- 2 – 1 lb ribeye steaks
- 2 medium sized baking potatoes
- 1/2 yellow or white onion
- 5 or so whole mushrooms sliced
- 1 cup sour cream (for the horseradish cream sauce)
- 1/3 cup sour cream (for the potatoes)
- 1/4 cup horseradish
- Kerry Gold Irish butter
- 1 tbsp. lemon juice
- 1 tsp. Frank’s Red hot sauce
- Tony Chachere’s creole seasoning
- Fresh ground black pepper
- Garlic powder
- Extra virgin olive oil
- Fresh or dried chives
- Charcoal grill
- Mesquite wood chunk or chips
- Meat thermometer
- Tongs or bbq spatula
- Charcoal chimney starter
A ribeye steak dinner is one of my favorite meals, however finding a spot that actually prepares one properly can be tedious and quite expensive. I don’t know how many times I’ve been disappointed with either the quality of meat, tenderness, seasoning, or temperature requested. Face it, if you’re going to eat at a chain steak place, there’s a strong chance that you might not get a seasoned veteran preparing your grub. Fear not, that’s where I come in. In this post I will take you step by step in how to make a big boy steak house worthy ribeye with minimal and inexpensive tools.
First and foremost, a steak prepared over charcoal is vastly superior to any gas grill. However, you don’t need to break the bank to make it happen. The Weber kettle style grill is one of the best options, but I prepared these steaks on my little red Aussie walkabout grill ($50 at Home Depot).
To begin the process, make sure to pull your steaks from the refrigerator and season them a minimum of 30 minutes prior to grilling. Trust me, it makes all the difference in the world. I used olive oil, Tony Chachere’s creole seasoning, garlic powder, and fresh ground black pepper. Use as much or as little as you like. Remember that there is a lot of salt in the creole seasoning, so you don’t need to add salt.
Next I prepped the potatoes foil packet of mushrooms and onions, so I preheated my oven to 400 degrees. First I sliced up the onions and mushrooms and placed them on a piece of aluminum foil. I seasoned the with black pepper, creole seasoning, garlic powder, olive oil, butter, worcestershire sauce, and Frank’s red hot. Then I mixed it all together and folded the foil into a packet. After that I washed and dried the potatoes, made several puncture holes with a fork, wrapped in foil, placed in the oven directly on the rack and baked for about an hour.
While the potatoes were baking I started the charcoal chimney by filling the bottom with newspaper and the top full of Kingsford charcoal. I lit the newspaper and let the chimney get to work. You’ll know they are ready when there is a white outline on the edges of the top coals. After about 15 minutes I dumped them all to one side of the grill as these steaks will cook direct and indirect the coals.
Depending on how hot your grill is and the outdoor temperature can affect how your steak is cooked, so I highly recommend a good meat thermometer. I picked up a Kizen instant read thermometer for about $20 on Amazon. I like that it lights up and has a bottle opener on it. It also has a temperature guide on for quick reference.
I placed the steaks directly over the coals parallel with the grate and let it cook for about four minutes with a quarter turn at the half way point. While the steaks are on one side, I put the foil packet of onions and mushrooms on the opposite side. At the end of the four minutes I flipped them and repeated with the quarter turn. When that four minutes was up I flipped the steaks to the indirect side of the grill and cooked for about two more minutes per side and moved the foil packet directly over the coals. I like my steak medium rare, so I pulled them off at around 130 degrees as I checked with the meat thermometer. Keep in mind that the steaks will still continue to cook even after you pull them off the grill, so don’t cover them. I just brought them inside, topped them with butter and let them rest.
While the steaks were resting, I made the horseradish cream sauce. I Just added the sour cream, horseradish, lemon juice, hot sauce, and pepper in a bowl and mixed thoroughly. When the steaks were done resting, I sliced them and topped them with the mushrooms, onions, and horseradish cream sauce. The baked potato was topped with sour cream, chives, salt, pepper, and sour cream. Enjoy!