Boneless Ribeye - I'll bet you never cooked it this way before

Everyone knows that the day after Christmas is the best day to stock up on wrapping paper and bows, but the fifth of July is a pretty good day to hit the grocery store. I picked up a honkin' thick (a bit less than 2 inches) boneless ribeye steak for 30 percent off the pre-holiday sale price.

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!

I really like this cooking method, but I need to tweak the timing just a little bit. On the other hand, I don't get steaks this thick very often, so I'd have to adjust the timing for a more normal-sized steak, anyway.

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