Top | Raising Steaks
Rib-Eye Steaks with Thai Basil and Mint Sauce
(recipe, Betty Fussell)
Here's a quintessential grilled rib-eye, of substantial size, adapted from The Niman Ranch Cookbook: From Farm to Table with America's Finest Meat that I lick my chops over word by word.
- 4 fresh dry-aged rib-eye steaks, ¾ pound each
- ⅔ cup extra-virgin olive oil
- ¼ cup minced garlic (about 12 cloves)
- 1 Tbsp. firmly packed fresh Thai basil leaves, chopped
- 1 cup firmly packed fresh mint leaves, chopped
- 1 Tbsp. fresh thyme leaves, chopped
- Minced zest and juice of 1 lemon
- 1 Tbsp. sugar
- 1 Tbsp. Dijon mustard
- Kosher salt and freshly ground black pepper
- Prepare and light a charcoal grill for direct cooking. Bring the steaks to room temperature.
- Heat the olive oil in a saucepan over medium heat. Add the garlic and cook, stirring, for 1 to 2 minutes, until aromatic. Stir in the basil, mint, thyme, and lemon zest. Remove from heat. Combine the lemon juice and sugar in a small bowl and stir until the sugar dissolves. Whisk in the mustard and then the herb mixture.
- When the grill is hot (when the coals are red and glowing but there isn't any flame), season the steaks on the cooking grate directly over the coals and spread a spoonful of the herb mixture over each steak. Cook, uncovered, for 4 to 5 minutes. (If there are flare-ups, move the steaks to the edge of the grate to prevent burning.) Turn the steaks and again spread a spoonful of the sauce over each steak. (You will have some sauce remaining for serving.) Cook uncovered for 4 to 5 minutes longer for medium rare; the timing will depend on the thickness of the steak.
- Transfer to a cutting board and let rest for 5 minutes. Salt and pepper to taste.
- Serve whole or cut across the grain into slices. Offer the remaining herb mixture as a condiment at the table.