Most American cooks buy beautifully marbled rib eye steaks without the bone, but Tim Love opts for the heftier bone-in variety. To help keep the steaks extra-juicy, he sears them on the grill, then lets them rest before he finishes cooking.
This recipe is enough for one steak Place 2 Tablespoons of Vinegar in a small sauce pot — medium heat. Let it reduce by half. Add in a pinch of sugar – and taste… You can add more sugar if you like. The reduction should almost look like syrup
The roast -- deliciously crusted with horseradish and black peppercorns -- is perfect hot out of the oven, but it's also amazing cold on a sandwich: Thinly slice the roast beef and serve it on GF bread with horseradish mayonnaise and juicy tomatoes.
"Inspired by the grilled pineapple she'd had at Rodizio Grill, a Brazilian restaurant in Salt Lake City, TJ Marsh created this winning salad for one of our reader challenges. Pre-slicing steak is a great way to.
For juicy meat and a great crust, choose a thicker cut such as rib eye. Because this type of steak takes longer to cook, it will have time to develop a nice sear. Perfect grilled steak, not always the easiest thing to achieve!