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

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