Lucky for me, this rib eye was on sale for $5 a pound. It did have an ominous warning sticker on it: Use or freeze today. I didn't care so much about the sticker, but I did care that it was nicely marbled and a deep red cherry color, the sign of a nice fresh cut of meat. At home, I coated it generously with black pepper and a bit of salt. After 10 minutes on the grill and a brief rest, I plopped on a little pile of buttery compote.
I posted the Horseradish Thyme Compote a couple of days ago when I showed you how to make the cheesy bread. Don't be scared of horseradish! It adds just a slight peppery bite, and it has neither horses nor radishes, promise! A little of this decadent stuff goes a very long way. From one batch, I made a rib eye topping, garlic bread, and had enough to throw some extra on some roasted potatoes, this week. I've still got some in the freezer.
Scroll down further for a complete Father's Day menu with recipes.Grilled Rib Eye with Horseradish Thyme Compote
Estimated Cost: $9.50
I made mine for much cheaper, but you've got to spring when the meat is on sale.
1 lb. rib eye steaks
3 tablespoons black pepper
2 teaspoons pepper
Preheat the grill for hot cooking. Coat the steaks with pepper and salt. Let stand at room temperature for 15 minutes. Grill to desired doneness, about 5 minutes per side for medium. Let rest for five minutes. Top with a dollop of Horseradish Thyme Compote.
Horseradish Thyme Compote
Combine 4 tablespoons softened butter, 1 tablespoon prepared horseradish, 1 clove garlic, 1 tablespoon fresh thyme (or 1 teaspoon dried), and 1/4 teaspoon each salt and pepper. Roll into a cylinder, wrap in waxed paper and store in fridge or freezer.
LEFTOVER COMPOTE BONUS:
Roast some red potato pieces tossed in olive oil at 425 for 30 minutes. Toss with thyme butter when they come out of the oven.
Prudence Pennywise Tip for Popcorn