Fireman Bobs Marinated Smokey Rib Eye Steaks Recipes

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GRILLED RIB-EYE STEAKS WITH MOUTH-ON-FIRE SALSA



Grilled Rib-Eye Steaks with Mouth-on-Fire Salsa image

"I buy big, thick steaks to achieve that juicy, rosy medium-rare doneness."

Provided by Curtis Stone

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 16

1 cup coarsely chopped fresh cilantro
Juice of 1 lemon
For the steaks:
4 boneless rib-eye steaks (about 12 ounces each and 1 inch thick)
1 tablespoon olive oil
Kosher salt and freshly ground black pepper
3 tablespoons olive oil
2 dried chiles de arbol
8 large tomatillos, husked and rinsed
3 medium heirloom tomatoes (about 1 1/4 pounds)
2 red jalapeno peppers
1 green jalapeno pepper
1 bunch scallions, trimmed
Kosher salt
Vegetable oil, for the grill
2 cloves garlic

Steps:

  • Make the salsa: Prepare a grill for high heat. In a small heavy skillet, combine the olive oil and chiles de arbol and cook over medium heat, about 4 minutes, or until the chiles are toasted and beginning to blacken. Remove the chiles and set aside. Allow the chile oil to cool slightly.
  • On a large baking sheet, toss the tomatillos, tomatoes, jalapenos and scallions with the chile oil and season with salt. Lightly oil the grill grates with vegetable oil, place the vegetables on the grill and close the lid. Cook the vegetables, turning only once, until they are blackened as much as possible; don't stress out if the tomatoes and tomatillos break open and begin to fall apart-it's a sign that they're cooked through. Aim for these cooking times: 8 minutes per side for the tomatoes and tomatillos, about 6 minutes per side for the jalapenos and about 3 minutes per side for the scallions. Using tongs, transfer the vegetables to the baking sheet and let cool slightly. Meanwhile, let the steaks stand at room temperature, 30 minutes.
  • Trim the stems from the jalapenos and remove the seeds, if desired. Do not remove the charred skins. In a blender, combine the blackened vegetables, the garlic, cilantro, lemon juice and the toasted chiles de arbol and blend until smooth. Season the salsa to taste with salt. (You will have about 5 cups salsa; it will keep for up to 5 days, stored airtight in the refrigerator.)
  • Make the steaks: Reduce the grill heat to medium high. For a gas grill, spread the drained wood chips in the smoker box and close it; alternatively, spread the wood chips in the foil pan. Place the smoke box or foil pan on a lit burner. For a charcoal grill, sprinkle the drained wood chips over the hot coals.
  • Coat the steaks with the olive oil and season with salt and pepper. When you see the wood chips beginning to smoke, set the steaks on the grill grate and grill them 4 to 5 minutes per side, or until the meat feels only slightly resilient when pressed with a fingertip, for medium rare. Transfer the steaks to a carving board and let rest, uncovered, about 5 minutes. Serve the steaks with the salsa.

FIREMAN BOB'S BAKED BEANS WITH FIRE ROASTED TOMATO



Fireman Bob's Baked Beans with Fire Roasted Tomato image

I have to figure how to shorten the names of my creations ... lol " Fireman Bob's Baked Beans with Fire Roasted Tomatoes my way... Here is one great Baked Bean recipe that will go with anything any time of the years... These do very well in a Dutch Oven too! They really do go great with my http://www.justapinch.com/recipes/main-course/beef/fireman-bobs-marinated-smokey-rib-eye-steaks.html?p=2

Provided by Bob Cooney @firemanbob65

Categories     Other Main Dishes

Number Of Ingredients 25

1 pound(s) ground beef
1 pound(s) ground pork sausage
1 pound(s) ground veal
1 large jar fire roasted red tomatoes - diced - fine
1 large yellow onion - diced - fine
1 cup(s) shallots - diced - fine
1/2 cup(s) sugar
1 1/2 cup(s) hickory smoked barbecue sauce
1 can(s) beef stock
4 tablespoon(s) mustard, spicy brown
1 tablespoon(s) dry mustard
1 tablespoon(s) cinnamon
1 teaspoon(s) kosher salt
2 can(s) red kidney beans
2 can(s) great northern beans
2 can(s) navy beans
1 1/2 pound(s) hickory smoked bacon - diced fine
1 1/2 cup(s) brown sugar - packed
1 cup(s) chili sauce your choice
1 cup(s) molasses - dark
1 teaspoon(s) chili powder
1 teaspoon(s) red pepper flakes
1 tablespoon(s) hot sauce - tabasco
3/4 teaspoon(s) black pepper
4 large cans pork and beans *** do not drain ***

Steps:

  • Fry bacon and crumble into small pieces.
  • In the bacon grease saute the onion, and shallots till softened then add ground beef, pork sausage, and ground veal and cook till browned. *** Drain well.
  • Mix all the ingredients in a 7 quart Dutch Oven and bake covered for 3 hours at 250 degrees. Enjoy!

PAN-SEARED RIB EYE STEAK WITH SMOKED PAPRIKA RUB



Pan-Seared Rib Eye Steak With Smoked Paprika Rub image

I picked up a kosher ribeye steak at Trader Joe's last week and pan-seared it using the technique that's become my hands-down favorite: Alton Brown's pan searing method. It turned out so perfectly-- tender and pink on the inside with a brown, spice-laden crust on the outside. The simple smoked paprika spice rub gave it a sweet, barbecued flavor. This is such an easy way to cook up a smoky, juicy ribeye steak without firing up the grill.

