We’ve spent the last two months having our backyard re-done with Haney Landscaping. Our design includes a 10-foot long bar with a built-in barbeque. To celebrate and christen our new grill, John made these amazing Ribeye Steaks.
This recipe comes from The Big Book of Outdoor Cooking and Entertaining and it’s wonderful. We’ve tried several versions of Pepper Steak – and this one is the best so far. It’s encrusted in pepper, seared, grilled, and drizzled with Truffle Vinaigrette that really brings out the flavor of the steak.
Allow two large Ribeye Steaks to come to room temperature.
For the Vinaigrette, whisk:
1/4 cup mild Olive Oil
3 Tablespoons Truffle Oil
1 Tablespoon Banyuls (or Red Wine) Vinegar
1 Tablespoon Shallot, minced
Using a mortar and pestle, crush 2 Tablespoons whole Black Peppercorns.
Then stir in 2 Tablespoons coarse Sea Salt.
Press salt and pepper into steaks on both sides.
Let steaks sit for about 15 minutes before grilling.
Set grill to Sear and sear steaks for about 4 minutes on both sides.
Then move to medium heat for 2 1/2 to 5 minutes, depending upon your preference.
Remove steaks from heat and let stand for 5 minutes before slicing.
|John’s new grill in our beautiful new backyard|