Chef Judi’s Dish – 9/2
>>> this is labor day food. >> yep, it’s the best cuts. >> no doubt about it. >> no doubt about it. these gorgeous big cut rib eye, bone less because we are making it to for steak salad. here is a trick, take the tongs never use a fork with because it’s going to poke it and make the juices run. >> i have a dried oregano, thriedriedthyme and a little cayenne pepper. >> and to that i’m going to coat well, you know if you want to get a steak, you wonder how those great places like a fleming’s does a steak, salt and pepper that is al you need, but go liberally. for this since we’re taking into a salad, we want flavor. i’m going to blacken it by sitting like that. always remove the steaks from the package from the refrigerator for 15 to 20 minutes before it goes on the grill. and then john, look at that, isn’t that gorgeous. >> here is what i have in the pan, a little bit of butter. in fact,
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