An interesting point to bear in mind when grilling is that water (the marinade called for in this recipe is about 90 percent water) cools the surface of the meat, which may help slow down cooking. If you think the grill heat is too intense, return the meat to the marinade for a few seconds or baste with marinade. The result is a very juicy piece of grilled meat.
On the other hand, oil is a good heat conductor, so if you want that characteristic grilled, crunchy surface, it is best to baste the meat with some oil. To produce properly grilled meat that is not overcooked, Gastronomer columnist Andreas Viestad alternates between the two.
- 2 8-ounce boneless rib-eye steaks, preferably 3/4- to 1-inch thick
- Red Wine Marinade and Herbed Oil (see related recipe in Recipe Finder)
- Sunflower or canola oil, for basting the steaks on the grill
Place the steaks in the bag with the marinade; remove most of the air from the bag and seal. Lay the bag flat in a large baking dish. If possible, let it sit in the marinade at room temperature for up to 1 hour, not so much to marinate but to bring the meat closer to room temperature before grilling.
Prepare the grill for direct and indirect heat. If using a gas grill, preheat to medium-high (450 degrees). If using a charcoal grill, light the charcoal or wood briquettes; when the briquettes are ready, distribute them under the cooking area for direct and indirect heat. For a medium-hot fire, you should be able to hold your hand about 6 inches above the coals for about 4 or 5 seconds. Have ready a spray water bottle for taming any flames. Lightly coat the grill rack with oil and place it on the grill.
Remove the steaks from the bag, scraping off most of the marinade. Pour the marinade into the baking dish, discarding the bag. Brush the steaks with a little of the sunflower or canola oil. Cook them over the direct-heat side of the grill for 5 minutes; use tongs to turn them frequently until the meat is nicely browned.
Return the steaks to the marinade in the baking dish and turn them over to coat both sides. This will cool down the meat, like a turbocharged resting process. (In addition, there will be some absorption of marinade in the cooked surface areas.)
Return the steaks to the grill, this time over indirect heat. Cook for 2 minutes, then use tongs to transfer the steaks back to the marinade for a second coating; return to indirect heat and cook for 2 minutes. Repeat the process (about 12 to 15 minutes total) until the internal temperature of the meat registers 135 to--0 degrees on an instant-read thermometer, for medium-rare. (The cooking process makes it unnecessary to let the meat rest before serving.) Just before serving, spoon a little of the herbed oil over the meat.
From Gastronomer columnist Andreas Viestad.
Tested by Amy Orndorff.
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