Laurent Tourondel of BLT Restaurants: Smoked Sea Salt and Black Pepper-Crusted Rib-Eye
Serves 6
Smoked salt and pepper give these steaks added flavor. Kobe rib-eye is ideal cooked this way. You can buy smoked salt and pepper at many gourmet shops, but if you have a stovetop smoker, it’s easy to make them at home.
3 rib-eye steaks (preferably dryaged), 30 to 40 ounces each, about 2 inches thick
1 cup Liquid Smoke
4 tablespoons (½ stick) unsalted butter, softened
2 tablespoons Smoked Maldon Sea Salt
2 tablespoons smoked black pepper
Marinate the steaks: With a fork, pierce the steaks all over on both sides. Place the steaks in a shallow dish and pour on the Liquid Smoke. Cover and refrigerate for 48 hours, turning the steaks once.
Season the steaks: Remove the steaks from the liquid. Do not pat dry. Brush on the butter. Season both sides with the smoked salt and pepper.
Grill the steak: Preheat a barbecue grill or stovetop grill to medium heat. Cook the steaks, 7 to 10 minutes on each side, until medium-rare. To check for doneness, insert an instant-read thermometer in the thickest part of the meat. The temperature reading should be 130 to135°F for medium-rare.
To serve: Transfer the steaks to a cutting board. Allow to rest 10 to 12 minutes. Cut into 1-inch-thick slices.
Wine Suggestions: SYRAH, “CUVÉE D’HONNEUR,” NEYERS, 2002, CARNEROS,
CALIFORNIA. A spicy and smoky Syrah with aromas of black cherries, sweet
spices like cinnamon and nutmeg, and black pepper.
Excerpted from Bistro Laurent Tourondel: New Bistro Cooking by Laurent Tourondel, published by Wiley.
