Pingbull Prod Sites > New Scandinavian Cooking > Recipes by chef > Andreas Viestad > Super-Flavored Rib Eye with Pickled Fiddleheads
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  • Super-Flavored Rib Eye with Pickled Fiddleheads
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    By Andreas Viestad

    Super-Flavored Rib Eye with Pickled Fiddleheads

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    What is meatier than a large marbled piece of meat? Why, a piece of meat seasoned with dried or cured meat! Dried and cured meat such as bresaola or beef jerky, is salty and umami-rich and can be used as a seasoning, like in this recipe.

    Serves 4

    PREPARATION:

    • Light a charcoal grill or heat a grill pan over high heat.

    • Grill the meat over high heat until it is golden brown on all sides and has a core temperature of about 130oF (55oC.) Let it rest for at least ten minutes before carving it.
      Meanwhile, press the cabbage flat, make an incision, and pack it full of butter. Grill for about 5-10 minutes until the bottom of the cabbage is scorched, the middle is steamed, and the top is a little bit raw.

    • Slice the meat and sprinkle with salt, pepper, and dried meat. Serve with fiddleheads and cabbage.

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  • What is meatier than a large marbled piece of meat? Why, a piece of meat seasoned with dried or cured meat! Dried and cured meat such as bresaola or beef jerky, is salty and umami-rich and can be used as a seasoning, like in this recipe.

    Serves 4

    PREPARATION:

    • Light a charcoal grill or heat a grill pan over high heat.

    • Grill the meat over high heat until it is golden brown on all sides and has a core temperature of about 130oF (55oC.) Let it rest for at least ten minutes before carving it.
      Meanwhile, press the cabbage flat, make an incision, and pack it full of butter. Grill for about 5-10 minutes until the bottom of the cabbage is scorched, the middle is steamed, and the top is a little bit raw.

    • Slice the meat and sprinkle with salt, pepper, and dried meat. Serve with fiddleheads and cabbage.

    Print Friendly
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