On day 17, we made ribeye steak grilled with our Grapevine & Rosemary Blend.
It was simple but delicious. We followed the usual marinade routine (one hour to overnight marinading in salt, pepper, olive oil and garlic ["spog"] and then just grilled the steaks on the grill, with the Grapevine & Rosemary Blend there to infuse the meat with all that delicious flavor.
(For details on this blend: Grapevine & Rosemary Blend for grilling or Grapevine & Rosemary Blend for smokers).
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 when they just come off the grill makes them extra delicious.
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 in order to use it on day 18 in Loaded Steak Nachos.
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To find out more about the Wine'd Up in Smoke blend used in this recipe:
