Perfectly Grilled Steaks

Perfectly Grilled Fireworks Classic Ribeye Steaks

Have you ever been disappointed from under cooked or over cooked steaks on the grill? I have and that is what prompted me to share this technique with you. You are throwing a way good time and money from not taking my advice here. First things first: please, please, please invest in an instant read thermometer and use it every time you are cooking meat. Any meat…That goes for chicken, pork, fish etc. You will not be disappointed. Second, practice using the heel feel test. This is where you physically touch the cooked meat to check for doneness without cutting into it first. A piece of meat will be done when it feels like the heel of your hand, the muscle pad below your thumb. There is some give, but tension also. That is it. Try it out and let me know what you think. Now go get your grills and skillets hot…This is going to be great!

INGREDIENTS

4 well marbled Ribeye Steaks, 6-8 oz each

Sea salt

Fresh ground pepper

1-2 2 Fireworks Steakhouse Butter Bursts

PREPARATION

Heat grill to 500˚. Season steaks well with salt and pepper on both sides. Heat a skillet on the stove to medium high heat. Season skillet by melting 1 tbs of Fireworks Steakhouse butter. Add the steaks and sear each steak for 2 minutes per side.  Transfer to the grill to finish cooking. Grill for 4-6 minutes per side depending on desired doneness and whether they’re bone in or not. For bone in, plan another minute or two. Remove from grill, place on cutting board with a well around the perimeter for juices to flow. Cover with foil and let rest 5-10 minutes. After resting, put 1 tbs Fireworks Steakhouse butter on each steak. Serve with Fireworks Steakhouse butter at the table in case you need more.