What would you cook for your spouse if you knew it would be their last dinner at home for months? It is not a question most people have to consider, but for many military spouses, it is a familiar and emotional thought. Before a deployment, even an ordinary family meal can become something deeply meaningful.
This week, my husband and dozens of other dedicated men and women said a temporary farewell to their loved ones as they prepared to leave for an important mission overseas.
Inside the gymnasium, mothers, fathers, wives, husbands and children filled the bleachers, holding on to their Soldiers for as long as they could. Every hug felt too short, and every goodbye carried the weight of the months ahead.
Loaded with rucks and weapons, the Soldiers shared their final kisses and hugs before moving into formation. A large American flag hung in the background as the colors were marched into the gym. When the National Anthem began, the Soldiers saluted, families placed their hands over heavy hearts, and pride filled the room.
These Soldiers were preparing for a mission focused on helping the Afghan people build a logistical infrastructure so they could continue to fight and survive on their own. It was a serious assignment, and everyone in the room understood the importance of the work ahead.
After a final prayer for their safe return, Soldiers and families sang the Army Song together: “The Army’s on its way… for wherever we go, you will always know, the Army goes rolling along.” The words were familiar, but on that day, they felt especially powerful.
Then the Soldiers began marching out of the gym in single file toward the buses. Families could not resist one last moment. They moved onto the floor, rushing to their Soldiers for a final hug, one more kiss and a few more seconds together.
I looked into my Soldier’s eyes for as long as I could. We both fought back tears with smiles, because we believe it is important to search for happiness even in moments of great sadness. If we let sorrow take over completely, it becomes too heavy to carry. A simple smile reminds us of joy, strengthens our spirits and helps us face the difficult days ahead.
When my husband arrived at the hangar, he was greeted by the remarkable “hug lady,” a woman who has not missed a deployment in years. He also received a complimentary lunch with a hoagie, chicken salad, chips and cookies. It was a kind gesture, but it was also a reminder that it would be a while before he enjoyed another home-cooked Zestuous meal.
Overseas, Army dining facilities and Army chefs do an impressive job preparing meals that service members enjoy. Still, nothing tastes quite like a home-cooked dinner, especially when you are married to a food blogger who loves making meals memorable.
That is why I knew I had to send him off with a full and happy stomach. For special occasions, my husband always asks for a rib-eye steak with white sticky rice on the side. Add an ear of sweet corn and grilled asparagus to the plate, and he is even happier. This grilled rib-eye steak recipe became the perfect deployment dinner: simple, hearty and full of flavor.
Secrets to a Great Rib-eye
Season with a Rub and Marinade
My father-in-law taught me the secrets to a great steak. According to him, you do not need to marinate beef for hours to get bold flavor. You just need the right combination of seasonings and sauces.
His method uses a dry rub made with seasonings, followed by a quick steak marinade of soy sauce, teriyaki sauce and Worcestershire sauce. Together, they create a savory crust and add rich flavor to the rib-eye steaks without overpowering the beef.
Place the steaks in a rimmed pan, sprinkle the dry seasonings generously on both sides and rub them into the meat. Then drizzle the sauces over both sides of the steaks so every inch is coated.
Don’t Grill Cold Steaks
For the best grilled rib-eye steaks, let the meat rest at room temperature for 30 minutes before cooking. This small step makes a big difference. A refrigerator is about 40 degrees, room temperature is about 70 degrees, and a medium-rare steak is about 125 degrees.
If you place a 40-degree steak directly onto a hot 400-degree grill, the outside may char before the inside warms through. Many people then leave the steak on the grill too long, which can dry out the meat.
When the steak rests at room temperature first, the inside is already closer to the final cooking temperature. Once it hits the hot grill, the outside can sear beautifully while the inside cooks more evenly.
Grill on High and Flip Only Once
Heat the grill on high and place the steaks directly over the heat. Grill them for seven minutes, then flip them once and grill for another seven minutes, or until they reach your preferred doneness.
Resist the urge to flip the steaks repeatedly. As beef cooks, the juices rise and pool on the surface. Those juices are flavor. If you keep turning the steaks over, much of that goodness is lost.
Let Them Rest and Butter Them Up
When the steaks are done, transfer them to a platter, cover them with foil and let them rest for 10 minutes. Resting allows the juices to settle back into the meat. If you cut into the steak too soon, the juices will run out onto the plate instead of staying in every bite.
To make these rib-eye steaks feel even more special, add a pat of salted butter before covering them with foil. It does not need to be fancy flavored butter. Plain salted butter melts over the hot steak and creates a rich, restaurant-style finish.
My husband loved these steaks. In fact, he said they were the best rib-eyes I had prepared in 16 years. Hearing that made me feel like I had done everything I could to send him off with comfort, love and a meal he would remember. Just in case, I packed a few oatmeal bars for the trip, too.
Rib-eye Steaks
Juicy grilled rib-eye steaks seasoned with a bold dry rub, brushed with a savory sauce marinade and finished with butter for a rich, tender steak dinner.
Ingredients
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon kosher salt
- 1 tablespoon black pepper
- 1 tablespoon Lawry’s Seasoned Salt
- 1 tsp. Tony Chachere’s Original Creole Seasoning
- 1 tsp. Accent flavor enhancer, optional; contains MSG
- ¼ cup soy sauce
- ¼ cup teriyaki sauce
- 2 tablespoons Worcestershire sauce
- 2-4 rib-eye steaks, 1 to 1 ½ inches thick
- 2-4 tablespoons salted butter
Instructions
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Combine the dry seasonings in a small bowl.
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Combine the soy sauce, teriyaki sauce and Worcestershire sauce in a separate bowl.
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Place the steaks on a rimmed pan. Rub the dry seasoning generously over both sides of each steak.
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Pour the sauce mixture over the steaks and rub it onto all sides. Let the steaks rest at room temperature for 30 minutes to 1 hour.
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Heat the grill to high. Place the steaks over direct heat, close the lid and grill for 3 minutes.
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Rotate each steak a quarter turn without flipping it. Close the lid again.
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After 7 minutes total, flip the steak once and pour any remaining liquid from the pan over the top. Close the lid and grill for 3 more minutes.
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Rotate the steaks a quarter turn without flipping. Close the lid and grill for 4 more minutes, or until the steaks reach your preferred doneness.
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Transfer the steaks to a baking sheet or casserole dish. Place 1 tablespoon of salted butter on each steak and cover the pan with foil.
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Let the steaks rest for 10 minutes before serving.
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Serve warm and enjoy.
Nutrition information is automatically calculated and should be used only as an approximation.
Additional Info
This rib-eye steak recipe is ideal for a special dinner, a family gathering or any meal when you want tender grilled steak with a bold, savory flavor.