{"id":389,"date":"2008-11-30T12:30:58","date_gmt":"2008-11-30T19:30:58","guid":{"rendered":"http:\/\/www.cooking-outdoors.com\/?p=389"},"modified":"2013-12-14T03:10:42","modified_gmt":"2013-12-14T10:10:42","slug":"grecian-rib-eye-steak-with-baked-onion-and-potato","status":"publish","type":"post","link":"https:\/\/cooking-outdoors.com\/grecian-rib-eye-steak-with-baked-onion-and-potato\/","title":{"rendered":"Grecian Rib Eye Steak with Baked Onion and Potato."},"content":{"rendered":"

Grecian Rib Eye Steak with Baked Onion and Potato<\/h2>\n

\"Grecian<\/a>Have you ever stopped at the meat case and just have a piece call to you? Yes, then you know what happened to me. Rib Eye Steak grilled over an open fire just screamed at me. Some where in the back of my cluttered mind I remembered a rub that sounded perfect. My Fire Pit had been idle for a few weeks so everything just clicked.<\/p>\n

I took my 1lb Rib Eye Steak home to let rest while I got the Fire Pit going. Still trying to remember the ingredients of the rub, I scoured the spices on hand, checked the fridge and once again threw it together. Best way, right? Thought I would throw a Potato and Onion on the coals also.<\/p>\n

Here is my dinner for the night including my “Grecian Rib Eye Steak”!<\/p>\n

\"Grecian<\/a><\/h3>\n

Grecian Rib Eye Steak<\/h3>\n

1 Rib Eye Steak rested at room temp.<\/p>\n

1 – 2 tbs Feta cheese<\/p>\n

Olive oil<\/p>\n

Rub for 2 steaks<\/h4>\n

1 tbs Garlic powder<\/p>\n

1 tbs Oregano<\/p>\n

1 tbs Basil<\/p>\n

1 tsp Pepper<\/p>\n

1 tsp Coarse salt<\/p>\n

\"Grecian<\/a><\/h3>\n

Baked Potato and Onion<\/h3>\n

1 Large Potato washed and dried<\/p>\n

1 Large Sweet Onion peeled<\/p>\n

1 tsp Garlic salt<\/p>\n

1 tsp Course pepper<\/p>\n

1 tsp dried Parsley<\/p>\n

Olive oil to coat<\/p>\n

1 Pat of Butter each<\/p>\n

2 sheets of foil\u00a0for each Potato and Onion to wrap completely<\/p>\n

\"Grecian<\/a>How ever you decide to cook yours, my first and only choice for this Steak was an open fire. It just cried out for a mesquite fire. Well, old plum tree and cedar fence board to start with, then\u00a0I added the mesquite \ud83d\ude42 I burned the fire for a couple of hours to get a good coal base started. Great excuse to stay outside! Then I added some Mesquite charcoal to the fire to enhance the flavor of the steak.<\/p>\n

\"Grecian<\/a>I took the Potato and cut it in half and cut a X on the top of the Onion. Rub both with Olive Oil, then sprinkle the Garlic salt, Pepper, Parsley and a pat of butter. Wrap each with 2 sheets of foil. The challenge was to get the Potato and the Onion cooked and done before the Steak was finished. I opted to throw both of them directly onto the coals. Not into the fire, on the coals!<\/p>\n

\"Grecian<\/a>As your fire is burning down, move some of the coals to the side and set your Potato and Onion directly on the coals. You have to keep turning them! About every 10 minutes or so. You will have some hot spots and the skins will burn here and there. Great for flavor! Cook time is about 1 hour. The onion could be\u00a0 little less. This is where practice takes over, you have to experiment to find out what works best for you. Some days it will be a little under done and other days, maybe a little crunchy. It's all good when it's cooked Outdoors!<\/p>\n

Grecian Rib Eye Steak, probably one of my best recipes!!!<\/p>\n

\"Grecian<\/a>Wash and dry your steak, rub it with some Olive Oil and pat your rub all over. Let it sit for a least an hour. Grease up your grill ( I like to use Crisco for this) and then swing it over a hot bed of coals to pre-heat. Slap that steak on the grill and hold on! The smell is incredible! Sear on both side for about\u00a0 2 minutes then cook to your personal preference.<\/p>\n

Remember to let that steak sit for a few minutes before you cut into it. Un-wrap the Potato and Onion, plate them with the Grecian Rib Eye Steak, sprinkle a couple of spoonfuls of Feta cheese on them an enjoy!<\/p>\n

