RIB-EYE STEAKSource: Source: Grilling with Chef George Hirsch by George Hirsch with Marie BiancoMakes 4 servings 4 (10- to 12-ounce) boneless and tailless rib steaks 1 recipe Marinade for Steak (recipe follows) 2 Tablespoons chopped fresh chives or scallions Brush both sides of the steaks with the marinade and refrigerate them for 24 hours. Place the steaks on the grill over high heat. After 1 minute, lift the steaks, using tongs, and turn them 45 degrees to make a crosshatch mark. After 2 or 3 minutes, turn the steaks and move them to the cooler edges of the grill, or raise the cooking grid, or lower the heat to medium. Continue cooking until the meat is done. Avoid turning the steaks over serveral times. Sprinkle the steaks with chives or scallions before serving. MARINADE FOR STEAK:1/4 cup olive oil 1/4 cup cane or dark corn syrup 4 cloves garlic, sliced 2 Tablespoon balsamic vinegar 1 Tablespoon crushed peppercorns 1 teaspoon Worcestershire sauce 1/4 teaspoon Tabasco sauce Salt to taste Combine all of the ingredients in a small bowl and mix well.
|
