Fallout 76: Ribeye

Heyyy, is it cool if we swing by Flatwood on the way? I haven’t seen my man Delbert in AGES and I gotta swing by. Let me tell you, Delbert is always a funny guy. Bit heavy on the church stuff, but he cooks a mean, and I mean MEAN, ribeye. Great dude, really a blast to be around. That there’s his trailer up there. HEY DEL! Lookin good! Great to see ya! We were in the neighborhood and I brought you some Blamco Mac I know ya love. How ya been?
    Uhh… is Delbert dead?
What? Oh, naaaw. Naww man, Delbert’s always like that. He’s been like that as long as I can remember, at least.
    Yeah, but he’s a skeleton. And his head is missing.
Yeah, yeah. Mmmhmm. See, Delbert’s a bit shy. He’s real shy, so he gets like that. He loooooves layin’ around an hidin’ his head somewhere. Love that dude.

This past month, I have been playing Fallout 76 with Jeff and several of my friends. I have been having a great time playing the game. I’ve avoided reading reviews or spoilers and have just been taking the game at my own pace. There are definitely a lot of bugs, but overall my experience has been enjoyable. One thing the game does so well is give my party a great setting to build our own story to go along with our adventure. We went looking for a random NPC, Delbert Winters, in the first town you come across and random circumstance made it one of the funniest encounters I’ve had so far. Since then, he’s become my mentor and has been teaching me a few important things in the post apocalyptic kitchen.

One of the first things you learn about Delbert is his love of ribeyes. If you look at his computer, he has information about his church potlucks. Every main meal item is a ribeye! I figured the perfect way to kick off Cookout 76 this month was with his iconic ribeye. This recipe uses an ingredient I had never used before: black garlic. Black garlic is garlic that has been slow cooked over several days or weeks. The end result is a milder, funky garlic with completely black cloves. The combination of the black garlic and the spices really gives a wasteland feel to this grilled ribeye. I keep thinking about these steaks and cannot wait to make another batch in the coming weeks.

Ingredients:
2 bone-in ribeye steaks, between 1-2 inches thick
Marinade
8 black garlic cloves
1 tsp chili powder
1 tsp pepper
½ tsp salt
¼ tsp celery salt
½ tsp fenugreek
¼ tsp cayenne pepper
3 tbsp canola oil

Combine all the marinade ingredients in a food processor and blend until smooth.

Rub the two ribeye steaks with the marinade and let rest at room temperature for 30 minutes.

Preheat your grill. Place the meat directly over the heat. The cook time on the steaks depends on how you want them done. Grill each side for 3-5 minutes or until the meat registers at your desired temperature on a thermometer.

Once cooked, turn the meat on its fatty side and cook for 1 minute. This will cause the flames to come up a bit so make sure to be careful while doing this. Transfer the meat onto a plate and cover with aluminum foil. Let the meat rest for 5 minutes.

Print Recipe

5 from 1 vote

Ribeye

Course: Main Course

Cuisine: American

Keyword: Steak

Ingredients

• 2 bone-in ribeye steaks, between 1-2 inches thick

Marinade

• 8 black garlic cloves
• 1 tsp chili powder
• 1 tsp peppe
• 1/2 tsp salt
• 1/4 tsp celery salt
• 1/2 tsp fenugreek
• 1/4 tsp cayenne pepper
• 3 tbsp canola oil

Instructions

• Combine all the marinade ingredients in a food processor and blend until smooth. 
• Rub the two ribeye steaks with the marinade and let rest at room temperature for 30 minutes.
• Preheat your grill. Place the meat directly over the heat. The cook time on the steaks depends on how you want them done. Grill each side for 3-5 minutes or until the meat registers at your desired temperature on a thermometer.
• Once cooked, turn the meat on its fatty side and cook for 1 minute. This will cause the flames to come up a bit so make sure to be careful while doing this. Transfer the meat onto a plate and cover with aluminum foil. Let the meat rest for 5 minutes.