Grilled Rib-Eye Steak with Brown Butter-Garlic Sauce

This Father’s day, I’m super excited to try this simple and quick recipe from Mitchell Rosenthal’s Cooking My Way Back Home. There’s so many tasty and mouthwatering recipes in this book, I couldn’t resist! Come by the store to pick up your copy and check out our other tasty cookbooks, too!

Yum!

What you need:

• 4 rib-eye steaks (11-12oz each and 1-1.5 inches thick)
• Brown Butter-Garlic Sauce (see below)
• Salt and ground pepper

Brown Butter-Garlic Sauce:

• 6 tablespoons of butter
• 8 large cloves of garlic, sliced
• 2 teaspoons of spice mixture (Cayenne Pepper + Paprika + Salt + Pepper + Onion Powder + Dried Thyme + Oregano + Ground Cumin + Dry Mustard)
• 2 Tablespoons Worcestershire sauce
• 1 teaspoon freshly squeezed lemon juice
• Salt and ground pepper

Directions:

1. Prepare fire for direct-heat grilling, either in a charcoal or gas grill
2. Season the steaks with salt and pepper.
3. Place steaks directly on the grill rack over the fire then turn until done to your liking.
4. Move steaks to a platter and let rest for 4-5 minutes.
5. While your steaks rest, make some sauce! In a sauté pan, melt 2 tablespoons of butter over medium heat, then continue to heat until it turns a “nutty” brown.
6. Add the garlic and when it starts to brown, add the spice mixture, the chicken stock, and the Worcestershire sauce.
7. Stir well, then reduce for 1 minute.
8. Add the remaining 4 tablespoons butter in pieces and the lemon juice and stir until the butter starts to melt.
9. Don’t forget to season with salt and paper!
10. When serving, place the steaks individually with a nice, hearty spoonful of the sauce!
11. Voila!

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Our cappuccino cake was a hit! And, as always, we’ve got the recipe right here for all you Niners fans that couldn’t make it:

Dolce di Gelato al Caffe

(Cappuccino Cake)

Ingredients:

For the Crust:

• 12 chocolate graham cracker sheets
• 3 tbs sugar
• 2 tbs espresso powder
• Pinch of kosher salt
• 5 tbs of melted, unsalted butter

For the Cake Filling:

• 1 qt of your favorite coffee ice cream
• 2 cups heavy cream
• 2 tbs sugar
• 1 cup sour cream

Directions:

1. Preheat the oven to 350 F.
2. Grind together the graham crackers, espresso powder, sugar, and salt in a food processor to make fine crumbs (if you don’t have a food processor, a blender works fine). Add the butter into the food processor while it’s still running and make sure it’s blended well.
3. Bake the crust until it’s cripsy - 10 to 12 minutes should do it.
4. Remove the ice cream from the freezer so it has to time to soften while you make whipped cream.
5. Use a whisk to whip the cream and sugar into whipped cream (go here for tips!) to form soft peaks.
6. Add the sour cream and whisk it just enough to combine the two.
7. Spread the ice cream in an even layer over the crust.
8. Dollop the whipped cream mixture on top and spread it around to make a dome shape.
9. Freeze overnight.
10. Serve with a sharp knife that has been dipped in hot water.
11. Enjoy!

Don’t forget to pick up a copy of Lidia’s Italy In America at Urban Indigo!

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