We didn't let the delivery hiccup hamper our plans, though. We had two big rib-eye steaks set aside and we were determined to put them to good use. My dry-rub recipe falls flat without a grill so Michele decided to keep it simple with his salt and pepper, olive oil and herb marinaded recipe.
It went a little something like this:
Take your steak out of the fridge and bring it to room temperature before you do anything.
Preheat your oven, 500 degrees.
Season the steak, both sides with salt and pepper, to taste.
Place three or four crushed garlic cloves in three tablespoons of olive oil and warm over a low flame, infusing the oil with the garlic's flavor, three minutes.
Increase the temperature to high.
Place your steak in to the the pan.
Add a sprig of thyme or rosemary or any other herbs that you have on hand.
Sear for three minutes and flip to the other side.
After three minutes, Michele says:
If you like your steak cooked medium, like we do, take it out of the oven after four minutes. It should be be perfect.
Let the meat rest for at least four minutes before you cut it, against the grain.
With a side of sauteed Maui onions, a simple green salad and a bottle of champagne, our first Father's Day in Maui was more subdued but more than satisfying. We hope that yours was, too.