Rib-eye Steak with Tomato Cucumber Salad with Dijon Vinaigrette

Everyone loves a great steak.  Whether yours is a porterhouse, a New York Strip or filet, a steak is a perfect treat after a tough work week.  My personal favorite is a well-marbled rib-eye steak seasoned simply with salt and pepper and seared to achieve a luscious caramelization and gently oven finished. Sometimes.  I love nothing more than a flavorful cold salad with tomatoes, shaved cucumber, shaved red onion, crumbled cheese, herbs and dressed with a tangy vinaigrette.  I just wanted to share this little bit with you. 

Drizzle extra virgin olive oil and rub each steak on both sides.  Gently season with salt and pepper and rub in.  Let the steaks come to room temperature. For a bit more of a smoky flavor, add a little ground cumin along with the salt and pepper and rub that into the steak.  Let it sit to come to room temperature, about thirty minutes, before cooking. 

Whether you enjoy grilling or searing, you first must have a hot surface and a cooler surface. To achieve that insanely delicious crust, you must grill or sear it on a screaming hot surface, about four or five minutes per side.  That enables that delectable, mouth-watering sugars induced crust to develop in conjunction with the seasonings. Next, place the steak on the cooler side of the grill.  

The steak I cooked was boneless, but you can certainly cook it with the bone in, which is incredibly delicious.  For more about That, check out my friend, Vincenzo's Plate, on facebook or twitter, and view his current video about cooking the perfect bone-in ribeye steak.  Tell him Martin (@grnmn1 on Twitter) sent ya!  

I seared my steak (above, and below) for five minutes per side, as it was quite thick. Once seared, I added a little garlic butter which I had prepared in advance (1 large clove garlic grated into 1/4 very softened butter and mixed thoroughly) to the cast iron skillet over medium heat and basted the steak for several more minutes until the steak read 145-degrees on my meat thermometer. This basting not only adds extra flavor, but the entire process weakens the connective tissues, thus releasing sugars and softening.  And who Doesn't love a tender, juicy steak, now I ask you?  By-the-way, 140 is rare on a meat thermometer. I removed it to a cutting board and let the meat rest about eight minutes. This allows the juices to redistribute.

I added a little cumin to the steaks to add a smoky flavor, and a little garlic butter to the evoo to baste the steaks once seared. 

Now, for the salad.  
To a cup of baby spring mix with kale, I added 1/4 cup shaved partly peeled cucumber, 1/3 cup shaved red onion and grape tomatoes. 

For my vinaigrette
1/4 cup extra virgin olive oil
2 rounded tablespoons "whole grain" stone ground brown mustard
2 tablespoons chardonnay
1 tablespoons mirin
2 tablespoons white champagne vinegar
1 teaspoon finely chopped Italian flat-leaf parsley
pinch salt and pepper
1 clove garlic, finely grated 
crumbled goat cheese, however much you like!
***Whisked vigorously, added to the veg and all set into the frig to marinate. 

When you are ready to serve, plate generously and savor every bite!
Thank You so much for your time and consideration.  Now, go and cook for someone you love!!!

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