Real Deal Ribeye's

--Tailgatin' and how to make mofos start playa hatin' (Recipes)

Summer is flying by and before you know it Labor Day will be and Fall will be in the air. I actually start my heavy grilling season when Fall comes around. Its been a hot summer and I haven't had as much time as I'd like to do some big time BBQ projects but I've been able to get some grilling done and like any All American summer it's included plenty of grilled steak. I love me some fresh grilled top quality beef and when it comes to my favorite cut it is no doubt about it the Ribeye. I used to love filet when I was in grammar school but now that I'm all grown up (in age anyway) I'm all about the Cowboys steak. The finer cut of beef it is the better with ribeye but even the boneless not so thickly sliced ones from the supermarket aisle can make great steaks. But when its time to splurge you gotta go for the minimum 2 inch thick bone in ribeye. Well anyways here are three different outstanding ribeye recipes I've grilled up this summer that are sure to be a smash hit at any summer grilling session.
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Hawaiian Ribeyes

This recipe comes from Houston's Restaurant which is a property of the Hillstone Restaurant Group. I've never been to a Houston's which has multiple locations around the States but I did enjoy the copycat recipe I found online for their Hawaiian Ribeye steaks which I guess are one of their more popular ordered items. No need to go there when you can do them up right there where you stay in your own backyard.

Recipe

-2 ribeye steaks
-salt & pepper

For Marinade

-1/3 cup of apple cider vinegar
-1 6 oz can of pineapple juice
-1/2 cup of soy sauce
-1/2 cup Worcestershire
-1/2 cup of brown sugar
-2 tsp fresh chopped garlic
-2 tsp minced ginger

Directions

1) Combine ingredients in a saucepan and heat it up on low to let the flavors mold together.

2) Once its slightly boiling turn burner off and let the mixture become completely cool. Once its at room temp put the steaks into a ziplock bag and let them sit in the fridge for two days.

3) When they're time comes to be eaten, set up your grill for grilling and when nice and hot throw the steaks onto it and grill for 2-3 minutes per side.

Note: You can serve this with a handful of dishes. I like to make it with buttered noodles as a side. Other great options are wasabi mashed and or grilled veggies.


Hawaiian Ribeye with buttered noodles
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Tex-Mex Ribeyes

This is from a recipe from the new Robb Walsh cookbook masterpiece titled "The Tex-Mex Grill and Backyard Barbacoa Cookbook" and it like the rest of his books are must have for any true bbq/grilling fan. His latest is more about grilling and the favorite recipes used for it by Texans throughout the state.

Recipe

-2 Ribeye steaks
-red potato's, cleaned and chopped into equal size pieces
-batch of green onions, chopped with green tops reserved for garnish
-4 tsp of Tex-Mex Grill Blend (recipe follows)

Tex-Mex Grill Blend from Robb Walsh's New Book (Makes one cup)

-4 TBSP
-3 TBSP powdered chili of your choice
-2 TBSP dried granulated garlic
-2 TBSP ground black pepper (fresh is better)
-1 TBSP ground thyme
-1 TSP ground coriander
-1 TSP ground cumin

Directions

1) Prepare your grill for grilling and then throw chopped potatoes into a pan on your stove with butter and oil and add some of the Tex-Mex blend along with the green onions into the pot with them and let the mixture cook thru which could take up to 20-30 minutes. Just make sure to toss them around now and again and let them cook all the way thru. Give them time for that.

2) While potatoes are cooking take the Tex-Mex blend and rub the steaks on both sides with a little olive oil and then the Tex-Mex blend and coat well and let sit for 10 minutes.

3) When potatoes are done add the chopped green onion tops for garnish and grill the steaks to desired doneness and serve on plate with potatoes and condiments like sour cream, salsa and guacamole along with some corn tortillas toasted on the grill.


Tex-Mex Ribeye with potato Texas hash
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French Onion Bone-In Ribeye

This is a classic French dish turned into a meat eaters paradise on a plate. Nothing beats a bone in ribeye and I love to grill them over fire sprinkled with just fine sea salt and fresh ground black pepper and butter and eat them as is but this recipe takes the simpleness of a great grilled ribeye and turns it into a steak with layer after layer of different flavor. When I made these they were one of my favorite meals of the month and I will make them again sometime very soon.

Recipe

-2 bone-in ribeye steaks at least 2 inches thick
- Sea Salt & Fresh Ground Black Pepper
- French Onions (recipe follows)
-1/2 cup shredded Gruyere cheese
-1/2 cup fat skimmed beef broth

French Onions

-2 onions
-4 TBSP butter
-2 TSP sugar
-3 TSP all purpose flour
-1/2 cup milk
-1 cup fat skimmed beef broth
-1/2 cup shredded Gruyere cheese
-2 TBSP grated Parmesan cheese
- Salt & Pepper

Directions (these can be made a day in advance and or earlier in the day)

1) Peel and thinly slice the onions and place them with butter and sugar in a frying pan over medium high heat and cook for 15 minutes until they are light brown.


Onions sauteing away with butter and sugar

2) When browned add in the flour and mix well. Remove the pan from the heat and stir in the milk and beef broth and place back over high heat and continue to stir until boiling. When almost all the liquid has evaporated remove from the heat and add the cheeses and stir until melted. Add in salt & pepper and put aside.


Use the end result hot when adding it on top a steak (can be microwaved if made a day ahead)

3) Prepare a grill for grilling. When grill is very nice and hot take your steaks and char the outsides over the high heat for 5-7 minutes per side and remove them from grill and bring inside and prepare the french onion mixture if its not already hot.

4) Prepare your broiler on high heat and layer the French onions on top of each steak and follow that by layering them with the last unused 1/2 cup of shredded Gruyere.


How they should look before going into the oven

5) Place the steak into the oven about 5 or 6 inches away from the broiler and let cook for 5 minutes or until cheese has melted and has a nice colored crust to it.


The steaks ready for consumption

6) Allow the steaks too cool down for 10 minutes and prepare your plates with your choice of sides for this dish (I did sauteed spinach and 'shrooms) and once steak has sat slice it into strips like those seen below.


sliced French Onion Ribeye

7) Prepare the plates and prepare for bliss.


French Onion Grilled Ribeye with sauteed spinach and mushrooms


Save that juice!!!! Its great soaked up with garlic bread....
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Well I hope you liked today's grilling feature and with football around the corner you know grilling season is coming too. Stay tuned. See ya next time on S'C&C with the King.