Last night we fired up the grill and enjoyed a couple of grass fed Rib Eye's from TJ's. I rubbed them with garlic, olive oil, salt and pepper just before grilling ( after having read that it has conclusively been decided that red meat should only be salted just before cooking ). A perfect medium/plus temperature was just right - thanks to the bbq stylings of my talented husband. Anyhow - over dinner we mused about someone just this week mentioning to me their preference for Rib Eye over Filet. We had to concur. The marbelization and fat add so much incredible flavor that a tiny, lean piece of Filet just can't compete with. Don't get me wrong - Filet Mignon has it's distinct place in the world of fine cuts of meat - but I'll take a nice juicy Rib Eye any day, thank you very much.
To take this or any steak to the next level - try making this sinfully delicious compound butter to go on top.
Gorgonzola Butter
1/2 cup (1 stick) unsalted butter, room temperature
1/3 cup crumbled Gorgonzola cheese (about 2 ounces)
2 tablespoons chopped fresh parsley
Mix together butter, cheese, and parsley. Season with salt and pepper. Transfer butter to a sheet of plastic wrap. Using plastic wrap as aid, form butter into a 1 inch-diameter log, wrapping plastic tightly around it when finished. Chill until firm. (Can be made 2 days ahead; keep chilled.) Cut into 1/2-inch-thick rounds. Place a pat or two of butter onto a steak immediately before serving, while still warm.
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