Black & Blue Ribeye’s
- 1 Pkg 2ea 10oz Raise American Ribeye Steaks
- ¼ C Grapeseed Oil
- 2 Tbsp Chef Paul Redfish Magic
- 4 Cloves Fresh Garlic Chopped
- 4 Diced Plum Tomatoes
- 1 Diced Medium Onion
- 1 .75oz Pkg Fresh Basil Chopped
- 2 Tbsp. Balsamic Vinegar
- 1 Tbsp. Worcestershire Sauce
- 1Tbsp EVOO
- Pinch Crushed Red Pepper More or less if desired
- Salt & Pepper
- ¼ C Maytag Blue Cheese Crumbles (or regular)
- Crostini Bread Slices
Remove the Raise American Ribeye steaks from package, pat each dry with paper towel, and place on tray. Using the back of a spoon use a small amount of the grapeseed oil and coat both sides of either steak. Rub 1 tbsp. of the Redfish magic onto each steak and let set on counter for about 30 minutes. Preheat oven to 400 degrees for steaks desired to a temperature of medium or higher.
In a mixing bowl add the chopped garlic, tomatoes, onion, basil, vinegar, Worcestershire, EVOO and any red pepper desire. Stir until all evenly blended, add any salt and pepper needed, and stir again.
Heat skillet over high heat with grape seed oil, add steaks, and brown either side evenly approximately 3 minutes. If you would like your steak medium or higher, place in preheated oven and finish cooking. Remove from heat, place steak on plate let set for about 5 minutes. Serve steaks with side of choice, top the steaks with the tomatoes and blue cheese crumbles. Serve crostini bread on the side to eat like a bruschetta with the steak.