This is a French take on a ribeye. This recipe comes from a cookbook that I own that's up for a James Beard award this year. It's the most delicious ribeye I've ever eaten, and I thought I'd share it with you folks. This recipes serves two.
2 (8-ounce) ribeye steaks
1/2 teaspoon hickory smoked salt
1/2 teaspoon chipotle chile powder
1 teaspoon finely chopped fresh cilantro
Vegetable oil (to rub in your cast iron pan if not cooking on the grill)
Freshly ground black pepper
Mustard Butter
2 tablespoons unsalted butter, at room temperature
2 teaspoons dry mustard
1 generous teaspoon Dijon mustard
1. Pat the steaks dry and rub them with the salt, chipotle powder, and cilantro. Refrigerate the steaks, uncovered, for at least 1 hour, or up to 8 hours.
2. To make the mustard butter, in a small bowl, mash together the butter with the dry mustard and the Dijon. Form it into two mounds and chill it on a plastic-wrap lined plate.
3. Grill the steaks to your desired doneness. (I've even cooked them on my Lodge cast iron grill pan.....amazing)
4. Remove the steaks from the grill. Top each steak with a knob of the mustard butter and some pepper and serve with a big pile of fries.
Fry recipe next.
2 (8-ounce) ribeye steaks
1/2 teaspoon hickory smoked salt
1/2 teaspoon chipotle chile powder
1 teaspoon finely chopped fresh cilantro
Vegetable oil (to rub in your cast iron pan if not cooking on the grill)
Freshly ground black pepper
Mustard Butter
2 tablespoons unsalted butter, at room temperature
2 teaspoons dry mustard
1 generous teaspoon Dijon mustard
1. Pat the steaks dry and rub them with the salt, chipotle powder, and cilantro. Refrigerate the steaks, uncovered, for at least 1 hour, or up to 8 hours.
2. To make the mustard butter, in a small bowl, mash together the butter with the dry mustard and the Dijon. Form it into two mounds and chill it on a plastic-wrap lined plate.
3. Grill the steaks to your desired doneness. (I've even cooked them on my Lodge cast iron grill pan.....amazing)
4. Remove the steaks from the grill. Top each steak with a knob of the mustard butter and some pepper and serve with a big pile of fries.
Fry recipe next.
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