Rib Eye Steaks with Grilled Radicchio

On the side she serves pleasantly bitter grilled radicchio.The key to extra-juicy rib eye steaks, according to chef Renee Erickson of Boat Street Café in Seattle, is to baste them with butter while they sear. She also uses her delectable anchovy-cumin butter to baste roast salmon and spreads it on tartines with radish slices.

Recipe from Food & Wine Chefs' Easy Weeknight Dinners.

  • Active:
  • Total Time:
  • Servings: 4

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Ingredients

  • Two 14-ounce boneless rib eye steaks, about 1 1/2 inches thick
  • 4 tablespoons unsalted butter, softened
  • 1 1/2 teaspoons chopped thyme
  • 1/2 teaspoon ground cumin
  • 1/2 small garlic clove, minced
  • 1/2 teaspoon anchovy paste
  • 2 teaspoons fresh lemon juice
  • Kosher salt
  • 3 tablespoons olive oil
  • Freshly ground pepper
  • 2 heads of radicchio, preferably Treviso, trimmed and halved lengthwise

How to make this recipe

  1. Ingredients

    Let the steaks stand at room temperature for 30 minutes. Meanwhile, in a small bowl, mix the butter with the thyme, cumin, garlic, anchovy paste, 1 teaspoon of the lemon juice and 1/2 teaspoon of salt.

  2. In a large, heavy skillet, heat 2 tablespoons of the olive oil over high heat. Generously season the steaks with salt and pepper and cook until the bottoms are nicely browned, about 4 minutes. Flip the steaks and add 2 tablespoons of the anchovy-cumin butter to the skillet. Cook, spooning the butter over the steaks, until the bottoms are nicely browned and an instant-read thermometer inserted in the center of each steak registers 125° for medium-rare meat, about 5 minutes. Transfer the steaks to a work surface and let rest for 10 minutes.

  3. Meanwhile, light a grill or preheat a grill pan. Rub the radicchio with the remaining 1 tablespoon of olive oil and grill cut side down until charred, about 2 minutes. Season with salt, sprinkle with the remaining 1 teaspoon of lemon juice and transfer to plates. Thinly slice the steaks and transfer to the plates. Spoon the remaining anchovy-cumin butter on top of the meat and serve.

Make Ahead

The anchovy-cumin butter can be refrigerated for up to 2 days.

Contributed By Photo ©Fredrika Stjärne





1055707 recipes/rib-eye-steaks-grilled-radicchio 2016-04-21T13:32:50+00:00 Renee Erickson frying|dips-and-spreads|weeknight-dinner recipes,rib-eye-steaks-grilled-radicchio 1055707
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Aggregate Rating value: 4

Review Count: 2

Worst Rating: 0

Best Rating: 5

Author Name: @Ben-Travioli-118

Review Body: Absolutely delicious. If you have the time I would highly recommend you try this dish.

Review Rating: 5

Date Published: 2017-03-22

Author Name: John Huerte

Review Body: I tried to make it. Not sure if it was my error of just the recipe itself. It came out decent and I am willing to try this again.

Review Rating: 3

Date Published: 2017-03-22

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