Beef Recipes |

Ingredients:

Basting Sauce:
4 tablespoons olive oil
2 tablespoons molasses
2 tablespoons red wine vinegar
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Red Chili Butter:
1 ancho chili, stemmed and seeded
2 teaspoons olive oil
1/4 cup coarsely chopped yellow onion
3 cloves garlic, coarsely chopped
1/2 cup unsalted butter, slightly softened
1/2 teaspoon freshly squeezed lime juice
1/4 teaspoon maple syrup or brown sugar
1/8 teaspoon salt
2 well-marbled ribeye steaks, bone in (24 to 32-ounces each)

Methods:

1. For the basting sauce: Combine all the ingredients in a small bowl; mix well. Set aside.

2. For the red chili butter: Soak the ancho chili in warm water to cover until soft, approximately 20 minutes. When soft, drain off the water. Heat the olive oil in a small skillet over medium-high heat. Add the onion and garlic and sauté until lightly caramelized, about 5 minutes. Remove from the heat and let cool to room temperature. On a cutting board, mince, and mash the softened chili with a chef’s knife until the consistency of a rough paste. Place the chili paste in a bowl. In the same manner, mince and mash the onion and garlic to a rough paste, add to the bowl. Add the butter, lime juice, syrup or sugar, and salt and mix well. Chill until ready to serve.

3. Prepare a hardwood charcoal fire. Keep the charcoal in a tight pile. When the fire is very hot, brush the steaks lightly with the basting sauce. Grill the steaks over the very hot charcoal until well seared, about 2 minutes per side. Brush the steaks with additional sauce as they cook. Spread the charcoals out very sparsely to reduce the heat of the charcoal fire and finish grilling the steaks slowly until medium-rare (internal temperature 130*F - 55*C), another 10 to 15 minutes.

4. Remove the steaks from the grill and allow to stand for 10 to 15 minutes to let the juices settle. Carve the steaks into thin slices and serve immediately with the red chile butter.

Ingredients:

1 (12-ounce) boneless beef rib eye steaks, cut 1-inch thick
1 whole head of garlic
2 tablespoons olive or vegetable oil
1 tablespoon snipped fresh basil or 1/2 teaspoon dried basil, crushed
1 tablespoon snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
Salt and freshly ground pepper to taste

Methods:

1. Trim fat from steaks. Set aside.
2. Fold a 24 x 18-inch piece of heavy foil in half to make an 18 x 12-inch rectangle. Remove the papery outer layers from garlic head. Cut off and discard about 1/2-inch from top of garlic head to expose the garlic cloves.
3. Place garlic head in center of foil. Bring the foil up around the garlic on all sides, forming a cup. Drizzle garlic with oil; sprinkle with basil and rosemary. Twist the ends of the foil together to completely enclose the garlic in the foil.
4. Grill the steaks and packet of garlic on an uncovered grill directly over medium coals until steaks are desired doneness, turning once. Allow 8 to 12 minutes for medium rare or 12 to 15 minutes for medium.
5. Transfer steaks to a platter. Open packet of garlic. Drizzle oil from packet over steaks. Lift the softened cloves of garlic from head; spread garlic over steaks. Season with salt and pepper. Cut steaks into serving size pieces.

Ingredients:

2 beef ribeye steaks, cut 1-inch thick (about 1 1/2 pounds)

Glaze:
1/4 cup pineapple juice
1/4 cup soy sauce
2 tablespoons packed brown sugar
1 teaspoon cornstarch

Methods:

1. Combine glaze ingredients in 1-cup glass measure, mixing well. Microwave on HIGH 2 1/2 to 3 minutes or until thickened, stirring once.
2. Place beef steaks on grid over medium, ash-covered coals. Grill, uncovered, 11 to 14 minutes for medium rare to medium doneness, turning occasionally and brushing both sides with some of the glaze during last 5 minutes.
3. Carve steaks; drizzle with remaining glaze.

Ingredients:

1/3 cup orange juice
1 tablespoon malt vinegar
1 tablespoon onion salt
1/2 teaspoon rosemary
1 1/4 pounds steaks
1/8 teaspoon salt
1/4 teaspoon ground pepper

Methods:

1. Make marinade by combining orange juice, malt vinegar, chopped onion, and rosemary.
2. Place steak in a plastic bag; add the marinade, turning to coat. Close the bag securely and marinate in the refrigerator for 30 minutes or up to 6 hours, turning occasionally.
3. Remove the steaks from the marinade and grill for 17 to 22 minutes, turning once. Season with salt and pepper.
4. To serve, carve into thin slices.

Ingredients:

1/3 cup hot water
3 tablespoon finely chopped onion
2 tablespoons red wine vinegar
2 tablespoon olive or vegetable oil
2 tablespoons soy sauce
1 teaspoon beef base
2 garlic cloves, finely minced
1/2 teaspoon paprika
1/2 teaspoon freshly ground black pepper
2 (12-ounce,1-inch thick) beef rib eye steaks

Methods:

1. In a bowl, combine the first nine ingredients. Remove 1/2 cup marinade, cover and refrigerate.
2. Pierce steaks several times on both sides with a fork; place in an 11 x 7 x 2-inch glass dish. Pour remaining marinade over steaks; turn to coat. Cover and refrigerate overnight. Turn steaks occasionally.
3. Remove steaks, discarding marinade. Grill, uncovered, over medium-hot heat for 4 to 8 minutes on each side or until the meat reaches desired doneness.
4. Warm reserved marinade and serve with steaks.