Provided by Whats Cooking

Categories     Steak

Time 10m

Yield 2-3 serving(s)

Number Of Ingredients 5

1 boneless rib-eye steak (1 1/2-inch thick)
1 teaspoon smoked sweet paprika
1/4 teaspoon kosher salt (if using kosher meat) or 1/2 teaspoon kosher salt (if you're using non-kosher meat)
1 teaspoon fresh ground black pepper
1 teaspoon olive oil

Steps:

  • Bring the steak to room temperature.
  • Mix all spices and oil into a thick paste. Rub spice rub mixture onto both sides of the steak.
  • Optional: If you have the time, wrap the steak with plastic wrap and allow to sit for 15 minutes or longer at room temperature.
  • Put a 10 to 12-inch cast iron skillet in the oven, and heat oven to 500 degrees. When the oven thermometer indicates that it has reached 500 degrees, remove the pan from the oven (do not turn oven off). Transfer quickly to a stovetop burner on high heat.
  • Immediately place the steak in the middle of the pan. Cook for 30 seconds without moving. Flip with tongs and cook for 30 seconds on the second side. Quickly remove the pan from the heat and place into the oven. Cook for two minutes on each side for a medium rare steak, or three minutes on each side for a medium steak.
  • Transfer steak to a wooden cutting board and make a loose tent of aluminum foil over it. Allow it to rest for a few minutes before serving.

Nutrition Facts : Calories 26, Fat 2.4, SaturatedFat 0.3, Sodium 291.7, Carbohydrate 1.4, Fiber 0.7, Sugar 0.1, Protein 0.3

FIREMAN BOB'S BLOOMIN ONIONS MY WAY...



Fireman Bob's Bloomin Onions my way... image

I just LOVE a good Bloomin Onion... With this Onion, I hope You all will take the opportunity to try and see why I LOVE these... Great with my... http://www.justapinch.com/recipes/main-course/beef/fireman-bobs-marinated-smokey-rib-eye-steaks.html?p=2 just sayin is all.... :)

Provided by Bob Cooney @firemanbob65

Categories     Other Main Dishes

Number Of Ingredients 25

- spicy bloomin dipping sauce
3 cup(s) mayonnaise
3 cup(s) sour cream
1 cup(s) shredded extra sharp cheddar cheese
1/2 cup(s) chili powder
2 tablespoon(s) horseradish sauce
2 small anniheim chili - roasted and diced fine
1 teaspoon(s) cayenne pepper
- batter for onions
1/3 cup(s) cornstarch
2 teaspoon(s) garlic - minced
2 teaspoon(s) paprika
1 teaspoon(s) jalapeno pepper - diced fine
1 teaspoon(s) salt
1 1/4 teaspoon(s) white pepper
1 cup(s) beef stock
1 3/4 cup(s) all purpose flour
1/2 teaspoon(s) dried thyme
1/2 teaspoon(s) dried oregano
1/2 teaspoon(s) ground cumin
3 teaspoon(s) paprika
2 teaspoon(s) garlic powder
1/4 teaspoon(s) crushed red pepper flakes
1 teaspoon(s) caraway seeds
1 or 2 large sweet vidalia onions

Steps:

  • Prepare the Spicy Bloomin Dipping Sauce first and chill. Combine the first 7 ingredients in a small bowl, mixing well, Chill for 30 minutes.
  • Prepare the Batter... Mix cornstarch, flour, and all remaing ingredients until well blended. Add beef stock, mix well.
  • Cut about 1/4" off top of onion and peel. Cut 12 to 16 vertical wedges into onion, like a pizza slice, but do not cut through the bottom.
  • Plunge the onion into boiling water for 1 minute. Remove from boiling water and plunge into Ice water for 3 minutes. Take it out of the water and gently place the bottom facing down, onto a cookie sheet until it "flowers". It will spread out like a " Flower " on the cookie sheet.
  • Carefully place " opened onion " in batter coating the whole onion. Gently place in fryer basket with " wire basket " spoon and deep-fry at 375 to 400 1 1/2 minutes. Turn over, and fry an additional 1 1/2 minutes, or until golden brown.
  • Salt to taste immediately when removed from oil. Drain on paper towels.
  • Place onion upright in shallow bowl, and serve immediately Serve hot with Spicy Bloomin Dipping Sauce. Enjoy !!!

FIREMAN BOB'S MARINATED SMOKEY RIB EYE STEAKS



Fireman Bob's Marinated Smokey Rib Eye Steaks image

The Test Kitchen had one REALLY tasty meal the other day! The marinade in this is great ... and the smokey flavor was perfect.

Provided by Bob Cooney @firemanbob65

Categories     Beef

Number Of Ingredients 4

1 can(s) chipotle peppers - dice
2/3 cup(s) cocktail sauce
4 tablespoon(s) steak sauce
- oh yeah enough rib eye's for everyone....

Steps:

  • Mix and place all in large zipper bag Place Steaks in the zipper bag and gently massage the rib eyes making sure the meat is well coated... Refrigerate 1 to 3 hours, 3 being the best.
  • Leave on counter for 30 minutes before grilling... Salt and Pepper and brush on some olive oil before grilling... When steaks are turned over repeat salt and pepper and oil...
  • Great with Cole Slaw! Enjoy!

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