Finding Religion Grilled Ribeye, Adam Perry Lang

I wrote recently about Charred and Scruffed, one of my very very favorite cookbooks by Adam Perry Lang — remember?  Okay, so don’t be scared, and you’re GONNA be scared when you look at the recipe below because it looks so long — but this is the steak version of Judy Rodger’s Zuni Chicken — the recipe LOOKS long, but it’s super easy and the outcome is so worth it, that you’re gonna cry like a baby.   This is an unbelievable steak — ask Melo and Kara — that I make for my friends who like beef.   But the original name kind of grosses me out, so I’ve renamed it for the cut of beef that I use.  The original title is Man Steak with Thyme Zinfandel Salt — but seriously — I just can’t go there.perry steak

So — here’s how to do this fast:  Make the Four Seasons Blend of salt — takes 90 seconds — that’s it.  Use it for a couple of months — I use it on most things I cook.  Next make the Thyme Zinfandel salt which takes 10 seconds to put together and then it sits in the oven and dries for a couple of hours while you chill out.   Make the herb brush — 1 minute.  and then the board dressing sauce — 2 minutes?   Then make the basting sauce — I think it took less than 5 minutes — so all you’ve invested so far is 9 minutes and 4o seconds.

Season the steak with the Four Seasons Blend and let it sit on the counter for 15-20 minutes.  You’re not even breaking a sweat, right?  Then barbecue, baste, barbecue, baste – – let the steak rest in the board dressing — and cut it up.

If it takes any longer than what I’ve said, then you’re not even trying!


6 lbs of a large, thick steak — I use 2 – 4 rib eyes
¼ cup Four Seasons Blend (ingredients follow)
1 Tbsp. freshly ground black pepper
An herb brush (directions follow)
Basic Baste (ingredients follow)
Board Dressing (ingredients follow)
Thyme Zinfandel Salt (ingredients follow) for finishing or similar finishing salt

For the Four Seasons Blend (approx. 1 cup):
1 cup sea or kosher salt
2 Tbsp. freshly ground black pepper
2 Tbsp. garlic salt
1 tsp. cayenne pepper

Mix it up in a small bowl, then transfer to a spice grinder and pulse until it’s the consistency of sand. I don’t always grind it — just use it as it is.  Done.

To make an Herb Basting Brush:
Secure a bunch of herb sprigs (rosemary, sage, thyme, a combination, or other herbs) to a dowel, the handle of a wooden spoon, or a long-handled carving fork. The herb brush flavors the baste, releases oils into the crust as it builds and eventually becomes a garnish for the Board Dressing. See photo.

For the Steak Basting Sauce:
1¼ cups extra-virgin olive oil
10 Tbsp. (1¼ sticks) unsalted butter
1 Tbsp. soy sauce
1 Tbsp dry sherry
1 Tbsp. granulated sugar
2 Tbsp. grated garlic (use a microplane) or garlic mashed to a paste
1 Tbsp. fresh thyme leaves
2 Tbsp. grated yellow onion (use a microplane)
2 tsp. sea or kosher salt
2 tsp. freshly ground black pepper
1 tsp. red pepper flakes
¼ cup freshly squeezed lemon juice
¼ cup white wine vinegar

• Combine all the ingredients for the basting sauce in a 2-quart saucepan and bring just to a simmer; remove from the heat.

For the Board Dressing:
6 Tbsp. extra-virgin olive oil
2 Tbsp. fresh flat-leaf parsley, finely chopped
Sea or kosher salt and freshly ground pepper to taste
Tip of herb basting brush, finely chopped

• Combine olive oil, finely chopped fresh flat-leaf parsley, and sea or kosher salt and freshly ground pepper to taste.
• Mix the finely chopped tip of the herb basting brush (after the steak has been grilled) into the dressing.

For the Thyme Zinfandel Salt 
1 cup sea or kosher salt
1/3 cup zinfandel
1 Tbsp. dried thyme

• Combine the salt and wine in a bowl, stirring until slushy.
• Spread the salt mixture out in a thin, even layer on a parchment-lined sheet pan and bake at the lowest temp possible in the oven.  I use 175 degrees with the convection fan turned on — toss the salt occasionally — until the salt is dry — about an hour.
• Finely grind in a spice grinder or clean coffee grinder and dry for another 2 hours.
• Transfer the salt mixture back to the grinder, add the dried thyme, and pulse to the consistency of sand.


To prepare and assemble the steak:
• Preheat the grill to medium-low.
• Season the beef all over with the Four Seasons Blend and black pepper, then lightly moisten your hands with water and rub the seasonings into the meat. Allow to stand for 10 to 20  minutes to develop a “meat paste.”
• Put the beef on the clean grill grate and cook, without moving it, for 1 minute.
• Turn, grabbing the bone portion with your tongs, baste with the herb brush, and cook for 1 minute.
• Turn the steak, baste with the herb brush, and continue to cook, turning the meat every 2 minutes, basting each time you flip it — I usually cook steaks about 4 minutes on each side, depending on the thickness of your steak (130-135 degrees for medium rare)

• Meanwhile, pour the board dressing onto a cutting board (or mix it directly on the board). Finely chop the tip of the herb brush and mix the herbs into the dressing.
• Season the steak on both sides with the thyme salt, transfer to the cutting board and allow to rest for 10 minutes.
• To serve, slice the meat ¼ inch thick, turning each slice in the dressing to coat, and arrange on plates. Pour the board juices over the meat and finish with a sprinkling of the thyme zinfandel salt.

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