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Rib eye steak with aromas
Region: Friuli-Venezia Giulia
Difficulty:
Easy
Doses:
for 4 people
Ingredients
one boneless rib-eye of about 550 g,
1 tablespoon lemon juice,
2 cloves of garlic,
2 sprigs of rosemary,
2 tablespoons extra virgin olive oil,
salt,
pepper.
Introduction
In order to define the rib eye, it is necessary to consider the subdivision of the half-carcases that can be carried out in traditional (with 6-8 ribs) or industrial (5 ribs). The preferred cooking is the grilled one, which must be thin to support the meat, but such as to allow a irradiation cooking from the embers.
Preparing
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