steak secrets balsamic-thyme rib-eye steaks tenderloin steaks with paprika- oregano butter the steaks stand at room temperature for and garlic; divide between 2 bowls reserve portion in 1 bowl for serving brush steaks with 1 portion of balsamic mix- guidelines suggest an internal temperature samic mixture from the first bowl transfer the steaks to a cutting board or grain and serve with reserved balsamic paprika and garlic salt until combined and length onto waxed paper or plastic wrap for 2 hours before serving sprinkle the steaks with salt and pepper let the steaks stand at room temperature grill the steaks over high heat for 5 minutes steaks to medium heat; grill 5 to 7 minutes loosely with foil and let rest at least 10 min- makes 4 to 6 servings from heat source for continued grilling follow these steps for the best results • let the steak come to room temperature before it goes on the cooks unevenly well-done exterior and a raw middle remove steaks from the refrigerator at least an hour ahead • steak cozies up to flavors like garlic himalayan pink salt cracked black pepper thyme and rosemary salt and season the steaks 30 minutes to an hour before moisture to the promotes that perfect steakhouse crust • red wine and steak are a culinary match made in heaven hearty rib-eye pairs well with a hefty wine like kirkland signa- ture" columbia valley mignon complements kirkland signature argentina malbec sides to pair with steak include grilled mashed potatoes and sautéed mushrooms.-sj
