Name: Ribeye El Paseo
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Ingredients: 1 tsp Fort Worth Stockyards Steak Seasoning; 2 tsp Great American Land and Cattle Seasoning; ½ tsp garlic powder; ½ tsp kosher salt; 1 tsp Madagascar black pepper, ground coarse; ½ cup sweet vermouth, in a small spritzing bottle; ¼ cup Point Reyes Blu Cheese, crumbled fine; 2 tbsp unsalted butter; 2 tsp Creme Fraiche

©1997

AuthorDartagnan

DifficultyAdvanced

"the quintessential classic seasoned and prepared ribeye steak"

Yields1 Serving

Prep Time30 minsCook Time15 minsTotal Time45 mins

1 tsp Fort Worth Stockyards Steak Seasoning

2 tsp Great American Land and Cattle Seasoning

½ tsp garlic powder

½ tsp kosher salt

1 tsp Madagascar black pepper, ground coarse

½ cup sweet vermouth, in a small spritzing bottle

¼ cup Point Reyes Blu Cheese, crumbled fine

2 tbsp unsalted butter

2 tsp Creme Fraiche

Mix all spices well and pulse 1 time in a spice grinder if available.

Spritz room temp steaks with vermouth to coat well, season both sides with seasonings, let stand 45 minutes.

Heat searing part of grill to 600°, clean well, finishing with light coat of peanut oil. Let burn off.

Sear on high heat a couple minutes or so, turn steak 90° to crosshatch, cook another couple minutes. Spray steak lightly. Watch for flair ups. Flip steak. Grill 3 minutes or so and move to cooler part of grill, around 375°, finish to rare med-rare 115°.

Just before removing lightly sprinkle with blu cheese. Top with unsalted butter.

Let rest a couple of minutes.

Plate on heated plate and serve with side of creme fraiche sauce.

Ribeye-Prime-Compound-Butter-Prosecco-Mushrooms

CategoryBeef, Recipes, Sam\'s Chop HouseTags#beef, #griddledsteak, #grilledsteak, #ribeye, #sam\'schophouse, #steak

Ingredients