A new look at cooking and home decorating...with an attempt to add more greens to the plate, more vegetarian options & hopefully lots of new ideas to explore

Thursday, September 4, 2008

Grilled Blackened Boneless Rib Eyes

Well, this could not get any easier. If you purchase the best quality steak the result will be a steak as good if not better than anything that you will find in a steakhouse. The grilling method works best due to the smoke. Have some water handy to tame down the fire a bit after the steak is seared.

2 boneless rib eyes, about 1 ¼-1 ½” thick each
6 tablespoons melted butter- clarified butter will work even better
Sea salt
Freshly ground pepper
And several tablespoons of Chef Paul Prudhommes Blackened Steak Magic- per steak

You will preheat your grill to 450

Steaks must be at room temperature before you begin.

Dip each steak in the melted butter until coated on both sides. Sprinkle the steak with salt, pepper, and Steak Magic on both sides and press the spices gently with your hand. As the spices and the butter become one, the coating will take on a black appearance. Obviously you will season your steak to taste, I have found though that this seasoning is not “hot/spicy” but rather just creates an amazing crust on the steak, so don’t worry about over seasoning.

Place the steaks on the grill for 5 minutes per side. Remove from heat and allow the steaks to rest for several minutes before serving.

Serve with Caesar salad and onion rings.

* Please note, you can make your own blackening seasonings, but honestly I see know reason for this since the Prudhomme’s brand can be found in most grocery stores, if fact we bought ours at a little village market in New England.

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