Grilled Bone-in Ribeye

By xoxo

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Grilled Bone-in Ribeye. My other love and weakness that always satisfies my carnivoure self. A beautiful steak like this one deserves all the love and care in order to grilll it to perfection. Here are a couple steps I take to make the most delcious Bone-in Ribeye:

1. Season your steak well. I like to use a combination of spices: garlic salt, black pepper, cayanne pepper and brown sugar. The brown sugar will add a nice , carmelized crust to the steak and the cayanne adds a little heat to compliment the sweetness of the brown sugar. Sprinkle a good amount of garlic salt and black pepper, a teaspoon of brown sugar and a dash of cayanne on both sides. Make sure to rub on the spices into the steak well. If you don’t want to use spices, make sure to season with salt and black pepper generously on both sides of your steak. Make sure to season your steak at least 40-50 minutes before you plan to grill. This way, the salt will bring out the mositure of the steak and reabsorb it.

2. If your steak has been refrigerated, take it out 30 minutes before grilling. Bringing it to room temperature will allow for more of an even grill.

3. Turn your grill on high heat.

4. Drizzle a little of olive oil over your steaks.

5. Start GRILLING.

6. Grill each side for 3-4 minutes for medium-rare. 5 minutes for medium.

7. Allow your steak to REST once done grilling for 5-10 minutes so the juices retain in the steak.

8. Bon apetite or in arabic, sahtan!

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Tuscan Grilled Brick Chicken

By xoxo

 

tuscan grilled chicken

tuscan grillled chicken 2

I was watching Cooking Channel’s Extra Virgin the other day, as usual, and saw Chef Gabrielle making this amazing Tuscan Brick Chicken! I’ve been obsessed with trying new chicken recipes, especially on the grill and when I saw this one, I knew I had to try. It’s super, super easy, but involves a little bit of patience. Thank god I have my husband for that! Plus, he’s my grill master! If you’ve got a man, make sure he can grill!

I invited my parents over to try this recipe. I was kind of reluctant because I’d never made it before, so I wasn’t sure it was going to be as perfect as Chef Gabrielle’s looked. Crossed my fingers and when we all took our first bite, we all looked at each other and ‘mmmmmmmm’d'! It was delicious, crispy,¬†juicy and so rustic! Some of the best grilled chicken I’d ever made!

Four butterfly bone-in chicken

2 lemons juiced

1/2 cup olive oil

4 tablespoons garlic

2 handfuls of rosemary or thyme, chopped

1 tablespoon salt

1/4 tablespoon blank pepper

Sprinkle of red pepper flakes

4 large bricks or rocks, covered in tinfoil

 

Add the lemon juice, olive oil, garlic, rosemary, salt, black pepper and red pepper flake to a bowl and mix well. Put chickens in a large zip lock bag (you may need two) and pour marinade over chickens. Seal bags and shake the marinade to mix and cover chicken well. Marinade over night or for at least 8 hours.

Heat the grill over medium-low.

Remove chicken from marinade and place on grill skin side down. Place a brick on each chicken and cook for about 20 minutes, then remove the bricks and flip chicken to the other side. Cook for another 15-20 until chicken is cooked through. Allow chicken to rest for 5 minutes before serving. Enjoy!