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Sorry for back-to-back meat recipes, but I have a quick steak tip I want to share with you before the weekend in case you have plans to throw one on the grill.
Last weekend I was flipping channels and caught Giada grilling rib-eyes. I don’t tend to be a big rib-eye fan. Give me a good filet any day, or of course, my new favorite, the skirt steak. But these were thick, drool inducing rib-eyes, so I stopped and tuned in. She salt and peppered the steaks like we normally do, but you know what she did next? She sprinkled them with this stuff, Herbs de Provence.
Herbs de Provence is a mixture of rosemary, basil, tarragon, thyme and other herbs, sometimes with the addition of lavender. I was curious. Although I’ve had a jar of it staring back at me from the cabinet for months, I’d never used Herbs de Provence before. Why not try it now? A little sprinkling on some steaks seemed easy enough.
So we ran by The Fresh Market (where, by the way, I think you can find some of the best meat around) and hunted down the best looking, thick cut, Hereford rib-eyes we could find, seasoned them with salt, pepper, and the fancy Herbs de Provence, then shrugged a bit wondering if it would make a difference at all.
I’m here to say, it made a difference. For one thing, the right thick cut rib-eye is a mighty tasty piece of meat, but the Herbs de Provence added just the right touch of that something-something to take it to the next level. Get you some! Try it and let me know if you agree.
Happy grilling y’all!
Simple Rib-Eyes Recipe
- Thick cut rib-eyes steaks (ours were about 1 1/2" thick)
- Black Pepper
- Herbs de Provence
- Sprinkle salt, pepper and Herbs de Provence on both sides of steak, press seasonings in real good, and let sit at room temperature for about 30 minutes.
- On grill over medium heat, cook steaks for about 8 minutes each side for medium rare. Adjust cooking time for desired doneness.
- Remove from grill and let rest for about 10 minutes before cutting.