Food Country is a weekly web series featuring Chef Michael Smith and the flavours, people and stories of Prince Edward Island.
One week Food Country follows Michael as he explores the island, searching for fresh ingredients. The next week Food Country visits Michael’s home kitchen as he cooks and creates simple healthy food.
New episodes every Tuesday.
Episode 20 > Grilled Ribeye
The only thing better than a fire-grilled steak is the same steak with a round of flavoured butter slowly melting overtop, forming a rich, tasty sauce as it mingles with the steak’s juices. For the ultimate grilled steak experience, try taking the time to build a hardwood fire in your backyard!
1 stick (1/2 cup/125 mL) of butter, softened
2 tablespoons (30 mL) of finely minced shallot or red onion
1 clove of garlic, finely minced
1 tablespoon (15 mL) of finely minced parsley
1 tablespoon (15 mL) of finely minced fresh thyme
2 tablespoons (30 mL) of red wine vinegar
a sprinkle or two of sea salt and freshly ground pepper
4 thick New York striploins, sirloins or rib-eye steaks
a sprinkle or two of sea salt and freshly ground pepper for each steak
For the steakhouse butter, stir all the ingredients together until thoroughly combined.
Scoop the butter into a large Ziploc or other resalable bag. Press the butter and form a thick log shape roughly 4 inches (10 cm) long. Tightly roll up the bag, tightening the butter into a perfect round log. Refrigerate or freeze for several hours or overnight until the butter is firm enough to slice.
For the steaks, build a hardwood fire and let it burn down to a thick bed of glowing hot coals, or prepare and preheat your grill to its highest setting. Just before you begin to cook them, pat the steaks dry and season them heavily with salt and pepper. Position them on the grill at a 45-degree angle to the grill grates. After a few minutes turn them 90 degrees to get the perfect steakhouse grill marks. Flip and repeat. Continue cooking until the steaks reach the doneness you prefer. You may press the steaks with your finger to gauge doneness; they stiffen as they cook through. This will take some time to master but it’s a skill worth cultivating. You can also do what every novice professional cook does when the chef isn’t looking: cut a small slice in the centre and have a peek!
Serve each steak with a thick slice of steakhouse butter on top.