Grilled, roasted and broiled ... that's the recipe for a good dinner

The star of this dinner was a bone in ribeye, but before we got to that I had a couple of starters that I put out there.  I pan roasted some Shishito peppers (a sweet Japanese pepper) with a little bit of olive oil and coarse sea salt.  In addition, Shells had found a mini cantaloupe at the farmers market that was calling out to be wrapped in prosciutto.  I used a melon baller to scoop out the cantaloupe and then cut strips of prosciutto in half and rolled a melon ball in each one.  Yep, the cantaloupe was better with the prosciutto!

In the meantime, I decided to get rolling on the steak.  Despite the fact that I love my steaks rare, with a ribeye you need to cook it a bit more to ensure that the marbling breaks down and imparts all it's flavor to the beef.  I started by letting the steak come to room temperature and then adding it's little black dress (salt and pepper).  I started cooking the steak on the grill over medium high heat ... given that my steak was about 1.5" thick I cooked it for about 6 minutes and then rotated it one quarter turn and cooked it for another 5 minutes.  I flipped the steak over and cooked it for 5 minutes before removing it to a plate and covering it with a light kitchen towel (note that the steak will release juices).

I let the steak rest for about ten minutes (while preheating the broiler, with the grill tray I was planning to cook the steak on inside) and then moved it to the cutting board.

I used a sharp fillet knife to slice the steak into chunks (moving from the bone to the edge) so that the steak remains attached to the bone, but is otherwise in slices.








Once the broiler was preheated, I used a spatula to transfer the steak from the cutting board to the hot tray that I had in the oven while it was preheating.  I added a slab of butter (about 1/4 inch chunk of a butter slab like Plugra ... would be two 1/4 chunks of standard butter) and into the oven it went.


I let the steak cook in the broiler for about 10 minutes until the top had a nice crispy char to it and the butter was completed melted.  I removed the steak from the broiler and put it back on to the cutting board.  I plated the starch (Israeli couscous) and veggies and then sliced off pieces of the steak from the bone and added them to the plating.  The final product looks like this ... enjoy!