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Geoff Schwartz's Ribeye with Carrot Purée

It’s likely no surprise that offensive guard for the New York Giants, Geoff Schwartz, can put back a decently-sized piece of steak every now and then. Unlike most athletes, however, he likes to make his.

Geoff describes his steak dinner as a dinner fit for a steakhouse, made in your own backyard. What’s cooking in Geoff’s kitchen today? Marinated bone-in ribeye topped with a rosemary goat cheese butter and a side of pureed creamy carrots.

Directions:

  1. Grab a bone-in ribeye from your nearest butcher. Make sure you get the bone in, adds much flavor to the meat. Marinate the meat lightly with Worcestershire sauce and sprinkle on your favorite seasoning. I love using my own seasoning. I combine equal parts salt, pepper, garlic, half part of parsley and just a tad of white sugar.
  2. Let the ribeye sit and marinate for a few hours.
  3. While the steak is getting happy, start on the goat cheese butter. Equal parts stick of goat cheese and stick of butter. You want to allow both to soften up a bit outside the fridge before starting. Once you combine both with a fork, add freshly cut rosemary. (You can use dry rosemary). Mix together well. Remove from mixing bowl, onto plastic wrap. Form the butter/cheese mixture back into a stick and put back into the fridge to harden.
  4. Bring a pot of water to boil with salt for the carrots. While the water is boiling, turn on your grill. Turn it on hot! I cook my steaks 550 degrees F and above! When the water is boiling, add 3 pounds of peeled carrots. Turn the heat down to medium and let the carrots soften up.
  5. Time to put the steaks on the grill. I like my steak medium rare so a thick cut bone-in ribeye needs to cook 5 minutes per side. After the steak is flipped and close to being ready, cut slices of the goat cheese butter to add on top of the steak. Let sit for about a minute, allowing the butter to slightly melt. Remove from the grill and eat!

To Make the Carrots

  1. At any point while the steak is cooking, the carrots need to be finished. Once they have softened, strain and add to a food processor. 
  2. Add butter and sour cream, as much as you need for flavor. I like mine extra creamy, so I add more sour cream. Turn on the food processor and let it work. It shouldn’t take long. 
  3. Add a pinch of salt, and let it run again for 10 seconds. The carrot puree should be creamy and ready. 
  4. Add a huge spoonful onto the plate with the steak and you have a steakhouse quality meal at home.
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