Thursday, May 24, 2007

Aragorn's Grilled Steak

grilled rib eye steak a la aragorn
Have you ever wondered what Lord Aragorn ate at his coronation party after he was crowned King Elessar? (If you have no idea what character I'm talking about, then you better go to the library). Perhaps they served lots of boiled potatoes and all sort of meats, and an assortment of good weeds to smoke. However, I'm thinking that Aragorn was more of an "cook over an open fire" type of guy, don't you think? And I'm pretty sure he would be impressed with this grilled steak recipe. Perhaps even the Prancing Pony would have it in their menu! Don't forget to serve it with a huge pint of ale, lads!

INGREDIENTS (Serves 4 normal Hobbits or 2 hungry Orcs!)

Grilling Method: Combo/Medium Heat

  • 2 sticks unsalted butter, softened
  • 2 shallots minced, soaked in Jack Daniels
  • 3 teaspoons minced parsley
  • ½ teaspoon Worcestershire sauce
  • ½ teaspoon Dijon mustard
  • 3 teaspoons Jack Daniels
  • ½ teaspoon sea salt
  • White pepper to taste
  • 2 Bone-in ribeye steaks, about 1 pound each and at least 1-inch thick
  • Olive oil
  • Kosher salt
  • Freshly ground pepper, optional
  • Parsley, chopped for garnish

Make Butter at least 3 hours in advance. Combine butter, shallot, parsley, Worcestershire, mustard, Jack Daniels, salt and pepper. Mix well. On a piece of Saran Wrap, drop butter in spoonfuls to form a log. Roll butter in plastic wrap and smooth out to form a round log. Refrigerate until hard and easy to cut into pieces. making a butter log

Preheat grill or build a charcoal fire. While the grill is preheating, allow meat to come to room temperature about 20 minutes before grilling. Wrap meat in paper towels to get rid of excess moisture. Just before grilling, brush both sides of the steaks with oil and season with salt and pepper.

Place steaks directly over Medium High heat for about 5 minutes. Turn steaks and continue cooking for about 8 more minutes for medium rare, or 10 - 12 for medium. Remove the steaks from the grill and allow to rest at least 5 minutes but no longer than 10 before serving.

Cut the cold compound butter into four generous slices. Serve the steaks warm with the butter. Garnish with chopped parsley, if desired.

    One day I will make Armida my queen

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