Grilled Rib Eye Steak with Crisp Herbs - Caity

 

Valentine's Day is fast approaching! If you are thinking of spending the night at home making dinner, this is a great recipe to make. It's simple and the flavor is fantastic; the crisp herbs compliment the richness of the steak perfectly AND it makes you look like an fancy shmancy chef (which you are of course!). 

Serve with Mom's Roasted Fingerling Potatoes with Sage or risotto, Erin's Balsamic Asparagus with Parmesan and Panna Cotta for dessert. Happy Valentine's Day! 

One year ago: Orange Creamsicle Cookies, Quick Spinach and Tortellini Soup
Two years ago: Balsamic Asparagus with Parmesan, Paprika Shrimp Pasta


what you'll need:

2 grass-fed boneless rib eye steaks
kosher salt
freshly ground black pepper
3 Tbsp extra virgin olive oil
10 fresh sage leaves
2 sprigs of fresh rosemary
Flaky sea salt (such as Maldon) for serving

Season the steaks generously with salt, pepper and a little bit of olive oil. 


Preheat the grill and grill the steaks until medium-rare (or your desired done-ness), keeping in mind the steaks continue to cook even after removed from heat. Tent loosely with foil to keep warm. 

While the steak is resting, slowly heat 3 Tbsp of olive oil in a small pan over low heat. When the oil is hot, but not smoking, add the sage leaves and swirl them in the pan, covering them with oil. As soon as they start to turn from light gray-green to a deeper bright green (about 1-2 minutes), use a slotted spoon to transfer them to a paper towel to drain.

Remove the rosemary from it's branch and repeat the process. 



Pour the hot oil over the steaks and top with crisp herbs and a sprinkling of flaky sea salt. Serve immediately. 

One year ago: Orange Creamsicle Cookies, Quick Spinach and Tortellini Soup
Two years ago: Balsamic Asparagus with Parmesan, Paprika Shrimp Pasta




Comments

  1. JaniceFebruary 10, 2013 at 7:20 PM

    I found this recipe while searching for grass fed steak recipes. I have found it very tricky to cook them so they are not tough. I appreciate the help in your recipe.

    ReplyDelete

Post a Comment

Popular posts from this blog

The Orange Sauce (aka Crack Sauce) - Cathy

Image
So, there's a story behind the name of this amazing, addicting sauce...The recipe itself comes from a wonderful cookbook by a San Francisco Bay area restaurant of the same name, "Tacolicious", available here --and I highly recommend getting it! Among many other wonderful recipes, I was thrilled to see in there one for a sauce "modeled after what is called nothing sexier than 'The Orange Sauce' by the devoted regulars of La Victoria taqueria in San Jose, California."  Having been to that restaurant with Keegan and Jaymie before, and yes, having found the sauce--and the tacos--to be highly addicting (hence the second name, "Crack Sauce") I was so excited to try the recipe! As it says in the cookbook, it is such a surprise to find that this creamy sauce actually has no cream in it; just oil that is emulsified in the blender with the other ingredients that gives it such a wonderful texture.  Absolutely brilliant.  And so very addicting.  It&
Read more

Grilled Lemon Chicken Salad - Erin

Image
I've just been out of town, which means my boyfriend has only stayed alive thanks to Del Taco and Burger King.  When I came home he requested "something light" for dinner, so this popped into my head.  It's a delicious, fresh-tasting, crunchy, lemony salad from Barefoot Contessa.  Our mom was introduced to it by her friend Liz Owens, and our mom gives her great credit for finding such a fabulous and aesthetically pleasing salad!  Erik gives it credit for being "really, really good." what you will need
Read more

Buttery Snickerdoodle Cake - Erin

Image
  This amazing deliciousness is from the Smitten Kitchen cookbook by Deb Perelman ( here ) and I recently made it to take to a Superbowl party where it very quickly vanished.  It's basically like a giant snickerdoodle that's cooked perfectly so it's chewy and gooey and amazing!  My only alteration was that I did more of the cinnamon sugar topping because it's so delicious, so you could scale that back if you want. what you will need cookie base: 8 Tbsp unsalted butter , room temperature 1 1/2 cups flour 1 tsp cream of tartar 1/2 tsp baking soda 1/4 tsp table salt 3/4 cup sugar 1 large egg 1/4 cup milk gooey layer: 1/4 cup corn syrup 1/4 cup half-and-half 1 Tbsp vanilla extract 12 Tbsp butter , room temperature 1 cup sugar 1/4 tsp table salt 1 large egg 1 1/4 cups flour topping: 3 Tbsp sugar 2 tsp ground cinnamon
Read more