Marcus Samuelsson's Grilled Rib Eye on the Bone

By tru21

Ingredients

• From the kitchen of Marcus Samuelsson
• Servings:4
• Difficulty: Easy
• Cook Time: 30-60 min
• Ingredients
• 1 tablespoon chopped parsley
• 1 teaspoon chopped tarragon
• 4 rib eye steaks, 1-inch thick, bone-on
• 1 jalapeño pepper
• 4 garlic cloves
• 2 scallions
• 4 tablespoons olive oil
• 1 teaspoon Dijon mustard
• 4 drops Worcestershire sauce
• Juice from 1 lemon
• Salt
• Freshly ground black pepper

Preparation

Step 1

Cooking Directions

Preheat the grill to medium heat.

Chop the parsley and tarragon; set aside.

To cook:

Brush the steaks, jalapeño, garlic cloves, and scallions with 1 tablespoon of the olive oil. Place the steaks and vegetables on the grill and cook for 3 minutes per side for the vegetables and 6 minutes per side for the rib eyes for medium-rare. Once the steaks are cooked, let them rest for 10 minutes off of the grill.

While the steaks rest, remove and discard the jalapeño's skin, reserve everything else. Chop the grilled vegetables.

In a medium bowl, mix the chopped grilled vegetables with the mustard, Worcestershire sauce, remaining olive oil, lemon juice, chopped parsley, tarragon, salt and freshly ground black paper to taste.

To serve:

Put the steaks on a serving platter and dress them with the grilled green vinaigrette.