This is an entry.
Grilled Ribeye with Bearnaise, Sautéed Spinach and Mushrooms and Hasselbeck Potato
I started with a couple of ribeyes that were a little over an inch thick.
We must have 5 tape measures, but could I find one? So I grabbed my brisket ruler (the ruler that I use when trimming competition briskets to make sure they fit the box). Of course, it doesn't start the measurement at the end of the ruler
I think you get the idea. The steaks are a little over an inch thick.
Anyway, I coated the steaks with a little olive oil and I tried a new steak rub...
I let the steaks rest on the counter with the rub on them while I fired up the grill and got the potatoes baking. I also made the base of the bearnaise (shallots, fresh herbs, champagne vinegar and white wine). I let that base simmer until reduce by half and then let it cool.
I started the mushrooms sautéing. Next I put the steaks on and added the spinach to the mushrooms. I grilled the steaks over direct heat for 5 minutes a side. When I was uploading the pictures I realized that I failed to get an action shot of the food on the grill :doh:
Once the steaks were done I let them rest while I finished the bearnaise and then plated everything...
Please use this picture ^^^^ for the vote thread.
I like the Code3 Grunt Rub, but I may go a little heavier with it next time.
Grilled Ribeye with Bearnaise, Sautéed Spinach and Mushrooms and Hasselbeck Potato
I started with a couple of ribeyes that were a little over an inch thick.
![16140105383_eab629dd87_b.jpg](/proxy.php?image=https%3A%2F%2Ffarm8.staticflickr.com%2F7631%2F16140105383_eab629dd87_b.jpg&hash=d23835e971c350603333ce7197517d53)
We must have 5 tape measures, but could I find one? So I grabbed my brisket ruler (the ruler that I use when trimming competition briskets to make sure they fit the box). Of course, it doesn't start the measurement at the end of the ruler
![16573912289_02c2ed6169_b.jpg](/proxy.php?image=https%3A%2F%2Ffarm8.staticflickr.com%2F7596%2F16573912289_02c2ed6169_b.jpg&hash=9f3f3dd23fc5e89d1f99f4f6e88b916a)
I think you get the idea. The steaks are a little over an inch thick.
Anyway, I coated the steaks with a little olive oil and I tried a new steak rub...
![16760042205_c3775467c2_b.jpg](/proxy.php?image=https%3A%2F%2Ffarm9.staticflickr.com%2F8562%2F16760042205_c3775467c2_b.jpg&hash=2896fc6dbd4d9e9f30bb944d76ee9c94)
I let the steaks rest on the counter with the rub on them while I fired up the grill and got the potatoes baking. I also made the base of the bearnaise (shallots, fresh herbs, champagne vinegar and white wine). I let that base simmer until reduce by half and then let it cool.
I started the mushrooms sautéing. Next I put the steaks on and added the spinach to the mushrooms. I grilled the steaks over direct heat for 5 minutes a side. When I was uploading the pictures I realized that I failed to get an action shot of the food on the grill :doh:
Once the steaks were done I let them rest while I finished the bearnaise and then plated everything...
![16140106423_fc033fe4f6_b.jpg](/proxy.php?image=https%3A%2F%2Ffarm8.staticflickr.com%2F7606%2F16140106423_fc033fe4f6_b.jpg&hash=505f86e4e78b5c4169ac55695c922d72)
Please use this picture ^^^^ for the vote thread.
I like the Code3 Grunt Rub, but I may go a little heavier with it next time.