Chile Rubbed Ribeye Steaks with Cilantro Butter

Posted on June 12, 2015 by admin
Chile Rubbed Ribeye Steaks with Cilantro Butter
Serves 4
When you think of cooking over an open flame, a thick juicy steak is one of the first things that comes to mind. Take steak night up a notch with these tender, juicy rib-eyes that are packed with flavor. This recipe is from our friend Ray "Dr. BBQ" Lampe, who tells us these would go very well served with green chile cornbread and pinto beans.
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Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
CILANTRO BUTTER
  1. 2 teaspoons olive oil
  2. ½ cup finely chopped cilantro leaves
  3. 1 large shallot, minced
  4. 1 clove garlic, minced
  5. Pinch of finely ground black pepper
  6. 1 stick of butter, at room temperature
CHILI RUB
  1. 4 tablespoons good-quality chili powder
  2. 2 tablespoons salt
  3. 1 teaspoon granulated garlic
  4. 1 teaspoon onion powder
  5. 1 teaspoon smoked paprika
  6. 1/3 cup olive oil.
  7. 4 USDA Choice or better bone-in rib-eye steaks, 1½ inches thick
Instructions
  1. At least a few hours and up to 1 month before you plan to cook, make the butter. In a small skillet over medium heat, heat the oil. Add the cilantro, shallot, and garlic and cook for 2 to 3 minutes, stirring often, until the shallot is soft. Transfer to a bowl and set aside to cool. In a medium bowl, cream the butter with a fork. Add the cilantro mixture and blend well. Transfer to a 12-x-12-inch sheet of waxed paper and form into a log about 8 inches long in the center of the sheet. If the mixture is too warm to handle, just refrigerate for a couple of minutes until it is ready. Roll the butter up in the waxed paper to make a firm log and twist the ends to hold it tight. Place in the freezer until firm.
  2. One hour before you plan to cook, make the rub. In a small bowl, mix together the chili powder, salt, granu¬lated garlic, onion powder, and smoked paprika. Add the oil and mix well. Place the steaks on a big platter and brush the wet chili rub evenly on both sides of the steaks. Refrigerate until it is time to cook.
  3. Prepare the grill for cooking over direct medium-high heat. Place the steaks directly over the cooking grate. Cook for 4 to 5 minutes per side for medium-rare, or to your desired degree of doneness. Remove to individual serving plates and top each steak with a couple of thin slices of the butter. Let rest for 5 minutes before serving.
Notes
  1. Reprinted with permission from Ribs, Chops, Steaks & Wings by Ray Lampe, published by Chronicle Books, © 2014
Adapted from Ribs, Chops, Steaks & Wings by Ray Lampe
Adapted from Ribs, Chops, Steaks & Wings by Ray Lampe
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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Rose Sangria

Posted on June 5, 2015 by admin
Rose Sangria
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Prep Time
25 min
Cook Time
3 hr
Total Time
3 hr 25 min
Prep Time
25 min
Cook Time
3 hr
Total Time
3 hr 25 min
Ingredients
  1. 1 qt Fresca (cold)
  2. 1 qt dry Rosé wine
  3. 2 Peaches (peeled, pitted and cut into ½ inch dice)
  4. 1 pint raspberries, washed and halved or quartered
  5. 1 pint strawberries (washed, stemmed and cut into ½ dice or pieces)
  6. 2 oranges, juiced
  7. 4 Lemons (cut one into ¼ inch rings, and squeeze the juice from the others)
Instructions
  1. Add honey to taste (This recipe does not usually need any honey)
  2. Combine the fruit, juices and wine, and refrigerate for several hours.
  3. Add the cold Fresca, mix, garnish with lemon slices, and serve over ice.
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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Smoked Onion

Posted on May 29, 2015 by admin
Smoked Onion
Can you tell we love cooking outdoors this time of year? Here's another easy but impressive grilling recipe from our friends at MeatChurch. Based in Texas, MeatChurch makes a very popular line of BBQ rubs and seasonings. We proudly carry their Holy Cow Rub, Honey Hog Rub, Honey Hog Hot Rub and Honey Pecan Rub. Looking for a unique grilled side that is different from the traditional stuff you have been cooking? This sweet onion goes GREAT with steaks, hamburgers or just about anything you are grilling in the back yard. It can be smoked or grilled.
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Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Ingredients
  1. 1 large sweet onion (MeatChurch recommends a Texas 1015, we're a bit partial to Vidalia Onions, grown here in Georgia!)
  2. 2 tbsp butter sliced into small strips
  3. Meat Church Season All (Substitute any other Meat Church rub to your liking)
  4. Chipotle, Garlic or Cilantro bouillon (your preference)
Instructions
  1. Prepare your smoker at a temperature of 275 degrees (indirect setup on a Big Green Egg). This can be grilled directly as well but keep the onion away from the fire.
Onion prep
  1. Peal the outer skin off of the onion.Cut a core out of the middle. Leave a 1/2" at the bottom of the onion. Do not core all the way through the onion.
  2. Place the bouillon and butter down in the core. Cover liberally with our Season All or other Meat Church BBQ Rub.
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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