LOUISVILLE, Ky. (WDRB) -- Meat is always a part of the food spread at any Super Bowl party and the Rib Eye steak has a lot of fat marbling, so it is one of the best steaks for grilling, even in the winter.
Volare Ristorante Executive Chef Josh Moore says the secret to the perfect ribeye is keeping it simple.
Kosher salt, fresh ground black pepper, medium rare are the best way to go. Get a steak that is an inch to an inch and a half thick. Thicker steaks allow you to create a great crust on the outside while cooking them to a perfect medium-rare on the inside. The biggest thing to keep in mind when grilling steak is that you can always throw it back on the grill if it isn't done enough, but you can't reverse an over-cooked steak.
Preheat your grill to high heat. Remove the rib eye steaks from their packaging and rub them down with some olive oil and then coat a generous amount of Kosher salt and freshly ground black pepper. The olive oil provides just enough fat to help the salt and pepper create a great, caramelized crust.
Clean and lubricate your grill grates with some cooking oil on a rolled up piece of paper towel (using tongs, of course).
Place the rib eye steaks on the hottest part of the grill and then stand ready with the tongs.
Continue to grill with the lid open for about 4 - 6 minutes.
Flip the steaks over onto the other side, still over the hottest part of the grill.
Grill the rib eye steaks for an additional 4 - 6 minutes on the other side, lid open, for a medium-rare delicious steak.
Remove the steaks from the grill and allow to rest for 5 minutes before serving.
The resting period is important so that the juices don't run out when you cut into the ribeye, so be patient!
Steak Compound Butter
1# Unsalted Butter
4 Cloves Garlic, Minced
1 Tbsp Shallot, Minced
1 tsp Fresh Chopped Parsley
1 tsp Worcestershire
1 tsp Fresh Lemon
1 tsp Brandy
¼ tsp Fresh Rosemary, Finely Chopped
¼ tsp Fresh Thyme
¼ tsp Fresh Oregano
½ tsp Fresh Basil
S & P to taste
Let butter sit out until room temperature. Combine all ingredients in a mixer with a paddle attachment beat until fluffy and well mixed. Refrigerate overnight. Top your favorite steak with a generous slice. Enjoy! It goes great with every steak.
Volare Ristorante will be open for Super Bowl 48!
2300 Frankfort Avenue
Louisville, KY 40206
Year-Round Indoor and outdoor seating is available.
Josh Moore, Executive Chef and Partner at Volare restaurant knew that he wanted to be a chef as soon as he could reach his grandmother's stove. Seven years later, at the age of fourteen, Josh was working in a professional kitchen. He started his professional career as the pastry assistant at Vincenzo's Italian restaurant in downtown Louisville, KY.
He has been Executive Chef and Executive Pastry Chef (a rare combo) at Volare since 2006. Through hard work and dedication, he became a partner in 2008.
Chef Josh's passion for food starts with the food itself. He has a 10-acre working farm where he harvests vegetables summer through fall and uses them at Volare.
As the Lead Chef of the March of Dimes annual Signature Chef event since 2008, Josh has helped raise hundreds of thousands of dollars. He has also cooked at the James Beard House in New York and is a regular on the show Secrets of Louisville Chefs.
Volare Ristorante on Facebook or on Twitter.