How Summer would be without any grilling? I prefer not even think about it! Today let’s have a gorgeous rib-eye steak, grilled a la plancha: the piece of meat is well charred on the outside and rare in the middle. No store-bought marinades here: we are up for the real deal. Add herbs and salt, and you’ll be in grilling heaven soon! Ready to try your hand at this rib-eye steak with some friends of yours? Let’s get started.
1. Remove meat from refrigerator 2 hours before cooking, it must be at room temperature before placing on the grill. This is a common mistake to grill meat directly out of the refrigerator.
2. Make a simple marinade: with a few sprigs of thyme and rosemary (from the garden), baste meat with olive oil. You can add ground pepper depending on your mood, a little smoked paprika, cumin or “Bombay Kari”, a delicious mixture of spices (curry, garlic, basil, cardamom, pepper …)
3. Lay the rib steak on the plancha or on the griddle, it is important not to salt meat before cooking, and avoid to prick it with the fork (you’d better use tongs to flip meat). Allow meat to rest for 5 minutes after cooking in aluminum foil so that the juice flows back and meat gets more tender. Salt with a little sea salt. Slice steaks against the grain.
Barbecue sauce recipe
- 2 tablespoons of honey
- Juice of 1/2 lemon
- 2 tbsp soy sauce
- 3/4 cup (20 cl) veal stock
- 3 tbsp tomato ketchup
- 2 tbsp balsamic vinegar
- 4 tablespoons olive oil
- Some cilantro stems
Creamy Four Cheese Spinach Butternut Squash
Caramelize honey in a saucepan. Deglaze with lemon juice, soy sauce and veal stock. Boil down until a you obtain a thick consistency. Finally, add ketchup, vinegar and emulsify with olive oil. Just before serving, add chopped coriander.