BEEF - RIB-EYE - GRILL - Babbo Rib-eye Steak with Bacon Wedge Salad
Nb persons: 4
Yield:
Preparation time:
Total time:
Source:
| MARIO BATALI The Chew [Beef] BABBO RIB-EYE STEAK WITH BACON WEDGE SALAD >< Babbo Steak | |
| 2 tablespoons | sugar |
| 1 tablespoon | kosher salt |
| 5 cloves | garlic, (finely chopped) |
| 1 tablespoon | hot red pepper flakes |
| 1 tablespoon | freshly ground black pepper |
| 1/4 cup | dried porcini mushrooms, (ground to a fine powder in a spice grinder) |
| 1/4 cup | extra-virgin olive oil |
| 1 28- ounce | rib-eye steak, (cut 2 inches thick, bone-in) |
| best-quality extra-virgin olive oil (for drizzling) best-quality balsamic vinegar (for drizzling) >< | |
| Wedge | Salad |
| 1 head | iceberg lettuce, (cut into 4 wedges) |
| 1/2 cup | Greek yogurt |
| 1/4 cup | red wine vinegar |
| 1/2 cup | olive oil |
| 8 ounces | gorgonzola dolce, (divided) |
| 8 slices | bacon, (cooked until crispy) |
| kosher salt | |
| freshly ground black pepper | |
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step-by-step directions
In a small bowl, combine the sugar, salt, garlic, red pepper flakes, pepper, mushroom powder, and olive oil and stir well to form a thick, fairly dry paste. Rub the paste all over the steak, coating it evenly, and refrigerate, wrapped in plastic, for 12 hours or overnight.
Preheat the grill or broiler.
Remove the steak from the refrigerator and brush off the excess marinade with a paper towel. Cook on the hottest part of the grill for 25 minutes, turning every 6 minutes, or to an internal temperature of 120ºF. For medium rare.
Allow the steak to rest for 10 minutes, then slice against the grain. Drizzle with the olive oil and balsamic vinegar and serve immediately with the wedge salad.
For the Wedge Salad: place the lettuce wedges on 4 separate plates.
In a small mixing bowl, stir together the Greek yogurt, red wine vinegar, olive oil and 1/2 of the gorgonzola. Season with salt and pepper. Pour equal amounts of the dressing onto the lettuce wedges.
Crumble the other half of the gorgonzola into chunks and sprinkle on top. Finish by placing two pieces of bacon crisscrossed on the top of each wedge.
Tips:
- Put the bacon in a cold pan. Then turn the heat to medium-high. This prevents the bacon from shriveling up.
- Get a good char on your steak. Make one side of your grill hot and one side cold. Once you get a good char, move a thick-cut steak over to the cool side to continue cooking.
- Let the steak marinate for 12 hours for ideal flavor.
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