Let's just say the weather does not motivate you to head outside and fire up the grill. However, it just so happens my family's all-time favorite meal is grilled rib eye steaks. I would have a revolt on my hands if this was something I couldn't serve year round. My boys want/beg for this meal several nights a week. What's not to love about a big juicy steak served with all the fixings?
Grilled rib eyes are also the usual and requested fare served for any birthday celebration at home. Since all family birthdays (except mine) happen in the colder months of the year, I cannot express how happy I am to have the ability to grill indoors. What has surprised me is how much we have ended up using our indoor grill year round. It's just so nice to not fight the mosquitoes or the yellow jackets in the summertime. This range has spoiled me in so many ways. I often pinch myself and am so grateful I have this appliance in my kitchen.
Whether I'm grilling, sauteing or baking with the Wolf Dual Fuel Range, I know I am not limited by my cooking equipment when it comes to how my meals turn out. It's beyond obvious every detail was thought through when this range was developed. I have been so pleased with every aspect of its performance. And let it be known, this is not an appliance that just sits pretty in my kitchen; it gets a daily workout and has definitely been put through its paces.
So while I have electric cooking with the convection oven, I have gas cooking topside. This is what dual fuel technology means. As you can see, there is no question the infrared charbroiler gets brilliantly hot while offering efficient gas grilling. A radiant plate with numerous holes distributes the heat evenly over the grate. The rib eye steaks are seared evenly on the outside, while the inside is tender, juicy and the perfect medium rare.
One of my steakhouse secrets to the perfect rib eye is dredging it in butter and a special spice mix after removing it from the grill. Grilling inside means I can keep my cast iron pan warm on the adjacent burner while my steaks grill. The stove has a True Simmer feature which means the flame is furthest from the pan and my butter does not burn while it's waiting for the steaks.
As the butter melts it incorporates the spices and the steak is placed in the warm pan. I turn off the heat and cover to let the meat rest. It's by far the perfect set up. My kids think I am the best cook, but little do they know I have a big helping hand with such a precise cooking machine helping me out.
My boys do know how much I love my range, in fact they've suggested I give it a name, kind of like the beloved car we've once all owned. I just might do that.
Once the meat is cooked I'm able to use my cooktop as a work surface. The stainless steel covers fit over the charbroiler and/or the burners, giving me a place to carve the steaks. Extra counter space is always appreciated.
Tips for Grilling the Perfect Rib Eye Steak
- Choose steaks about 1" thick. This allows you to sear the outside while the inside remains medium rare. A much thicker steak often means the inside is a little too rare (for my tastes).
- Remove as much visible fat as possible. This reduces flare ups on the grill. Rib eye steaks tend to have fat inside and out (this is why they taste so good), do your best to cut off the outer fat edges, it will help.
- Bring steaks to room temperature.
- Lightly salt both sides of steak before grilling.
- For medium rare, grill about 2-3 minutes per side.
- While steak is grilling, heat a cast iron pan to warm on a very low setting. Add two Tablespoons of butter and 1 teaspoon of my spice mixture (recipe below). Do not add your steak to a cold plate, this method will keep your food warm.
- When steak is done grilling, place in the pan, turn off the heat and cover with aluminum foil. Let rest for 5-6 minutes before serving.
- Before removing steaks from the pan, give both sides a nice rub in the butter and spices.
Rib Eye Steak Spice Mix
2 Tablespoons chicken bouillon powder
2 Tablespoons beef bouillon powder
1 teaspoon fine ground black pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/8 teaspoon cayenne pepper
Place mixture in an airtight container. Use one teaspoon with 2 Tablespoons butter for every two rib eye steaks.
This kitchen is truly my happy place and the heart of my home. I hope you have enjoyed taking a peek.
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This post was sponsored was Sub-Zero and Wolf appliances as part of their "What's Cookin' in My Kitchen" campaign. Thank you for supporting companies I truly love, it allows me to continue creating content I can share with all of you.