January 02, 2019
For backyard cooks wanting to serve up a plate of summertime goodness to their dinner guests, few dishes bring bigger smiles than the smoky goodness of a grilled ribeye.
David Bancroft, host of ExMark’s excellent Prime Cuts series on backyard cooking, knows that fact very well, calling the grilled ribeye one of his favorite dishes.
As good as Bancroft is in the backyard kitchen—and remember, he’s a four-time James Beard Award semifinalist in the Best Chef South category, Iron Chef Showdown Champion, and owner of the Acre and Bow and Arrow BBQ restaurants—he still learned a new cooking trick or two when he teamed up with good friend Kevin Nashan for this video cooking lesson.
Nashan, owner and chef for Sidney Street Cafe in St. Louis along with the Tulsa and St. Louis locations of Peacemaker Lobster & Crab Company, used some simple ingredients to bring out the full-bored flavor of the ribeye steak in this easy to follow recipe.
Starting with a red-hot Green Egg grill, Nashan oils the grill’s surface first, then lightly seasons the ribeye on both sides. When ready, he finds the grill’s hotspot and places the meat down to sizzle. To reach the desired finish, expect to cook the ribeye for four to five minutes on each side, a total of 10 to 12 minutes on the grill. Then let the steak rest for four to five minutes before serving to guests with a warm center finished to medium-rare or medium.
Meanwhile, Nashan puts in some elbow grease for the tasty side dishes which includes charred Napa cabbage filets (one per steak). To get the cabbage ready for the grill, he’ll lightly oil each side of the filet with a clean-tasting grapeseed oil and sprinkle everything with a pinch of salt. By the way, you’ll want to put the cabbage on a hotspot on the grill to char it, not overcook it to the point of wilting.
Next, the Midwestern cooking great will go to work on the homemade tater tots that pair well with this dish. Keep in mind that these aren’t the tater tots you’ll find in the freezer section at the grocery store, instead being small potato cakes formed with a mixture of roasted potatoes, some cooked mashed potatoes, a little baking soda and salt, and some chili pepper flavor added in.
To make the tater tots, mix the ingredients together, form into small oval-shaped cakes, and chill for several hours to allow them to firm up and hold their shape. Next, heat up a deep pan with plenty of cooking oil—Nashan recommends grapeseed or peanut oil, two light oils that have a high flashpoint and clean taste—to a temperature of 350 degrees.
Use a wire ladling tool to lower the tater tots into the oil carefully, cook them to a golden brown finish, ladle them carefully back out of the pan and onto paper towels to drain, and finish with a sprinkle or two of salt.
A final few touches for this backyard ribeye dish from one of the Midwest’s best chefs is to sauté some cippolini onions in a pan, bringing them to a caramelized goodness before sprinkling over the plated dish.
Add some sauerkraut, some pickled mustard seed, some “rubbish” dipping sauce, and a red-wine based sauce to ladle over the sliced steak and your dinner is ready to plate and serve up to hungry guests who have been enjoying the delicious-smelling smoke as it drifts across the backyard.
One word of warning though – be sure to have some extra helpings of Kevin Nashan’s Grilled Ribeye recipe ready to serve to your guests. Because this backyard steak recipe is so mouthwatering and deliciously good, it’ll be quickly devoured by your dinner guests who will be quickly lining up at the grill again as they hungrily ask for more!
Kevin Nashan’s Grilled Ribeye Steak and Cabbage Recipe
Video courtesy of Exmark’s Backyard Life
Prep time: 30 minutes
Cook time: 30-45 minutes
- Ribeye (heart/center cut)
- Napa cabbage leaves
- Grape seed oil
- Tater tots
- Cipollini onions
- Pickled mustard seeds
- Sauce gribiche
- Mustard jus
- Trim the ribeye and season it with a little salt.
- Once your grill (or Big Green Egg) is super-hot, apply cooking oil to the grate and then place the ribeye on it.
- As the ribeye cooks, prep the cabbage leaves by applying a coat of grape seed oil and salt to them.
- Place the cabbage leaves on the grill alongside the ribeye.
- Once the cabbage is properly charred, remove it from the grill. Allow the ribeye to continue cooking until the desired temperature has been reached.
- Now, place your tater tots—ideally, prepared ahead of time—in a large pot or skillet containing peanut or grape seed oil. Then, fry them on a stovetop burner that’s reached 350 degrees. (Nashan’s tots are a mixture of roasted potatoes, cooked mashed potatoes, baking soda, salt and Chimayo chile powder. His hand-formed tots are chilled in the refrigerator to help them keep their shape when fried.)
- As the tater tots begin to fry, remove the ribeye from the grill. Allow medium-rare ribeye to rest for 10-12 minutes.
- While the tots finish cooking, sauté some Cipollini onions to add caramelization and sweetness to the cabbage.
- To serve: Place the “open-faced” sliced ribeye on a plate. Top with grilled cabbage, onions, sauerkraut, and pickled mustard seeds. Finally, place a mound of 4-5 tots on your plate atop a dollop of sauce gribiche. Then, drizzle the entire dish with the mustard jus (a broth made from mustard, ground mustard, red wine and ribeye bone/scrap stock.