Rib Eye Steaks With Mexican Barbecue Sauce Recipes

RIB EYE STEAKS WITH MEXICAN BARBECUE SAUCE

Steps:

• Make the sauce: in a small bowl, cover the ancho chile with 3/4 cup boiling and allow the chile to soften for 20-30 minutes, turning occasionally.
• Lightly brush or spray the tomatoes and onions with oil.
• Grill over direct high heat until slightly charred, 8-10 minutes, turning once.
• Place the chile and soaking water, tomatoes, and onions in a blender or food processor; add in the remaining sauce ingredients; process until completely smooth, about 1 minute.
• Pour the sauce into a saucepan; bring to a boil over high heat then decrease heat to a simmer and for 5-10 minutes; remove from heat.
• Pour half of the sauce into a small bowl to brush on the steaks as they grill; reserve the rest to serve with the steaks.
• The steaks: let the steaks stand at room temperature for 20-30 minutes before grilling.
• In a small bowl, combine the paprika, salt, brown sugar, and pepper.
• Lightly brush or spray the steaks on both sides with oil; season with the spice mixture.
• Grill the steaks over direct high heat until cooked to desired doneness, 6-8 minutes for medium-rare, brushing with sauce and turning once.
• Remove from grill and let rest for 3-5 minutes; serve warm with the reserved sauce.

BBQ RIB EYE STEAK

Steps:

• For the marinade: Combine garlic, rosemary, and olive oil in glass dish or stainless-steel bowl. Place steaks in olive oil mixture. Marinate steak for 1 hour before cooking.
• For the sauce: On a low heat, melt butter in a small saucepan. Add grated onions, minced garlic, and sugar. Using a wooden spoon, stir mixture well for approximately 3 minutes. Add remaining ingredients. Allow sauce to simmer 8 minutes stirring occasionally.
• To prepare the steak: Heat cast iron skillet (with grill marks) until skillet is very hot. Remove steaks from marinade and pat semi-dry. Place steaks in hot skillet and cook to desired temperature. Baste steak with BBQ sauce to taste.

GRILLED RIB EYE STEAKS WITH DIPPING SAUCE

Steps:

• Trim steaks of fat. Combine marinade ingredients in a large container. Add the beef, cover, and refrigerate 1 to 2 hours. Remove meat from refrigerator 30 minutes before grilling to enhance flavors.
• Meanwhile, combine all the dipping sauce ingredients in a small bowl and set aside.
• Preheat grill. Grill steak, turning occasionally, 5 to 10 minutes for medium-rare. Transfer meat to a cutting board and set aside 10 minutes before slicing crosswise into thin slices. Transfer meat and juices to a serving platter and serve with the dipping sauce and Sticky Rice.

TEXAS RIB-EYE STEAKS WITH CHILI BARBECUE SAUCE

Steps:

• TO MAKE THE RUB: Using the spice grinder or mortar and pestle, crush the peppercorns. Place in a small bowl and thoroughly mix with the rest of the rub ingredients.TO MAKE THE SAUCE: In a small saucepan whisk together all the sauce ingredients with 1/4 cup water. Simmer over low heat for about 10 minutes, stirring occasionally, to allow the sugar to fully dissolve and all of the flavors to blend. Set aside while you grill the steaks.Allow the steaks to stand at room temperature for 20 to 30 minutes before grilling. Press the rub into both sides of the steaks. Lightly brush or spray both sides of the steaks with the olive oil. Grill over Direct High heat until the internal temperature reaches 145°F for medium rare, 8 to 10 minutes, turning once halfway through grilling time. Remove from the grill and allow to rest for about 5 minutes. Serve warm with the sauce on the side.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

GRILLED RIB-EYE STEAKS WITH CHILI CUMIN SPICE RUB

Steps:

• In a bowl stir together lime juice, chili powder, cumin, and salt and pepper to taste. Pat steaks dry and spread spice rub on both sides of each steak.
• Heat a well-seasoned ridged grill pan over high heat until hot but not smoking and grill steaks about 2 minutes on each side for medium-rare.

GRILLED RIBEYE STEAKS

Steps:

• In a shallow dish, combine soy sauce, onions, brown sugar, garlic, ginger and pepper; add the steaks and turn to coat. Cover and refrigerate 8 hours or overnight., Drain and discard marinade. Grill steaks, covered, over medium 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°).

CUMIN-RUBBED RIB-EYE STEAKS WITH TWO SALSAS

Steps:

• For salsas:
• Mix first 8 ingredients in medium bowl to blend. Transfer half of avocado mixture to another medium bowl. Add tomatoes to first medium bowl and cucumber to second bowl. Season salsas to taste with salt and pepper. (Can be prepared 4 hours ahead. Cover salsas separately and refrigerate.)
• For steaks:
• Rub each steak all over with 2 teaspoons olive oil. Sprinkle each side of each steak with 1/2 teaspoon ground cumin; rub in to adhere. Sprinkle steaks with salt and pepper. Heat 1 tablespoon oil in each of 2 heavy large skillets over high heat. Add 2 steaks to each skillet; cook until deep brown, about 2 minutes per side. Reduce heat to medium; cook steaks to desired doneness, about 2 minutes longer per side for medium-rare. Transfer to plates. Serve with tomato-avocado salsa and cucumber-avocado salsa.