My surgery was a success--final results in about seven weeks after a blood test. I do seem to be cancer free!!!
We celebrated--
DRY-RUBBED RIB-EYE STEAK FOR TWO--Mario Batali
2 Tbls sugar
1 Tbls Kosher Salt
5 garlic cloves
1 Tbls hot red pepper flakes
1 Tbls freshly ground black pepper
1/4 cup dry porcini muhrooms, finely ground
1/4 cup extra virgin olive oil
1 28 oz rib-eye steak, cut 2 inches thick
extra virgin olive oil for drizzling
Good balsamic vinegar for drizzling
Combine first seven ingredients in a small bowl. Rub all over the steak--it should be a thick fairly dry paste. Refrigerate 12 hrs or overnite. This actually dry ages it a little.
Preheat the grill or broiler. Remove steak from fridge and wipe off excess rub with a paper towel. Cook on hottest part of the grill for 25 min or so, turning every 6 min until internal temp reads 120F for med/rare. Let it rest for 10 min--slice across the grain and serve. Drizzle with oil and vinegar.
We served it with an '01 Cote-Rotie Brune et Blonde de Guigal and it went gloriously with the intensity of the perfectly grilled steak. It was valentines, homecoming and Open That Bottle Night all in one!! Thanks for your thoughts and prayers.
We celebrated--
DRY-RUBBED RIB-EYE STEAK FOR TWO--Mario Batali
2 Tbls sugar
1 Tbls Kosher Salt
5 garlic cloves
1 Tbls hot red pepper flakes
1 Tbls freshly ground black pepper
1/4 cup dry porcini muhrooms, finely ground
1/4 cup extra virgin olive oil
1 28 oz rib-eye steak, cut 2 inches thick
extra virgin olive oil for drizzling
Good balsamic vinegar for drizzling
Combine first seven ingredients in a small bowl. Rub all over the steak--it should be a thick fairly dry paste. Refrigerate 12 hrs or overnite. This actually dry ages it a little.
Preheat the grill or broiler. Remove steak from fridge and wipe off excess rub with a paper towel. Cook on hottest part of the grill for 25 min or so, turning every 6 min until internal temp reads 120F for med/rare. Let it rest for 10 min--slice across the grain and serve. Drizzle with oil and vinegar.
We served it with an '01 Cote-Rotie Brune et Blonde de Guigal and it went gloriously with the intensity of the perfectly grilled steak. It was valentines, homecoming and Open That Bottle Night all in one!! Thanks for your thoughts and prayers.
"He who sups with the devil should have a. long spoon".
