Thursday, September 22, 2011

Perfect Ribeye Steak With Garlic Herb Slather

Perfect Ribeye Steak With Garlic Herb Slather


· 2 bulbs garlic, ends cut to expose cloves plus 2 large cloves, finely chopped

· EVOO – Extra Virgin Olive Oil, for drizzling

· Kosher salt and pepper

· 1/3 cup dry sherry

· 4 tablespoons butter, softened

· 2 tablespoons finely chopped parsley

· 1 tablespoon thyme, finely chopped

· Yields: 2 servings

· Preparation

· Preheat oven to 425°F. Drizzle garlic bulbs with oil and season with salt and pepper. Wrap tightly in foil and roast to tender, 45 minutes. Add cast-iron pan to oven to preheat.

· Squeeze cloves from bulbs garlic into the bowl of a food processor. Add sherry, butter, parsley, thyme, salt and pepper. Pulse process into a paste and reserve.

· Bring meat to room temperature, 30 minutes to 1 hour. Pat meat dry and rub with a drizzle of oil. Season aggressively with salt and pepper. Remove hot cast-iron skillet from oven and place over medium-high heat. Add steak to hot pan and brown 3 minutes on each side. Transfer to oven and cook 6 minutes more for medium-rare, turning once. Remove meat and let rest before carving.

· Slather steak with garlic sherry butter,

No comments: