One of these steaks is more than enough for a hungry person. Set the table with sharp steak knives.
- 2 tablespoons freshly ground black pepper
- 1 tablespoon fresh thyme leaves
- 1 tablespoon extra-virgin olive oil
- 2 boneless rib-eye steaks, about 20 ounces each (1-1/2 inches thick)
- 1 tablespoon coarse salt
- Roquefort Butter, optional (see recipe)
Companion recipe: Roquefort Butter
In a small bowl or dish, combine the black pepper, thyme and olive oil and rub equal amounts of the mixture on both sides of each steak. Set aside and prepare the grill.
When the fire is hot (you'll be able to hold your hand just above the grate for 1 second), sprinkle both sides of the steaks with the salt. Grill the steaks on one side for 5 to 6 minutes. If there are flare-ups, move them to another spot on the grill. Turn the steaks and finish cooking on the second side for 3 to 4 minutes. They should be rare to medium-rare at this point.
Remove the steaks from the grill and transfer to a clean serving platter to rest for 3 or 4 minutes so the meat relaxes and the juices redistribute.
If you like, serve with a generous tablespoon of Roquefort Butter on each steak, letting the butter soften slightly on the cooked steak for a minute or two. At this point, the steak will have advanced half a degree to a perfect medium rare.
Recipe reprinted by permission of <I>Fine Cooking<. All rights reserved.
nutrition information per serving
513 calories; 28g total fat; 168mg cholesterol; 1558mg sodium; 2g carbohydrates; 1g fiber; 59g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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