Photographer Bill Brady http://bit.ly/9wFYxm
A great steak from aged grass-fed beef can’t be beat. It doesn’t need a rub massaged into it to mask the flavor. Its own flavor is sublime. Does Peter Luger use a rub? I think not. Select steaks at least 1 ½ inches thick and nicely marbled. This means a fine marbling of fat throughout, not big pockets of fat and, in no case, totally lean. It’s true that fat carries flavor plus providing more tender meat. This recipe does include a brief rest for the steak in garlic, olive oil and fresh thyme, but then the garlic and thyme are removed before grilling. Suggested accompaniments are grilled corn on the cob and herbed tomatoes.
Ingredients:
2 (12 to 14-oz.) T-Bone steaks from grass-fed beef (preferably aged)
3 cloves garlic, sliced
6 sprigs fresh thyme, crushed
3 T extra virgin olive oil
Kosher salt
Freshly ground black pepper
Procedure:
Place steaks in a dish along with garlic, thyme and olive oil. Turn the steaks over from time to time and allow them to marinate for one hour. Heat a grill to medium high. Remove garlic and thyme and season steak with salt and pepper. Place steaks on grill and close cover for 5 minutes. Open and turn steaks over for another 4 minutes or to desired doneness. Press thumb on steak. Rare meat will feel like the fleshy part of your hand under the thumb. Medium rare will feel like the flesh in the center of your palm. Remove from grill and cover with aluminum foil for five minutes before serving.
Grilled Corn
4 ears of fresh corn
Unsalted butter
Kosher salt
Peel back husks and remove silk threads. Wrap husks back over corn and soak in cold water for 10 minutes. Place on grill for 15 minutes, turning once. Remove from grill, pull off husks, brush with butter and sprinkle with salt. 2 servings.
Herbed Tomatoes
2 ripe tomatoes
Salt and pepper
Vegetable or olive oil for brushing grill
2 T extra virgin olive oil
1 T fresh thymes leaves pulled off stem
3 T freshly grated Parmegiano-Reggiano cheese
Cut tomatoes in half crosswise. Season with salt and pepper. Brush grill with oil and place tomatoes cut side down and grill for 3 to 5 minutes. Turn over for another 3 minutes. Brush with extra virgin olive, top with fresh thyme and Parmegiano-Reggiano. Serve immediately. 2 servings.
Gorgonzola Dolce Cream Sauce
Ingredients:
2 T unsalted butter
2 T finely diced onions
1 T fresh thyme leaves
1 T all-purpose flour
1 cup heavy cream
2 T dry sherry
½ to 1 cup gorgonzola dolce cheese
Kosher salt
Freshly ground black pepper
Procedure:
Melt the butter in a small saucepan. Add the onions, thyme and then whisk in the flour. Cook and whisk the flour one minute. Add the heavy cream and dry sherry and continue to whisk. Bring the mixture to a simmer. After about 2 minutes of simmering add cheese to melt. Season with salt and pepper. Serve on top of steaks or on the side. Serves 2.
Note: Gorgonzola dolce is a creamier version of gorgonzola .Either will work fine.
Recipes by Phyllis Kirigin, Sweetpaprika.wordpress.com
