Chef Kieffer says it's all about the rub. Here, his suggestion for Black Angus NY steak or Black Angus Bone-In Rib steak
Combine the following together:
- 5 tbsp of sea salt
- 2 tbsp of cracked pepper
- 1 tbsp of herb de Provence
- 1 teaspoon sherry vinegar
- 2 teaspoon of whiskey
Pre-heat the grill and lightly oil the grill.
Grill the steak and let them rest at least five minutes before serving.
For a summer ‘go to’ side dish he often does a "Grilled Ratatouille" at home.
- Slice (about 1/2 inch slices) and grill tomatoes, zucchini, eggplants, pepper and onion
- When all the vegetables are grilled, chop them up (not too small); then place for about a minute in a mixing bowl.
- Season with salt and pepper, if needed, sprinkle some extra virgin olive oil, add some rough chopped basil leaves.
- Mix well, serve immediately.
"This can be done first, but not too early, as you want to serve this dish pretty warm," warned Kieffer.
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