Bobby Flay's Grill It! - Bobby Flay [11]
Serves 4
4 (12-ounce) boneless rib-eye or New York strip steaks or filets mignons
2 tablespoons canola or olive oil
Kosher salt and freshly ground black pepper
Twenty minutes before grilling, remove the steaks from the refrigerator and let sit, covered, at room temperature.
Heat your grill to high.
Brush the steaks on both sides with oil and season liberally with salt and pepper. Place the steaks on the grill and let cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue grilling for 5 to 6 minutes for medium-rare (an internal temperature of 135 degrees F), 7 to 8 minutes for medium (140 degrees F), or 9 to 10 minutes for medium-well (150 degrees F).
Remove the steaks to a cutting board or platter, tent loosely with foil, and let rest for 5 minutes before slicing.
Grilled Steak with Balsamic-Rosemary Butter
A dab or two of herbed butter does wonderful things to simply grilled steak, infusing it with flavor and extra richness. The combination of these two Italian favored ingredients makes a big impression as the butter melts into the steak, lending balsamic’s sweet tang and rosemary’s piney note to every delicious bite. A butter such as this one is an easy way to add a touch of decadence and sophisticated flavor to any grilled steak.
Serves 4
2 cups balsamic vinegar
2 teaspoons whole black peppercorns
2 teaspoons honey
2 tablespoons chopped fresh rosemary leaves plus sprigs for garnish
12 tablespoons (1½ sticks) unsalted butter, slightly softened
1 teaspoon kosher salt
Perfectly Grilled Steak
Combine the vinegar and peppercorns in a small saucepan over high heat and cook, stirring occasionally, until reduced to ¼ cup, 8 to 10 minutes. Remove the peppercorns, whisk in the honey and rosemary, and let cool to room temperature.
Combine the balsamic mixture with the butter and salt in a food processor and process until smooth. Scrape into a bowl and refrigerate for 30 minutes to set slightly. The balsamic-rosemary butter can be made 1 day in advance and stored, covered, in the refrigerator. Remove from the refrigerator 15 minutes before serving.
Top each steak with a few tablespoons of the butter and garnish with rosemary sprigs, if desired.
Grilled Rib Eye with Horseradish Sauce
Every year around Christmastime, I get this yearning for a perfectly roasted prime rib, studded with garlic, with all the classic fixin’s—such as Yorkshire pudding and horseradish sauce. I haven’t figured out a way to do Yorkshire pudding on the grill, but I can sure grill up a garlicky steak and serve it with a horseradish sauce (one that requires no cooking at all) to satisfy that craving—any time of year!
Serves 4
4 (12-ounce) boneless rib-eye steaks
½ cup olive oil
3 cloves garlic
Kosher salt and freshly ground black pepper
1 cup crème fraîche or sour cream
6 tablespoons prepared horseradish, drained
¼ cup finely chopped fresh chives
Twenty minutes before grilling, remove the steaks from the refrigerator and let sit, covered, at room temperature.
Meanwhile, combine the oil and garlic in a small saucepan and season with salt and pepper. Heat over low heat for 2 minutes. Remove from the heat and let sit for 15 minutes.
Heat your grill to high.
Whisk together the crème fraîche, horseradish, chives, ½ teaspoon salt, and ¼ teaspoon pepper in a small bowl. Cover and refrigerate while you grill the steaks.
Brush the steaks on both sides with the garlic oil and season liberally with salt and pepper. Place the steaks on the grill and let cook, brushing with the oil every minute or so, until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue grilling