At least that's how I feel about Food Network chefs. With one notable exception.... I'm willing to try recipes from all the different chefs and if they're good, I'll try another. If it's not good, it goes in the Rachel Ray pile.
Tonight I adapted a recipe by Michael Chiarello. He's the host of Easy Entertaining on the Food Network. This recipe is a surefire winner for company because it is absolutely gorgeous. It's tasty too, but seriously, when I pulled it out of the oven I did a mouth drop. Lovely. I guess that means I'll start looking more seriously at Mikey's recipes and recommending them!! (PS- Mr. Chiarello does not know I call him Mikey......it'll be our little secret)
9 cloves garlic, peeled
1/4 cup olive oil
1 1/2 tablespoons fresh, roughly chopped thyme
1 1/2 tablespoons creole mustard
2 boneless rib eye steaks
salt and pepper
3/4 cup grated mozzarella cheese, combined with 1 Tbsp dried basil
1) In a pre-heated saute pan over medium-low heat, pan roast the garlic in olive oil, tossing only once. Allow to brown for 10 minutes. Drain the cloves through a strainer, reserve olive oil. Allow to cool before mashing roughly with fork.
2) Add thyme to garlic paste and mash that in as well. When they are pasty but still chunky, mix in the Dijon mustard.
3) Preheat oven to 450 degrees F. Preheat a grill to high.
4) Coat steaks with reserved olive oil and season steaks well with salt and pepper. Pound the seasonings in well. Place meat on grill to brown, about 5 minutes each side.
5) Remove steaks from grill, place on a large cookie tray. Cover top generously with garlic mustard. Top with large piles of mozzarella and basil, spreading out to edges carefully with fingers. Place steaks in oven for 8 minutes.