Ribeye El Paseo

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Yields1 Serving
 1 tsp Ft. Worth Stockyards Steak Seasoning
 2 tsp Great American Land & Cattle Seasoning
 ½ tsp garlic powder
 ½ tsp kosher salt
 1 tsp coarsely ground black pepper
 ½ cup sweet vermouth, in a spray or spritzing bottle
 2 20-24 ounce ribeyes, USDA PRIMEwell marbled, dry aged if available, room temperature
 ¼ cup blue cheese, crumbledextra fine crumbles
 2 tbsp unsalted butter
 2 tbsp creme fraiche
1

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

2

Spray room temp steaks 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 120-123°.

5

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

6

Let rest slightly.

7

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

8

Serving Suggestion: Serve with Portobello Sludge

Ingredients

 1 tsp Ft. Worth Stockyards Steak Seasoning
 2 tsp Great American Land & Cattle Seasoning
 ½ tsp garlic powder
 ½ tsp kosher salt
 1 tsp coarsely ground black pepper
 ½ cup sweet vermouth, in a spray or spritzing bottle
 2 20-24 ounce ribeyes, USDA PRIMEwell marbled, dry aged if available, room temperature
 ¼ cup blue cheese, crumbledextra fine crumbles
 2 tbsp unsalted butter
 2 tbsp creme fraiche

Directions

1

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

2

Spray room temp steaks 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 120-123°.

5

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

6

Let rest slightly.

7

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

8

Serving Suggestion: Serve with Portobello Sludge

Ribeye El Paseo