Rib Steak with Beer, Garlic and Pepper
Joe Figliomeni of Pusateri's Fine Foods in Toronto likes to grill meat that is on the bone. “There is great flavour where the meat attaches to the bone and it's juicy,” he says. You'll need to order the bone-in steak from the butcher. Then prepare for raves, especially from the lucky guests who get the bones.
Servings: 6 to 8
Ingredients:
| Nutritional Info | |
| Per each of 8 servings: about | - |
| cal | 204 |
| pro | 22 g |
| total fat | 11 g |
| sat. fat | 4 g |
| carb | 1 g |
| fibre | trace |
| chol | 51 mg |
| sodium | 475 mg |
| % RDI: | - |
| calcium | 2% |
| iron | 15% |
| folate | 3% |
-
2 rib grilling steaks, each 1 rib thick (3 lb/1.5 kg total)
4 tsp (20 mL) grainy mustard
Beer garlic marinade:
1/3 cup (75 mL) beer or apple juice
1 tbsp (15 mL) extra-virgin olive oil
2 tsp (10 mL) each kosher salt and cracked pepper
4 cloves garlic, minced
Preparation:
Beer Garlic Marinade: In glass baking dish, combine beer, oil, salt, pepper and garlic. Add steaks, turning to coat and massaging into meat. Cover and refrigerate for 4 hours. (Make-ahead: Refrigerate for up to 24 hours.)
Remove steak from marinade; brush both sides with mustard. Place on greased grill over medium-high heat; drizzle with remaining marinade. Close lid and grill, turning once, until medium-rare, about 15 minutes.
Transfer to cutting board; tent with foil and let stand for 5 minutes before carving off the bone and slicing.
Remove steak from marinade; brush both sides with mustard. Place on greased grill over medium-high heat; drizzle with remaining marinade. Close lid and grill, turning once, until medium-rare, about 15 minutes.
Transfer to cutting board; tent with foil and let stand for 5 minutes before carving off the bone and slicing.
Source
Canadian Living Magazine: June 2006
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