Recipes

Grilling 101

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Grilling 101

Grilling 101

Recipe Courtesy Chef Bryan Woolley

Ingredients:

  • 4 - 8oz ribeye steaks (bone out)
  • 1/4 cup steak seasoning (I used Montreal Steak Seasoning)
  • 4-6 baking potatoes, baked and cooled
  • 4 tbsp butter
  • 1/2 cup sour cream
  • 1/3 cup chopped green onions
  • 4-6 slices of pepper jack cheese
  • 6 baby bok choy, cut in half lengthwise
  • 2 lemons, cut in half
  • 2 garlic heads, tops cut off revealing the cloves
  • 4-6 ears of corn

Directions:

  1. To pick out a good steak, make sure it has adequate marbling (fat). The fat is all the flavor in the steak. The amount of marbling will also tell you the tenderness of the steak. If in question, check with your butcher and ask them to pick out a good steak.
  2. Divide the seasoning in half and sprinkle half on one side of the steak, turn it over and sprinkle the other side with the remaining seasoning. You can adjust the amount of seasoning based on your likes.
  3. Press the seasoning into the steak and set them aside.
  4. To prepare the corn; pull the husks down and remove the corn silk. Pull the husks back up to cover the ear of corn and place them in a bowl of water for about ten minutes.
  5. Heat your grill to high. When the steaks are placed on the grill they need to sizzle. Mark the steaks on both sides (about 2 minutes on each side). Once the steaks are marked, they need to finish cooking in a hot “oven” without constant direct heat underneath them. To accomplish this, place them on the upper rack of your grill or finish cooking them using indirect heat. This is a great time to place the prepared corn on the grill using indirect heat to grill them off (about 10 minutes).
  6. To prepare the baked potatoes; make sure to bake the potatoes either on the grill or in your oven in advance so they have time to cool. Cut them in half lengthwise and scoop out the potato “meat” from the inside. Place the scooped out potatoes into a large bowl. Mix the butter, sour cream and green onion into the potatoes until smooth. Spoon the prepared potato mixture back into the hollowed out baked potato shells.
  7. Cut a small portion off of the bottom of the potato creating a flat surface. Place the potatoes on a baking sheet or on the top shelf of you grill. Cover each potato with a slice of pepper jack cheese and bake until the cheese has melted and bubbling.
  8. To prepare the baby bok choy; Cut the bok choy in half lengthwise and rinse them off. Pat them dry with some paper towels. Place them on a baking sheet and drizzle with olive oil and additional steak seasoning.
  9. Cut the lemons in half and place next to the prepared bok choy along with the prepared garlic heads. Drizzle the lemon halves and garlic heads with olive oil and sprinkle with steak seasoning.
  10. When you place the prepared potatoes back on the grill or in the oven, place the prepared lemon, bok choy and garlic heads (cut side down) on the grill using indirect heat. Close the grill and let the lemon, bok choy, garlic heads, and twice baked potatoes grill for about 10 minutes. These items don't take long to grill so be sure you do them last while the steaks are resting.
  11. As with all recipes, adjust the salt and pepper as needed for you own likes.
  12. On the show, I served the steaks with the roasted garlic on top with a slice of butter and drizzled the juice from the grilled lemon over the bok choy. Enjoy!

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