Crank Up the BBQ–Grilled Ribeye Steak

A great steak from aged grass-fed beef can’t be beat. It doesn’t need a rub massaged into it to mask the flavor. Its own flavor is sublime. Does Peter Luger use a rub? I think not. Select steaks at least 1 ½ inches thick and nicely marbled. This means a fine marbling of fat throughout, not big pockets of fat and, in no case, totally lean. It’s true that fat carries flavor plus providing more tender meat. I really like Cheryl Smith’s recipe for ribeye. She does include a brief rest for the steak in garlic, olive oil and fresh thyme, but then the garlic and thyme are removed before grilling.

Optional: Serve it with a creamy gorgonzola sauce. Suggested accompaniments are sautéed spinach and shoestring potatoes.
Ingredients:
2 (10-oz.) ribeye steaks from grass-fed beef (preferably aged)
3 cloves garlic, sliced
6 sprigs fresh thyme, crushed
3 T extra virgin olive oil
Kosher salt
Freshly ground black pepper

Procedure:
Place steaks in a dish along with garlic, thyme and olive oil. Turn the steaks over from time to time and allow to marinate for one hour. Heat a grill to medium high. Remove garlic and thyme and season steaks with salt and pepper. Grill to desired doneness turning only once. Remove from grill and cover with aluminum foil for five minutes before serving.

Gorgonzola Dolce Cream Sauce
Ingredients:
2 T unsalted butter
2 T finely diced onions
1 T fresh thyme leaves
1 T all-purpose flour
1 cup heavy cream
2 T dry sherry
½ to 1 cup gorgonzola dolce cheese
Kosher salt
Freshly ground black pepper
Procedure:
Melt the butter in a small saucepan. Add the onions, thyme and then whisk in the flour. Cook the flour one minute. Add the heavy cream and dry sherry and continue to whisk. Bring the mixture to a simmer. After about 2 minutes of simmering add cheese to melt. Season with salt and pepper. Serve on top of steaks or on the side. Serves 2.

Photographer Bill Brady http://bit.ly/9wFYxm
Food Stylist Brian Preston Campbell

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