RECIPE : GRILLED RIB-EYE STEAKS WITH FRAZZLED TUSCAN HERBS
William Parker
ccSCOOP News
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What You'll Need:
Large platter
Wok or large pot
Splatter screen for wok or pot
Grill
2 rib-eye steaks (1¼ to 1½ lbs each)
Coarse salt
Coarse freshly ground pepper
2 tablespoons extra-virgin olive oil
A mixture of fresh herbs—rosemary, oregano, basil, mint, sage—leaves removed from stems
Heat grill.
Massage and press salt and pepper into steaks, working salt thoroughly into the fat.
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When grill is ready, grill steaks to desired doneness.
Remove to platter and keep warm.
Heat wok or pot over high heat until smoking. Add olive oil and heat to 1 minute. Add herbs immediately. CAUTION: Oil will splatter, so have the screen ready. Toss carefully for less than a minute.
Spoon olive oil and herbs over the steaks and serve immediately.
Serves 2
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