Get Your Grill On

This morning I came down to the kitchen to find a little note from The Husband. “Good morning, Princess. Please pick up some steaks, good ones, for dinner.” And so a dinner plan was formed. When he makes steaks, it’s a little bit of this and a little bit of that before it lands on the plate. I like to rummage around my cookbooks and come out with a recipe … marinating, certain cuts of meat … you know the drill.

I scanned the grilling section of my cookbook library and pulled out a book I haven’t used yet, Grilling America by Rick Browne. I spied his recipe for Honey-Mustard Grilled Rib-Eye Steaks and so it was. It took just minutes to toss together the marinade, and at the dinner table we were rewarded with very tender meat with that slightly crispy outer layer that was to-die-for good. Another one to add to our tried-and-true file, and definitely a cookbook to revisit.

Honey-Mustard Grilled Rib-Eye Steaks
Recipe courtesy of Grilling America

Serves 6

1 cup yellow mustard
2 tablespoons chopped fresh parsley (I used one T, dried)
2 tablespoons crushed rosemary (I used one T, dried)
2 tablespoons crushed thyme
4 tablespoons honey (I used 5)
1/4 cup cider vinegar
1 tablespoon Worcestershire sauce
1 cup water
1/2 teaspoon Louisiana hot sauce (I used Frank’s)
1/4 teaspoon coarse black pepper
four 1-inch thick rib-eye steaks

Mix the first 10 ingredients well in a large bowl, reserve half of the liquid and put in a small bowl. Pour the remainder of the liquid over the rib-eye steaks in a 10×12 inch, flat Pyrex dish (I put in ziploc bag) and marinate for 30 minutes, turning the steaks over several times.

Put the reserved marinade in a small saucepan and boil for 10 minutes, then you can safely use it to brush on the steaks.

Turn the steaks with tongs, not a fork, and cook on a hot grill (500-600F or higher if using mesquite) or very hot coals for 5-6 minutes a side for medium rare. Brush generously with the reserved, boiled marinade once or twice per side.