Intro

 

Grilled Rib-Eye with Parsley, Celery and Blue Cheese // Not Without Salt

 

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.

Grilled Rib-Eye with Parsley, Celery and Blue Cheese // Not Without Salt Grilled Rib-Eye with Parsley, Celery and Blue Cheese // Not Without Salt

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 Ribeye with Parsley, Celery and Blue Chesse from Gabriel Rodriguez on Vimeo.

Grilled Rib-Eye with Parsley, Celery and Blue Cheese // Not Without Salt
 

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)

2-3 teaspoons coarse sea salt (such as admiralty which you can purchase from The Meadow)

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.

 

36 Responses to “Grilled Rib-Eye Steaks with Parsley, Celery & Blue Cheese”

  1. Boozy Epicure

    I can’t say how much I agree that gorgeous meat really only needs salt and pepper. Who needs marinades and coffee crusts, etc when you’ve got a high quality steak? Certainly not me! Love the video.

    Reply
  2. J.S. @ Sun Diego Eats

    Although I used to be 100% a filet mignon girl I think I have increasingly begun to appreciate rib eyes. And hangar steaks. Marbling is a beautiful thing and love that this is so simply accented. Steaks are really at their steakiest when contrasted with some herbs or bitter greens, no mashed potatoes necessary :)

    Reply
    • Ashley Rodriguez

      I love that – “steaks are their steakiest”. It’s so true. And I too was a filet mignon girl. Don’t get me wrong, I love a tenderloin for a Beef Wellington but there’s nothing better than the flavor of a well marbled steak.

      Reply
  3. poppy@thecatfishcafe

    I love rib eye – it’s definitely my favourite cut for flavour. Your photo’s are amazing, and celery with blue chefs works so well. I really like this post.

    Reply
  4. tracy

    what a beautiful video!!! i loved watching you slice into that steak at the end. MOUTH WATERING!!

    Reply
  5. Francisca

    Love, love, love this….mouthwatering! Also, your lovely urban grill is a homage to the Argentine method of grilling…so wonderful, no?

    Reply
  6. Kathryn

    I always try to remember that Steinbeck quotation in the depths of winter or my first day back in the office after a vacation. Life would be so dull if it was always summer. Maybe…

    Such a great video – you’re a total natural and you’ve definitely encouraged me to branch out in my steak buying/cooking/eating. I’m stuck in a rut of frying a filet steak in a little butter which is, clearly, delicious but sometimes it’s good to change it up! And you’re right that you do get such good flavour from a rib eye.

    Reply
    • Ashley Rodriguez

      It’s hard to think that now but it’s wonderful that with each passing of a season I get so giddy for the next. I’d be bored living in a place where they really only experienced one season. Having said that, sun in February is a very welcomed treat.

      Reply
  7. sara forte

    beautiful friend!! I love seeing you in a video. First off you are talented and such a natural, AND it makes me feel like we’re sort of hanging out :))

    Reply
  8. Suzanne

    I’m a huge fan of a Ribeye and so are my kids! The parsley salad with the blue cheese is a fantastic combination. Your photography makes me just want to cook.

    Reply
  9. Brandon @ Kitchen Konfidence

    Loved the video Ashley (and Gabe)!! You’re such a natural :) I could totally see that clip on The Cooking Channel. The recipe looks fantastic too. I love marbled cuts of meat, and recently I’ve been obsessed with dry-aged steaks.

    Reply
  10. Kara @MarriedintheKitchen

    Your photography made our mouths water, so cooking this recipe for dinner last night was a must! The combination of blue cheese with the crisp parsley and celery is perfect for a summer night together on the patio.

    We did mix up the steak seasoning a little bit by using Worcester seasoned salt instead of regular and adding a little tabasco sauce and butter while on the grill. I wanted to be a purest for this recipe, but my husband snuck those on there while I was prepping in the kitchen.

    Thank you for sharing and we can’t wait to try your other recipes!

    Reply

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