One of my absolute favorite steaks, to eat, is the Ribeye Steak. But I can’t tell you how many times I have found myself at a barbecue with the host or “chef” that didn’t know how to grill as much as he was boasting. It’s always a shame too, because usually there are so many people on the side lines just salivating, waiting for the food that has been filling the air with that marinated smokey smell. Mmm, I can almost smell it now!
Grilling Ribeye Steak Time and Temp
A few months back I posted about cooking time and temperatures for a Ribeye Steak. Okay, not just Ribeye’s, Steaks in general. As you may or may not know, it all comes down to the size and thickness of your steak. Of coarse that sounds like common sense but sometimes, like anything, it’s often ignored. Anyway, I’ve got a chart that demonstrates the cooking time and temperatures you should by referencing the next time you’re throwing down on the grill.
Ribeye Steak Ingredients:
1 tbsp Butter
Salt and Pepper to taste (generously on both sides)
Most Cooking times are based on using High heat to bring your steak to your desired inner temperature; rare, medium rare, medium and well done. For this Ribeye Steak recipe, or any steak, just follow the chart for thickness, time and temperatures.
The Beef Wellington is a dish that is dressed to impress any mouth watering steak lover. If you’ve got the time and/or the patience to knock out one of these grass fed puff pastry’s, then I have a fairly inexpensive recipe you can use! Using the Filet for the filling is ideal if you don’t mind shelling out $20+ per pound with your local butcher, but for $7 per pound I think we can settle for the Tenderloin. Already that dumps 2/3 off the regular price of this recipe and that’s what Poor Man’s Gourmet Kitchen is all about!
If you haven’t ever had a Beef Wellington and you don’t really know what it consists of, it breaks down like this. The Beef is first seasoned with salt and pepper, then seared on all sides. Afterwords it is smeared with an English Mustard and Horse Raddish to give it more flavor and heat. Then it’s wrapped in Prosciutto, coated with a Mushroom Duxelles then layered and wrapped with a Puff Pastry and baked to a golden brown. Your internal temperature will depend on how rare you like your beef; at 425 degrees, you should reach an internal temp of 125 degrees within 35 to 40 minutes. This temperature is considered to be Medium Rare so adjust the time accordingly.
So if you’re looking for one of those “knock your socks off” types of recipes for a special occasion, I’d say this is the one for you. The Beef Wellington!
Beef Wellington Ingredients:
Salt and Pepper