Saturday, July 6, 2019

Grilled Rib Eye with Worcestershire Butter

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In 1835 in Worcester, England, chemists John Lea and William Perrins created a sauce comprised of barley malt vinegar, molasses, sugar, salt, anchovies, tamarind extract, onions, garlic, cloves, soy sauce, lemons, pickles and peppers. The sauce was so strong that it was deemed disgusting and the barrel was sealed and abandoned in the basement. In 1837, looking for more space, they discovered the sealed barrel. They opened it, only to discover that the mixture had fermented and it was absolutely delicious. In 1938, the first bottles of Lea & Perrins Worcestershire Sauce were released to the public.

The United States has the highest Worcestershire sauce consumption on planet earth. In fact, we consume two times more per capita than anywhere else in the world. To meet that demand, Lea & Perrins operates two plants. One in New Jersey to meet US demand and the original plant in Worcester to supply the rest of the world. It is still made with the original ingredients and each barrel of it is fermented for 18 months before being bottled. It is of interest that the anchovies that go into the sauce are fermented for 2 years in the Lea & Perrins when you pick up a new bottle at the store, it took some 3-1/2 years to get there.


2 large bone-in, rib eye steaks (about 3 pounds total)

For the Butter
1/2 cup unsalted butter (1 stick) softened
1 tablespoon fresh chopped thyme
1 tablespoon minced chives
2 teaspoons Lea & Perrins Worcestershire Sauce
1 garlic clove, grated or pressed
1/4 teaspoon sea salt
1/2 teaspoon fresh ground black pepper


  1. Prepare the butter: Combine all butter ingredients in a bowl and mash together. Spoon the butter mixture onto a piece of parchment paper, form into a log and wrap well. Refrigerate for at least 2 hours before using.
  2. Remove meat from refrigerator, season well with salt and let meat come to room temperature for one hour. Prepare a grill for direct cooking over high heat. 
  3. Grill steaks directly over hot coals for 5 minutes (grill covered). Then flip steaks and grill for 5 minutes more (grill covered).
  4. Transfer steak to a cutting board. Slice butter into coins and place them on the steaks. Let steaks rest for 5 minutes, then serve.

Wine pairing: Treat yourself to an Amarone

Grogs and Goldie, 1956

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