chef Renee Scharoff Herb de Provence Crusted Australian Grass-fed Ribeye with Boursin, Pickled Lemon and Arugula Oil
- Prep 0Min
- Cook 0Min
- Style Grill
- Meat Beef
- Cut Rib Eye
- Serves 4
Herb de Provence Crusted Australian Grass-fed Ribeye with Boursin, Pickled Lemon and Arugula Oil
Ingredients
4 each Australian Grass-fed Ribeye
Kosher salt & black pepper to taste
8 table spoons Herbs de Provence Seasoning Blend
Pickled lemon:
1 each, thinly sliced organic lemon
1 each, juiced organic lemon
½ teaspoon turmeric
1 teaspoon curry powder
½ teaspoon kosher salt
½ teaspoon black pepper
½ teaspoon sugar
½ teaspoon red pepper flakes
Arugula Oil:
3 cups washed baby arugula
1 cup vegetable oil
Garnish:
1 cup room temperature Boursin Cheese
Preparation
For the steaks: Season heavily with salt and pepper and coat each steak with 1 tablespoon of Herbs de Provence on each side. Let rest for at least 4 hours, or overnight for a more intense flavor.
For the pickled lemon: Place all ingredients in a small bowl and mix well. Allow to sit for a few hours or overnight.
For the arugula oil: In a food processor, puree arugula with the oil and strain with a fine strainer (or with cheesecloth, if you don’t have a fine strainer). Reserve until ready to use.
To cook: Preheat a charcoal grill until hot. Add steaks and cook for 4-6 minutes on each side, or until desired internal temperature is reached. Allow steak to rest for 5-7 minutes before slicing.
To serve: Thinly slice and top the steak with a spread of boursin cheese and pickled lemons. Finish with a drizzle of arugula oil and serve immediately.
