Starving and craving a great steak  I wondered into the meat department of the Super Grocer here in Steveston. This tiny little meat department carries every cut you can imagine of beef, pork and lamb from pork belly to lamb shanks and all at responsible prices. I should go on to add…pig tails, ham hocks, chinese cured slab pork belly, smoked slab bacon, turkey, smoked turkey (great in chili) and then some!

The butchers are always hard at work in the back of the store breaking it down and re-stocking the shelves. If they are out of anything ring the ship bell by the swinging door and if in house your in luck.

This was the first time I had seen at Super Store prime rib cut into double bone in steaks. Only $8 and dinner for two and then some which is a perfect for my carnivore husband who eats meat like he’s about to go into hibernation for the winter.

Ribeye Steak

Pepper Crusted Rib-Eye with Smoky Paprika Tarragon Butter.

PREPARING THE RIB-EYE

It’s so simple I’ll describe rather than a formal recipe.

PREHEAT OVEN TO 400 °

Pour fresh cracked black pepper on a small plate and pushing meat down over  pepper.  Season with Sea Salt.  In hot heavy bottom pan over med-high heat put 1 oz olive oil and cook rib-eye 5 minutes each side then the edges.

Pour 4 tbsp smoked Spanish sweet paprika or regular paprika then put pan into oven cooking 10 minutes for double rib cut.  Once removed put back onto the stove and add 1 0z sherry, add 5 tbsp butter, 1 tbsp olive oil, 1 tbsp lemon juice and baste meat for an additional five minutes.  Finally add chopped fresh tarragon and let rest covered with foil for 10 minutes and slice.

I enjoyed this with some cous-cous with olives, preserved lemon and piquilla peppers.  I was too hungry at this point to take pictures of that for you.  Perhaps next time!

Thanks for being here!