Cedar Plank Grilled Ribeye with Peppers and Onions
Emeril Lagasse taught me this recipe back in the late ’90s, before cedar plank grilling was thing.
Emeril used it on camping trips, where he’d put the steak on a plank and top it with peppers and onions (and jalapeno sauce – Bam!). The planks went over the campfire, protecting the steaks from the fire.
I want to break this recipe out on a camping trip. I love the idea of cooking steak on planks over an open fire. It’s…it’s just…it’s the camping part that I don’t want to suffer through. Sleeping on the hard ground, with rocks and branches poking me, waiting for my body heat to warm up the sleeping bag? That seemed like a great idea when I was a kid. Now, with my creaky, mid–40’s body? Can’t I sleep in a bed?
Emeril recommended untreated cedar shingles from the hardware store; back then, the only shingles I could find were covered in dust and wrapped with rusty wire – definitely not good eats. And, like I said, cedar plank grilling wasn’t a thing, so there were no planks in the grilling supply section. I went to the craft boards aisle and asked for a 1 by 6 untreated cedar board, took it home, and cut it into foot-long pieces.
Nowadays, cedar planks are everywhere. The grilling section of your hardware store will have them, and a well stocked store will have a choice of cedar, alder, maple, and maybe even oak, my favorite.
You can always head over to the craft board section, but make sure the boards are not “treated” wood.
Why bother with the plank? The strong, cedar wood smoke enhances the beefy flavor of the ribeye. The peppers and onions brown in the heat of the grill, making a great steak topping. And the wood protects the ribeye, so it slowly coasts to medium-rare, pink from edge to edge.
If you want to expand your grilling repertoire past a simple grilled steak, give cedar plank steak a try. You won’t be disappointed.
Recipe: Plank Grilled Ribeye Steak with Peppers and Onions
Adapted from: Emeril Lagasse, Campfire Steaks
- Cedar grilling plank (3/8“ by 5” by 15″ or so)
- Grill (I love my Weber Kettle)
- Probe Thermometer (not absolutely necessary, but much easier with it.)
- This recipe is easy with a probe thermometer. Once the steak is flipped onto the cedar plank, run a probe into it from the side, aiming for center mass. Set the thermometer for 125°F, enjoy a frosty beverage, and wait for your delicious steak to finish. But – make sure the probe cable does not run over the direct heat side of the grill; the high heat can burn out the cable.
- I love the taste of cedar and beef, but if you want a different flavor, try a different grilling plank. I think beef matches with oak or maple.
What do you think?
Questions? Other ideas? Leave them in the comments section below.
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