Roasted Steak with Sun-Dried Tomato & Blue Cheese Butter (Frenched Rib)
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Resource ID
12750
Access
Open
Contributed by
Suzanne Raymond
Notes / Caption
This recipe was adapted for the Gateway program. It was part of Phase #4 recipe development. It features the Frenched Rib Steak.
R00319
Other name for this recipe (Oven-roasted Steak with Whipped Sun-dried Tomato and Blue Cheese Butter)
When you don’t want to barbecue outside, this oven cooking method of high temperature oven-searing and then roasting at a reduced oven temperature works well for this thick cut of steak. Using an oven-safe thermometer takes the guesswork out of trying to figure out doneness, as it lets you know the internal temperature of the steak at all times. Serve with boiled potatoes or slices of fresh bread to use up any extra whipped butter. (If there is any!)