Michael Satterfield
When the box from New York Prime Beef I was impressed with the quality of the meat immediately, having grown up on a small ranch with one of the best butchers in the country just down the road, I was a little spoiled growing up. The pride and quality that comes with an independent butcher shop in the heart of ranch land is lost at the grocery store meat counter and with the summer season upon us, it’s time to start thinking about meat, be it roasted or grilled.
For this recipe, I turned to meat master Bobby Flay and my brother-in-law who happens to be an excellent chef to make sure these steaks turned out perfectly. At $62.50 a pound, you don’t want to overcook your steak.
What you’ll need is
32 oz Aged Bone-In Cowboy Rib Steaks from New York Prime Beef
8 cloves garlic, thinly sliced
Salt and coarsely ground black pepper
2 cups red wine
4 cups beef stock
1 tablespoon chopped fresh thyme leaves
Step 1: Remove the meat from the refrigerator 30 minutes prior to cooking and preheat the oven to 350 degrees F.
Step 2: Make a series of small cuts spaced out around the meat and stuff each one with a slice of garlic. Season with salt and pepper and place in the rack inside the roasting pan for about two hours for medium-rare.
Step 3: put the roasting pan on top of the stove and heat on high, adding wine to the drippings to deglaze the roasting pan. Add beef stock. Cook until reduced by half, whisk in thyme and season to taste with salt and pepper.
Step 4: Slice and serve meat with thyme au jus.
