Rib Eye Steak
Recipe Type: rib eye steak, beef, main entree, red 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.
|Wine recommendation: Cabernet Sauvignon; Red Rhone; Merlot|