Rib Eye Steak with Black Pepper, Mission Figs, Roasted Garlic and Thyme
Chef: Robert Del Grande
Serves: 6 people
8 dried California Mission figs
1 bulb garlic
3 Tbsp extra virgin olive oil, divided
1/2 Tsp coarse salt
1 Tsp coarsely ground black pepper
1 thick-cut rib eye steak (16 to 18 ounces)
Salt and freshly ground black pepper; to taste
1 bunch fresh thyme sprigs (about 1/2 cup, loosely packed)
Preheat oven to 350°F.
Remove and discard stems from figs, and cut in half, lengthwise; place in large ovenproof pan; set aside.
Separate garlic into individual unpeeled cloves, and add to pan along with figs, olive oil, 1/2 teaspoon salt and 1 teaspoon fresh ground pepper; toss to coat well.
Roast at 350°F for about 20 minutes or until garlic cloves are soft and fully cooked. Set aside.
Rub steak liberally on all sides with olive oil, salt and pepper.
Prepare a hot charcoal fire and, over hottest part of fire, sear steak on both sides.
Then, move steak to a cooler area and finish grilling, slowly, for about 5 minutes on each side for medium rare (145°F internal temperature at thickest part) or 10 minutes on each side for medium (160°F).
Remove from grill and allow to rest for 10 to 15 minutes before slicing.
To serve, heat 2 tablespoons extra virgin olive oil in a skillet over medium high heat.
Add roasted fig and garlic mixture and carefully shake the skillet.
Add thyme sprigs and toss or stir until thyme is fragrant, about 30 seconds.
Remove from heat; squeeze juice from lemon over all.
Cut steak into thin slices and fan onto serving platter.
Spoon fig mixture along with thyme sprigs and pan juices over steak; drizzle with a little extra virgin olive oil and a squeeze of lemon juice.
Serve at once.
To oven roast the steak: Preheat oven to 350°F. Heat 2 tablespoons olive oil in large ovenproof skillet over high heat. Add steak and sear on both sides until nicely browned. Transfer to preheated oven and roast about 15 minutes for medium rare (145°F) or a little longer for medium (160°F). Remove from oven and allow to rest about 15 minutes before slicing.