Spice Rubbed Rib Eye Steak With Orange Pineapple Chipotle Glaze Recipes

ASIAN SPICE RUBBED RIBS WITH PINEAPPLE-GINGER BBQ SAUCE AND BLACK AND WHITE SESAME SEEDS

Steps:

• For the sauce: Heat the oil over medium-high heat in a heavy-bottomed medium saucepan. Add the garlic, ginger and onions and cook until soft, about 5 minutes. Add the pineapple chunks and habanero and cook for 1 minute. Add the pineapple juice and cook until it caramelizes slightly, about 3 minutes. Add the hoisin, ketchup, brown sugar, ancho powder, mustard, honey, soy sauce, star anise and cinnamon and cook until thickened, about 30 minutes.
• Transfer the mixture to a blender and blend until smooth. Season with salt and pepper . Pour into a bowl and allow to cool to room temperature.
• For the ribs: Stir together the paprika, dry mustard, ground ginger, star anise, allspice, salt, pepper and Thai chile flakes in a bowl. Rub the ribs on the top side, wrap in plastic wrap and refrigerate for at least 4 hours and up to 24 hours.
• Preheat a charcoal grill with about 80 briquettes off to 1 side, or in a kamado-style ceramic charcoal cooker with the ceramic plate removed. Remove the ribs from the refrigerator 1 hour before grilling.
• Combine 4 cups water, the soy sauce, ginger and garlic and divide between two heavy disposable pans.
• If using a charcoal grill: Put one disposable pan of steaming liquid on the bottom grate of the grill on the opposite side of the coals. Put the top grate on and heat well. Put the ribs on the grill, top-side down, directly over the hot coals and cook until golden brown and a crust has formed, about 10 minutes. Move the ribs to the other side of the grill, over the liquid, and place the other disposable pan with steaming liquid next to them over the coals. Put the lid of the grill on and open the vents on top halfway. Cook until the ribs are tender and juicy, about 2 hours. Add water as necessary to prevent scorching, and coals to keep the internal temperature between 225 and 250 degrees F.
• If using the kamado-style ceramic charcoal cooker: Remove the ceramic plate and heat the grill rack. Put the ribs on the grill, top-side down, directly over the hot coals and cook until golden brown and a crust has formed, about 10 minutes. Remove the ribs and rack and put in the ceramic plate. Put one disposable pan of steaming liquid on the plate, then return the rack and the ribs to the grill. Cover and cook until ribs are tender and juicy, about 2 hours. Add water as necessary to prevent scorching, and coals to keep the internal temperature between 225 and 250 degrees F.
• If using charcoal, finish the ribs by moving them back over the hot coals and turning and basting with sauce for 15 to 20 minutes. If using the ceramic charcoal cooker, leave the plate in and brush liberally with sauce for 15 to 20 minutes before removing from the grill.
• Combine the sesame seeds and sprinkle the tops of the ribs. Cut the ribs apart and put on a platter. Scatter the green onions over the top and serve.

SPICE RUBBED RIBS WITH CHIPOTLE-HONEY GLAZE

Steps:

• Combine all spices in a small bowl.
• Brush both sides of the racks with oil and liberally rub with the spice mixture. Wrap in plastic and refrigerate for at least 12 hours. Remove the ribs from the refrigerator 45 minutes before smoking to allow them to come to room temperature.
• Stuff several sheets of newspaper in the bottom of a charcoal chimney. Fill the chimney to the top with charcoal briquettes. Remove top rack from the barbecue. Put the chimney on the lower barbecue rack. Light the newspaper and let the charcoal burn until the ash is gray, about 20 minutes.
• Open bottom barbecue vent. Turn out the hot charcoal onto 1 half of bottom rack. Using a metal spatula, spread charcoal to cover approximately 1/3 of rack and scatter half of the soaked wood chips over the charcoal. Put a loaf pan with water onto the coals.
• Put the top rack on the barbecue. Put the ribs, rub side down, on the grill over indirect heat. Coals should be off to 1 side. Slowly cook the ribs until tender, adding more charcoal if needed, about 1 1/2 hours.
• Chipotle Honey Glaze:
• Whisk all of the ingredients together in a small bowl.
• Begin brushing the glaze on the ribs during the last 30 minutes of cooking.
• Put the ribs on a baking sheet; brush with a little more of the glaze and let stand 10 minutes. Transfer the ribs to a cutting board and cut between the bones to separate the ribs. Arrange the ribs on a serving platter and serve.

