Rib-eye Steak for Butter Lovers
September 12th 2014
Rib-eye Steak for Butter Lovers
Ingredients:
1 TBSP Head Country meat seasoning
1 TBSP Weber Grill Steak Seasoning
1 Stick of butter
2 (2 oz) medallion of goat cheese
4 cups of broccoli
Canola oil
Salt and pepper
2 (18 oz) Rib-eye Steaks with bone
Italian olive oil ~ about 1/4 cup
Directions:
1. Rub steak with canola oil and season both sides with meat and weber grill seasoning. Let sit for 30 minutes so the steaks come to room temperature.
2. Mix broccoli with olive oil, salt and pepper. Toss. Put in 400 degree oven for about 20 minutes
3. Heat 2 cast iron skillets over medium high heat. Rub with a little butter while heating up. Put one steak in each.
4. Cook about 4 minutes each side. During this time, add 1 TBSP at the 2 minute mark and spoon over top of steak. Flip over at 4 minutes and then at the 2 minute mark on that side, add another TBSP of butter and spoon over the top.
5. Take the broccoli out and add the remaining butter to the broccoli and toss.
6. Return broccoli to the oven. Turn broiler on 400 degrees.
7. Put the goat cheese medallion on the top of the steak and then put in the broiler for 8 minutes to finish cooking and melt the cheese.
8. Take out the steaks and turn off the oven. Leave the broccoli in the warm oven while the steaks rest for at least 5 minutes.
Serve Together.
Today's wine selections was a Zinfandel. Since this steak had great marbling and I decided to add the goat cheese, a Zinfandel was a strong, full-bodied wine that could stand up to these big flavors.
Mettler Family Vineyards
Old Vine Zinfandel
2011
Lodi - the epi center of greatness
Rib-eye Steak for Butter Lovers
Ingredients:
1 TBSP Head Country meat seasoning
1 TBSP Weber Grill Steak Seasoning
1 Stick of butter
2 (2 oz) medallion of goat cheese
4 cups of broccoli
Canola oil
Salt and pepper
2 (18 oz) Rib-eye Steaks with bone
Italian olive oil ~ about 1/4 cup
Directions:
1. Rub steak with canola oil and season both sides with meat and weber grill seasoning. Let sit for 30 minutes so the steaks come to room temperature.
2. Mix broccoli with olive oil, salt and pepper. Toss. Put in 400 degree oven for about 20 minutes
3. Heat 2 cast iron skillets over medium high heat. Rub with a little butter while heating up. Put one steak in each.
4. Cook about 4 minutes each side. During this time, add 1 TBSP at the 2 minute mark and spoon over top of steak. Flip over at 4 minutes and then at the 2 minute mark on that side, add another TBSP of butter and spoon over the top.
5. Take the broccoli out and add the remaining butter to the broccoli and toss.
6. Return broccoli to the oven. Turn broiler on 400 degrees.
7. Put the goat cheese medallion on the top of the steak and then put in the broiler for 8 minutes to finish cooking and melt the cheese.
8. Take out the steaks and turn off the oven. Leave the broccoli in the warm oven while the steaks rest for at least 5 minutes.
Serve Together.
Today's wine selections was a Zinfandel. Since this steak had great marbling and I decided to add the goat cheese, a Zinfandel was a strong, full-bodied wine that could stand up to these big flavors.
Mettler Family Vineyards
Old Vine Zinfandel
2011
Lodi - the epi center of greatness
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