I pondered for days what I was going to make for Labor Day dinner with my family. Literally days and not a single culinary inspiration! Luckily, Chef Ramsay’s show the F-Word saved the day, on the Thursday before, just in the nick of time!
You may or may not already know that Gordon Ramsay is my culinary idol. He may act like a jerk on TV, but he knows what he’s talking about, and I learn a lot by watching him make various dishes (or yell at people for not making various dishes, haha). This one I saw on his show, the F-Word. I saw him make this dish, and only after I had started it did I find the recipe online. The entire dish is originally called Butter Roasted Rib Eye of Beef with Grilled Artichokes and Roasted New Carrots. I skipped the carrots, and as you can see ended up not grilling the artichokes.
I’ve never just basted beef in butter before, but I highly recommend it. I’ll admit, my first reaction when I saw this was – really??? You are just going to pile on more saturated fat to a cut of beef that is already higher in fat than typically allowed in our house? Well, I guarantee that this meal was meant to be indulgent and not part of a standard health food/diet fare. And well, it was a holiday…
Speaking of health, I don’t think rib eye gets enough credit, because it isn’t the leanest cut in the world. It is marbled with delicious fat throughout, which, when cooked properly, melts into a soft buttery rich flavor that you just don’t get when eating other cuts. This is then amplified by actually basting the steaks in butter while they are cooking. Mmm. This was one of the juiciest most tender and yet tasteful ways I think I have ever prepared beef. And it was delicious. Of course it also helps that I got a gorgeous cut from our local farmer’s market, which included the entire rib steak, so rather than waste other beautiful meat that we paid a hefty $11/lb for, I cooked all the meat from the rib steak this way, not just the rib eye.
Though one note – Ramsay says to do 3.5 minutes on each side on medium heat. With the pan well preheated (the garlic was sizzling away), this was not enough time for me. I don’t like any red in the center, I like it all pink. There was still a little red in the center, so I extended the time a little bit.
Now onto the artichokes. The reason I didn’t grill them is because one we don’t own a griddle here, and two the actual grill outside has bars that are too far apart and I didn’t want to lose all the artichokes inbetween the grill bars, and then that would defeat the purpose of making awesome artichokes! Basically you peel the leaves off of baby artichokes until you get almost down to the hearts – shave the stems, soak them in lemons in order to keep them from turning. Then boil for a bit in water w/ a little vinegar, toss with olive oil and herbs. If you have a griddle, then grill them to get that gorgeous color that mine are lacking in the above picture. Either way, the flavor is wonderful. I love how the vinegar and lemon still lingered and blended with the artichokes and seasoning even after well after the artichokes had been with either ingredient. Well now it sounds like the artichokes are getting around in a crazy soap opera involving food ingredients.
Well, um……on that note, I leave you hopefully wanting to try this awesome recipe. Whatever you may think of Ramsay’s personality, his cuisine is really spot on.
P.S. I’m sure you’re scratching your head as to how I tagged this both “meats” and “vegetarian” – my vegetarian tag really just means vegetables. And these artichokes are so awesome they deserve a tag. I will make these again. I may eat just artichokes for dinner one night. They are that good!