CookTeaser

RECIPE

Serves 2

A CookTale

Once again The Smokehouse of the Catskills came through. Of the many differences in personal relationships between consumer and retailer none is more evident than ” Hi Marvin” ” Hi Mike” that repeatedly happens in the country. In New York City we frequented top neighborhood stores, Rosedale Fish Market, Grace’s Marketplace, William Poll, P.J. Bernstein’s, Eli’s. If you were lucky they nodded recognition. Up here you call or walk in to a warm reception, and ask” I want a great Rib Eye, got one”, & get a warm response. I do miss the restaurants, the theater, the museums that I always said I would, but rarely did visit.

INGREDIENTS

1 Rib Eye Steak at least 1-1/4″ thick
Kosher Salt & Black Pepper (be generous)
2 TB of a good EVOO

METHOD

1. Heat up the grill. (gas or charcoal)
2. Season the Rib Eye & allow to marinate until grilling time.
3. When ready, lay the Rib Eye diagonally across the grates.
4. Grill for 2 minutes, then turn the Rib Eye diagonally again for another 2 minutes. For a total of 4.
5. Turn over the Rib Eye over for a total of another 2 minutes. The Rib Eye will have cooked for a total of 6 minutes. Check the internal temperature with an instant thermometer.
6. Here again, our preference for rare, so no more than 120F.,
remove to a platter & let it rest for at least 5 minutes. Its temperature will continue to rise at least 5 degrees.
7. Time to plate.