Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
May 20 2022
American Craft Beer Week - Pairings With Lift Bridge Hop Dish
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An India Pale Ale potluck of seven hop varieties. This IPA pushes the boundaries and delivers what you would expect. This aggressively hoped IPA awakens the senses with aromas of citrus, fruit, and pine but will bombard your taste buds with hops, a subtle malt sweetness and notes of caramel that will put a smile on your face.
Grilled Rib-Eye Steak with Blue Cheese
Blue Cheese Dressing
1/2 cup cream cheese
1/2 cup heavy cream
1/4 cup sour cream
1 cup Gorgonzola, crumbled
1/4 cup chopped scallions
Steak
2 12-ounce rib-eye steaks, preferably grass-fed
2 tablespoons extra-virgin olive oil
Sea salt
Freshly ground black pepper
2 ounces arugula, about 3 cups
For the blue cheese dressing, combine the heavy cream, cream cheese, sour cream, Gorgonzola, and scallions in a large bowl and gently crush together with a fork. Set aside.
Preheat a charcoal grill until the coals are white. Rub both sides of the steak with 1 tablespoon (15ml) olive oil and season liberally with salt and pepper. Put the steak in the center of the grill and cook 6 to 7 minutes per side, turn 90-degrees once on each side. If the grill is too hot and the steak is cooking too fast, transfer the steak to indirect heat and cover. Remove the steaks from the grill and rest for about 10 minutes. Meanwhile, toss the arugula with the remaining olive oil and season with salt.
Serve the steaks with the arugula and the blue cheese dressing.