Grilled Ribeye With Field Peas & Pickled Corn
by Bret Jennings, Chef , Elaine’s on Franklin, Chapel Hill, N.C.
- 2 20-ounce Certified Piedmontese® Cowboy Cut Ribeye steaks
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh rosemary, chopped
- 2 cloves garlic, minced
- 1/2 teaspoon crushed chili flake
- Zest of 1/2 lemon
- Olive oil
Combine first 5 marinade ingredients in a small bowl. Add enough olive oil to make a thick paste and rub on both sides of steaks. Refrigerate steaks overnight.
Preheat grill to high heat.
Season both sides of the steak with salt. Grill the steaks for about 4 to 5 minutes per side, or until desired doneness.
Please note: Certified Piedmontese® beef cooks faster than other beef, so when grilling, be careful not to overcook. We recommend a lower final temperature than you might use with traditional beef. A kitchen thermometer inserted into the steak should read 120°F for medium-rare, 125°F for medium.
Bret Jennings likes to serve this rib-eye alongside field peas and topped with fried okra and pickled corn.
- 1 small yellow onion, diced
- 1 small carrot, peeled and diced
- 2 ribs celery, diced
- 2 cloves garlic
- 1 teaspoon crushed chili flake
- 1 pound fresh hulled field peas, washed
- Chicken stock
- 1/3 cup filet beans (haricots verts) blanched, stemmed, and cut in half
- 2 heirloom tomatoes, cut into bite-sized chunks
- Handful of torn basil and flat parsley leaves
In small saucepot, heat olive oil over medium heat. Add onion, carrot, and celery and cook for about 2 minutes until soft. Add garlic and chili flakes; stir for one more minute. Add peas and cover with chicken broth.
Bring to a boil, then reduce the heat to a low simmer. Skim any foam off the top and discard. Check peas after 8 minutes for doneness and add salt to taste. If using peas right away, cover them and set aside. If preparing peas ahead of time, chill them as rapidly as possible and reheat when ready to eat.
Right before serving, add the filet beans, heirloom tomato, and herbs.
- 2 cups cornmeal
- 1/4 cup flour
- 1 teaspoon salt
- 1 pinch cayenne
- 1/2 cup buttermilk
- 4 pieces okra sliced in half lengthwise
- Corn oil for frying
Combine the first 4 ingredients in a shallow mixing bowl. In another shallow bowl, pour buttermilk over okra and coat all sides. Drain the okra slightly and dredge it in the cornmeal mixture to coat.
Heat 1/4 inch of corn oil in a small skillet. When hot, carefully add the okra flat side down and fry both sides until golden and crisp. Transfer okra to a paper towel to drain excess oil.
Pickled Corn Relish
- Yield: 1/2 gallon
- 10 ears corn, cut from cob
- 1/2 cup diced green pepper
- 1/2 cup diced red pepper
- 1/2 cup diced red onion
- 1/2 cup diced celery
- 3/4 cup sugar
- 1 1/2 teaspoons mustard seed
- 1/2 teaspoon celery seed
- 3 dried chipotles
- 10 whole cloves garlic
- 1 1/3 cups cider vinegar
- 1 cup water
- 2 tablespoons salt
Combine all ingredients except corn in a stainless steel pot and bring to a boil; continue stirring for 1 minute. Add corn and bring back to a boil. Immediately pour pickled corn into a half-gallon jar. Close lid, let sit, and refrigerate when cool.
Pairing: A Brunello Riserva would taste great with the grill flavors, but many other fruity, oaky reds would also suffice.