Whip up a quick compound butter for added flavor. “Making your own compound butter is super easy, I usually keep 3 or 4 in my freezer at any time, so I’ll have it when it’s time to serve something: cilantro-lime butter goes perfectly with grilled skirt steak, a lemon-thyme butter for scallops, etc,” said Cookston.
Recipe for the Best Steak Ever
For the Butter
- 8 tbsp unsalted butter European or cultured
- 1 tsp finely chopped rosemary
- 1 tbsp minced garlic
- Juice from 1/2 lemon
- 1/2 tsp kosher salt
- 1/4 tsp coarse ground black pepper
For the Steaks
- 4 Ribeye cap steaks rolled and tied to look like filets
- 1 tbsp coarse ground black pepper
- 1 tbsp granulated garlic
- 1 tbsp paprika
- 3 tbsp kosher salt
- 1/2 tbsp granulated onion
- 1/2 tbsp ground coriander
- 1/2 tbsp crushed red pepper flakes
- Allow butter to come to room temperature. Add to a mixing bowl with other butter ingredients. Mix thoroughly. Lay out a sheet of plastic wrap. Scrape butter onto plastic wrap, then use wrap to form butter into a log shape. Refrigerate at least one hour to firm up before using. Cut butter into wheels to place on cooked steaks.
- In a small bowl, add seasonings for steak and mix seasonings together. Season outside surfaces of steak. Allow steaks to sit out at least 30 minutes at room temperature before grilling (lightly covered.)
- Start grill with coals on one side of grill. Oil grates. Place steaks on opposite side of grill. Using a meat thermometer, cook until steaks reach an internal temperature of 120 degrees. Remove steaks from grill and allow to rest for 5 minutes.
- While steaks are resting, open grill to allow more air to charcoal so it will get hotter. Add a few coals if necessary. Place steaks over hot coals and allow to sear and develop some delicious char marks. Remove from grill, plate, and top with butter. Serve to the acclaim of your family and friends!
Check out Melissa’s website for even more flavorful recipes. With summer in full swing, there’s no better time to fire up the grill with delicious recipes that are one of a kind!