I dipped my toes into the crisp water of the puget sound today. I needed the biting cold relief from the water to cool me down from the heat. Standing next to a good friend we soaked in the moment, reveling in the sun wishing, for a moment, that every day could have the sun, picnics, fresh-picked raspberries, burgers and ice cream that today had. But then we both quickly stopped the fantasizing because we realized that one wouldn’t be as sweet without the other. I need the gray skies to appreciate the blue ones.
“What good is the warmth of summer, without the cold of winter to give it sweetness.” John Steinbeck
When the days are dark and the skies are gray it’s hard to imagine a time when the windows remain open all day and dinner is outside; simple and cooked over the fire. If I wasn’t living in the city and fearful of infuriating my neighbors with all the smoke I think I’d cook every summer meal over the fire. There’s just something so freeing about breaking cooking down to its most basic elements. Food. Fire. Dinner.
I’ve been so eager to share this post with you. It’s actually the first in a series of three grilling videos that I created with my brother, Chris Baron, along with Porter & York; a local company that offers hand-cut meat delivered to your door within 48 hours of ordering. We’ll release the other videos throughout the summer but for now, there’s rib-eye.
I say it in the video and I’ll say it here too; when you have good meat there’s really not a whole lot that needs to be done to it in order to turn it into a great meal. Here the meat is seasoned with just salt and pepper before it hits a very hot fire. It’s grilled just long enough for a nice, thick crust to form on the exterior while the interior stays pink. On top fragrant blue cheese left to melt under the heat of the steak and a salad of parsley and the sweet, tender hearts of celery. My awkward mouth-full of food says it all; I’m a big fan of this recipe.
Grilled Rib Eye Steaks with Parsley, Celery Salad and Blue Cheese
2 bone-in rib eye steaks (you can order the meat at Porter & York and have in to your house in just a couple of days)
1 teaspoon freshly ground pepper
Parsley & Celery Salad
1 ½ cups chopped flat-leaf Italian parsley
1 cup thinly chopped celery, the innermost parts and leaves
juice from half a lemon
3 tablespoons extra-virgin olive oil
salt & pepper
3 ounces great quality blue cheese, crumbled (such as Rogue River Blue)
For the steak:
Season the steaks generously with salt and pepper. If you can, season the steaks at least an hour in advance. Even better if you season and then let them rest, uncovered, in the fridge overnight.
Cook over low flames and hot coals for 5 minutes per side for medium-rare
Let rest for 15 minutes.
For the salad:
While the steaks are cooking prepare the salad. Combine the parsley and celery in a bowl. Add the lemon juice, olive oil and salt and pepper. Taste and adjust the seasoning to your liking.
While the steaks are still hot and resting top with crumbled blue cheese. Finish with the Parsley & Celery salad.
Serve alongside grilled vegetables or tuck slices of the steak, the salad and blue cheese into a split baguette for a killer steak sandwich.