©1997
AuthorDartagnan"the quintessential classic seasoned and prepared ribeye steak"
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
1
Mix all spices well and pulse 1 time in a spice grinder if available.
2
Spritz room temp steaks with vermouth to coat well, season both sides with seasonings, let stand 45 minutes.
3
Heat searing part of grill to 600°, clean well, finishing with light coat of peanut oil. Let burn off.
4
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°.
5
Just before removing lightly sprinkle with blu cheese. Top with unsalted butter.
6
Let rest a couple of minutes.
7
Plate on heated plate and serve with side of creme fraiche sauce.
CategoryBeef, Recipes, Sam\'s Chop House
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