Grilled Rib Eye With Anchovies Mustard And Garlic Recipes

GRILLED LOCAL ANCHOVIES

Steps:

• Heat charcoal grill.
• Under cold running water, scale and gut the anchovies, removing the gills, but leaving the head and tail intact. Remove the fins. Open the body cavity, and using your thumbnail, loosen the meat of the fish from the spine. Gently remove the spine by twisting or cutting it off a the base of the anchovy's head and tail.
• Grill the anchovies over a hot charcoal fire, skin side down for about 2 minutes, or until the flesh of the fish becomes white. Transfer to a large serving platter, arranging the anchovies skin side up on the platter. Squeeze a little lemon juice over the fish. Drizzle with olive oil and season with sea salt and pepper. Sprinkle the parsley and olives over the anchovies and serve immediately.

GRILLED RIBEYE WITH GARLIC BLUE CHEESE MUSTARD SAUCE

Steps:

• In a small saucepan over medium heat, whisk together cream, mustard, 1/4 cup blue cheese and garlic. Bring to a simmer. Reduce heat to low; whisk occasionally., Meanwhile, rub meat with olive oil; sprinkle with salt and pepper. Grill steaks, covered, on a greased rack over high direct heat 4-6 minutes on each side until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove from grill; let stand 10 minutes while sauce finishes cooking. When sauce is reduced by half, pour over steaks; top with remaining blue cheese.

RIB-EYE STEAK WITH ANCHOVY-RED WINE SAUCE

Steps:

• Put the wine in a small saucepan and turn the heat to high. Reduce, stirring occasionally, to about 1/2 cup. Meanwhile, start a grill.
• When the wine is reduced, turn the heat down so the reduction simmers and stir in the garlic, anchovies, and thyme. Cook, stirring occasionally, until the anchovies dissolve. When the grill is ready, cook the steaks for about 3 minutes per side for medium-rare or a little longer or shorter according to your preference.
• Beat the butter into the sauce until it is smooth, then season to taste. Slice the steaks, drizzle with the sauce, and serve.

GRILLED BROCCOLI AND LEMON WITH CHILE AND GARLIC

Steps:

• Bring a large saucepan of well-salted water to a boil over medium-high. Keep a large bowl of ice water next to it. Meanwhile, trim the broccoli so 2 inches/5 centimeters of stalk remain attached. Cut the broccoli in half lengthwise, then cut each half lengthwise again to give you 4 wedges per head.
• Blanch the broccoli by adding it to the boiling water and cooking for 3½ minutes, until softened. The stalks should retain a nice bite. Use a pair of tongs to remove the wedges and plunge them straight into the ice water to stop them from cooking further. Once completely cool, drain and dry them well, then place in a large bowl.
• Meanwhile, add 6 tablespoons/89 milliliters of oil, the chiles and garlic to a small frying pan and place it over medium heat. Cook for 7 to 10 minutes, stirring occasionally, until the garlic is golden and the chiles start to become transparent. Use a slotted spoon to transfer the solids to a plate lined with paper towels and set aside to cool and crisp further.
• Add the anchovies to the pan and place over low heat. Cook gently, stirring occasionally, for 10 minutes, until an anchovy is soft enough to be easily squashed with the back of a spoon. Set aside to cool completely.
• Place a large, well-greased grill pan over high heat and ventilate your kitchen well. (See Tip for outdoor grilling.) Toss the broccoli gently with 1½ teaspoons olive oil. Once the pan is very hot, grill the broccoli in 2 batches, turning so that all the flat sides have nice grill marks, 6 to 8 minutes per batch. Transfer to a tray to cool down. Grill the lemon rounds for 1½ minutes per side, until nicely charred, then transfer to a chopping board. When cool enough to handle, finely chop the lemon (skin and all) and transfer to a small bowl along with the lemon juice, parsley and remaining 1½ teaspoons olive oil. Mix well and set aside.
• Once the broccoli has cooled, top with the anchovy oil mixture and toss gently to combine. Arrange on a large serving platter and top evenly with the charred lemon mixture. Lastly, sprinkle over the fried chile and garlic and the flaked salt.

GRILLED RIB EYE

Steps:

• Place all but the meat in a blender and puree.
• Place in large zip lock bag add meat and marinade 4-8 hours.
• Remove from marinade and place sauce in pot and bring to boil then simmer for 5 minutes.
• Place 1 inch steaks on grill over medium heat. Grill, uncovered, 15 minutes for medium rare doneness, turning occasionally. (Do not overcook.) Carve steaks into thin slices. Or for the hungry man let them eat steak! ;) Season with salt and pepper, as desired serving with sauce.

GRILLED RIB-EYE STEAKS WITH PARSLEY-GARLIC BUTTER

Steps:

• For the Parsley-Garlic Butter, mix together in small bowl, then cover and chill first five ingredients.
• Prepare barbecue (medium-high heat). Rub steaks with generous amounts of salt and pepper.
• Grill steaks to desired doneness, about 6 minutes per side for medium-rare. Cut each steak in half, top with spoonful of chilled butter, and serve.

GRILLED RIB-EYE STEAKS WITH ROASTED PEPPERS

Steps:

• Whisk 1/3 cup oil, thyme, savory and 2 teaspoons anchovies in 13x9x2-inch glass dish to blend. Add steaks; turn to coat. Let stand at room temperature 1 hour, or cover and refrigerate overnight.
• Char all peppers over gas flame, in broiler or on barbecue until blackened on all sides. Enclose peppers in paper bag 10 minutes. Peel, seed and cut peppers into 1/2-inch-wide strips. Mix 1/3 cup oil, 2 teaspoons anchovies and garlic in large bowl to blend. Add peppers. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill. Bring peppers to room temperature before continuing.)
• Prepare barbecue (medium-high heat). Remove steaks from marinade; pat dry. Sprinkle steaks with salt and pepper. Grill steaks to desired doneness, about 6 minutes per side for medium-rare. Transfer to cutting board. Let stand 5 minutes.
• Cut steaks diagonally into thin slices. Divide meat among plates. Spoon peppers next to meat. Pour any juices from cutting board over peppers. Sprinkle with parsley and serve.

GRILLED RIB-EYE WITH WASABI-GARLIC PASTE

Steps:

• Prepare a gas or charcoal grill or heat a large heavy skillet until it is just smoking.
• Place wasabi powder in a small bowl, and add about 1 tablespoon cold water. Stir to dissolve, adding water if necessary to make a paste. If you are using the paste, squeeze it into a bowl. Smash and peel garlic, then sprinkle it with salt, and mince it finely. Stir into wasabi along with oil until smooth.
• Grill the meat on one side until well browned, 4 or 5 minutes. Season the uncooked side with salt, then turn, and smear the cooked side with the paste. Cook 2 to 5 minutes longer, depending on the doneness you like, and serve.

GRILLED RIBEYES WITH BROWNED GARLIC BUTTER

Steps:

• In a small heavy saucepan, melt butter with garlic over medium heat. Heat 4-6 minutes or until butter is golden brown, stirring constantly. Remove from heat., Season steaks with salt and pepper. Grill, covered, over medium heat or broil 4 in. from heat 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Gently warm garlic butter over low heat. Serve with steaks.