source: recipe and photograph created by Peggy Bucholz www.finedinings.com
Recipe Type: ribeye steak, beef, rib eye, main entree, meat
Prep Time:10 min
Total Time: 10 min
2 (8 ounce) boneless Rib Eye steaks, 3/4 to 1-inch thick
Salt and pepper, to taste
Fresh Rosemary sprigs for garnish
Secure steaks with kitchen string forming them into an eye appealing round shape; season with salt and lots
of cracked black pepper. Broil or grill over high heat for approximately 2 minutes per side
for medium rare. Remove
string, garnish with fresh rosemary sprigs and serve over rich au jus.
If desired, garnish the plate with a
tomato rose and peeled 1-inch yam or sweet potato slice cut with a cookie cutter, or the shape of
your choice (see my photograph) for a unique presentation.
Gently boil potato slices in chicken broth just until tender; season with salt,
pepper, butter and serve with steak. The tomato rose and cut potatoes can be
prepared in advance.
Sauvignon; Red Rhone; Merlot |