Our Corporate Chef Paul Schieble shares an elegant and delicious recipe to prepare in-door specially for those hot summer days or either cool winter days that grilling outdoor might be a little challenging. Enjoy!!
Grand Western Reserve beef is defined by its wonderful marbling and juicy flavor, incorporating the attributes of USDA Prime and the versatility of top tier USDA Choice Beef.
Also known as a Cowboy Steak. This is the most popular steak order in restaurants and steakhouses all over the world. This thick, highly marbled piece of heaven and bone-in for added flavor, this steak is sure to wow!
Grand Western Reserve Bone In Rib Eye Butter Basted Herb Rubbed and Nested.
Ingredients:
1 ea. 24 oz. Grand Western Reserve bone in Rib Eye
TT, Kosher Salt
TT, Fresh Ground Black Pepper
4 Tbsp. Olive Oil
3 Tbsp. Parsley, Thyme, Rosemary, Sage and Chives, freshly chopped
4 ea. Rosemary Sprigs
4 ea. Thyme Sprigs
4 ea. Sage Sprigs
4 ea. Oregano Sprigs
3 ea. Whole Garlic Cloves
3 Tbsp. Whole Butter
Method
Rub rib eye steak with salt and pepper.
Coat steak with 1 Tbsp. olive oil.
Rub steak with chopped herbs covering completely.
Add remaining 3 Tbsp. olive oil to cast iron pan and place over medium high heat.
When oil is almost to smoking point, place steak into pan and sear to golden brown.
Carefully turn steak and brown on other side and edges.
Remove steak from pan and build a nest in center of the pan with fresh herb sprigs.
Place steak back into pan on top of herb nest and place pan into 375° oven.
Roast steak to desired doneness. 130° internal temperature (med. rare) recommended.
Remove pan from oven and place back onto open medium high flame.
Add garlic cloves and whole butter to pan.
When butter begins to brown, baste steak.
Remove steak from pan and let rest for 6 minutes.
To Assemble
On warm serving plate, build a nest of roasted fingerling potatoes, baby carrots, baby green beans and shiitake mushrooms.
Lay steak over nest of vegetables, garnish with additional chopped herbs and sprigs and serve.
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