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Thick rib steak cooked on the grill, gillled basamic vinegar Brussels sprouts and dark beer cream sauce 2019-05-13 https://www.metro.ca/userfiles/image/recipes/null PT30M PT30M PT1H20M

Rib steakTake the rib steak out of the fridge and remove packaging about thirty minutes before cooking.With a knife, make small cuts on the strip of fat (opposite to the bone) down to the meat. This will prevent the steak from changing shape during cooking.Preheat the barbecue to high. Season meat generously on all sides, including the fat and bone, with salt and pepper.Stand the steak up on the bone on one side of the barbecue, then turn off the flame directly underneath it. Cook the rib steak for about 30 minutes, or until it reaches a temperature of 45 °C (110 °F).Once done, sear each side of the rib steak directly on the grill above the flame that is still on for a few minutes. Coat both sides with the melted butter, garlic powder and thyme mixture.Place the meat on a plate, cover with aluminium foil and let rest for 20 minutes. During this time, prepare the sides.Brussels sproutsClean the Brussels sprouts by cutting the ends and removing any wilted leaves. Cook in a pot of boiling salted water until tender.Drain and place in a large bowl with the butter, balsamic vinegar and honey. Coat well and season.A few minutes before serving the meat, cook the Brussels sprouts on the barbecue for 4 to 5 minutes to caramelize.Dark beer cream sauceOn your stove, sweat the shallots in a pan in the butter. When they are translucent, add the beer and reduce by three quarters. Add the cream and continue cooking 4 to 5 minutes to thicken the sauce. Remove from heat, then season with salt and pepper. To finish, add the balsamic vinegar.To serveUse a sharp knife to remove the bone from the meat and set aside for serving, if desired. Place the meat flat on the cutting board, then cut 1,25 cm (1/2 inch) slices, from top to bottom. Place the sliced rib eye steak on a serving platter, and surround with the Brussels sprouts. Serve with the dark beer cream sauce.Source: Metro

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rib steak 3 lbs (1.5 kg) rib steak 3 tablespoon (45 ml) melted butter 1 teaspoon (5 ml) garlic powder 1 teaspoon (5 ml) dried thyme To taste salt & pepper brussels sprouts 11 oz (320 g) brussels sprouts 2 teaspoon (30 ml) butter 2 tablespoon (30 ml) balsamic vinegar 1 teaspoon (15 ml) honey to taste salt & pepper dark beer cream sauce 2 tablespoon (30 ml) butter 2 shallots finely chopped 1 cup (250 ml) dark beer stout type 2 cups (500 ml) cream (35%) 2 teaspoon (30 ml) balsamic vinegar To taste salt & pepper

Thick rib steak cooked on the grill, gillled basamic vinegar Brussels sprouts and dark beer cream sauce

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Main course

0:30

Preparation

0:30

COOKING

1:20

TOTAL TIME

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Ingredients

Imprimer ma sélection

rib steak

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SHEFA KOSHER BEEF PASTRAMI

$12.99 /lb

3 lbs
(1.5 kg)
rib steak

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SHEFA KOSHER BEEF PASTRAMI

$12.99 /lb

3 tablespoon
(45 ml)
melted butter

1 teaspoon
(5 ml)
garlic powder

1 teaspoon
(5 ml)
dried thyme

To taste

salt & pepper

brussels sprouts

11 oz
(320 g)
brussels sprouts

2 teaspoon
(30 ml)
butter

2 tablespoon
(30 ml)
balsamic vinegar

1 teaspoon
(15 ml)
honey

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CROWN HONEY

$4.99 ea.

375 g

to taste

salt & pepper

dark beer cream sauce

2 tablespoon
(30 ml)
butter

2

shallots finely chopped

1 cup
(250 ml)
dark beer stout type

2 cups
(500 ml)
cream (35%)

2 teaspoon
(30 ml)
balsamic vinegar

To taste

salt & pepper

Imprimer ma sélection

Preparation

Rib steak

Take the rib steak out of the fridge and remove packaging about thirty minutes before cooking.

With a knife, make small cuts on the strip of fat (opposite to the bone) down to the meat. This will prevent the steak from changing shape during cooking.

Preheat the barbecue to high. Season meat generously on all sides, including the fat and bone, with salt and pepper.

Stand the steak up on the bone on one side of the barbecue, then turn off the flame directly underneath it. Cook the rib steak for about 30 minutes, or until it reaches a temperature of 45 °C (110 °F).

Once done, sear each side of the rib steak directly on the grill above the flame that is still on for a few minutes. Coat both sides with the melted butter, garlic powder and thyme mixture.

Place the meat on a plate, cover with aluminium foil and let rest for 20 minutes. During this time, prepare the sides.

Brussels sprouts

Clean the Brussels sprouts by cutting the ends and removing any wilted leaves. Cook in a pot of boiling salted water until tender.

Drain and place in a large bowl with the butter, balsamic vinegar and honey. Coat well and season.

A few minutes before serving the meat, cook the Brussels sprouts on the barbecue for 4 to 5 minutes to caramelize.

Dark beer cream sauce

On your stove, sweat the shallots in a pan in the butter. When they are translucent, add the beer and reduce by three quarters. Add the cream and continue cooking 4 to 5 minutes to thicken the sauce. Remove from heat, then season with salt and pepper. To finish, add the balsamic vinegar.

To serve

Use a sharp knife to remove the bone from the meat and set aside for serving, if desired. Place the meat flat on the cutting board, then cut 1,25 cm (1/2 inch) slices, from top to bottom. Place the sliced rib eye steak on a serving platter, and surround with the Brussels sprouts. Serve with the dark beer cream sauce.

Source: Metro

Source : Metro

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