In case you were surfing the web trying to find an easy-to-cook summerish steak, we propose you one of Gordon’s steak recipes which could truly warm up your curiosity and cooking inspiration, a butter roasted rib-eye Steak with grilled artichokes.
This recipe should convince you to invite the summer or spring on your plate by teaching or engaging you in a couple of easy cooking steps and having some key ingredients to use, such as the unopened flower buds- the so-called artichokes and a tasty casting of fat separating the chain and the eye of meat- the so-called rib-eye steak.You are about to find out how easy-to-cook and delicious this recipe is. Keep in mind the overall picture of your final plate- that caramel crust blanket covering your steak and summer/spring flowers next to it.
- rib-eye cut of meat
- sea salt and freshly ground pepper
- 1-2 lemons
- white wine vinegar
- olive oil
- crushed peeled garlic
- a few rosemary sprigs
- First things first, wrap tight the cut of meat in a foil for resting it into the fridge because later on, you will slice your portions and these will have to look the same size. As Gordon mentioned, in this manner, you won’t waste anything, and you preserve the rest of the meat for later.
- Meanwhile, clean the artichokes by removing the leaves one by one. You know when to stop when you start seeing the light-colored leaves inside or the purple-tipped inner leaves.
- Take the knife and peel down through the artichoke till you see the yellow ready-to-boil stalk.
- Coat the peeled stalks with lemon juice to stop them from oxidizing, then cut them in half.
- Let the artichokes for boiling in water containing more lemons, salt, pepper, white wine vinegar, olive oil.
- Come back to your cut of meat, start slicing it for having an almost perfect portion of beef steak.
- Get all the necessary salt and pepper seasoning soaking up into the meat.
- Have some crushed garlic and rosemary prepared for the searing playground.
- Preheat your pan with a bit of olive oil and set your cut of rib-eye in it.
- Try to hear that steak’s sizzling- how the steak communicates with your pan.
Once you’ve understood this, you can go and flip the cut of meat on the other side, then throw the garlic and rosemary.
- Look for the steak to form the crust, flip it and bring the butter on the playground.
- Baste the meat with melted butter and garlic because this will truly bring out the meat’s flavor and texture.
- Play with all the ingredients from your pan till you’ll feel the other side, just caramelized, hear the sizzling.
- Take the steak out on a plate for a few minutes of rest.
- Have some griddle and drizzle it with olive oil. Meantime, take out the boiled artichokes and season them with salt and pepper before preparing them for griddling.
- Turn the artichokes on both sides. Wait to see how their brownie faces match so well with caramel color on steak’s face.
- And finally, the best part of the show is the slicing of the seared, rested steak and the plating of the goldish brownie artichokes together with their summerish match- the seared rib-eye steak.
We hope we could convince you start trying out even more when if comes about steak cooking. Tell us if you had the chance to taste the lovely colors from this recipe as well.