Let the Labor Day games begin!  All week we have been bringing you great recipes from across the country in an effort to ensure a perfect Labor Day cookout Monday (find additional recipes here). 

And today is no different.  Thanks to Chef Thomas Dritsas at Del Frisco's Double Eagle Steak House, we have the recipe for the perfect steak.  A little salt, a little pepper, a touch of butter and the most beautiful cut of them all -- the RIB EYE! And before everyone and their mother starts leaving comments, we know the image is a filet but it was too beautiful not to include!  Chef also took the time to provide some great steak grilling tips too so enjoy!

THE SIMPLY PERFECT STEAK

Recipe courtesy of Chef Thomas Dritsas

Del Frisco’s Restaurant Group

serves 1 to 2

Preparation time 20 minutes

INGREDIENTS

The Steak

1 ea. Ribeye, Prime Grade, 16 oz

1 tbsp. Salt, Kosher

½ tbsp. Black Pepper, Fresh Ground

1 oz. Butter, Drawn

PREPARATION

1. Preheat your grill to 500 degrees.

2. Take your steaks out prior to your grill heating and let the steak come to room

temperature.

3. Once the grill is properly heated place the steak on the hottest area of the grill.

4. Cool the steak for 3-5 minutes on the first side for a medium rare, 6 to 8 minutes for

medium and further time for a further done steak.

5. Once time is up and the surface sugars are caramelized, flip the steak and place back in

the hot area and repeat times for desired temperature.

6. Once the steak is cooked to desired temperature remove from the heat and rest on a

plate or platter and loosely cover with aluminum foil.

7. Let the steak rest for 3 to 5 minutes to carry over cook and for the juices to come back

to the center.

8. Brush steak with warm drawn unsalted butter before serving and enjoy the Perfect

Steak.

The Perfect Steak Tips:

1. Find a reliable source to purchase good quality beef from. Make friends with the

Butcher and discuss his recommendations for various cuts he would cook.

2. Let your steak come to room temperature before introducing the steak to a heat source.

When a cold protein initially comes in contact with a hi heat source the protein

constricts yielding and tough piece of meat.

3. Season your steak generously with kosher salt & pepper before cooking, the salt and

pepper will aid in bringing out the natural flavors of the steak.

4. Preheat your grill prior to cooking to insure the proper searing of the steak to insure

surface sugars are caramelized, adding complexity to your steak as well as sealing in

the juices of the steak itself.

5. After cooking a steak to your desired temperature, let it rest and let the blood come

back to the center. Notice when you cook and immediately slice a steak that you end

up with the blood exiting the steak quickly leaving the steak dry and flavorless.

6. Lastly finish your steak by brushing it with a bit of melted butter to take the edge off

the seasoning as well as adding a slight richness to the steak.

About Del Frisco’s Restaurant Group
Del Frisco's Restaurant Group, LLC develops, owns and operates two contemporary, high-end steakhouse concepts: Del Frisco's Double Eagle Steak House (Del Frisco's) and Sullivan's Steakhouse (Sullivan's).  Currently,the company operates 27 high-volume, full-service restaurants across 14 states domestically.  Both concepts offer numerous menu selections in addition to steaks, such as lobster, lamb chops and fresh seafood.  All of the Del Frisco’s and Sullivan’s are yearly recipients of the Wine Spectator Award of Excellence, with extensive wine lists approachable at any budget.  In addition to the Wine Spectator awards, both concepts have garnered numerous culinary awards including Distinguished Restaurants of North America’s DiRoNA Award, Restaurants and Institutions prestigious Ivy Award and recognition in Nations’ Restaurant News’ Fine Dining Hall of Fame.

- SmokeInDaEye.com, Home of Bigger, Badder, Bolder BBQ