Wednesday, June 1, 2011

Garlic Crusted Rib-Eyes

  Down here, amid record highs for May, it's easy to see grill covers being flung aside and grills being fired up.  Rightly so, we followed suit this Memorial Day.  This recipe comes from Jamie Purviance, author of a popular series of grilling books for Weber.  The steaks came out juicy, succulent, and needed no sauce.  The trick to these steaks is not the ingredients, as there are relatively few needed, but the method of how to prepare the garlic.  The stinkin' rose will be used to create a paste that won't burn like traditional minced garlic.  And if you've ever had the misfortune of tasting burnt garlic, you know how bitter it is.  So, let's get to it, shall we?

Garlic Crusted Rib-Eyes
Serves 4

4 large garlic cloves
1 tablespoon kosher salt
1/4 cup extra-virgin olive oil
1/4 cup finely chopped fresh Italian parsley
2 teaspoons balsamic vinegar
1 teaspoon freshly ground black pepper
4 Rib-eyes, about 1 inch thick, and excess fat trimmed away

  Start off by creating the garlic paste.  You will need a cutting board and chef's knife, or a knife with a similar sized blade (a santoku knife comes to mind, and one of my favorite blades).  Peel the garlic cloves and finely chop the garlic.  Sprinkle about a teaspoon of the salt over the chopped garlic.  Carefully, using the side of the knife, keeping pressure near the tip, drag the knife over the garlic until a paste forms.  This will take a few times of smashing and smearing the garlic back and forth on the cutting board.  It'll take on an almost transparent consistency, since it will have been smashed so thin.  Scrap up the garlic and add it to a small bowl.  Mix in the remaining salt, olive oil, parsley, vinegar and pepper.

  Take your garlic mixture and rub it on both sides of the steaks.  Allow the steaks to sit at room temperature for 30 minutes before grilling.

  Fire up the grill and get it ready to grill on high, direct heat.  Grill the steaks until desired done-ness.  Move the steaks to a plate, loosely cover with aluminum foil and allow them to rest about 5 minutes under the foil tent before serving.

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