Grilling.com Editor Fires Up Travel Channel’s American Grilled
September 2, 2014
This Summer, one of the hottest new cooking shows has been Travel Channel’s American Grilled (Wednesdays 9/8c). Tomorrow (Wednesday, September 3rd), yours truly will go head-to-head against 3 other master grillers in a bid to become Memphis’ Top Grill Master and possibly walk away with the $10,000 top prize.
To get you fired up for tomorrow’s showdown, we’re turning to American Grilled host and lead judge David Guas (read more about David here) for his recipe for Coffee Rubbed Grilled Ribeyes!
4 each [16 oz.] – Rib-Eye, boneless
To taste – Sea Salt, course
To taste – Black Pepper, freshly ground
3 tablespoons – Coffee, fresh beans ground fine
1 tablespoon – Sugar, Light Brown
2 tablespoons – Paprika
1 tablespoon – Sea Salt, course
1 teaspoon – Onion, granulated
1 teaspoon – Garlic, granulated
.25 teaspoon – Cayenne
Combine all the ingredients for the rub in a bowl. Lather the rub on the raw steak and set aside in the fridge for 1.5 hours to let the flavors of the spices absorb in the steak.
Prepare grill for high heat cooking (see David’s tips for starting a charcoal grill below). Do not cut meat. Season each piece on both sides with salt and pepper. Place on grill over direct heat. Depending on the thickness of the steak, 6-7 minutes on each side if reaching an internal temperature of approximately 125-130 degrees Fahrenheit for medium-rare, or for a full medium, approximately 8-9 minutes with an internal temperature of 140-145 degrees. If wishing to have the meat grilling a touch longer, then remove from the direct heat of the coals and set to a cooler side of the grill and close the top for additional smoking and cooking [suggested just 1-2 minutes longer].
Remove from grill and place on a cutting board and allow meat to rest for approximately 8-10 minutes prior to slicing or serving. After resting, divide room temperature garlic butter amongst the four steaks and place a dollop on each before serving.
Starting the Grilling Process with a Chimney Starter: The concept of the chimney starter is fairly simple: You load up the space on the bottom with a newspaper [one or two pieces], pile charcoal in from the top, then light the newspaper. The fire and heat from the newspaper ignites the bottom coals, then the fire builds up. When the top coals are covered with gray ash, you’re ready to go. Since the coals are concentrated in a relatively small space vertically, a chimney starter is incredibly effective, lighting enough coals for a 22” kettle in about 15 to 20 minutes. Then it is time to dump them into your pit, in the center, or you divide the grill into third, put the pile in the left third. Place grill grates down and allow the grates to heat for about 5-6 minutes before placing meat on the grill. If you wish to smoke what you are grilling, it is suggested to use hickory wood chips for most meats [a half a cup of wood chips sprinkled directly over the coals]. Then place your protein on immediately, over the direct heat.
- Clint Cantwell, Grilling.com Editor