Minnesota Spoon: Making peace with beef

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Ribeye lettuce cups // Photo by Wing Ta

Baseball Bat Ribeye

  • One 8-pound ribeye roast
  • Salt and pepper
  • Beef tallow
  • Lettuce cups—romaine or bibb lettuce works

Accoutrements

  • Something hot
  • Something pickled
  • Something fermented
  • A toasted nut

Get your grill hot and place the grate as high as possible from the coals without sacrificing any heat.

With a sharp knife remove all but the two most centered bones out of the roast. Place the roast on a solid surface with the loin cut side facing the ceiling and the bones facing the wall. With a baseball bat or stationary rolling pin begin to evenly pound down the top of the loin. Flip the loin as needed to continue evenly pounding it until the steak is about 1½-inch thick. Aggressively season the steak with salt and pepper.

Place the steak on the grill and cook on each side for about a minute at a time, brushing a thin coat of beef tallow on the top side each time its turned. Cook until there’s a good crust and the steak has an internal temperature of 125 degrees. Remove the steak from the grill, place it on a cutting board, brush with another layer of tallow and let it rest for 8 to 10 minutes. Slice the meat against the grain and serve in lettuce wraps with accoutrements.

Photos by Wing Ta

For more cooking tips, follow @TheMinnesotaSpoon on Instagram or Facebook, or go to SlayToGourmet.com to see some previous recipes.

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