First of all, get good meat.
We get ours from Whole Foods but what you don’t want is the feed lot
raised stuff. You’ll need two rib-eye
steaks, about two inches thick (1-1 ½ pounds each). Yes, the picture is of a roast: this recipe will
also work very well with small (3-5 lb) roasts or prime rib. Kate's sketch is of a beautiful Christmas roast from a couple of years ago.
Glaze:
2 large or 3 small garlic cloves, minced
2 T Dijon mustard
2 T lemon juice
2 T extra virgin olive oil
2 T Worcestershire sauce (Note: I now use Pickapeppa sauce to avoid high fructose corn syrup.)
Herb Mixture:
2 T Herbs de Provence
1 T parsley flakes
1 tsp dried minced garlic
1 tsp sea salt
1 tsp coarsely ground black pepper
1 tsp lemon pepper
Directions
Insert a meat thermometer into each steak – this helps with
handling as well as allowing you to determine when they’re done. Combine the glaze ingredients and pour over steaks,
being sure to cover them thoroughly. Combine
the herb mixture and sprinkle heavily over each steak, ensuring they are
completely covered. Place steaks on a
rack in an ungreased roasting pan and bake uncovered at 325° for about 45-50
minutes or until meat reaches desired doneness.
Remove to a warm serving platter. Let stand for 10-15 minutes before
serving.
Serves four.
Notes:
1. The herb mixture
can be prepared in larger quantities and stored in a glass jar.
2. The glaze can also
be prepared ahead and refrigerated – just be sure to return it to room
temperature before using.
3. I cook these in
our little convection toaster oven that has a tray that sits below the
rack. Rather than remove them to a
serving platter I simply turn the oven off to let them rest. This works just fine and also keeps the cats
away from them.
