Note: 1) there is a diagram for how to put grill marks on a steak by turning a steak 90° in my blog post Fiddlehead Ferns, Morel Mushrooms, Kiwano, Steak Grilling Diagram
I cooked this steak using a thermometer, some memories from ad hoc at home by Thomas Keller, and a recipe booklet for an infrared grill. This steak was cooked medium-rare on a grill to an internal temperature of 145°F/62.8°C. “Carry over cooking” increased the temperature to approximately 152°F/66.7°C. Since I did not know how long the steak would have to cook, the technique that I used to cook the steak was to cook the first side until there were attractive grill marks on the steak, and then I flipped the steak over to cook the steak until the internal temperature of the steak was 145°F/62.8°C. I cooked the steak for 2 1/2 minutes on one side, and for 3 minutes on the other side. If someone wants the internal temperature to be 145°F/62.8°C, the steak should be removed at approximately 140°F/60°C. The recipe for the rub was from a recipe for a Grilled Double Rib Eye with a Black Pepper Rub (page 6 of pdf). The rub included salt, black pepper, paprika, thyme, and vegetable oil. Let the steak sit for 10 minutes after removing it from the grill. Many chefs pour butter or butter with herbs over a steak.
Working with so many new ideas and ingredients has given me the opportunity to improve my vegetable ragout recipe. I make this about once a week. It is evolving to be very exciting. The idea for making vegetable ragout is to roast vegetables and tomatoes while creating a flavorful broth in a saucepan. Making ragout should take less than one hour. Put about 3 pounds of tomatoes in a roasting pan. Use any type of tomato. Add vegetables. I use bell peppers, poblano peppers, Anaheim peppers, banana peppers, onions, carrots, celery, mushrooms, or garlic. Adding green or yellow zucchinis or eggplant is also exciting. Put the whole head of garlic on top of the vegetables. Cover the garlic and vegetables with 1/4 cup of olive oil. Roast the vegetables in the oven on the highest rack position at 425°F/220°C. The oven is hottest at the top of the oven. If the vegetables were frozen, save all of the juices and put them in a saucepan.
While the vegetables are roasting, put 1 quart of juices, broth, or wine, 1/4 cup of honey, and 3/8 ounce (11 grams or about 1/3 cup) of dry herbs, or 3/4 ounce (21 grams) of mixed fresh herbs in the saucepan, with 2 teaspoons of salt (4 teaspoons Diamond kosher salt, 3 teaspoons Morton kosher salt) and 1 teaspoon of black pepper. Herbs including savory can be very exciting. Some “grocery store chains” and Penzeys sell dry herbs in large quantities. Sometimes 1 1/2 ounces (43 grams) of herbs may only cost $1.25. Reduce the broth. After 45 minutes, add everything to the saucepan and blend everything with an immersion blender to make a sauce. Cover with cheese or bread crumbs. Serve with big pasta strips or shapes sautéed in butter.
Download A Version Of Vegetable Ragout That Has Not Been Updated: