July 21, 2005

GARLIC RIB EYE (Splendid Kitchen, NPR)

Excerpted from Southern California Cooking from the Cottage: Casual Cuisine from Old La Jolla’s Favorite Beachside Bungalow by Jane and Michael Stern with Recipes and Headnotes by Laura Wolfe

Makes 4 servings

Customers tell us this is the best rib eye they have ever had. It starts with a great cut of meat and a hot grill: proof that good food doesn’t have to be difficult to make.

* 4 tablespoons olive oil
* 4 (10-ounce) rib-eye steaks
* 2 tablespoons minced garlic
* 6 tablespoons Essence (recipe follows)

Preheat the grill to high. Brush the olive oil over both sides of the steaks. Rub in the garlic and liberally season both sides of the steak with the Essence. Place the steaks on the hottest part of the grill and sear both sides to seal in the juices. Transfer the steaks to a cooler part of the grill and continue cooking until the desired degree of doneness, turning once. We like serving this with caramelized onions and mashed potatoes.

ESSENCE


Makes 2/3 cup

The Essence seasoning is one that we make from scratch to get the perfect combination of flavor and spice. We use it in a variety of recipes.

* 2 1/2 tablespoons paprika
* 2 tablespoons salt
* 2 tablespoons garlic powder
* 1 tablespoon black pepper
* 1 tablespoon onion powder
* 1 tablespoon cayenne
* 1 tablespoon dried oregano
* 1 tablespoon dried thyme leaves

Mix the paprika, salt, garlic powder, black pepper, onion powder, cayenne, oregano, and thyme together in bowl. Store in an airtight container.

Note: This rub is delicious on beef.

Posted by Orrin Judd at July 21, 2005 12:45 PM
Comments

I love Rib Eye, but if you have a gas grill as we do, you have to be very careful with them in order to avoid flare ups. Its really best if you use a weber kettle with real charcoal and a lid.

Posted by: Robert Schwartz at July 21, 2005 5:13 PM

Robert: True. Gas can be tricky. I usually do rib-eyes w/ 2 left side burners on high and 2 burners low (right side). After searing them off using the hot, left side, they go to the right side, lid down. "At the Turn" on the right side, the left side burners go to LOW and the right side goes to off. Takes a bit longer but they don't get hammered and you can pull them as people like them in terms of doneness. If somebody wants one ruined, you've still got the left side hot enough to powder it for them.

Posted by: John Resnick at July 21, 2005 5:23 PM
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