Grilled Rib Eye Steaks

I don't eat steaks very often, so when I do, I want really good ones.

A lot is being written lately about the right way to raise beef cattle for health, sustainability, and humane treatment of the animals. If you live in the Twin Cities, and want beef you can trace back to the farm, I've found no better than Clancey's Meats & Fish in the Linden Hills neighborhood of Minneapolis (I don't believe they have a website, but see reviews and directions here). They are truly artisanal in every way.

However, they're not actually my favorite butcher shop in Minneapolis. That honor (such as it is) goes to Everett's Foods & Meats on the east side of Minneapolis just off 38th & Cedar (see reviews and directions here). Why do I love Everett's so much? Maybe it's the 1950's nostalgic feel of the place. Maybe it's the fact that they dry-age their beef to perfection. Maybe it's their incredible house-made sausages and bratwurst and other cured meats. Maybe it's the fact that their prices are working-class-southeast friendly - I bought 2 12-oz. rib eyes there for $15 and change, total.

Clearly, it's all of this, and one thing more: I have absolutely loved every single cut of meat of every kind I've ever bought from Everett's. For my 40th birthday I hosted a man-feast for 11 of my closest guy friends and relatives. We bought a dozen 1-lb. porterhouse steaks from Everett's for the event - the king cut of beef. They were sublime. Everett's brats and Polish are absolutely old-world in their depth of flavor. I've purchased countless steaks there, and the occasional tenderloin for special occasions. Always perfect.

Unless you're a vegetarian, having a favorite neighborhood butcher shop is one of the great pleasures in life. I don't live in Southeast anymore, but mine is still Everett's.

Grilled Rib Eye Steaks
(serves 1 per steak)
10-12 oz. rib eye
salt
1 T extra virgin olive oil
1 medium clove of fresh garlic, peeled, the end trimmed off, and quartered

Buy the steaks a day or two before your event. Salt both sides with a generous sprinkle of Kosher salt. Wrap with plastic wrap and refrigerate at least 18 hours.

Place the olive oil and garlic in a blender or food processor and puree. Remove steak(s) from the fridge, take off the plastic wrap, and place in a sheet pan, and rub all over with the garlic/oil mixture. Allow to sit for 60-90 minutes at room temperature.

Meanwhile heat the grill to high - preferably mesquite charcoal. I mean fiercely hot. Serious violence must be done to the steaks. When the grill is near its maximum heat and the steaks have marinated and come up to room temperature, put the steaks on the grill. Allow a good crust to form - 2 to 3 minutes. Turn the steaks and cook the other side. You can cook them as done as you like, but medium-rare is the way to eat these babies.

Transfer hot steaks to warm plates and allow to rest for a couple minutes while you load up the plate with yummy stuff like potatoes gratin, sauteed or creamed spinach, or homemade macaroni and cheese. When you cut into the steaks, the juices should run into the other stuff on the plate. Now you're living!