Grilled Beef Ribeye Steaks Seasoned with Greek Style Flavors
Char-Broil LIVE Community Forums member Muebe is a prolific outdoor cook who hails from Lancaster, CA. I’ve shared photos of his meals on Char-Broil LIVE before and many ore of his cooking efforts are posted for all to enjoy and comment on the Community Forums. Like most long-time members of the forums, Muebe tries to answer questions about the methods and techniques he uses to produce tasty meals for his family. Muebe grilled beef rib-eye steaks at temperatures in excess of 700°F on the cooking grates of his Char-Broil TRU-Infrared grill. In this post he simply explains the way he seasoned, grilled and then presented rib-eye steaks. He season the steaks with a brand name product that is simply called “All-Purpose Greek Seasoning” without telling us the ingredients. I’ve done the research and my sources tell me the key ingredients that make it “Greek” are oregano, mint, thyme, basil, marjoram, onion and garlic. Perhaps there are a few different spices or seasonings in it – but you can pretty much experiment with those 7 ingredients to come up with a blend that works for you!
Check out his photos and post a question or comment: Greek Seasoned Ribeyes
Welcome to the Cookout! ~ Barry CB Martin
Is there is difference in the flavor of meats cooked on an infrared grill compared to a regular gas grill? We enjoy the flavor on the regular gas grill but like the idea of the infrared as long as the flavor is not changed. Thank you,
Maureen – the answer is yes and yes.
Standard gas grills use hot air to cook. Much like indoor electric or gas ovens the flames heat the air which heats the grates. Meat can sear on the hot grates but the BTU rating of the burner must be very high. The meat mostly cooks by the hot air blowing past the meat. Just like an oven.
Charcoal fires generate a reasonable amount of infrared — this doesn’t happen to me because smoke follows beauty and all but the smoke blows in your face…if you were somehow standing on the opposite or “up wind” side of the grill – the “glow” from the perfect bed of charcoal coals will warm your face. BUT it’s very hard to keep those coals “just so” and the hot charcoal also generates a lot of hot air.
The Char-Broil TRU-Infrared grilling systems use a minimum of 65% infrared heat – and just like the heat on your face standing round that campfire or charcoal cooking fire. The infrared “hits the meat and turns to heat” generating heat on the surface of the meat and that cooks creating the surface crust we all seem to prefer on grilled meat and with far less hot air involved, the meat doesn’t dry out.
According to the independent test results I’ve seen the result is a 30-50% juicier meat.
As for flavor — what this means is the infrared really does affect the amount of “browned” surface and that adds more flavor. I can also add just a couple of dry wood chips or chunks and create smoke very easily and that adds a kiss of smokiness…oh so Dee-Lish-Us! ~ Barry CB Martin
For more discussion on this topic – head over to the Char-Broil LIVE! Community Forums and sign up (free and it just helps prevent spambots from ruining things) and ask your question of other grill owners to hear what they think!
fat on rib eye not crisp. looks uncooked and meat is a little tough. Very discouraged. I may not be heating grill up enough.