Easy Charcoal Grilled Ribeye steak with Horseradish Cream Sauce and Baked Potato

Ingredients:

  • 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

Tools:

  • Charcoal grill
  • Charcoal
  • Mesquite wood chunk or chips
  • Meat thermometer
  • Tongs or bbq spatula
  • Charcoal chimney starter
  • newspaper
  • lighter

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!

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Easy Smoked Salmon and Rice

Prep time is less than five minutes for the salmon and about fifteen for the grill. All together this meal can be put together in under an hour. Not bad considering the $$$ you save by cooking it yourself.

Salmon is a delicious and easily one of my favorite meals on the grill. Prep is minimal and the cooking process is super easy. First I seasoned the salmon filet. I chose a large one because I enjoy the leftovers for a quick meal the next day. You can season whatever you like, but I chose olive oil, fresh ground black pepper, Tony Chachere’s creole seasoning, and chili powder. I didn’t add salt because the creole seasoning has it already.

Second, I prepped my charcoal grill by filling a Weber charcoal chimney 3/4 of the way full with Kingsford charcoal. Next I added a few crumpled newspapers to the bottom and lit it on fire. Then I waited about fifteen minutes for the coals to form a slightly ashed appearance on top and then dumped them in my little Aussie walkabout charcoal grill with a couple of chunks of applewood and waited another five or so to heat up. The salmon will cook entirely indirect, so make sure to keep the coals and wood to one side of the grill.

Third, I put the grate on the grill and put the salmon on top of the grate opposite of the coals and wood. After about fifteen minutes of smoking, I rotated the salmon as to cook evenly. After another fifteen minutes, thirty in all, I pulled it off, topped with Kerry Gold Irish butter and tented it with foil while I made the rice.

Finally, I used a couple of ninety second microwaveable brown rice packets and churched it up with butter, Frank’s red hot sauce, parmesan cheese, creole seasoning, pepper, and chili powder. That’s it. All that was left to was eat.

There are many other seasoning options that would be equally delicious, but this is one of my favorites. The leftovers make a quick and easy breakfast the next day as I hate to waste food. Heat it up in a pan with a quick egg scramble is amazing. I threw these leftovers in a pan after I added some green pepper, onion, mushrooms, spinach, feta, parmesan cheese, and eggs. Enjoy!

Ingedients:

  • 1 – Large salmon filet
  • 2 – ninety second brown rice packets (Uncle Ben’s has a lot of options, but I used the Kroger brand for this meal.)
  • Kerry Gold Irish butter (Use as much or as little as you want)
  • Tony Chachere’s creole seasoning
  • Frank’s Red hot sauce
  • Chili powder
  • Fresh ground black pepper
  • Parmesan cheese
  • Extra Virgin Olive oil

Mediterranean shakshouka or “Eggs in Hell”

Ingredients:
● 1 small to medium diced yellow onion
● 2 to 3 tablespoons of extra virgin olive oil
● 1 to 2 tablespoons minced garlic
● 1 ½ 16 oz. cans tomato sauce or puree
● 1 diced bell pepper
● ½ cup sliced mushrooms
● 1 cup diced spinach
● Chopped parsley (fresh is better, but dried will work if it’s all you have)
● ½ cup grated parmesan cheese
● Salt and pepper to taste
● ¼ teaspoon of cumin
● 2 tablespoon of garlic powder (for the sauce and toast)
● 6 large eggs
● 7 strips of bacon (I recommend applewood smoked Wright brand bacon)
● Hot sauce to taste (I recommend Frank’s Red hot)
● 1 tablespoon diced jalapeno discs from a jar (optional)
● 2 teaspoons of oregano
● 4 slices of bread
● 4 slices of provolone cheese
● 4 tablespoons of irish butter (or whatever you have, but Kerry Gold is the shiznit)

Preheat your oven to 400℉ and line a baking sheet with aluminum foil. Add the strips of bacon and bake for 15 minutes. At that point pull the tray from the oven and flip the bacon, return it to the oven and continue to bake for an additional ten to 15 minutes (depending on your desired doneness). When done, place the bacon on another tray lined with paper towel. When cool, then dice it up. (Even if it’s too much, you can save the rest in a sandwich bag for salads or whatever is good with bacon, which is everything! 🙂 

   Heat a skillet to medium high heat and add the onion, peppers, mushrooms, and jalapeno. Saute until softened and then add the minced garlic and diced spinach. Let that simmer for a couple of minutes until spinach is wilted and then add the tomato
sauce, garlic powder, cumin, salt, pepper, oregano, parmesan, and hot sauce.

Be careful to not add a lot of salt as the parmesan and bacon will contain salt as well. Let that come to a quick boil and then turn the heat down to a simmer. While it is simmering, you can prepare the toast.

Take four slices of whatever bread of your choice and top with butter, garlic powder, oregano, provolone cheese, and bacon. bake in the oven or toaster oven until browned. I typically use a toaster oven and put it on broil about 3/4 of the way through cooking to brown the cheese.

While the toast is in the oven, make six crevices in the sauce and crack an egg in each spot. Place the lid on and poach the eggs in the sauce until desired doneness. When serving, I spoon sauce and eggs in bowl or plate and sprinkle with parmesan cheese, hot sauce, bacon, and parsley.

Well, there you have it! Mediterranean shakshouka or sometimes referred to eggs in hell. I’m sure you could switch up the ingredients of the sauce to make it even more delicious. My next effort will introduce italian sausage or pepperoni into the sauce. Enjoy!