This is another item I made as part of Mother’s Day Brunch, and it turned out great. The key here, which I learned from Heston Blumenthal, chef and owner of The Fat Duck (one of the world’s best restaurants), is to flip the steak every 15-20 seconds while on the grill and let the steaks rest for 5 minutes when they’re done. Yes, it’s kind of a pain in the butt, and when you’re hungry, waiting 5 minutes can seem like an eternity, but the juiciness that gets locked in and the phenomenal flavor that comes with it–especially when you’re paying for grass fed ribeye, is 120% worth it. So, flip often, and be patient. Note that Heston also suggests only seasoning your steak with salt and then following with pepper after it’s cooked because the peppercorns typically just burn when exposed to high heat.
- grass fed steak (above there are 2 rib eyes and one NY strip)
- coarse salt, I used Gray Sea Salt because I have a lot lying around, but Morton’s kosher salt or regular sea salt will do just fine
- 1 ripe heirloom tomato
- 1/4 cup balsamic vinegar, reduced (aka put in a small sauce pan over medium heat until it becomes syrupy. Boom! That’s it.)
- Take the steak out of the fridge about an hour before you intend to cook it and season liberally with coarse salt
- 20-25 minutes before you intend to cook, start your grill
- Put the steaks on the grill and flip every 20 seconds until the internal temperature registers 130 degrees
- While the steaks are resting, slice the tomato to plate underneath the steak.
- Serve with tomato slices and balsamic reduction on bottom, or tomato slices, then steak, then balsamic.
Notice that the fat on grass fed meat is more yellow in color than corn fed
Plated from bottom to top: balsamic reduction, tomato slices, steak, diced tomato