Rib Eye Steak with Grilled Vegetables
My Bastard, Part 2!
My first date with the Bastard was so deceptively easy that I was more than ready for Round Two. My new kitchen in Amsterdam is not yet complete if you haven't followed the saga, so I am cooking on a one-burner electric hot plate and the Bastard, the Dutch version of the Big Green Egg. My first attempt on the Bastard—stand-up chicken—was so delicious, I figured I had everything under control. However, I was undecided what I should prepare next, so I visited my local meat shop, Butcher ten Wolde. The pristine shop has the customary display case filled with house-made sausages; salami; assorted salads; and cuts of local, humanely-raised, organic meats. It’s the glassed-in cooler with hanging sides of beef and pork and a dry-aging section containing mammoth roasts that sets this shop apart, along with the personable butcher being a handsome 30-year-old. He speaks excellent English and is quick to make suggestions.
I settled on a well-marbled 6-ounce rib-eye. I decided to grill potatoes and vegetables as well, so I began by dry rubbing the meat and veggies. An hour before I wanted to eat, I filled up the Bastard’s drum with charcoal and lit it. After the center coals were red flames with white edges, I closed the heavy domed lid to allow the grill to heat to 220° Celsius/425° Fahrenheit. I turned my back on the grill for a few minutes, and—wham!—the temperature had climbed to 475° and was quickly escalating. No problem, I thought, I’ll just restrict airflow in the vents and open the lid to let the heat out. Unfortunately, the moment I lifted the lid, a wave of flames shot into the air catching the hair on the left side of my face on fire. I quickly extinguished it, the air heavy with the smell of charred hair. Even my eyebrows were gone. Damn the Bastard—and stupid me. I had read about flare-ups in my trusty book, Hot Coals, but forgot, having never experienced one. Trust me, I will take precautions to ensure this was a one-time occurrence. All you need to do is open the lid just an inch to “burp” the flames. Lesson learned. The good news is that once I was able to control the temperature, the steak turned out absolutely delicious.
Bastard Ribeye with Veggies
Serves 1, easily multiplied
Dry Rub
1 tablespoon fresh rosemary, minced
2 tablespoons coarse salt
1 tablespoon coarse black pepper
1 teaspoon garlic powder
1 teaspoon za’atar
Steak and veggies
6-ounce rib-eye steak
1 Yukon gold or red potato
½ zucchini, sliced lengthwise
½ red onion, peeled and sliced thick
5 medium mushrooms
5 cherry tomatoes
2 teaspoons Worcestershire sauce
1 teaspoon olive oil
1 teaspoon fresh lemon juice
1 teaspoon minced parsley
Directions
Place all dry rub ingredients in a small bowl and blend with your fingers. Rub both sides of the steak with half of the rub. Refrigerate the steak, uncovered, for at least 30 minutes and up to six hours.
Bring a small pot of water to boil. Add 1 tablespoon salt and the potato. Cook the potato for 15 minutes, drain, and let cool. This can be done up to 6 hours in advance.
Prepare your grill. You can use any kind of grill but the Big Green Egg or the Bastard imparts a special flavor. While the grill heats, remove steak from the refrigerator and shake the Worcestershire sauce over 1 side, slice the zucchini and gently score the cut sides with thin diagonal cuts. Quarter the potato lengthwise and slice the onion. Wash tomatoes and mushrooms and partially dry. Divide the remaining dry rub between the vegetables, coating them before placing them on a grilling rack.
When the grill is ready, place vegetables on grill and let them char a bit before gently tossing them with a spatula, being careful not to break them up. Let cook, positioning them according to the heat, for 8 minutes before putting the steak on the grill. Depending on your heat, the steak should cook for approximately 10 minutes to reach an internal temperature of 130° for medium-rare. I grill for six minutes on the first side, then turn and check the temperature after four minutes. Keep watching and tossing your veggies!
When the steak is done (130° is ideal), remove to a plate along with the veggies. Drizzle everything with olive oil, squeeze lemon on the zucchini, onions, and mushrooms, and sprinkle the veggies with the parsley. Feel free to use more olive oil and parsley, especially on the potatoes. Let steak rest five minutes before devouring.
Opening photo: Justus Menke
Sally Uhlmann’s passion for cooking led her to publish a memoir-style cookbook, “Just Cook with Sally.” She splits her time between the States and her farmhouse in Cortona, Italy, when she is not traveling the world. Sally cooks, develops recipes, and writes stories—mostly about the intersection of food, travel, and her life.
