Grilled Prime Ribeye Steak
Last week we had friends over and grilled a Prime Ribeye steak that I had cut off a bone in prime rib roast, the steak was about 3 lbs. and 4″ thick. I had just attended a book signing/demo at Melissa’s Produce with Jamie Purviance and his new book, Weber’s Ultimate Grilling and was eager to try some of his fabulous recipes.
When I brought this book home my husband, Frank, promptly stole it and put it on his side of the table. After several readings he was excited to try some new ideas that he picked up from the book. He decided to set up our Weber with a ‘hot’ side and a ‘cool’ side and he also wanted to get a little smoke on the steak so to get the ‘smoke’ he placed a chunk of hardwood into a pan, filled it with water and let it soak for an hour or so. Then he placed it on the hot side of the bbq, closed the lid and let it heat up to a smoke point.
I made sure the meat was nice and dry, seasoned it with Himalayan Pink Sea Salt and freshly ground pepper. We grilled it on the hot side of the bbq for about 3 minutes, turning it a quarter turn before flipping it over to the other side and repeating the process. Frank then moved the steak to the cool side and covered the Weber with the lid; we let it smoke until the steak was about 125°, removed it and let it rest for about 10 minutes before slicing it. This ensures the meat will be rare to medium rare when we do cut it; the steak will continue to cook after it’s removed from the heat and it needs the off heat time to let the juices settle back into the meat.
We added some grilled corn and a garden fresh salad with just picked tomatoes, cucumbers & mixed greens. The prime rib was tender, juicy with just a little hint of smoke, a success all around. We’ll definitely be using this method in the future for all cuts of meat and poultry. Thanks for the informative and thoughtful book Jamie!
Summer is almost here! Not that you would know that by the weather we’re having. The rain is nice and it makes the garden grow but my other half is craving those warm summer days. Even though here in Southern California we grill all year long, Memorial Day is the official start of grilling season. Whether you grill on gas, charcoal or wood these recipes are easy do ahead recipes for cooking outdoors and picnics. So clean up that grill and set the table because dinner is served! Check out this simple cheese platter, get A Little Book of Cheese to learn all about cheese and how to make a platter!
There’s almost nothing better in spring than fresh strawberries (except for maybe asparagus, artichokes and morel mushrooms!
Look for strawberries that are red all the way to the top, those will be tasty, ripe strawberries. Pick organic if possible as strawberries are the number one fruit on the ‘Dirty Dozen’ list to retain pesticides. Pesticides do not wash off, ever. Besides the pesticide residue left on the fruit, the ground is prepared by pumping fumigants into it to sterilize the soil, killing every living creature that lives in the soil. You can read more on EWG’s website.
To prepare your strawberries, do not wash until you are ready to use or eat them. Water is their enemy. I like to slice them up and add a little sugar, macerate or squash them down a little and let them sit for awhile while the flavor develops. I sometimes will add a little Grand Marnier to the mix for an added dose of flavor. Spread them on a biscuit, slice of angel food cake, over ice cream or just eat them out of a bowl. Enjoy your strawberries while the sun is shining. Here’s a little individual cheesecake recipe for you to enjoy.
Join us in our new home at Chef Tech in Bixby Knolls, Long Beach with owner Chef Teri.
We now have a full kitchen with tables & chairs and lots of room. We look forward to seeing you there soon! See new address at the bottom of the class menu, (you do not need to have a pay-pal account). You can sign up with Chef Debbi (call me, 562-243-3926) or click on the pay-pal button below. There is a small service charge for using pay-pal but you can always mail me a check. Classes are pre-paid reservations and cancellations are 100% refundable up to 3 days prior to class.
Wed. March 20th
6:30 – 8:30PM
Spanish Tomato Toast
Romaine Heart Salad with Marinated Olives, Hearts of Palm, Tangerines &
Spring Asparagus, Shrimp & Scallop Paella
Individual Strawberry Cheesecakes
Chef Tech Cooking School
3842 Atlantic Avenue
Long Beach, CA 90807
See April class date & menu by clicking on the month.
By Reservation Only, Sign up below
Enjoy larger portions, Tables & More
The first book in my ‘little’ series is available for pre-sale. Books will be shipped out March 11th! Please use the pre-sale link below to reserve your copy!
1 cup mixed olives
2 Tablespoons olive oil
1 teaspoon dried Italian herbs, ground
1 wedge triple cream brie
1 small jar of fig jam or fruit spread
8 ounces aged Gouda
8 ounces aged sharp cheddar, thinly sliced
1 baguette, sliced 1-inch thick
1 round of boursin, any flavor
2 packages of interesting looking crackers
1 wedge blue cheese, partially crumbled
1 small jar of honey
1 package mixed Italian meats
1 small bunch red seedless grapes
4 ounces nuts, mixed or single
1 package, 4 oz. of dried apricots
2 apples, cored and sliced tossed with lemon juice to prevent browning
Mix together olives, olive oil and ground Italian herbs, let rest for at least an hour or longer.
Don’t crowd the cheese on the platter, make the board big enough to accommodate all ingredients.
Put the mixed olives in a small bowl and place on the platter.
Place the triple cream brie on the platter and arrange the fig or fruit spread next to the brie.
Place the sharp cheddar and gouda on the board next with the baguette slices nearby.
Then arrange the boursin near the baguette slices with the crackers next.
Add the blue cheese and honey on the board filling out the outer edges of the board. Tuck in the Italian meats all around the board, add the grapes in clumps and spread the nuts throughout the board with little pockets of dried fruit. Place the apples near the cheddar cheese.
Join us in Seal Beach
Nov. 8th & 15th
6:30 – 8:30, approximately
Citrus & Pomegranate Hamachi with avocado & Pistachio
Duck a ’la apricot
Cranberry & Chestnut Dressing
Balsamic Roasted Brussels Sprouts with Parmesan
Sea Salt Chocolate Mousse
For reservations call
Temecula Olive Oil, 148 Main St. Seal Beach
A quick and easy cake for fall, don’t expect many leftovers! See the list here for which kind of apples are great for baking.