I have a recipe somewhere for cooking a beef tenderloin by putting it under the broiler and cooking the heck out of the outside, then wrapping it in foil and stashing it in something warm(ish) to finish cooking - or at least an enclosed space that will retain the heat.
So I thought, "Why not try it with steak?" But not under the broiler. I figured I could do the same thing on the grill.
Here's how it went:
Ribeye on the Grill
- I seasoned the steak on both sides and let it rest about and hour at room temperature. Just salt. Nothing else.
- I heated the grill to blasting hot.
- I cooked the steak for a total of 4 minutes on each side, moving the steak at about the 3-minute mark to get pretty grill marks.
- I wrapped the steak in a triple layer of aluminum foil and put it into a cast iron dutch oven, since I knew that would retain the heat.
- After 45 minutes, I checked the steak, and it was nicely warm and right about rare. I wanted it done just a bit more, so I tossed it on the grill for a couple more minutes. Perfect!