Chef Christo of Chez What?, a long-time friend & contributor to Marx Foods, has a penchant for the unexplored when it comes to cooking. You’ll usually see lots of experimentation and creativity in his recipes. However, in this case he’s decided to keep it simple by preparing our grass-fed ribeye steaks (“the tastiest steaks you will ever have” he says) simply with seasonings, butter and a grill. Read on for commentary and drool-inducing photos.
Black Angus grass fed ribeye steaks with baked potato and a fresh and crunchy cucumber salad.
When these 14 ounce Angus steaks arrived I couldn’t wait to fire up the grill, and with my kid off school for the day it was the perfect opportunity for a fantastic lunch.
What a beautiful day to be on the roof.
The steaks enjoyed the view.
Salted with my signature secret salt mix and on to a 700 degree grill with 8 minutes on each side for a perfect rare steak.
Look at these beauties. I slathered a little butter on them to make them shine and they rested for a good 8 minutes to let all the juices settle in and get cozy.
One steak sliced was easily enough for two. Nice and neat, simple meat and potato dish with, by far, the tastiest steaks you will ever have, I urge you to get some.
Comments 3
made my mouth water just looking at this!
what is your secret salt conglomeration, how can my steak tast so wonderfll if i just put salt and pepper on it
Hi Will,
In our opinion, when you’ve got really good beef, it really doesn’t take much. Just salt and pepper, plus a little butter for richness. We sell the grass-fed ribeye steaks Christo used if you want to try it at home.
Matthew
Marx Foods