Directions for Ribeye Steaks
Prep Time: 5 minutes
Cook Time: 10 minutes
1. Allow steaks to rest at room temperature for 30 minutes.
2. Preheat large grill pan over high heat.
3. Just before cooking, lightly coat steaks with oil and season both sides of steaks generously with salt and pepper.
4. Grill steaks until cooked to desired doneness, about 3 minutes per side for medium-rare doneness.
5. Transfer steaks to rack set over baking sheet to rest for about 3 minutes.
6. Transfer steaks to carving board and slice the steaks diagonally across the grain and arrange steak slices on plates.
· Be generous with the seasoning: It’s impossible to season the inside of a steak, so seasoning the outside is really important. It’s also going to give you that gorgeous crust you’re looking for. Season the steaks with salt and pepper on both sides.
· Add olive oil, but don’t overdo it: You don’t need a lot of oil – I like to rub a little bit over the steaks, but some people prefer to brush it over the grill to prevent sticking.
· Let the grill do the work: For that caramelized crust, once you put the steak in the pan, don’t mess with it – it needs to stay in contact with the grill for at least a minute until it’s deep golden brown.
· Rest steaks on a rack – not on a plate: Rest the cooked steaks on a wire rack over a baking tray so they’re not sweating in their own juices. Don’t skip this step – it’s the key to a perfectly succulent and juicy steak.
Directions for the Seeded Mustard Steak Sauce
Prep Time: 10 mins
Cook Time: 8 mins
Make-Ahead: Steak sauce can be made up to 3 days ahead, covered and refrigerated. Rewarm, covered, over low heat.
1. In small saucepan, combine tomato sauce, Worcestershire sauce, sugar, vinegar, butter, mustards, hot sauce, garlic, 1/3 cup water, 3/4 tsp salt and 1/4 tsp pepper.
2. Simmer over medium-low heat, stirring occasionally, until hot and butter melts. Keep sauce warm
Directions for Salad and Dressing
Prep Time: 15 minutes
Cook Time: 5 minutes
1. Combine together.
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