Greetings from rural Springfield, where I live with my
significant other, Stan, and our blue heeler, Holly. Although our lives are chaotic, we try to
have our evening meal together, and it almost always consists of a green salad,
a protein (Beef), starch and several veggies. We love a good steak and this past weekend was no exception. Saturday night in the pouring down rain, we
were in the machine shed grilling ribeyes on the Traeger®. The ribeye is a well-marbled cut of beef, and
that marbling makes it one of the tastiest cuts, too.
Early in the day, we season our steak with just a little
garlic pepper, and place it in the refrigerator. Prior to grilling, we take the steak out of
the refrigerator and let it warm up to room temperature before placing it on
the grill. Then we cook our steak on the
preheated grill until it is the desired degree of doneness. We both like our steaks medium rare to
medium. One of my favorite web sites, http://beefitswhatsfordinner.com
has a great grilling guide, complete with approximate cooking times for various
cuts of beef. Be sure to check it out! I love to serve my ribeye with a baked potato
and grilled mixed vegetables (mushrooms, squash, onions and peppers).
In our household we grill year-round, but I know many who
look forward to this ritual each spring. With Mother’s Day, graduation and Memorial Day right around the corner,
it is time to dust off the grill and be thinking about which cuts of beef you
want to try. Remember, some cuts of beef
are better suited for the grill than others. You can also see which cuts are best for various cooking methods at
beefitswhatsfordinner.com
Come back and visit us next Thursday. You never know what we’ll be cooking!
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