SPICE DOUBLE RUBBED RIB EYE STEAK SERVED WITH RUEDAS DE FUEGO

Steps:

• Toast and grind the cumin, coriander, fennel, and mustard seeds. Combine these with the oregano, onion powder, garlic powder, paprika, bay leaves, salt, and pepper. Divide the spice mixture into 2 equal parts. Rub both sides of each steak with olive oil and then rub each steak generously with one half of the spice mix and set aside.
• In a food processor, puree together the chipotle adobo, garlic, and lemon juice and rub this on the steaks. Let them marinate for 3 hours, refrigerated.
• Preheat oven to 350 degrees F.
• Heat up 2 tablespoons of oil in pan. Cook the steak for approximately 2 to 3 minutes on each side; then finish off in the oven for approximately 4 minutes.
• Heat up a pan with about 1-inch of oil. Mix the remaining spice mix into 1 cup flour. While the steaks are in the oven, dip the poblano and the onion rings in the buttermilk, and then dip into the seasoned flour. Fry the rings in the heated oil, turning the rings on both sides until golden brown.
• Arrange the steaks on a serving platter and top off with the onion and poblano rings.

SPICE RUBBED GRILLED AMERICAN BISON SHORT RIBS WITH ORANGE HONEY CHIPOTLE BBQ SAUCE

Steps:

• Combine the ancho, paprika, cumin, cinnamon, 2 tablespoons salt and 1 teaspoon pepper in small bowl. Sprinkle both sides of the ribs with salt and pepper, and then rub the spice mix onto the top of the ribs. Put on a baking sheet lined with aluminum or parchment. Let the ribs sit at room temperature for 30 minutes.
• Heat a charcoal or gas grill to high for direct grilling. Brush the ribs on both sides with oil and grill, spice-side down, until golden brown and slightly charred, about 4 minutes. Flip and grill another 4 minutes. Brush with some of the Orange Honey Chipotle BBQ Sauce during the last minute of grilling. Remove to a platter and brush with more of the sauce.
• Heat the oil in a medium saucepan over medium heat. Add the garlic and onions and cook until soft, about 2 minutes. Add the orange juice and zest and cook until slightly reduced.
• Add the ketchup, honey, vinegar, chipotle puree, soy sauce, ancho powder and salt, and bring to a simmer, stirring occasionally and simmer until slightly thickened, about 10 minutes. Remove from the heat and let cool to room temperature.

DRY-RUBBED RIB EYE STEAK RESTAURANT STYLE

Steps:

• Combine all the spices in a bowl. Stir to evenly distribute all the ingredients. If you want to monitor the amount of salt, combine all the spices except the salt in a bowl. Add 1 tablespoon Kosher salt and stir. Taste the rub and then gradually add more salt to taste.
• Rub the outside of each steak on all sides generously with the rub and store any leftovers in an airtight container. Wrap each steak in plastic wrap two times, and refrigerate up to 24 hours (my preference) or at most 3 days. This makes the steak taste aged.
• Preheat a gas or charcoal grill until hot. Brush the grill to remove any left over food, then oil the grill. Remove the steaks from the refrigerator about 20 to 30 minutes before cooking and let them come to room temperature. Just before cooking, remove the plastic wrap and lightly oil the steaks with extra-virgin olive oil.
• Place the steaks on a very hot grill and char both sides of the steaks, a few minutes per side. When the outsides of the steaks have become well seared, move the steaks to a cooler part of the grill to continue cooking for 6 to 7 minutes per side for medium rare.
• Remove steaks from the grill and let rest in a warm spot for 7 to 8 minutes. Cut the steak off the bone and slice on the bias across the grain in slices to the thickness you prefer, up to 1 inch thick. Add the bone to the serving plate if you have folks who will appreciate it. If desired, drizzle the meat with extra-virgin olive oil. Serve immediately.

