Grilled Bone In Rib Eye With Grilled Corn And Tomato Salsa Recipes

GRILLED BONE-IN RIB-EYE WITH GRILLED CORN AND TOMATO SALSA

Steps:

• Get ready: Remove the steaks from the refrigerator about a half hour before you are ready to cook. Preheat the grill on high.
• The steak: Lightly oil a kitchen towel with canola oil and oil the grill. Season the steaks generously on both sides with kosher salt and pepper. Place a cast-iron skillet to heat on the side of the grill. Place the steaks directly on the hottest part of the grill and char 3 to 4 minutes. Rotate the steaks a half turn and char another 3 minutes. Flip the steaks and char another 3 minutes on their second side. Move to indirect heat and cook to desired doneness, about 5 minutes for medium rare. Put the steaks on a tray with a fitted rack to rest.
• The quick shallot sauce: Add the butter and shallots to the skillet with a splash of water and cook until the shallots are translucent, 1 minute. Add the mustard, lemon zest and juice and Worcestershire sauce. Stir and taste for seasoning. Add water if you would like the sauce to be a bit thinner. Place the steaks on a serving platter, spoon the sauce over the top and sprinkle with sea salt.
• Grill the vegetables: Lightly oil a kitchen towel with canola oil and oil the grill. Brush the corn, tomatoes and scallions with about 2 tablespoons of the olive oil and sprinkle with kosher salt. Arrange everything in a single layer on the hottest part of the grill and rotate every few minutes so they are charred on all sides, 8 to 10 minutes. Leave the corn on a little longer than the tomatoes and scallions. Remove from the grill and cool.
• The salsa: In a large serving bowl, whisk together the remaining 4 tablespoons olive oil with the chili powder, balsamic, lime zest and juice and honey with a pinch of kosher salt. Remove the corn kernels from the cobs, cut the tomatoes into small cubes and cut the scallions into 1/2-inch slices. Mix everything together with the cilantro. Taste for seasoning.
• Serve: Serve on top or alongside the steaks.

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

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.

GRILLED BONE-IN RIBEYE WITH HOMEMADE HERB BRUSH

Steps:

• Preheat the grill to medium-high (400 degrees F) and prepare half for indirect grilling. Remove the steaks from the refrigerator, pat them dry and let them sit at room temperature for 30 minutes before grilling.
• To make the herb brush: Starting with the basil, gather the herbs and work around the tip of an 8-inch-long metal skewer. Tie them tightly to the skewer with kitchen twine. Trim the ends of the kitchen twine so there are no long ends. Set aside until ready to grill.
• After the steaks have sat out for 30 minutes, brush both sides with the vegetable oil and season generously with salt and pepper. Transfer the meat to the hot side of the grill for 4 minutes. While the steak is grilling, melt the butter in a small cast iron skillet or saucepan on the grill. Flip the steaks after 4 minutes and baste with the butter, using the herb brush. Grill the steak for an additional 4 minutes.
• Transfer the steaks to the indirect heat side of the grill and baste with the butter and herb brush once again, being sure to leave about 2 tablespoons of the butter in the skillet and remove from the grill. Cook the steaks, undisturbed, over indirect heat until they register 125 to 130 degrees F with an instant read thermometer for medium-rare.
• In the meantime, finely chop the garlic on a large wood cutting board with a juice groove. Season the garlic with 1/2 teaspoon salt. Use the flat side of your knife to mash the garlic and salt together to create a paste. Pour the remaining butter from the skillet onto the cutting board. Use a fork to spread the mixture on the surface area of the board. Cut the kitchen twine from the herb brush and lay the herbs on top of the garlic mixture. Remove the steaks from the grill and rest them on top of the herbs and garlic mixture for 10 minutes before slicing.
• After 10 minutes, remove the bone from the steaks and slice against the grain. Place the meat on the herbs and serve directly from the seasoned cutting board.