Northshore Magazine

Northshore September 18

Northshore magazine showcases the best that the North Shore of Boston, MA has to offer.

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117 Executive chef at Teresa's Prime Nick Yebba, Jr., (top right) ties rosemary and thyme together with butcher's twine to form an herb brush, and then brushes the steak with the herbs and extra-virgin olive oil. I N G R E D I E N T S 40 OZ. Tomahawk ribeye or Porterhouse steak 1 BUNCH Fresh thyme 1 BUNCH Fresh rosemary 4 TBSP. Extra-virgin olive oil ⊲ Maldon sea salt and Coarse black pepper ⊲ Butcher's twine D I R E C T I O N S 1. Preheat grill on medium-high heat. Season both sides generously with salt and pepper. 2. Tie the rosemary and thyme together with butcher's twine to form an herb brush. Use the herbs to brush the steak with extra virgin olive oil. 3. Place the steak on the hot grill, cooking about 10 minutes on each side. Serve medium-rare to rare. 4. Remove steak when it is done and let rest for 5 minutes before slicing and serving. 40-ounce Tomahawk Ribeye "Fiorentina Style" By Executive Chef Nick Yebba, Jr., Teresa's Prime, North Reading

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