Delmonicos for Two on the Indoor Grill

I made David ribeyes for New Year's Eve, and we had a very rich scalloped potato side dish that I will include in another post and link back here.  I also made steamed asparagus wrapped in prosciutto on the side.

For the steaks you will need:

2 good quality, thick cut ribeye steaks
olive oil
peppercorns
granulated garlic
salt
butter

Rub the ribeyes with a light coating of olive oil, then sprinkle a heavy coating of coarsely ground black pepper, a light dusting of granulated garlic and a pinch of salt on each steak.  Turn and do the same on the other side, because as Emeril would say, "You don't want one sided tasting steaks, do you?"  This is an Emeril inspired recipe, so it's fitting.

Let the steaks stand in the refrigerator for at least 4 hours but up to 24 hours.  An hour before cooking, take the steaks out of the frig and let them come up to room temperature.  This will prevent them from toughening on the hot grill and losing all their juices.  Meanwhile, heat your indoor grill to high.  You want it very hot.

Preheat your oven to 450 degrees.

Sear the steak on the grill on both sides for 3-4 minutes depending on thickness, for a medium rare steak.  Adjust a minute or two for each temperature down the scale to your liking. 

Remove the steaks to an oven proof dish or pan and place them in the preheated oven for another 3 minutes for a medium rare steak.  Then remove the steaks and turn the oven to broil, leaving the door open slightly while you rub a pat of butter on each steak.  When the oven is at temperature, place the steaks in the broiler for 2-3 minutes to finish off, then pull them and let them rest for another 3-5 minutes under foil.  Resting the meat will retain the juices and bring the meat to its resting temperature for serving.

You should have a very nicely flavored, tender and juicy steak for you and your sweetie with a nice outer sear and some charred edges.  Enjoy.