Archive for the 'beef' Category

Prime Rib on the Grill

prime rib on the grill 5 Prime Rib on the Grill

I know, cooking a $50 prime rib is scary. Trusting it to cook properly on the grill can be even scarier. But once you get the hang of cooking on your grill over indirect heat – there really is nothing to it – it’s very liberating to realize you can use your backyard barbecue much like your indoor oven.

prime rib on the grill 9 Prime Rib on the Grill

Prime rib is a classic – the marbling means it will be juicy, the bone means one lucky person (or a few, if you get a 2 or 3 bone roast) will get to stretch out in the grass and gnaw on it afterward. This is a single bone roast – almost like an enormous steak. A beautiful cut of meat I do not want to screw up.

prime rib on the grill 6 Prime Rib on the Grill

So here’s the trick: once you prep your roast however you like it – I just pat it dry with paper towel, then rub it with a cut garlic clove and sprinkle with salt and pepper – a good piece of meat doesn’t need anything more – preheat your grill and sear it on both sides. Get some good colour and char marks on it. Then put the roast into a cast iron skillet or disposable aluminum baking pan and put it to one side – turn that side of the grill off, but leave the other side on.

prime rib on the grill 8 Prime Rib on the Grill

You don’t want to incinerate the meat, but you want the heat – close the lid to trap it.

prime rib on the grill 7 Prime Rib on the Grill

This took about 45 minutes and the thermometer on the outside of the grill read about 400F; adjust your cooking time according to the size of your roast. Or if you have a meat probe, stick it in and let it do its job. Keep in mind that when you pull the roast off, wrap it in foil and let it rest, it will continue to go up a few degrees.

Next on my to-do list: Yorkshire puddings on the grill…

prime rib on the grill 3 Prime Rib on the Grill

Prime Rib on the Grill

one 1-2 bone prime rib, about 2 lbs.
1 garlic clove
salt and freshly ground black pepper

Pat your prime rib dry with paper towel, rub all over with a cut clove of garlic and sprinkle with salt and pepper. Preheat your grill to high.

Brown your prime rib for a few minutes on each side, until deep golden and char-marked. Transfer it to a cast iron skillet or aluminum roasting pan, and place it on one side of the grill, turning off the heat underneath that side but leaving it on on the other side. Close the lid and cook over indirect heat for about 45-50 minutes – the temperature should be about 400F – until a meat thermometer inserted into the thickest part of the roast (make sure it doesn’t touch the bone, which conducts heat more efficiently than the meat itself) reads about 130F for medium-rare.

Remove from the heat and wrap in foil; let rest for 15-20 minutes before carving. (The temperature will continue to rise as it sits.)

Serves 6.

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June 10 2014 | beef and on the grill | 10 Comments »

Grilled Steak with Gremolata and Warm Potato Salad

Steak with gremolata 3 585x814 Grilled Steak with Gremolata and Warm Potato Salad

If you live somewhere where there are actually things growing out of the ground already, lucky you. Here in Calgary, there are still small glaciers on most streets and in yards, but this weekend the temperature finally crept up past zero. Way up past ten, even! Hello, barbecue. It’s been awhile.

Steak with gremolata 4 Grilled Steak with Gremolata and Warm Potato Salad

Last week I had lunch with a local rancher (one who supplies our Calgary Co-op stores with beef that’s born and bred in Alberta), and was given a gorgeous T-bone steak to take home, which we used as an excuse to fire up the grill (which since October has been subbing as an outdoor freezer). When you get a taste of spring, even when there’s still snow on the ground, you gotta jump on it.

Gremolata steak Collage 1 Grilled Steak with Gremolata and Warm Potato Salad

Christoph the rancher says that when you have a steak like this, it doesn’t need anything but salt. I tend to agree. But I had a jar of gremolata in the fridge – a gift from Earl’s Tin Palace to celebrate their post-flood re-opening just last week – which being a mixture of garlic, lemon, parsley and olive oil, is the perfect accessory for a simply grilled steak. (I may not know how to dress myself, but I have an idea of how to accessorize food.) In fact, you can make a pretty fab potato salad by dousing warm potatoes with gremolata, then a big glob of mayo; the gremolata brightens it, adds that hit of acidity that’s usually obtained with pickle brine, and decorates it with bits of green. Springy!

Steak with gremolata 1 Grilled Steak with Gremolata and Warm Potato Salad

As for the steak, you don’t need a recipe so much as basic instructions on how to cook one. Once you’ve selected your steak and have decided it’s destined for dinner, pull it out of the fridge so that it can start cooking from room temperature. If it appears wet, pat it dry with a paper towel, and shower it generously with salt – I add freshly ground pepper, too. I like to cook ours in a cast iron skillet or on the barbecue – either way, get it smoking hot before you put the steak on, then leave it for 3-4 minutes – don’t fiddle with it or move it or (gasp!) squish it – until it develops a nice bottom crust. Flip it over and cook for 2-3 minutes on the other side, then set it on a plate and let it rest for 5 minutes. This will make an inch-thick steak medium-rare; you can adjust your cooking time accordingly.

Steak with gremolata 6 Grilled Steak with Gremolata and Warm Potato Salad

For the potato salad, I cut russets – only because russets were what I had, but I don’t mind them in a potato salad – into big chunks, covered them with water and brought them to a simmer. (This was faster than baking them, which would have been pretty divine too.) Once they were tender I drained them and tossed them, still steaming, with a generous pour of gremolata and a fairly enormous spoonful of mayo. Salt and pepper, if it needs it, and bingo – potato salad that I like even better served warm, especially alongside a steak.

To make your own gremolata, all you need is lemon, garlic, parsley and olive oil, and a means to mash it all together. The stuff is brilliant to have a jar of in the fridge, and once you get hooked on it, you’ll find plenty of uses for it – anything from steak to fish, drizzled on fresh bread, you get the idea.


Finely grated zest of 1 lemon
2-3 garlic cloves, crushed
1-2 handfuls flat-leaf parsley, roughly or finely chopped
a glug or two of good olive oil

Stir, whiz (in the bowl of a food processor) or mash everything together with a mortar and pestle, adding enough olive oil to create a loose sauce; store in a jar in the fridge for up to a week. (The gremolata will improve in flavour after a day or two.)

pixel Grilled Steak with Gremolata and Warm Potato Salad
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March 10 2014 | beef and preserves and veg | 10 Comments »

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