Photo credit: ellen sackett
Photo credit: Arthur bovino
by Tim love
INGrEDIENtS Serves 1 - 2
1 1/2-pound, bone-in rib eye steak (brought to room temperature)
canola oil kosher salt coarse ground black pepper
light a grill and get it hot.
brush the steak with oil and season heavily with salt and with pepper.
grill the steak over high heat for 1 1/2 minutes on each side.
Transfer the steak to a carving board and let rest for 10 minutes.
return the steak to the hot grill, cover and cook for 4 to 6 minutes, turning once, until medium rare.
return the steak to the carving board and let rest for 10 minutes.
Thinly slice the steak across the grain and serve.
tim Love is chef and owner of The Lonesome Dove Western Bistro and The Love Shack in Fort Worth. Through his restaurants and his work in the community for such causes as the March of Dimes and Spoons Across America, Love has become the de facto culinary ambassador for the state of Texas, always doing his fans proud.
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