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It's more than halfway through summer, so I'm not quite as enthusiastic about grilling every meal like I was in June. So I usually use the grill for those REALLY special grilled meals. And tonight, it's a thickly sliced Angus Ribeye Steak.
My local Price Chopper has an awesome selection of Angus beef. If you don't see what you like in the aisle, you can always go over to the butcher's counter and select a more custom cut of meat there. Better yet, tell them exactly what you want, and they will cut one for you to your liking. That's what I did when I picked out this beautifully marbled steak. I like mine with a large rib-eye cap – or technically named the spinalis dorsi (it's left side of the steak below). Quite simply, it is the most succulent piece of meat on the cow.
Now THAT is a nice steak. This steak recipe will be easy, but probably different than how you might have cooked steak in the past. To cook a thick steak to perfection, it takes a much longer time than usual, and I will break some steak grilling rules you've probably followed for years.
In the winter, I might drink a red wine with a nice steak. But in the summer, hand me an IPA. Today, I paired the steak with a Blue Moon White IPA. If you get a nice crust and caramelization going on the steak, the hops of the beer provide a great contrast. If you're not into the hoppiness of IPA's, the Blue Moon Belgian White pairs very well too.
My local Price Chopper has an awesome selection of beer. So I had no problem locating the Blue Moon brews I was looking for.
A steak this size works great to split with someone else. Lauren and I made a nice lunch out of this one 🙂
For more recipe ideas, check out Price Chopper's Pinterest Board for new ideas!
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