One of the best ways to cook ribeye steak. Meat pre-rubbed with salt, black pepper and olive oil and sent to infuse in the refrigerator for about 12 hours. For frying need to prepare on the grill a zone of direct and indirect heat. First, the meat is fried until a delicious crust appears on more hot side and then languishes in a cool zone. Cook ribeye until light or low blood enjoy its juiciness and rich beef taste. Creamy oil will add a touch of tenderness. To serve steak, cook also refreshing marmalade of Romano salad and watercress. Share with друзьями: 
Time: 40 мин.plus aging time Difficulty: easy Servings: 6 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Steak
- 1 rib eye steak on the bone (weighing 0.7 kg., About 6 thick cm.)
- Olive oil
- Coarse sea salt
- Crushed black pepper
- French butterdish
Romano salad and watercress jam
- 4 bundles of organic watercress, cut the stems (approximately 2 tbsp. leaves)
- 2 whole leaves of Romano salad
- 1 small clove of garlic
- 1/4 bunch of fresh cilantro trimmed
- 1/4 bunch fresh chopped parsley
- Freshly squeezed lemon juice
- 2 tbsp. l olive oil
Recipes with similar ingredients: beef, romaine lettuce, watercress, lemon juice, parsley, cilantro
Recipe preparation:
- Sprinkle the steak with olive oil, salt and pepper, covering the whole piece of meat. Cover lightly and refrigerate 12 hours. You can marinate the ribeye steak with spices.
- Preheat the grill 1 hour before frying the steak (preferably use coal or hardwood); coals should burn out and glow without flame.
- Remove the steak from the refrigerator and leave at room temperature for an hour while the grill is warming up.
- Put the steak in the middle of the hot grill and turn it to the left and to the right to get good marks from the grill. Exactly fry on the other hand, only about 10 minutes. Then transfer the steak to the cooler part of the grill and fry until frying with blood, 25-30 minutes. You have to check it fingers, gently pressing. Put the finished steak on the wire rack, set on a baking sheet so that it does not lie in its own juices. Then lightly cover it with aluminum foil so that it rests. for 15 minutes before slicing.
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Romano salad and watercress jam
In a blender or food processor, mix watercress, romano, garlic, cilantro, parsley, lemon juice, salt and black pepper. Add olive oil and grind until smooth. consistency. Exit: 2 tbsp.
- Before serving, cut the steak into 6 identical pieces. Lay out equal portions of jam for each of the 6 heated plates. Arrange the sliced steak on plates, season with butter. Strain the meat juices left on the baking sheet and pour them meat.
