This is the time of the year when I begin to miss summer.
Somehow, things are not as spontaneous and
”
sunny feeling
”
as in the summer. Now that winter is just around the corner, I
realize I will have to wait for sunny days and warm weather to
return.
This is the time of the year when I begin to miss summer. Somehow, things are not as spontaneous and “sunny feeling” as in the summer. Now that winter is just around the corner, I realize I will have to wait for sunny days and warm weather to return. Luckily, I don’t have to wait for one of my favorite meals to return. With an indoor grill, I can have a mouth watering grilled steak any time of year.
It’s been some time since I had the opportunity to enjoy a grilled steak. Between the beginning of fall and right after Thanksgiving, I begin to crave steak. Also during the same time, I would much rather prepare a quick dinner than light a grill and tend to a steak in the cold. Now that we are between the two major holidays, I have a chance to slow down and prepare the steak that has been beckoning me ever since summer ended.
As I began to consider this week’s recipe, I recalled seeing an episode of “Everyday Food.” Before I get to the recipe, let me explain the show. “Everyday Food” it is a spin off of the Martha Stewart magazine of the same name. The recipes and meals featured are the sort that can be prepared very simply and without too much work, which is perfect for home cooked dinners in the middle of the week. Instead of Martha hosting the show, five of her magazine food editors and staff walk the viewers through the recipes.
In the episode I remember, one of the hosts prepared a grilled rib-eye steak. Two things struck me about the preparation of the steak. The first was the use of fresh minced garlic and herbs as two flavor components. Not only is this a good combination, but it will also add a wonderful degree of freshness, which is a reminder of summer. The second was that the steak was prepared on an indoor grill. Most grilling on the Martha Stewart branded shows are usually done indoors.
When researching and locating the recipe this week, I had a few things mixed up. For some reason, I remember rosemary as the fresh herb that was minced with the garlic to flavor the steak. After I exhausted myself searching for the recipe, I realized the recipe with thyme – not rosemary – was most likely the one I saw on the show.
Thyme goes very well with the combination of garlic. However, rosemary is a perfect and well-suited substitute for thyme. Although the flavors are not as similar, it provides an interesting and complex accompaniment to the steak. If you choose to substitute the rosemary in place of the thyme, you may want to cut the quantity in half, as fresh rosemary is a very pungent herb.
Although the steak was prepared indoors on the show, the recipe is for outdoor grilling. If you choose to prepare the rib-eye on an indoor press style grill, I also suggest reducing the time by half since press style indoor grilling appliances cook both sides at once. Instead of following the directions for heating an outdoor grill, heat your indoor grill according to the manufactures directions. Other steaks such as New York or sirloin may be used in place of the rib-eye too.
Rib-eye with Garlic-Thyme Marinade
(From Everyday Food Magazine; Serves 2)
2 tablespoons olive oil, plus more for grates
6 garlic cloves, smashed and coarsely chopped
2 tablespoons fresh thyme leaves (about 15 sprigs)
2 rib-eye steaks (each about 1 pound and about 1-inch thick)
Coarse salt and pepper to taste
Step 1: In a medium baking dish (or bowl), combine oil, garlic and thyme. Add steaks and turn to coat. Cover dish and refrigerate; let marinate, turning steaks occasionally, at least 1 hour and up to overnight.
Step 2: Heat grill to medium-high and lightly oil grates. Remove steak from marinade, letting excess drip off (discard marinade); season with salt and pepper.
Step 3: Place steak on grill; cover. Cook, turning once, until meat is desired doneness, 12 to 16 minutes for medium-rare.
