From the Kitchen of Gary Garza
Rib-Eye Steaks with Blistered Peppers
Rib eye may be the tastiest steak of all for grilling due to its generous marbling. We used a Santa Maria style BBQ for open-flame grilling of the steak using red-oak wood. This recipe is contrary to the traditional form of Santa Maria BBQ utilizing tri-tip seasoned with salt, pepper and garlic salt. The added sauce is simple and phenomenal made from the steak’s juices, cider vinegar and honey.
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Ingredients
2 beef rib eye steaks, each 16 oz. and 1¼ to 1½ in thick, well
marbled
⅔ cup sugar
2¼ tsp. kosher salt, divided
1¼ tsp. pepper, divided
¼ cup butter, divided, softened
2 tbsp. fresh thyme leaves
2 tbsp. honey
2 tbsp apple cider vinegar, divided
2 cups (5 oz.) Padrón or shishito peppers
2 garlic cloves, thinly sliced
2 beef rib eye steaks, each 16 oz. and 1¼ to 1½ in thick, well
marbled
⅔ cup sugar
2¼ tsp. kosher salt, divided
1¼ tsp. pepper, divided
¼ cup butter, divided, softened
2 tbsp. fresh thyme leaves
2 tbsp. honey
2 tbsp apple cider vinegar, divided
2 cups (5 oz.) Padrón or shishito peppers
2 garlic cloves, thinly sliced
Preparation
1. An hour before cooking, season steaks with 2 tsp. salt and 1 tsp. pepper and set on a plate to come to room temperature. Then, brush steaks with 1 tbsp. oil.
2. Put 2 tbsp. butter in a shallow baking dish big enough to hold steaks. Add a few cracks of pepper and 1 tbsp. thyme, 1 tbsp. honey and 1 tbsp vinegar, then mix; bring to the grill area.
3. Then, in a small bowl add the remaining 1 tbsp. thyme, 1tbsp. of honey, 1 tbsp. vinegar and garlic, stir gently and set aside.
See Alternative Methods for BBQ below.
4. Meanwhile, fire-up your BBQ grill. Ignite charcoal with red-oak hardwood (Santa Maria Style BBQ/oxidative fire-open flame grilling) and burn down until white coals form (approx 45 minutes).
5. When the BBQ is ready, lower grill over the smoldering coals to the desired distance from the heat; grill steaks, turning once and moving to a cooler part of the fire if they start to flare up, until well browned and done to way you like, about 7 minutes per side for medium rare.
6. When done, transfer steaks to shallow baking dish with the butter mixture, turning to coat, then tent loosely with foil.
7. Heat a heavy skillet over medium-high heat. When hot, add 1 tbsp. oil and swirl to coat. Add peppers and ¼ tsp. salt. Cook, shaking skillet and stirring occasionally, until peppers are browned and blistered, about 5 minutes. Add remaining (2 tbsp.) butter and let it foam and brown, 45-60 seconds. Stir in the thyme/honey mixture, and then pour mixture over steaks. Let the steaks rest about 1 minute more.
8. Transfer steaks to a cutting board, leaving juices and peppers in the baking dish. Slice steaks crosswise into ½ - to ¾ -inch strips. Using a spatula, pick-up strips in the original shape of the steaks and plate. Spoon about half of the juices and peppers over the steaks in proportional portions; reserve the rest and serve in a bowl on the side.
Serves 4 people
Recipe adapted from Sunset Magazine, June 2015
Alternative to Santa Maria Style BBQ Open-Flame Grilling:
Soak 1 cup of fruitwood chips in a bowl of water; let soak for 30-60 minutes; then drain, reserving the chips.
Charcoal Grill Method –
Ignite a full chimney of hardwood mesquite charcoal on the fire-grate of the charcoal grill. When ready, arrange the coals on the fire-grate in a slope so there’s a hot area and cooler area. Scatter the water-soaked wood chips over the charcoal, setting the cooking grate in place.
Gas Grill Method –
Heat to high (450° to 550°).
Put the water-soaked wood chips in the grill’s smoking box, or
seal chips in a packet of foil; cut dime-size holes in the foil; remove cooking grate and place wood packet directly on a burner. Reset cooking grate in-place, cover grill.
