Time & Yield
| Yield | |
|---|---|
| Source | 3-4 servings |
| Prep Time | 30 minutes |
| Categories | Beef |
About this recipe
Get yourself some Prime rib-eye from your favorite meat-monger,
preferably with the bone-in. When the bone is inthere you are getting
slightly less meat but more flavor to the meat and more gnaw-time for
the carnivore in you. (When the bone is out the butchers usually
slightly raise the price anyway so you aren't really getting ripped off
by buying bone-in.) You can buy rib-eye from the butcher as steaks or
you can splurge and get a massive chunk of it (the " standing rib
roast") which you will carve as if it were a roast.
Warning: This cut of meat can get pricey, especially if you are getting Prime
grade (which you should). Make sure you ask the butcher to weigh the
meat and give you a price check before they wrap it up for you.
Ingredients
- 1 Rib Steaks, Standing Rib Roast and for some reason if the butcher does not have it get some Strip Steaks or Filet Mignons.
- 1⁄3 lb Butter! Unsalted and natural. Not that spray shit or anything that comes in a can with a plastic lid.From a dairy, not a factory
- Fresh or dried Tarragon, chopped finely
- Lemon, 2 quarters
- Shallots, diced finely
- Anchovy Filets in a can. Save about 3-4, and eat the rest joyfully because they are so salty and delicious.
- Salt, Pepper
- Olive Oil optional
Method
Get the butter soft by leaving it out for a while or giving it small
amounts of heat. If you are using a microwave, (which I do not use),
blast the butter in short bursts. Put in a bowl. Combine herbs in
desired amounts and add to the butter. Mix.
Make the anchovy into a paste by repeatedly flattening with the flat of your
large German knife. Gather it up. Smear it again with the flat of the
blade. Repeat until paste. Many times. Add to butter. Squeeze lemon in
there. Add Shallots. Add a little bit of salt and pepper. Just a TAD of
salt. Anchovies are salty enough.
Now mix like crazy! You can optionally add olive oil if you want a creamier mix. At
this stage you can either mold it into saran wrap cylinder which is
what Ii do and stick it in the freezer so as to be able to cut nice
round chunks out, or you can just leave it in a sauce pan and drizzle
on the meat just before you serve.
Let's take on the meat. Preheat your grill, iron grill pan or skillet to high
heat. Make sure you oil whatever it is your about to put meat on or
else you will get a sticky mess. Basically it's like any steak, you
want to imagine how long its going to take for the high heat to sear
the outside of the meat and then begin to penetrate through to the
center. If you want a rare steak it ain't gonna be long. If you want it
cooked all the way through, you can leave it on until tommorrow and
frankly, if that is how you like your steak you might as well cook with
braised stewing beef, its much more economical.
So to recap, I advocate about 3-4 minutes per side for rare. 5-6 for
medium. If you are on a saute pan that can go in the oven you can also
try doing 3-4 minutes on high heat, then shoving into a 500 degree oven
or under a broiler for 3-4 minutes. Ive heard techniques like that
conserve moisture.
After cooking: LET THE MEAT REST. Make sure you have heated some plates and had them in a warm
oven. Place your steak in foil and then on the plate and rest it on the
open oven door. By doing this you are keeping everyhting hot while
letting the juices redistribute through to the outer areas of the
steak. Not long will it take, Jedi. Just about 2-3 minutes.
Serve the steak on the hot plate or if its a rib roast carve the steak ACROSS
THE GRAIN. Google it, if you dont know what that means.
Now get that butter out of the freezer and put a fancy round of it on top
of the meat or take the saucepan and drizzle the butter with a spoon.