THE ULTIMATE SPICE-RUBBED RIB STEAK

Steps:

• Prepare a medium grill or preheat the broiler. If using the broiler, line a rimmed baking sheet with aluminum foil.
• In a small bowl, combine the brown sugar, house seasoning, Cajun seasoning, and cayenne pepper. Rub the steaks with the mixture.
• Place the steaks on the grill or, if broiling, place on the prepared baking sheet. Grill or broil,4 inches from the heat, turning once, to desired doneness, 12 minutes for medium-rare, up to 14 minutes for medium.

SPICE-RUBBED RIB EYE STEAK WITH ORANGE-PINEAPPLE CHIPOTLE GLAZE

Steps:

• Prepare the glaze - you can make this ahead and reheat before use! In a saucepan blend the pineapple and orange juices with the vinegar, pureed chipotles and ground cumin. Bring to a boil, reduce the heat, and simmer uncovered until mixture is reduced by 2/3, 45-60 minutes.
• Remove from the heat and stir in the lime juice, cilantro and salt and pepper to taste. (If you want to use as a basting sauce for other recipes, stop here.) Return mixture to heat, bring to a boil, reduce heat and simmer to reduce by almost one half. The glaze or basting sauce will keep, covered and refrigerated, for one month.
• For the steak, combine the toasted cumin seeds, cracked peppercorns and salt in a small bowl. Rub the steaks on both sides with the spice mixture. Let sit at room temperature while you heat the grill.
• Grill the steaks over very hot coals (or pan-sear the steaks over high heat) about 7 minutes on each side for medium-rare, 1-2 minutes longer for medium, less for rare, checking carefully for doneness since the thickness of the steaks and intensity of heat will affect cooking time.
• Remove steaks from heat when just slightly underdone: cooking will continue while standing. Brush with glaze, and allow steaks to stand for 5-8 minutes. Serve on warmed plates, with extra glaze on the side.

SPICE-RUBBED CHIPOTLE-MOLASSES RIBS

Steps:

• Preheat oven to 400 degrees F.
• Combine all spices in a bowl. Rub ribs on both sides with spice mixture.
• In a saucepan over medium-high heat, combine the soy sauce, 2 cups of water, and the ginger and bring to a boil. Pour the mixture into the bottom of a roasting pan and place the ribs on a rack in the pan. Brush with the Chipotle-Molasses Sauce. Place in the oven and bake for 1 1/4 to 1 1/2 hours, basting every 15 minutes with the sauce.
• Chipotle-Molasses BBQ Sauce:
• 2 tablespoons canola oil
• 1 large Spanish onion, coarsely chopped
• 3 cloves garlic, coarsely chopped
• 2 tablespoons ancho chili powder
• 1 tablespoon pasilla chili powder
• 1 tablespoon New Mexican chili powder
• 3 cups canned plum tomatoes with juices, pureed
• 1 cup water
• 1/4 cup ketchup
• 1/4 cup red wine vinegar
• 2 tablespoons Worcestershire sauce
• 1/4 cup dark brown sugar
• 1/4 cup honey
• 1/4 cup molasses
• 2 tablespoons Dijon mustard
• 2 chipotle chiles in adobo, pureed
• 1/2 cup smooth peanut butter
• Salt and freshly ground black pepper
• Heat the oil over medium heat in a heavy-bottomed medium saucepan. Add the onion and garlic and cook until translucent, 3 to 4 minutes. Add the chili powders and cook for 1 minute. Add the tomatoes and water, bring to a boil, and simmer for 10 minutes. Add the remaining ingredients, except the peanut butter, and simmer for an additional 20 to 30 minutes or until thickened slightly, stirring occasionally. Transfer the mixture to a food processor with the peanut butter and puree until smooth. Season with salt and pepper, to taste. Pour into a bowl and allow to cool at room temperature.

