h.n.l. rib-eyes

in reviewing my stand on steak, i’m pretty sure i feel strongly that naked is best. well, not completely, there can be salt and pepper. a decent cut of cow is pretty good without a lot of hoopla. at least that’s what i thought last week. this week is a whole new beef ballgame. the tang of the vinegar, the bite of the capers, the creamy goodness of the gorgonzola all work together to take these steaks to the h.n.l.

formal rib-eyes (adapted from bon appétit)

vinaigrette

½ cup balsamic vinegar

½ cup minced shallots

¼ cup olive oil

¼ tsp dried crushed red pepper

¼ cup chopped fresh Italian parsley

2 Tbsp drained capers

¼ cup crumbled gorgonzola

simmer vinegar in small pan over med heat until reduced to ¼ cups, about 6min. add shallots, olive oil, and crushed red pepper. return to simmer. remove from heat. whisk in parsley and capers. season with salt and pepper.

steaks

olive oil

3 garlic cloves, pressed

2 boneless rib-eyes

4 tsp smoked paprika

2 tsp coarse sea salt

2 tsp freshly ground black pepper

rub both sides of steaks with oil and garlic. mix paprika, salt and pepper. sprinkle on both sides of steaks. let stand 1hr. grill over med-high heat to desired doneness. plate: bed of mache, steak, vinaigrette, cheese. enjoy!