Give this a try ….. I would have paid top dollar at a restaurant for this steak! I was fantastic!<\/p>\n

\n","protected":false},"excerpt":{"rendered":"

Grecian Rib Eye Steak with Baked Onion and Potato Have you ever stopped at the meat case and just have a piece call to you? Yes, then you know what happened to me. Rib Eye Steak grilled over an open fire just screamed at me. Some where in the back of my cluttered mind I […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[284,6,9,164,286],"tags":[271,272,102,7,127,38,5368,268,2584,45,273,26,274,269,270],"class_list":["post-389","post","type-post","status-publish","format-standard","hentry","category-beef-recipes-tips-and-techniques","category-outdoor-cooking-recipes-tips-and-techniques","category-fire-pit-cooking-recipes-tips-and-techniques","category-foil-cookery-recipes-tips-and-techniques","category-cooking-outdoors-vegetable-recipes-tips-and-techniques","tag-bake-potato","tag-baked-onion","tag-campfire-cooking","tag-cooking-outdoors","tag-cooking-over-a-fire","tag-fire-pit","tag-foil-cookery-recipes-tips-and-techniques","tag-grecian","tag-grecian-steak-rub","tag-grill","tag-grilled-steak","tag-grilling","tag-outdorr-cooking","tag-rib-eye","tag-steak"],"yoast_head":"\nGrecian Rib Eye Steak with Baked Onion and Potato<\/title>\n<meta name=\"description\" content=\"Easy grilled Rib Eye Steak grilled over an open fire just screamed at me. 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This will be a first for me, grilled Pumpernickel bread, in fact I don't ever remember eating Pumpernickel bread before. This recipe combines some great flavors\u2026","rel":"","context":"In "Beef"","block_context":{"text":"Beef","link":"https:\/\/cooking-outdoors.com\/category\/grilling-bbq-dutch-oven-and-outdoor-cooking-recipes-tips-and-techniques\/beef-recipes-tips-and-techniques\/"},"img":{"alt_text":"Grilled Open Faced Rib Eye Sandwich","src":"https:\/\/i0.wp.com\/www.cooking-outdoors.com\/wp-content\/uploads\/2012\/09\/IMG_3517-640x480.jpg?resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/www.cooking-outdoors.com\/wp-content\/uploads\/2012\/09\/IMG_3517-640x480.jpg?resize=350%2C200 1x, https:\/\/i0.wp.com\/www.cooking-outdoors.com\/wp-content\/uploads\/2012\/09\/IMG_3517-640x480.jpg?resize=525%2C300 1.5x"},"classes":[]},{"id":10191,"url":"https:\/\/cooking-outdoors.com\/grilled-rib-eye-steak-with-mushroom-wine-reduction-sauce\/","url_meta":{"origin":389,"position":2},"title":"Grilled Rib Eye Steak with Mushroom Wine Reduction Sauce","author":"Gary House","date":"May 16, 2014","format":false,"excerpt":"Grilled Rib Eye Steak with Mushroom Wine Reduction Sauce \u00a0 Grilled Rib Eye Steak with Mushroom Wine Reduction Sauce cooked on the Somerset III Gas Grill from Camp Chef. Using a two-step cooking process then finishing up with a red wine reduction sauce with mushrooms and shallots. \u00a0 http:\/\/youtu.be\/yfjscWfF9W0 \u00a0\u2026","rel":"","context":"In "Beef"","block_context":{"text":"Beef","link":"https:\/\/cooking-outdoors.com\/category\/grilling-bbq-dutch-oven-and-outdoor-cooking-recipes-tips-and-techniques\/beef-recipes-tips-and-techniques\/"},"img":{"alt_text":"Grilled Rib Eye Steak with Mushroom Wine Reduction Sauce","src":"https:\/\/i0.wp.com\/cooking-outdoors.com\/wp-content\/uploads\/2014\/05\/Grilled-Rib-Eye-Steak-with-Mushroom-Wine-Reduction-Sauce.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/cooking-outdoors.com\/wp-content\/uploads\/2014\/05\/Grilled-Rib-Eye-Steak-with-Mushroom-Wine-Reduction-Sauce.