I’m not a Chef, but…(Installment 5)
I really just wanted something delicious and easy, so I could enjoy a night on the front porch drinking on some Pinot Noir. Without investing too much time or thought, I decided on a Grilled Rib Eye Sandwich on an English Muffin with some Baby Arugula and Melted Fontina Cheese. For fun, and to make myself feel a little healthier, grill some Broccolini because you can never enjoy enough vegetables.
Start by firing up some charcoal and getting your grill really hot heat. I actually didn’t start with enough charcoal, so I added some more before I started cooking. Kosher salt and black pepper each side of the rib eye and allow it to come up to room temperature for about 30-40 minutes. This is almost exactly how long it will take for the coals to get ready. It’s like they were made for each other.
Sear each side of the rib eye for about 6-7 minutes, being careful to avoid any major flare ups. Remove the steak from the grill and set aside to rest for about 10 minutes. Meanwhile, toast your English muffins for a few minutes on each side in an indirect heat while grilling your Broccolini in a direct heat. Both of these should only take about 5-7 minutes depending of your preference of doneness.
To build your sandwich, thinly slice the rib eye, grate some fontina cheese on top and add the arugula. If you prefer your cheese melted, simply return that half of the sandwich to the grill for a few minutes.