When wood chips start to smoke (1-2 minutes for charcoal, 10-15 minutes for gas), set steaks over the hottest part of fire.
Grill steaks, covered, turning once and moving to a cooler part of the fire if they start to flare-up. Grill until well browned and done the way you like, about 10 minutes for medium-rare.
Continue with Item 6, above.
1. An hour before cooking, season steaks with 2 tsp. salt and 1 tsp. pepper and set on a plate to come to room temperature. Then, brush steaks with 1 tbsp. oil.
2. Put 2 tbsp. butter in a shallow baking dish big enough to hold steaks. Add a few cracks of pepper and 1 tbsp. thyme, 1 tbsp. honey and 1 tbsp vinegar, then mix; bring to the grill area.
3. Then, in a small bowl add the remaining 1 tbsp. thyme, 1tbsp. of honey, 1 tbsp. vinegar and garlic, stir gently and set aside.
See Alternative Methods for BBQ below.
4. Meanwhile, fire-up your BBQ grill. Ignite charcoal with red-oak hardwood (Santa Maria Style BBQ/oxidative fire-open flame grilling) and burn down until white coals form (approx 45 minutes).
5. When the BBQ is ready, lower grill over the smoldering coals to the desired distance from the heat; grill steaks, turning once and moving to a cooler part of the fire if they start to flare up, until well browned and done to way you like, about 7 minutes per side for medium rare.
6. When done, transfer steaks to shallow baking dish with the butter mixture, turning to coat, then tent loosely with foil.
7. Heat a heavy skillet over medium-high heat. When hot, add 1 tbsp. oil and swirl to coat. Add peppers and ¼ tsp. salt. Cook, shaking skillet and stirring occasionally, until peppers are browned and blistered, about 5 minutes. Add remaining (2 tbsp.) butter and let it foam and brown, 45-60 seconds. Stir in the thyme/honey mixture, and then pour mixture over steaks. Let the steaks rest about 1 minute more.
8. Transfer steaks to a cutting board, leaving juices and peppers in the baking dish. Slice steaks crosswise into ½ - to ¾ -inch strips. Using a spatula, pick-up strips in the original shape of the steaks and plate. Spoon about half of the juices and peppers over the steaks in proportional portions; reserve the rest and serve in a bowl on the side.
Serves 4 people
Recipe adapted from Sunset Magazine, June 2015
Alternative to Santa Maria Style BBQ Open-Flame Grilling:
Soak 1 cup of fruitwood chips in a bowl of water; let soak for 30-60 minutes; then drain, reserving the chips.
Charcoal Grill Method –
Ignite a full chimney of hardwood mesquite charcoal on the fire-grate of the charcoal grill. When ready, arrange the coals on the fire-grate in a slope so there’s a hot area and cooler area. Scatter the water-soaked wood chips over the charcoal, setting the cooking grate in place.
Gas Grill Method –
Heat to high (450° to 550°).
Put the water-soaked wood chips in the grill’s smoking box, or
seal chips in a packet of foil; cut dime-size holes in the foil; remove cooking grate and place wood packet directly on a burner. Reset cooking grate in-place, cover grill.
When wood chips start to smoke (1-2 minutes for charcoal, 10-15 minutes for gas), set steaks over the hottest part of fire.
Grill steaks, covered, turning once and moving to a cooler part of the fire if they start to flare-up. Grill until well browned and done the way you like, about 10 minutes for medium-rare.
Continue with Item 6, above.
Nutritional Information (per serving):
556 calories, 54% (300 calories) from fat; 50g protein; 34g fat (14g saturated); 12g carbohydrate (1.1g fiber); 1,041mg sodium, 185mg cholesterol.
556 calories, 54% (300 calories) from fat; 50g protein; 34g fat (14g saturated); 12g carbohydrate (1.1g fiber); 1,041mg sodium, 185mg cholesterol.
G2Cookery.com
Copyright © 2015 • Gary A. Garza, Inc. All Rights Reserved
Copyright © 2015 • Gary A. Garza, Inc. All Rights Reserved