|
| |
| Grilled Rib-Eye Steak with Roquefort Butter |
| One rib-eye is more than enough for one hungry person. Set the table with sharp steak knives. |
| 2 Tbs. freshly ground black pepper |
| 1 Tbs. fresh thyme leaves |
| 1 Tbs. extra-virgin olive oil |
| 2 boneless rib-eye steaks, about 20 oz. each (1-1/2 inches thick) |
| In a small bowl or dish, combine the black pepper, thyme, and olive oil and rub equal amounts of |
| the mixture on both sides of each steak. Set aside and prepare the grill. |
| When the fire is hot (you'll be able to hold your hand just above the grate for 1 second), sprinkle |
| both sides of the steaks with the salt. Grill the steaks on one side for 5 to 6 min. If there are |
| flare-ups, move them to another spot on the grill. Turn the steaks and finish cooking on the second |
| side for 3 to 4 min. They should be rare to medium rare at this point. |
| Remove the steaks from the grill and transfer to a clean serving platter to rest for 3 or 4 min. so the |
| meat relaxes and the juices redistribute. |
| If you like, serve with a generous tablespoon of Roquefort Butter on each steak, letting the butter |
| soften slightly on the cooked steak for a minute or two. At this point, the steak will have advanced |
| half a degree to a perfect medium rare. |
| info@barringtonsoftware.com |
| |
|
Barrington
Software Incorporated