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Life After Brown
What's Cookin' ??
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<blockquote data-quote="moreluck" data-source="post: 734353" data-attributes="member: 1246"><p style="text-align: left"><span style="color: #000000">Rib Eye.......</span></p><p></p><p style="text-align: left"><span style="color: #000000"><strong>Yield:</strong> Serves 8 to 12 people</span></p><p></p><p style="text-align: left"><span style="color: #000000"><strong>Ingredients</strong></span></p><p></p><p> </p><p></p><p><span style="color: #000000"></span></p><ul> <li data-xf-list-type="ul"><span style="color: #000000">Four-six bone-in or boneless rib-eye, T-bone, and/or strip steaks cut over 1"</span></li> <li data-xf-list-type="ul"><span style="color: #000000">Sea salt or kosher salt</span></li> <li data-xf-list-type="ul"><span style="color: #000000">Freshly ground black pepper</span></li> <li data-xf-list-type="ul"><span style="color: #000000">Canola oil or vegetable oil</span></li> </ul><p><strong>Baste:</strong> </span></p><p><span style="color: #000000"> <ul> <li data-xf-list-type="ul"><span style="color: #000000">1/4 cup olive oil</span></li> <li data-xf-list-type="ul"><span style="color: #000000">4 Tbsp unsalted butter</span></li> <li data-xf-list-type="ul"><span style="color: #000000">10 crushed garlic cloves</span></li> <li data-xf-list-type="ul"><span style="color: #000000">1/4 cup finely chopped savory herbs such as rosemary, thyme, marjoram, oregano, and/or sage</span></li> </ul><p><strong>Board Dressing:</strong> </span></p><p><span style="color: #000000"> <ul> <li data-xf-list-type="ul"><span style="color: #000000">6 Tbsp olive oil</span></li> <li data-xf-list-type="ul"><span style="color: #000000">2 Tbsp finely chopped fresh flat-leaf parsley</span></li> <li data-xf-list-type="ul"><span style="color: #000000">Sea or kosher salt to taste</span></li> <li data-xf-list-type="ul"><span style="color: #000000">Freshly ground black pepper to taste</span></li> </ul><p style="text-align: left"><span style="color: #000000"><strong>Preparation</strong></span></p><p></p><p style="text-align: left"><span style="color: #000000">Generously season the steaks with salt and pepper. Press in the seasoning, and dab the meat onto the board to collect any excess. </span></p> <p style="text-align: left"><span style="color: #000000">Glisten the meat with canola oil, using the first steak to brush oil onto the others. </span></p> <p style="text-align: left"><span style="color: #000000">Preheat the BBQ to medium-high. </span></p> <p style="text-align: left"><span style="color: #000000">Combine the baste ingredients in a foil pan or heatproof pan and warm on the side of the grill. </span></p> <p style="text-align: left"><span style="color: #000000">Put the meat on the well-oiled grill and cook until medium-rare (or cook to desired doneness). </span></p> <p style="text-align: left"><span style="color: #000000">Baste regularly, stacking and/or flipping the meat if the flames get out of control. </span></p> <p style="text-align: left"><span style="color: #000000">When the steaks are nicely caramelized and charred on both sides, approximately 15 to 25 minutes total, they are done. (You can check the temp with an instant-read thermometer if that is more comfortable; the steaks should register 125°friend). </span></p> <p style="text-align: left"><span style="color: #000000">Combine the board dressing ingredients. </span></p> <p style="text-align: left"><span style="color: #000000">Let the steaks rest for 2 minutes, then pour the board dressing onto a cutting board and slice the steaks, turning to coat the slices. </span></p> <p style="text-align: left"><span style="color: #000000">*When steaks come off the grill looking all charred and gorgeous, it'll be tough to resist digging in right away. But letting them rest is essential. Otherwise, a lot of the lovely, tasty juices will spill out when you slice in. </span></p></blockquote><p></p>
[QUOTE="moreluck, post: 734353, member: 1246"] [LEFT][COLOR=#000000]Rib Eye.......[/COLOR][/LEFT] [LEFT][COLOR=#000000][B]Yield:[/B] Serves 8 to 12 people[/COLOR][/LEFT] [LEFT][COLOR=#000000][B]Ingredients[/B][/COLOR][/LEFT] [COLOR=#000000] [LIST] [*]Four-six bone-in or boneless rib-eye, T-bone, and/or strip steaks cut over 1" [*]Sea salt or kosher salt [*]Freshly ground black pepper [*]Canola oil or vegetable oil [/LIST][B]Baste:[/B] [LIST] [*]1/4 cup olive oil [*]4 Tbsp unsalted butter [*]10 crushed garlic cloves [*]1/4 cup finely chopped savory herbs such as rosemary, thyme, marjoram, oregano, and/or sage [/LIST][B]Board Dressing:[/B] [LIST] [*]6 Tbsp olive oil [*]2 Tbsp finely chopped fresh flat-leaf parsley [*]Sea or kosher salt to taste [*]Freshly ground black pepper to taste [/LIST][/COLOR] [LEFT][COLOR=#000000][B]Preparation[/B][/COLOR][/LEFT] [LEFT][COLOR=#000000]Generously season the steaks with salt and pepper. Press in the seasoning, and dab the meat onto the board to collect any excess. [/COLOR] [COLOR=#000000]Glisten the meat with canola oil, using the first steak to brush oil onto the others. [/COLOR] [COLOR=#000000]Preheat the BBQ to medium-high. [/COLOR] [COLOR=#000000]Combine the baste ingredients in a foil pan or heatproof pan and warm on the side of the grill. [/COLOR] [COLOR=#000000]Put the meat on the well-oiled grill and cook until medium-rare (or cook to desired doneness). [/COLOR] [COLOR=#000000]Baste regularly, stacking and/or flipping the meat if the flames get out of control. [/COLOR] [COLOR=#000000]When the steaks are nicely caramelized and charred on both sides, approximately 15 to 25 minutes total, they are done. (You can check the temp with an instant-read thermometer if that is more comfortable; the steaks should register 125°friend). [/COLOR] [COLOR=#000000]Combine the board dressing ingredients. [/COLOR] [COLOR=#000000]Let the steaks rest for 2 minutes, then pour the board dressing onto a cutting board and slice the steaks, turning to coat the slices. [/COLOR] [COLOR=#000000]*When steaks come off the grill looking all charred and gorgeous, it'll be tough to resist digging in right away. But letting them rest is essential. Otherwise, a lot of the lovely, tasty juices will spill out when you slice in. [/COLOR][/LEFT] [/QUOTE]
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