Playing with his steaks isn't usually what I do, my hubby likes them grilled, period!! Oh, yes, I have grilled the steaks many a time with a simple marinade of wine, olive oil and an herb concoction, but to totally transform the texture and look...hmmm, this was a first for me! I have been so impressed with the beautiful pepper encrusted steaks and filet mignons I have seen all over the food blogosphere that I just had to give it a try! I have encrusted chicken fillets with almonds and lamb roasts with pistachio so why not, lets dress up that rib eye steak!
We had just come home from the market with some fresh herbs and an array of greens for a beautiful salad.
It was easy to decide on the combinations for this meal, as many of you know I "love" pistachios and look for every opportunity to use them when I cook. Pistachios have a mild but distinct flavor. I thought they would pair well with the pepper crust and for a butter topping to cool off the spice of the crust I used fresh rosemary finely chopped with parsley and chives.
Rosemary is so pungent and floraly, it went so well with the pepper pistachio combination.
2 Rib Eye Steaks around 3/4 inch thickness
1/2 cup Pistachios
1/4 cup black peppercorns
1 stick butter salted
3 sprigs fresh rosemary leaves torn off their stalk cleaned and dried
2 chive chutes cleaned and dried
2 parsley sprigs cleaned, dried and leaves removed from stems
Crust Topping Prep
In mini prep or food processor pulse peppercorns until chopped to a medium texture, add pistachios and continue pulsing until the texture is fine but still has crunch.
Mix around two tablespoons of oil with two tablespoons of wine. Pat on steaks just to moisten but not to drench. Set aside.
On wax paper spread out pepper pistachio crumbs. Lay Rib Eye steaks on crumbs and press to cover all over on both sides.
On a pre-heated grill set to medium high cook steak for around 4 minutes on each side. This resulted in a medium done steak, around an 1/8 of an inch line of red in the middle. The steak was 3/4 inch thickness.
In the mean time make butter.
Rosemary Green Butter Prep
In food processor finely chop rosemary leaves, chives and parsley. When done add cold pieces of butter and continue to process till blended. Stop blending when ingredients are well combined. Refrigerate until steaks are done.
When steak is done, let rest for 5 minutes. Take two dollops of rosemary butter to top steaks and dress with rosemary leaves.
Serve remainder of butter with butter boiled small potatoes or crusty bread.
"My husband was in Rib Eye heaven!" He loved it and was so surprised, he gave it a two thumbs up! :)
I also loved it! It was so tender and the butter cooled the spiciness of it just like I thought it would.
Warning, expect this dish it to be extremely rich!
I would serve this dish with vegetables, a salad and some wild rice and
for dessert something to cool off the palate like a Granita!
Ciao and Buon Appetito!
I know, this picture is terrible but I wanted to show the inside with the line of red...if you can see it!