Archive for October 13th, 2011

Rib-Eye Steaks with Fragrant Chile Rub and Salsa Butter - BBQ And Grilling Recipes

This cut of steak is so good for grilling that we decided to include a second recipe with a different flavor profile. As with the previous recipe, the rub here is rather assertive. But the heat of the chile peppers is tamed by the dairy fat in the butter sauce. We recommend getting the steak cut at least 1 inch thick and using the “sear and move” technique, as in the previous recipe. Sear the meat over high heat to develop a good crust, then move it over medium low heat to gently cook the interior to medium-rare. Of course, you could cook the steaks for more or less time, according to how you like them done.

Gas: Direct heat, high (500°F)
Clean, oiled grate on lowest setting
Direct heat, red hot
12-by-12-inch charcoal bed (about 3 dozen coals) with high- and low-heat areas
Clean, oiled grate on lowest setting
Direct heat, red hot
12-by-12-inch bed with a 4-inch-deep area for high heat and a 2-inch-deep area for low heat
Clean, oiled grate set 2 inches above the fire.

Prep: 5 minutes (plus 5 minutes for rub and salsa butter)
Grill: About 10 minutes.

– Long-handled tongs.

4 boneless beef rib-eye steaks, each 8 to 10 ounces and about 1 inch thick
½ cup Fragrant Chile Rub
Oil for coating grill grate
½ cup Salsa Butter.

1. Pat the steaks dry with paper towels, then scatter the chile rub over the steaks, patting it in with your fingers. Let the meat rest at room temperature as you heat the grill.
2. Heat the grill as directed.
3. Brush the grill grate and coat it with oil. Grill the steaks over high heat until darkly crusted, 3 to 4 minutes per side. Reduce the heat to medium-low (on a gas grill) or move the steaks to the low-heat area (on a charcoal or wood grill), cover, and grill for another 3 to 4 minutes for medium-rare to medium-done (135° to 140°F). Transfer to a platter, cover loosely with foil, and let rest for 5 to 8 minutes.
4. Serve with the Salsa Butter.

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