The procedure and recipe for preperation of a good to better Ribeye Steak includes:
- Start grill and bring to a high heat.
- Place a light coating of Kitchen Boquet and a light sprinkling of your preferred spices (Don't overdo it) on both sides of the room temperature steak. Sear on one side and place briefly into a cast iron skillet with 1/4 to 1/8 inch of unsalted butter and return to grill with the un-buttered Sid down. Sear. Turn to low. Butter. Return to grill with the first side down and a cross sear pattern for another minute. Re-dip in the skillet and repeat the process. Hint: Never use a fork, always tongs to avoid draining the natural juices.
- Hint: Never run back into the house. Guard the Grill. Each side of the steak will have been under flame for two minutes and with a 3/4 to one inch steak will serve at rare to medium rare.
- A perfect steak begins with a perfect chunk of Beef.
- Serve with a potato dish of your choice, asparagus with Hollandaise sauce and a decent burgundy. Bon Appetit.
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