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July 4, 2008 / Tony

Grilled Rib Eyes with Oyster Sauce Glaze

This steak is incomparably easy and very tasty.  The oyster sauce adds richness and a pleasant sweetness that marries well with the robustness of the beef.  The marinade is further spiked with balsamic vinegar and some mustard and red pepper flakes.  It’s a winner.

The real point of this post, however, is the new setup of how I grill right on top of my charcoal chimney.  Weber makes a small, rectangular grill for one of it’s other models.  If you use it with your chimney, though, its a perfect fit that is stable.  Plus, the tines of the grate are thicker, so they retain more heat, so you get a better sear on your meat.  Here’s how it looked:


And here’s the recipe:

Grilled Rib Eye Steaks with Oyster Sauce Glaze

1/4 cup oyster sauce

2 T balsamic vinegar

1 tsp grainy mustard

1/2 tsp hot red-pepper flakes

2 Rib Eye Steaks, about 12-15 ounces each, at room temperature

Stir together the oyster sauce, balsamic vinegar, mustard and hot red-pepper flakes.  Season the steaks with Kosher salt and pepper and then place them in a resealable plastic bag along with the marinade.  Let the marinating steaks sit out a room temperature, while preparing the grill.

Light your charcoal grill with a full chimney of charcoal.  When the coals are completely ashed over and there is little or no flame, place an oiled grate on top of the chimney.  Let it preheat for about 30 seconds, and then grill the steaks (1 at a time if needed) for about 2 minutes per side, turning them 45 degrees halfway through to create a nice diamond pattern.  When both steaks are done, remove to a plate, and then dump the coals in the chimney into the grill, covering one side, leaving one side free of coals.  Put the grate on top of the grill (the larger one for your grill, of course), and then place the steaks on the grill on the side with no coals.  Cover and let cook for about 5 minutes more, or until it reaches your desired doneness.  Remove to a plate, tent with aluminum foil, and then let rest for 5 minutes.  Serve. 



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