Garlic Rib Eye Steaks with Local Farm Fresh Salad
Posted on | February 18, 2009 | 4 Comments
A nice way to end the weekend
Recipe introduction on the D.C. Examiner Sustainable Food page.
STEAKS
2 6oz. Boneless Rib Eye steaks
Garlic Rub:
2 tablespoons minced fresh garlic
1 tblspoon onion powder
1 teaspoon white pepper
1/2 teaspoon mustard powder
1 tablespoon sea salt
Combine dry ingredients together and rub over steak. Then, spread minced garlic over steaks and press into the meat with your hands. Let sit 2-3 hours. Prior to searing, let stand covered at room temperature for 30 minutes.
FARM FRESH SALAD
Green mix ( I used Endless Summer Harvest’s European Spiker mix, which contains frisee, watercress, rainbow chard, mache and arugal.
Crumbled Everona Dairy’s Sheep’s Milk Cheese
1 Bosc pear, cut into cubes
1/3 cup dried cranberries
Vinaigrette
1/4 cup extra virgin olive oil
Squeeze of lemon
1 tablespoon sherry vinegar
1 tablespoon of Dijon mustard
Freshly ground black pepper
Sea salt to taste
Add oil or fat of choice to hot grill pan or skillet. Depending on thickness, sear 2-4 minutes each side at the most. As my good friend Dustin Pedroia pointed out, for bone-in Rib eyes, you should probably cook 5-7 minutes per side.
Remove from pan and place on cutting board. Tent steaks with foil for 5-7 minutes.
While the steaks rested, I whipped up some softened butter with chopped parsley to serve on the steaks. Open up the foil, put a small dollop of the butter on each and cover for about a minute. By the time you plate the butter will have started to melt.
Add the vinaigrette to the salad, toss and serve on the plate next to the steaks.
Enjoy
Comments
4 Responses to “Garlic Rib Eye Steaks with Local Farm Fresh Salad”
February 18th, 2009 @ 6:29 pm
Were you using boneless ribeyes? Do you think the cooking time would change is using bone-in?
February 19th, 2009 @ 4:18 pm
Great point. Yes, they were boneless. For bone in, I would probably use the broiler and adjust the cooking time to 6-7 minutes per side, depending of course on how you like to serve your steaks.
February 23rd, 2009 @ 5:46 pm
That salad looks delicious! I love sheep’s milk cheeses.
February 23rd, 2009 @ 10:38 pm
Straightforward and wonderful! Love the citrus vinaigrette as a foil against the sweet pears and cranberries and tangy goat cheese. And, I can’t imagine putting anything but butter (or compound) butter on my steak. Yum, Will:D