Archive for October 2008
I finally have gotten the boyfriend to learn that rib eye steaks are simply one of the juiciest and tender steaks available. While being quick to grill, dinner can be ready in a flash. I am sure you have seen a variety of recipes out there, but there is a theme to this particular recipe, simpler is better.
Yes you can apply dry rubs, marinate a steak for hours upon hours, but this little trick will make the next rib eye steak you make taste superb and lovely.
- Rib eye steak 1 inch thick per person
- kosher salt and fresh cracked pepper (fresh cracked pepper a must)
- white or brown sugar
- olive oil
- butter (yes the real McCoy)
- grill pan – I have a grill pan than has raised ribs to leave nice marks on the steaks which I can use inside my kitchen
- If cooking inside, make sure you have adequate ventilation
- Working timer – you will be broiling 3 and a half minutes per side for medium rare steaks
- 1 large onion and bell pepper (optional)
- You really want to have your broiler, grill, grill pan preheated for at least five minutes so that you will create an excellent sear to keep in the juices.
- You will let the steak ‘rest’ – by pulling it off the heat once done for five to eight minutes, and placing it on a plate without cutting into it.
- Take steaks out of the refrigerator, unwrap them and place them on a large plate. You want to leave them out of the refrigerator for one hour to allow them to get the chill off of them.
- I start the heat under my grill pan about 7 minutes before I am about to cook the steak.
- Sprinkler about a half a teaspoon of sugar on each side of the steaks, add good amount of salt and a large amount of freshly cracked pepper.
- Drizzle a little olive oil on one side and place steak on grill with coated olive sided steak down onto grill.
- Start timer for 4 minutes. After two minutes, using tongs, pick up steak and rotate 45-90 degrees so you get nice marks on that one side.
- Drizzle a little more olive oil on the side you didn’t and turn steak over when 4 minutes is up.
- Allow to cook for 4 minutes and take off steak and place onto platter.
- Take a teaspoon of butter and place it onto steak to melt while the steak is still hot.
- While steak is resting, put onion and pepper slices onto grill. Sprinkle with a little salt and pepper and olive oil. Add a little sugar to the onions. Allow to grill for at least 3-5 minutes on one side then turn.
- By the time the veggies are done, you can simply put them on top of the steak and serve.
If you should find these on sale, by all means take advantage of these easy to make, quick grilling steaks. I prefer them with the bone still in, the marbling allows for a moist and tender steak that makes you feel like a million bucks – serve them up with crisp blanched greenbeans and with the grilled onions and peppers, you will have created yourself a fine meal.
I am still waiting for my local pizzerias to get the hint, the other month when I walked in to grab a slice for lunch, I let them know it was national cheese pizza day. They were in total disbelief, why hadn’t anyone told them this before? First of all, they were shocked that there was even a special day for ‘them’ and two, were even more surprised that this happens every year on the same day. Wow guys, don’t leave your day jobs.
So, October 11th is no different. The only specials on pizza I see come from Pizza Joints I don’t necessarily call ‘real’ pizza such as Dominos – now don’t get your panties up in a bunch. I actually like Domino’s Pizza and I can even call myself a New Yorker.
In fact I was letting my guy know last night that I was in the mood to make pizza and this is without learning that this day is national sausage pizza day. What a coincidence, or is it fate? In a previous post, I shared my own recipe for a white pizza with fennel and goat cheese. I may end up doing that with making the dough myself and adding sausages to it as a topping.
A word to the wise, should you wish to do the same, I would highly suggest you cook the sausage in a skillet almost completely before placing it onto your pizzas for toppings. Personally I would slice the sausages thinly, then brown them up, then place them onto the pizza. No one needs uncooked meat toppings on their pizzas. I might also add steamed brocolli which I then ladened with garlic and a little of olive oil. Should be good!
So from me, Chef Maven to you, my faithful hungry Reader, have a great sausage pizza day this October 11th.
Other interesting tidbits and this day in history:
Feast of St. Gummarus, patron of cowherds. (sorry, I didn’t find much info. about this particular saint.)
1844 Henry John Heinz was born. Founder of the H.J. Heinz company and creator of its slogan ’57 varieties.’
1887 The first accurate adding machine patented by Don Eugene Felt. (The Comptometer).
1911 Nathaniel Wyeth was born. Nathaniel Wyeth, American chemist and inventor, received patent for PET (polyethylene terephthalate) beverage bottles. This was the first safe plastic strong enough to hold carbonated beverages.
(Extra facts courtesy of foodreference.com)