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/cooking-outdoors.com\/wp-content\/uploads\/2014\/05\/Grilled-Rib-Eye-Steak-with-Mushroom-Wine-Reduction-Sauce.jpg?resize=525%2C300&ssl=1 1.5x, https:\/\/i0.wp.com\/cooking-outdoors.com\/wp-content\/uploads\/2014\/05\/Grilled-Rib-Eye-Steak-with-Mushroom-Wine-Reduction-Sauce.jpg?resize=700%2C400&ssl=1 2x"},"classes":[]},{"id":22,"url":"https:\/\/cooking-outdoors.com\/basic-barbecue-rub\/","url_meta":{"origin":389,"position":3},"title":"Basic Barbecue Rub","author":"Gary House","date":"June 5, 2008","format":false,"excerpt":"Basic Barbecue Rub This is the rub I prefer to use when I cook \"Best Dutch oven barbequed ribs you'll ever taste\". This recipe comes from Steven Raichlen's Barbecue Bible book \"Sauces Rubs and Marinades Bastes, Butters & Glazes\". \u00a0It's what he calls a \"Basic Barbecue Rub\". Here's a quote:\u2026","rel":"","context":"In "Reviews"","block_context":{"text":"Reviews","link":"https:\/\/cooking-outdoors.com\/category\/product-web-site-reviews-tips-and-techniques\/"},"img":{"alt_text":"Barbecue Bible Sauces Rubs and marinades book","src":"https:\/\/i0.wp.com\/www.cooking-outdoors.com\/wp-content\/uploads\/2008\/06\/Barbecue-Bible-Sauces-Rubs-and-marinades.jpg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":4767,"url":"https:\/\/cooking-outdoors.com\/island-grillstone-open-faced-rib-eye-sandwich\/","url_meta":{"origin":389,"position":4},"title":"Island Grillstone Open Faced Rib Eye Sandwich","author":"Gary House","date":"October 25, 2012","format":false,"excerpt":"Island Grillstone Open Faced Rib Eye Sandwich (Closed Captioning available on this video) \u00a0 Video transcript: \u00a0 Presenter: \u00a0 Today in the Cooking Everything Outdoor show we\u2019re making the Island Grillstone winning recipe, open faced rib eye sandwiches with grilled onions and melted provolone cheese. You\u2019re going to love this.\u2026","rel":"","context":"In "Beef"","block_context":{"text":"Beef","link":"https:\/\/cooking-outdoors.com\/category\/grilling-bbq-dutch-oven-and-outdoor-cooking-recipes-tips-and-techniques\/beef-recipes-tips-and-techniques\/"},"img":{"alt_text":"Island Grillstone Open Faced Rib Eye Sandwiches","src":"https:\/\/i0.wp.com\/cooking-outdoors.com\/wp-content\/uploads\/2012\/10\/Island-Grillstone-Open-Faced-Rib-Eye-Sandwiches.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/cooking-outdoors.com\/wp-content\/uploads\/2012\/10\/Island-Grillstone-Open-Faced-Rib-Eye-Sandwiches.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/cooking-outdoors.com\/wp-content\/uploads\/2012\/10\/Island-Grillstone-Open-Faced-Rib-Eye-Sandwiches.jpg?resize=525%2C300&ssl=1 1.5x, https:\/\/i0.wp.com\/cooking-outdoors.com\/wp-content\/uploads\/2012\/10\/Island-Grillstone-Open-Faced-Rib-Eye-Sandwiches.jpg?resize=700%2C400&ssl=1 2x"},"classes":[]},{"id":1471,"url":"https:\/\/cooking-outdoors.com\/hanger-steak-could-be-next-on-your-grill\/","url_meta":{"origin":389,"position":5},"title":"Hanger Steak could be next on your grill?","author":"Gary House","date":"April 15, 2010","format":false,"excerpt":"Hanger Steak could be next on your grill? Hanger Steak is a relativly unknown, misunderstood, tough but flavorful cut of meat. Resembling a Flank steak and shaped somewhat like a V with a tough inedible membrane down the middle. The Hanger Steak is commomly cut through the membrame to provide\u2026","rel":"","context":"In "Beef"","block_context":{"text":"Beef","link":"https:\/\/cooking-outdoors.com\/category\/grilling-bbq-dutch-oven-and-outdoor-cooking-recipes-tips-and-techniques\/beef-recipes-tips-and-techniques\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]}],"_links":{"self":[{"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/posts\/389","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/comments?post=389"}],"version-history":[{"count":0,"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/posts\/389\/revisions"}],"wp:attachment":[{"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/media?parent=389"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/categories?post=389"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/tags?post=389"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}