Grilled Rib-Eye Steaks with Green Beans, Day 4
My parents bought this cookbook for me, Christmas 2008. My memory is not that great, I’ll confess; I know the date because my mom lovingly writes in every cookbook she buys me.
I am a carnivore. I have always loved meat. There has never been a single day in my life that I’ve considered being a vegan. I feel better when I eat meat.
Last night’s foray into this challenge included my husband, the non-chef of our household, because he can grill. The grill mystifies me. I can’t get the temperature right. I constantly stand over the grill with a meat thermometer, worrying that I’m burning the very meat I love. He instinctively knows the right temperature and times, so that is his one culinary job.
The recipe also included a side dish – asparagus with a mustard-soy sauce. Asparagus is not in season, but green beans are (from my CSA, and judging by the amount of green beans we’ve had to eat and freeze this summer, I’m going to safely say green beans are always in season – I’m sick of them!).
The steaks are from Craig Angus Ranch, a wonderful family ranch just north of us. I bought a quarter of a cow earlier this summer, and every cut has been delicious. The rub for the steaks included paprika, thyme, garlic powder, salt and pepper. I didn’t have dried thyme, so I used a lavender salt blend instead. I am not a fan of dried herbs. There is an element of “fake” in them that is off-putting. I love spices, but dried herbs are not something I normally use.
What goes better with steak than potatoes? I sliced two potatoes into thin discs and sauteed them in a beautiful Paso Robles olive oil.
The results were pretty stellar. Josh cooked the steaks to perfection. The green beans were crisp and flavorful, and the potatoes were the right amount of crunch and tender. It was a nice summer meal.