Monday, June 1, 2015

RIBEYE MEDALLION

I had never seen a ribeye medallion before this past week. I noticed it inside the meat case at our local Haggen grocery store. It looked like that good outer part of the ribeye that a butcher once told me to look for when buying the steaks. But the ribeye medallion looks like just the outer part of the steak that has been coiled up into a circle and tied with twine. The girl at the meat counter described it to me as similar to a filet. It ran about $18.99 per pound, and the piece above was almost a pound. It was worth every penny!

The before picture.

The after - I like my steaks between rare and medium rare. Even better with a rustic chimichurri on top!!

Ingredients:
  • 1 Ribeye Medallion, about 1 lb.
  • Fish Sauce, about 1 tbsp
  • Liquid Aminos, about 1 tbsp
  • Garlic Powder, about 1 tbsp
  • Turbinado Sugar, about 1 tsp
Directions:
  1. Marinate the steak in the following ingredients overnight in a sealable bag. Mix well.
  2. Broil about 10 minutes per side for medium rare.
I also enjoyed my steak finished with some smoked Jacobsen Sea Salt!

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