April 14, 2012

Honey Glazed Grilled Ribeye Steak & Salad

In anticipation of summer and all the wonderful flavors that come with  it....I introduce you to one of my favorite  cuts of beef...The Rib-Eye.The Rib-Eye is cut from the roast that sits at the top of the rib primal. As a roast it is known as a standing rib roast or, more commonly, Prime Rib (though technically only if it is prime grade beef). The Rib-Eye is a boneless cut. When the bone is attached it is called a Rib Steak.

Because of excellent marbling in the meat,  this cut it is loaded with flavor and remains tender during cooking. This steak is best grilled and will remain tender up to medium, though it is still good at medium well.This is THE steak.

The Steak
Two 16-ounce rib-eye steaks
Salt and coarsely ground black pepper
  1.  Heat your grill to high or preheat your broiler. Brush the steaks with oil and season liberally with salt and pepper on both sides.
  2. Brush the steaks with oil and season liberally with salt and pepper on both sides. Place the steaks on the grill and grill until golden brown and slightly charred, 4-5 minutes. Turn the steaks over and continue grilling for 5-6 minutes longer for medium-rare doneness. 

  3. During the last minute of cooking, liberally brush the top of the steaks with some of the chipotle-honey glaze. Remove from the grill and brush with more of the glaze. 
Let rest for 5 minutes before serving.
Chipotle Honey Glaze
½ cup honey
1 tablespoon chipotle puree (see below)
1 tablespoon Dijon mustard
2 tablespoons canola oil
1 teaspoon kosher salt

Whisk together the honey, chipotle puree, Dijon, oil and salt in a small bowl until combined.

Serve with mixed greens,red onion slivers,  cucumber and grape tomatoes. 

Balsamic Vinaigrette

  • 1/2 cup Extra Virgin Olive Oil
  • 1/4 cup Balsamic vinegar
  • 1 tsp. Dijon mustard
  • salt
  • pepper
  • sugar

Use a jar with a lid
Pour the olive oil + balsamic vinegar into the jar.
Add some salt, pepper and a tiny bit of sugar.
Add Dijon mustard.
Close the jar and shake it well - finished!
Keeps in the fridge for a couple of days.
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