On day 17, we made ribeye steak grilled with our Grapevine & Rosemary Blend.
Making it was simple but delicious:
- We followed the usual marinade routine--one hour to overnight, marinaded in salt, pepper, olive oil and garlic ["spog"].
- Then we just grilled the steaks on the grill, with the Grapevine & Rosemary Blend there to infuse the meat with all that delicious flavor.
Here's the grilling process in photos. After the grill is warmed up and the packet is placed inside (photo 1), add the meat and the packet will soon start smoking (photo 2). Cover and grill until the meat is done (photo 3). It's just that easy.
(See the FAQ for exact directions for each grill or smoker type.)
Chef's Tip: Adding a pat of butter to steaks right after they come off the grill will make them extra delicious! The warmth of the steak melts the butter, creating a luscious coating that adds richness and a velvety mouthfeel. This final step elevates the overall taste experience, balancing the savory, smoky flavors from the grill with a touch of creamy indulgence.
We served the finished ribeyes with (1) pasta with vegetables and (2) a salad of cucumbers, tomatoes, mozzarella and basil (drizzled with olive oil and balsamic vinegrette).
We grilled a little extra ribeye for leftovers, and ended up using it on day 18 to make delicious Loaded Steak Nachos AND had enough for two days of lunches at work. Those are going to be good days!
--
To find out more about the Wine'd Up in Smoke blend used in this recipe:
