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Marbling in Beef
The best marbling in beef is a fine, needle type that runs throughout the beef
as if it is woven like a cobweb. It assures a high degree of tenderness. The
thicker the marbling the tougher the meat is apt to be.
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Rib Eye Steak with Red Pepper Coulis
4 Boneless Rib Eye Steaks
Have steaks at room temperature and lightly brush with oil. Have grill at high
heat. Grill 5 minutes until golden brown. Turn once and cook until desired
degree of doneness.
Note: You can tell when a steak is cooked to medium by touching the fat part of
the palm of your hand under your thumb. Poke your hand and when the steak feels
like that it is done to medium.
Red Pepper Coulis
1/2 C. olive oil
6 sweet red peppers cut into 1/2 inch dice
10 large cloves garlic
2 T. Balsamic vinegar
1 T. sugar
pinch red pepper flakes (or to taste)
3 T. sun dried tomato
16 whole basil leaves or 1 t. dry
Heat the oil in large skillet. Add the peppers and garlic and saute 15 minutes.
Stir in vinegar and sugar. Add flakes, salt and pepper to taste. Cook 15
minutes.
Stir in tomatoes and basil. Simmer 5 more minutes.
Top the Rib Eye Steaks with the Coulis and serve.
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