Tuesday, February 23, 2010

Grilled Ribeyes


You all might get tired of hearing me say this, but I LOVE that we are now able to grill at least once a week. Nathan is actually way more excited about this than I am (he spent 5 hours smoking ribs over the weekend - that post will come soon). I should start making him write up the posts for all the grilling recipes! ;)


This ribeye is probably one of the best steaks I have ever had. So juicy and delicious. We will definately be making this again and I can't wait!

Enjoy!


Worcesterishire Marinated and Glazed Rib Eye Steaks
Serious Barbecue by Adam Perry Lang (some items changed)

Marinade
1 TBSP crushed red pepper flakes
1 TBSP boiling water
1 cup extra virgin olive oil
20 garlic cloves, peeled and thinly sliced
1/4 cup worcestershire sauce
2 TBSP packed brown sugar
1 TBSP dried rosemary
1 TBSP dried thyme


Seasoning Blend
2 TBSP garlic salt
2 TBSP lemon pepper
2 TBSP black pepper
2 TBSP chili powder


Glaze
1/2 cup worcestershire sauce
1/2 cup brown sugar
4 TBSP unsalted butter, melted


Compound Butter
1 lb butter, softened
1/4 cup chopped parsley
2 TBSP chopped shallots
1 garlic clove, minced
Zest of 1 lemon
2 tsp pepper
2 tsp salt


8 rib eye steaks, about 14 oz each
1/4 cup vegetable oil


1. Mix all ingredients for compound butter; refrigerate until needed.


2. Place pepper flakes in small bowl and pour boiling water over them. Allow to sit for 1-2 minutes to rehydrate the flakes. Combine remaining marinade ingredients including pepper flakes and water. Place steaks in ziploc bag and cover with marinade. Refrigerate at least 2 hours, but preferably up to 24.


3. Combine all seasoning blend ingredients.


4. Combine glaze ingredients; pour into a large baking dish.


5. Remove steaks from bag and lightly pat dry. Generously season both sides of steak with seasoning blend. Using your hands or a brush, lightly coat steaks with vegetable oil.


6. Place steaks on grill, 2 minutes each side, until they have a light char. Brush steaks generously on both sides with compound butter.


7. During last 2-3 minutes of cooking, dip each steak in the glaze and return to grill to finish cooking.


8. Remove steaks from grill, brush with compound butter, and let rest for 5 minutes.

6 comments:

HoneyB said...

Oh man, next time your grilling, let us know. ;) Grumpy would love you forever!!

sarah said...

we might have to make these when you come to visit - they look incredible - and i'm not usually a steak fan! :o)

The McBride Family said...

YUM!! We HAVE to buy a grill asap!!!!! Those look fantastic!

Bob said...

You're killing me. I haven't been able to grill in years! That steak looks killer.

Ingrid said...

I'm not much into beef but your ribeye does look good and very juicy. I've never tried ribeye perhaps its the steak to win me over.

Yes, do make your hubs help with the grill posts...we'd love to hear his take on things.
~ingrid

Katy ~ said...

Christine,I'm sure my Ole Sweetie-Pi would be agog with delight at this. I'm thinking I need to buy one of those cast iron grill pans to do this on the stove.

Thanks for sharing the sizzle! YUM!

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