Growing up, my best friend’s name was Taylor. He and his family moved across my street from San Antonio, Texas when I was 10 and we became quick friends. I was always over at his house hanging out with his family, his dogs, and most …
Batonnet: Translated literally from French, batonnet means “little stick”. The batonnet measures approximately 1/4 inch x 1/4 inch x 2-2.5 inches (6mm x 6mm x 5–6 cm). It is also the starting point for the small dice. Julienne: Referred to as the allumette when dealing with potatoes, and sometimes …
Grilling with the family is always a great time. With this Ribeye, you’ll definitely make some memories.
For the Ribeye:
1 20oz. Bone-in Ribeye (you can always get a bigger or smaller steak)
Olive oil
Salt and Pepper
For the Puree:
1/2 lb. bag of frozen or fresh peas
Water
4 leaves of mint
Salt and Pepper
For the Candied Bacon:
See recipe for Candied Bacon in “Recipes” section.
Rub the room-temperature ribeye with oil, salt and pepper. Lay away from you onto a medium-high heat grill. Sear on both sides for 5-7 minutes (depending on thickness of steak). Meanwhile, make the candied bacon. As everything else cook, begin the pea puree. Blend the peas, water, mint and seasonings until smooth. Optionally, you can put the puree through a fine-mesh strainer for optimal smoothness. Put into a container and keep chilled until needed. Remove the bacon from the oven and the steak from the grill. Allow the steak to rest in order for the steak’s juices to redistribute.
Plate as desired.
