Saturday, April 2, 2011
Craving a nice thick steak but want to zip it up a bit? Try this out and get ready for a party in your mouth.
First you stud the rib eye with rosemary.
Then you prepare a mix of herbs, garlic, lemon juice, and olive oil on your cutting board. Grill the steaks, let them rest, and then give them a bath in the herbs.
This was just what I needed for a kicked up rib eye.
DRESS-THE BOARD STEAK
2 pieces thick-cut rib-eye steaks (about 1 inch thick)
Freshly ground pepper
2-3 springs fresh rosemary
FOR DRESSING THE BOARD
1 bunch fresh mint
1 fresh red chili
3 cloves garlic-peeled (I used a microplane)
2 TBSP. extra virgin olive oil
Heat a 10-12 inch cast-iron pan over high heat (or heat the barbecue)
Heat the skillet on high for about 15 minutes.
While the pan is heating, season the steak liberally with salt and pepper on both sides.
Pull the rosemary leaves off the stem and push them into the meat. Leave the meat aside while you dress the board.
Finely chop the mint, chili and garlic on a clean wooden cutting board. Squeeze the lemon juice and drizzle some extra virgin olive oil onto the chopped herbs. Mix.
Drizzle and rub olive oil on both sides of the meat just before searing. When the pan or grill is good and hot sear the meat. The room will get very smoky, that is why I do this outside on the grill.
Grill or sear the steak on one side without moving it for 2-3 minutes. The steak should release easily from the pan or grill. Flip it over and sear the other side for another 2-3 minutes. This should give you a nice rare piece. Cook a little longer in you like medium rare meat.
Transfer the meat to a cutting board and coat with the dressing.
Let the meat rest for about 5 minutes before cutting and serving.
Recipe adapted from Jamie Oliver
and Pig Pig's Corner