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Categories:
butter garlic salt pepper Bread Provolone cheese Parsley Oil olive oil salt freshly ground black pepper parsley canola oil salt pepper
Viewed: 1 - Published at: 4 years agoIngredients
- 1 1/4 sticks unsalted butter
- 6 cloves roasted garlic, pureed
- Salt
- Pepper
- 12 slices French bread, cut 1/2-inch thick
- 6 slices aged provolone cheese, halved lengthwise, cut 1/4-inch thick
- Steak, recipe follows
- Parsley oil, recipe follows
- 1 boneless rib-eye, about 16 ounces
- Olive oil
- Salt
- Freshly ground black pepper
- 1/4 cup finely chopped fresh flat-leaf parsley
- 1/2 cup canola oil
- Salt
- Pepper
Method
- Heat the grill.
- Mix together the butter and garlic puree and season with salt and pepper.
- Brush 1 side of the bread with a tablespoon of the butter and place on the grill, butter side down and grill until golden brown; turn over, top with the cheese and grill for 30 seconds longer or until the cheese melts.
- Place the garlic bread on a platter and top the cheese with a few thin slices of the beef and drizzle with the parsley oil.
- Steak:
- Remove the steak from the refrigerator 30 minutes before grilling.
- Heat grill to high.
- Brush steak on both sides with oil and season with salt and pepper.
- Place on the grill and cook until golden brown and slightly charred, 4 to 5 minutes.
- Turn over and continue grilling to medium-rare doneness.
- Remove from the grill and let rest 5 minutes.
- Slice into 1/4-inch thick slices.
- Parsley Oil:
- Mix together ingredients in a small bowl.
- Season with salt and pepper, to taste.
