Date: Mon, 26.10.20 16:30
St. Nestor 07
Title: Nestor's Grilled Rib-Eye Steak w/Roquefort Butter
Categories: Five, Beef, Cheese, Herbs
Yield: 2 servings
2 tb Fresh ground black pepper
1 tb Fresh thyme leaves
1 tb Extra-virgin olive oil
2 (20 oz ea) boneless rib-eye
1 tb Coarse salt
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.
RECIPE FROM: http://hectoprecipes.com
Uncle Dirty Dave's Archives
... There's nothing like a good steak - unfortunately this wasn't one.
--- MultiMail/Win32 v0.49
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)