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beppe · 05-09-2011, 05:56 PM

I usually make rib steaks, of roughly 3 pounds. On a grill pan over the gas. We like it blue.
I spread few drops of olive oil with my fingers on each side. I rotate each side once to have lines arranged in squares. I let it rest a little while on the wooden block. I carve our 3 portions.

The portion of daughter I slice it and put the slices back on the grill pan for few seconds. The only fancy thing is that I use Guerande fleur de sel. No pepper, No sauces. Just the meat and the salt. Very simple vegetables, if any. A glass of wine to have a new mouth for the next mouthfuls.

05-09-2011, 05:56 PM	#1205
beppe Grand Sorcerer Posts: 5,161 Karma: 81026524 Join Date: Feb 2010 Location: Italy Device: Kindle3, Ipod4, IPad2	I usually make rib steaks, of roughly 3 pounds. On a grill pan over the gas. We like it blue. I spread few drops of olive oil with my fingers on each side. I rotate each side once to have lines arranged in squares. I let it rest a little while on the wooden block. I carve our 3 portions. The portion of daughter I slice it and put the slices back on the grill pan for few seconds. The only fancy thing is that I use Guerande fleur de sel. No pepper, No sauces. Just the meat and the salt. Very simple vegetables, if any. A glass of wine to have a new mouth for the next mouthfuls.