The ribeye was topped with organic butter, sea salt, and mortared tellicherry peppercorns, then grilled at 400F for 15 minutes. The steak was removed from the heat, the grilled raised to 550F and I finished the steak for 3 minutes a side. This preparation made the steak increadibly moist and just really beefy, made me think about how they grill steak in Italy as seen in an episode of Gourmet's Diary of a Foodie about an eminent butcher and griller named Dario.
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| From gastronomic guesswork |
The beer was Hoss Rye Lager from Great Divide, the bronze medal winner from the Great American Beer Festival (GABF). It's an assertive, earthy & crisp beer that is not heavy, but stands up to strong flavors. Perfect with a steak - 92 pts.
Ciao for now summer fare, fall air and hockey are upon us ... and the harvest again yields the best season for cooking.
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