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Rib
Eye Steak
Ribeye
source: recipe and photograph created by www.finedinings.com
Serves 2
2 (8 ounce) boneless Rib Eye steak, 3/4 to 1-inch thick
Salt and pepper, to taste
Fresh Rosemary sprigs for garnish
Secure
steaks with kitchen string making into a round shape; season with salt and lots
of cracked black pepper.
Broil or grill for approximately 2 minutes per side for medium rare. Remove
string, garnish with rosemary and
serve over brown gravy. If
desired, garnish the plate with a
tomato rose and
a peeled 1-inch yam or sweet potato cut using a cookie cutter, the shape of
your choice.
Gently boil potato slices in chicken broth just until tender; season with salt and
pepper and serve.
Wine recommendation: Cabernet
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