GIANT CHIPOTLE-RUBBED STEAKS WITH CILANTRO-LIME BUTTER

Steps:

• Build a fire in your grill; if using a gas grill, turn both burners to high.
• Put all spice paste ingredients in a food processor and purée. Rub steaks all over with paste (it will be rather thick) and set aside.
• Combine ingredients for cilantro-lime butter in a small bowl and mash with a spoon until well mixed and an even consistency.
• When all coals are covered with gray ash and fire is medium hot (you can hold your hand 5 inches above grill for 3 to 4 seconds), put steaks on grill directly over coals and cook until well seared, about 7 minutes. Turn and cook another 7 to 10 minutes for medium rare. Remove from heat, top each steak with a couple tablespoons of butter, and serve.

SKIRT STEAK WITH CHIPOTLE SPICE RUB

Steps:

• In a small bowl, mash the peppers with their sauce. Mix in the lime juice, cumin, coriander and pepper. Rub all over the steaks and marinate in the refrigerator for 2 hours. Allow steaks to rest out of the refrigerator for 30 minutes before cooking.
• Preheat the broiler. Season the steaks all over with salt. Broil the steaks to desired doneness, about 3 minutes on each side for rare. (Time will depend on strength of broiler.)

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 RIB EYE STEAKS WITH SIX-SPICE RUB

Steps:

• Blend first 6 ingredients in small bowl.
• Mix in oil to form smooth paste.
• Rub mixture over steaks.
• Transfer to baking pan.
• Cover with plastic wrap and refrigerate at least 3 hours or overnight.
• Prepare barbecue (medium-high heat).
• Sprinkle steaks with salt.
• Grill to desired doneness, about 5 minutes per side for medium-rare.
• Place on cutting board; let stand 4 minutes.
• Cut steaks into 1/2-inch-thick diagonal slices.
• Transfer to platter.
• Sprinkle with salt.
• Serve with lemon.

CHILI-RUBBED RIB-EYE STEAKS

Steps:

• Mix first 4 ingredients in pie dish. Coat steaks with spice mixture and transfer to another dish. Cover; chill at least 8 hours.
• Spray grill racks with nonstick spray; prepare barbecue (medium heat). Grill steaks to desired doneness, moving and turning occasionally to prevent chili rub from burning, about 20 minutes for medium-rare. Serve steaks with pico de gallo.

MEXICAN SPICE-RUBBED RIB EYES WITH LIME BUTTER

Steps:

• Light a grill or preheat a grill pan. In a small bowl, combine the butter, garlic, lime zest, lime juice and a pinch of salt. In another bowl, combine the paprika, cumin and chipotle powder with 1 1/2 teaspoons of kosher salt. Rub the mixture all over the steaks.
• Oil the grate and grill the steaks over moderately high heat, turning once, until slightly charred and medium-rare, about 12 minutes. Transfer the steaks to plates and top with the lime butter. Let the steaks stand for 3 to 4 minutes before serving.

CHILI-RUBBED RIB-EYE STEAKS WITH CILANTRO BUTTER

Steps:

• At least a few hours and up to 1 month before you plan to cook, make the butter. In a small skillet over medium heat, heat the oil. Add the cilantro, shallot, and garlic and cook for 2 to 3 minutes, stirring often, until the shallot is soft. Transfer to a bowl and set aside to cool. In a medium bowl, cream the butter with a fork. Add the cilantro mixture and blend well. Transfer to a 12-X-12-inch sheet of waxed paper and form into a log about 8 inches long in the center of the sheet. If the mixture is too warm to handle, just refrigerate for a couple of minutes until it is ready. Roll the butter up in the waxed paper to make a firm log and twist the ends to hold it tight. Place in the freezer until firm.
• One hour before you plan to cook, make the rub. In a small bowl, mix together the chili powder, salt, granulated garlic, onion powder, and smoked paprika. Add the oil and mix well. Place the steaks on a big platter and brush the wet chili rub evenly on both sides on the steaks. Refrigerate until it is time to cook.
• Prepare the grill for cooking over direct medium-high heat. Place the steaks directly over the cooking grate. Cook for 4 to 5 minutes per side for medium-rare, or to your desired degree of doneness. Remove to individual serving plates and top each steak with a couple of thin slices of the butter. Let rest for 5 minutes before serving.