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Rosemary-Grilled Ribeye Steak

4 star rating
 

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Submitted by: guest12552150

 

Beef rib-eyes are coated with olive oil & rosemary, grilled, and served with a relish of berries, pears, apple juice, vinegar & black pepper.
 

Ingredients

  • 1/2 cup olive oil
  • 1/2 cup fresh rosemary leaves, finely chopped
  • 6 2-inch-thick beef Rib-Eye steaks, trimmed
  • Sea salt and coarsely ground black pepper (to taste)
  • Wild Berry and Peppered Pear Relish:
  • 1 1/2 cups wild Berries (Blueberries, blackberries, and cranberries; fresh or frozen & thawed)
  • 1 cup apple cider or juice, warmed
  • 3 Bartlett pears, peeled, seeded, and diced
  • 3 tbsp extra virgin olive oil
  • 3 tbsp balsamic vinegar
  • 1 tsp coarsely ground black pepper
  • 1 tbsp brown sugar
  • 1/2 tsp salt

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Method

For the Rib Eye steaks: Combine olive oil and rosemary; dip steaks in mixture to coat both sides. Season with salt and pepper. For the Wild Berry and Peppered Pear Relish: Combine all ingredients. This relish may be made a day ahead for the flavors to blend. Grill the steaks to desired doneness. Use meat thermometer to test the steaks in the center: 145 degress for medium-rare, 160 degrees for medium and 170 degrees for well done. Serve with Wild Berry and Peppered Pear Relish.

 

Notes: For a more intense rosemary-flavored steak, allow to marinate for 15-30 minutes before grilling. I PREFER TO LIGHT THE GRILL 45 MINUTES BEFORE ADDING THE STEAKS. THE COALS SHOULD NOT BE GLOWING, BUT ASH-COVERED.

 

Number of Servings: 6

 

Submitted by: guest12552150 ()

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