Drummond Grilled Rib Eyes Recipes

RIB EYE STEAK WITH ONION BLUE CHEESE SAUCE

Steps:

• Preheat the grill to a high heat or light your outdoor grill.
• Sprinkle the steaks with salt and pepper and smear both sides of the steaks with 1/2 stick of the butter.
• Grill the steaks until medium-rare, 3 to 4 minutes per side, and then remove from the heat and keep warm. (You can also saute them in a skillet over medium-high heat if you prefer.)
• Melt the remaining 1/2 stick of butter in a large skillet over medium-high heat, and then saute the onions until golden brown, 7 to 8 minutes. Pour in the cream, a dash of salt and pepper and the Worcestershire sauce. Let it bubble up, then add the blue cheese and stir together to melt, adding more pepper or Worcestershire sauce as you wish.
• Place the steaks on plates and spoon the sauce over the top.
• Take a bite. And the world at long last will make sense.

GRILLED RIB-EYES WITH PEPERONATA

Steps:

• Prepare and preheat your lump charcoal grill to create two heat zones: high and low.
• In a small bowl, combine the rosemary, fennel, salt and pepper. Pat the steaks dry with paper towels and season both sides with the spice mixture. Lightly coat the steaks on all sides with olive oil.
• Sear the steaks over the hot side of the grill until the exterior forms a nice crust, about 4 minutes per side. Move the meat to the low side of the grill, cover the grill and cook until the steaks reach an internal temperature of 125 degrees F for rare to 135 degrees F for medium, depending on your desired doneness, 5 to 10 minutes per side.
• Transfer the steaks to a cutting board and let rest for 10 minutes before serving with the peperonata.
• In a large heavy skillet, heat the olive oil over medium heat. Add the onion, bell peppers and garlic and cook, stirring, until the vegetables are soft, 10 minutes. Add the tomatoes, oregano and sugar; cook until the peppers are very soft and most of the liquid has evaporated, about 30 minutes. Season with salt and pepper; stir in the chiles and vinegar. Discard the oregano.

RIB-EYE QUESADILLAS

Steps:

• For the steak and marinade: Add the orange juice, soy sauce, cumin, salt, garlic, lemon juice, chipotle, 1/2 cup of the olive oil and some black pepper to a food processor and blend until smooth and combined.
• Put the steaks into a resealable plastic bag and pour the marinade over. Seal the bag and massage the marinade into the steaks to ensure they are totally coated. Marinate, refrigerated, for as long as it takes to roast the chiles and get the other ingredients ready for the quesadillas.
• For the roasted poblano chiles: Roast the chiles by using metal tongs to hold them one-by-one over the flame of your stovetop until the skin is totally charred. (If you don't have a gas stove, you can use an outdoor grill OR place them on a baking sheet directly under your oven's broiler.) When totally blackened, place the chiles in a large resealable plastic bag and seal the bag to allow them to sweat for a good 20 minutes. Then use a knife to scrape off most of the blackened skin. Slice the chiles in half lengthwise and scrape out the seeds and membranes, then slice into strips.
• Heat the remaining 2 tablespoons olive oil in a grill pan over high heat. Remove the steaks from the marinade and turn the heat to medium low. Grill for 5 to 6 minutes each side for medium rare. Let the steaks rest for 5 minutes, then slice.
• For the quesadillas: Build the quesadillas by laying some cheese on 6 of the tortillas, then some slices of steak and some of the poblano chile strips. Sprinkle with the tomato and onion. Top with a little more grated cheese and then place the remaining tortillas on top.
• Melt 1/2 tablespoon of butter in a clean skillet over medium heat and lay a quesadilla in the skillet. Cook until golden on the bottom, 3 to 4 minutes. Carefully flip the quesadilla to the other side, adding another 1/2 tablespoon butter to the skillet at the same time. Continue cooking until the second side is golden, 3 to 4 minutes. Repeat with the remaining quesadillas.
• To serve: Cut the quesadillas into wedges and top with pico de gallo and salsa if desired.

RIB EYE STEAKS WITH COWBOY BUTTER

Steps:

• For the cowboy butter: Well in advance, make the cowboy butter. Place the softened butter in the bowl of a mixer fitted with a paddle attachment. Whip the butter until it's fluffy. Add the parsley, red pepper flakes, black pepper, garlic, lemon zest and the juice of half the lemon. Mix it until it's totally combined, scraping the sides as needed. Add more parsley, more lemon juice, more pepper or salt if you'd like.
• Lay out a long piece of plastic wrap and scoop the butter mixture in a long strip down the middle of it. Carefully pull one side of the plastic wrap over the butter, squeezing it gently to form it into a log. Continue to roll the log of butter into a roll. When it's all rolled up, twist the ends (like a piece of candy) until they become very taut (this means the butter is pressing together inside the plastic to form a cohesive roll). Place the roll of butter into the fridge so it will harden, or into the freezer if you need to speed along the process.
• For the steaks: Preheat the oven to 475 degrees F. Sprinkle salt and pepper on both sides of the steaks.
• Melt the butter in a heavy ovenproof skillet over medium-high heat. When it's melted and golden brown, sear the steaks for about 45 seconds per side. Set in the oven to finish, about 3 minutes.
• Lay a thick slice of cowboy butter on top of each steak so it will begin to melt. Serve within 5 minutes.