- 1 (10-ounce) rib-eye steak
- 2 cloves garlic, sliced
- 6 sprigs fresh thyme sprigs, crushed
- 2 tablespoons olive oil
- Kosher salt
- Freshly ground black pepper
- Gorgonzola Cream Sauce, recipe follows
- Sauteed Spinach, recipe follows
- Matchstick Fries, recipe follows
In a dish put steak, garlic, thyme, and olive oil. Turn the steak in the ingredients a few times and allow to marinate in the refrigerator for 1 hour. Heat a grill or skillet with grill ridges to high heat.
Before grilling, remove garlic, and thyme from steak. Season well with salt and pepper, and grill to desired doneness.
Serve steak with Gorgonzola cream sauce, spinach, and Matchstick fries.Gorgonzola Cream Sauce:
2 tablespoons unsalted butter
2 tablespoons onions, finely diced
1 tablespoon fresh thyme leaves
1 tablespoon all-purpose flour
1 cup heavy cream
2 tablespoons sherry
1/2 to 1 cup Gorgonzola, Danish bleu, or Stilton cheese
Freshly ground black pepper
In a small saucepan, melt the butter. Add the onions, and thyme, then whisk in the flour. Cook the flour for 1 minute. Add heavy cream and sherry, and continue to whisk. Bring the mixture to a simmer to allow flour to cook out. After cream simmers for about 2 minutes, add the cheese to melt. Season with salt and pepper.
Yield: about 2 cupsSauteed Spinach:
2 tablespoons extra-virgin olive oil
2 garlic cloves, sliced
1 bunch fresh spinach, cleaned well
Kosher salt and freshly ground black pepper
Heat a skillet to almost smoking. Add the olive oil, garlic, and spinach. Saute quickly, turning the spinach over in the pan, season with the salt and pepper. When spinach is just wilted in the pan it is ready. Remove from the heat and serve.
Oil, for frying
2 white creamer potatoes, or Yukon golds, peeled, and juilienned
Fill a deep pot halfway full with oil. Heat the oil to 350 degrees F. Carefully add the potatoes to the hot oil and fry for 1 minute. Drain and reserve.
When you are ready to serve the potatoes, make sure your oil is at 350 degrees F, and fry until crisp, and golden. Drain the fries on a paper towel and season with salt, to taste.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Copyright 2003, Cheryl Smith, All Rights Reserved