Rib-Eye Steak

A home-cooked steak does not have to be fancy – but it has to be tasty… much better if it can be both. Here’s a grilled steak recipe adapted from Bobby Fray’s recipe at www.foodnetwork.com. It’s really quite simple to try at home.

Ingredients:

4 pcs boneless rib-eye, about 1½-inch-thick, trimmed 2 tbsp canola or extra-virgin olive oil

Salt and freshly ground pepper

Procedure:

1. About 20 minutes before grilling, let the steaks sit, covered, at room temperature.

2. Light the charcoal grill and let the charcoal burn evenly.

3. Brush the steaks on both sides with oil and season liberally with salt and pepper. Place the steaks on the grill and cook until golden brown, about 4 to 5 minutes on one side.

4. Turn the steaks over and continue to grill for 3 to 5 minutes for medium-rare, 5 to 7 minutes for medium or 8 to 10 minutes for medium-well.

5. Transfer the steaks to a cutting board or platter, tent loosely with foil and let rest 5 minutes before slicing into bite-size pieces.

Note: If grilling is not possible, pan searing or cooking on a real hot heavy skillet with little oil is the next best alternative. Likewise, rib-eye may be substituted with a kilo of

fillet mignon.