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Sprinters Aged and Marinated Tuscan Ribeye

Troy HeitmeyerTroy Heitmeyer Posts: 1
edited 4:23PM in Beef
• 1 2 - 2 ½ Inch Ribeye (boneless) - Aged and Marinated - see preparation below
• 1.5 Cup Olive Oil (total quantity)
• 1 Cup Mixed Fresh Herbs (rosemary, thyme, sage, cilantro)
• Fresh Coarse Ground Black and White Pepper
• Coarse Ground Sea Salt

InstructionsAged Steaks - wrap the unfrozen steaks in a clean cloth towel and put in the coldest section of the refrigerator. Change the towel daily and turn the steaks over each day as well. Age as long as you feel is necessary. I've done 10 days but will try for more time in the future. Thinner steaks will not need as much time.Olive Oil Marinade - When the steaks are aged place them in a plastic bag and pour about ½ cup of the olive oil over them or enough to coat the steaks. I add some of the fresh herbs and some fresh garlic at this point as well. Keep them in the refrigerator for 1-2 days. I've kept the steaks at this point for up to a week also.Remove the steaks from the oil and liberally coat them with salt and pepper.
Preheat egg to HOT (6-700 degrees)
Place steaks direct on grill for 5 minutes (times are for 2 ½ inch steaks)
Turn and grill another 5 minutes and remove
This will leave the center of the steak very pink if not actually cold depending on the thickness of the steaks, times will vary.NotesHeat oil on the stove until HOT, smoking but not scorched
When the steaks are done and brought in, add the herbs to the hot oil for about a minute, dont burn them. Remove herbs from oil.
While the herbs are cooking cut the steak into ¼ to ½ inch slices and lay on a heat resistant platter.
Drizzle olive oil over the steaks and serve immediately. The longer the hot olive oil is on the meat the more done it will be.Number of Servings: Time to Prepare:
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