Written for Mishpacha Magazine
I love how, as a nation, we’ve elevated the rib steak from a barbeque staple to Shabbos and Yom Tov fare just by cutting it 2 inches thick, and to that I say, why stop there?
Veal chops are a more refined rib steak, and they deliver the same great presentation and ability to crowd-please. I serve this on a platter with roasted vegetables such as mini rainbow carrots and mini zucchini.
2 double-cut first-cut veal chops
3/4 cup light olive oil, or unflavored oil of your choice
4 cloves garlic
2 tsp salt
1/2 tsp black pepper
2 sprigs fresh rosemary, leaves removed
2 sprigs fresh thyme
1/4 cup fresh parsley
1-inch piece lemon peel
Combine oil, garlic, salt, pepper, herbs, and lemon peel in a container and blend with immersion blender until completely smooth. Reserve 2-3 tbsp for garnish, and use the rest to marinate the meat for 1 hour.
To cook on a grill:
Preheat grill. Grill meat over high heat for 6 minutes per side, or until nicely browned, then move to indirect heat for 8-10 minutes until your desired doneness is reached (I find that medium-rare veal is too chewy, so I cook mine until medium, which is an internal temperature of about 140).
To cook in the oven:
Place an oven-safe pan or non-disposable baking sheet into the oven and preheat to 500. Place meat on pan/sheet, roast in the oven for 5 minutes, then turn oven off and let sit for an additional 35 minutes with oven door closed.
To cook sous vide (perfect for Yom Tov):
Cook sous vide at 140 for 3-4 hours, then sear each side before serving.