Before you start yelling at me about the way I cooked this steak let me plead my case.  Yes, I do realize that I am from the South and yes, I know that grilling produces excellent steaks.  In fact, up until a few months ago, I would have said that grilling was the only way to produce a great steak.  But I was wrong.

If you have read my previous posts, you will know that I am addicted to reality tv shows.  It was due to one of those shows, Top Chef Masters, that the idea of cooking a steak in a way other than grilling first presented itself.  Intrigued, I asked The Husband if he had ever heard of such and together we set out to search the internet for a recipe.  It was Chef Gordon Ramsey (Kitchen Nightmares, Hell’s Kitchen) that gave us the basis for this recipe.  The key is to use a cast iron skillet that can get screaming hot and lots of fresh rosemary and garlic.  But most important is using a really good cut of meat.  Fortunately, we have some really good friends who own a meat market (email me and I’ll give you their name and phone number so you can go get your own).  The Husband and I drove to Hot Springs this afternoon and picked up a whole, boneless angus prime cut ribeye.  From the center of this, we cut two perfect ribeye steaks.  I’ll let you know what we did with the rest of the ribeye in a later post.

The Husband is also a big fan of seafood, something I’ve never acquired a taste for, but as an indulgence to him, we also bought some king crab legs.  And a simple baked potato finished out the meal.  Please, I beg you, try this steak.  You might just have to find another use for your grill.

Pan Seared Ribeye with Rosemary

For each steak, melt 2 tbls. butter in a cast iron skillet.  Add 2 tbls. olive oil to the pan and increase the heat to high.  Season the ribeye on both sides with salt and pepper.  When the pan is screaming hot, carefully place the steak in the pan.  Add a couple of sprigs of fresh rosemary and a couple of cloves of fresh garlic.  If the garlic or the rosemary starts to burn, place it on top of the steak and continue to cook. 

 

 You want to cook the steak until you get a beautiful, brown crust on the outside.

 

 

 

 

After you turn the steak over, add another 2 tbls. butter to the pan and begin to spoon the butter, garlic and rosemary over the top of the steak over and over again until the steak reaches the desired doneness – I suggest medium rare to medium.

Remove the steak from the pan and set aside to rest for about 5 minutes before serving.  I like to serve it with the cooking butter with the rosemary and garlic spooned over the top.

BBQ Chicken and Grilled Corn

With summer winding to an end, we took the opportunity last night to prepare one of our favorite grilled meals, bbq chicken and grilled corn on the cob.  Although you can grill corn during the winter that you have stored in your freezer, there’s just nothing quite like the sweetness of freshly picked corn during the summer.  If you’ve never had grilled corn you are missing one of life’s great pleasures.  It’s so easy to prepare and adds so much to a meal.  I encourage you to give this recipe a try while there’s still really fresh corn on the cob available.

Grilled Corn on the Cob

Carefully pull the husks away from the cob, leaving them intact at the base of the cob.  Remove the silks.  Rub butter all over the cob and then sprinkle with garlic powder, rosemary & thyme.  Wrap the husks back around the cob.  Wrap the corn in foil and then poke several holes in the foil to let the smoke from the grill penetrate the corn.  Place the cobs on a hot grill for 15 minutes and then turn over and continue to cook for an additional 5 minutes.  Set the corn over to the side of the grill away from the direct heat and continue to grill the rest of your dinner.

We served the corn with Grilled BBQ Chicken, Yukon Gold Mashed Potatoes, and Macaroni & Cheese, all of which are available from our Market & Deli.