BLACK POWDER COWBOY RIB EYES WITH BLUE CHEESE BUTTER AND ROSEMARY SMOKE
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 4h55m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- For the blue cheese butter: Whisk together the butter, blue cheese, chives, honey, mustard and lemon zest in a bowl until uniform. Season to taste with salt and pepper. Using a spatula, scrape out onto plastic wrap, then form into a log and refrigerate until firm, about 1 hour.
- For the black powder rub: Toast the sesame seeds, peppercorns, poppy seeds and mustard seeds in a dry pan until fragrant, 1 to 2 minutes. Transfer to a small food processor, blender or spice grinder along with the salt, brown sugar, granulated garlic and dehydrated onion and pulse until finely ground.
- For the rib eyes: Preheat the oven to 225 degrees F. Line a sheet pan with foil and fit a rack inside.
- Brush the steaks with vegetable oil and coat in a good amount of the black powder rub. Place on the wire-racked sheet pan and roast until the internal temperature registers 115 to 120 degrees F, 1 to 1 1/2 hours.
- Heat a large cast-iron skillet over medium-high heat. Add a little vegetable oil to the bottom and sear the steak until properly charred, about a minute per side. (Don't forget to hold the steak upright with tongs to sear the edges.) Transfer to a warm plate. (See Cook's Note.)
- Slice a medallion of the cold blue cheese butter and place it on top of each steak. Very carefully ignite a rosemary sprig with a torch to get it smoking (blow out any flame; you just want the smoke) and place it on top of the steak and butter. Immediately cover with a cloche or dome to trap in the smoke. Repeat with the remaining steak. Serve and slice tableside, if desired, into manageable pieces.
COWBOY RIBS
These ribs are oven-roasted. Select meaty, country-style ribs, back ribs cut from the blade and center section of the pork loin, or boneless ribs. Keep side dishes simple - grilled veggies, potato salad or coleslaw. A good rule of thumb is: Ribs are ready to eat when meat wiggles from bone. Recipe comes from a page ripped out of Grit magazine, back in 1994.
Provided by silly sally
Categories Pork
Time 45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Place ribs in a shallow roasting pan.
- Cover with foil.
- Roast at 400°F for 1 1/2 hours.
- Combine rest of ingredients in med saucepan.
- Bring to a boil.
- Reduce heat and simmer 30 minutes.
- Brush sauce on ribs.
- Broil 5 inches from heat for 7 - 10 minutes.
- Turn pieces and broil 7 - 10 minutes again.
- Serve ribs with additional sauce.
Nutrition Facts : Calories 1283.9, Fat 107.7, SaturatedFat 43.8, Cholesterol 335.5, Sodium 1225.9, Carbohydrate 9.3, Fiber 3.4, Sugar 3.5, Protein 67.6
COWBOY RIB-EYE STEAK
The sugar and sweet paprika in this rub are an ideal balance for developing a delicious seared crust on this showcase steak.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees with rack in center position.
- Pat steak dry thoroughly with paper towels.
- In a spice grinder, combine cumin, coriander, and peppercorns. Pulse until coarsely ground and transfer to a medium bowl. Add salt, paprika, brown sugar, oregano, and garlic and mix until combined.
- Rub steak on all sides with spice mixture and let stand at room temperature for 3 to 4 hours or up to overnight in the refrigerator. If marinating in refrigerator, remove 1 hour before cooking to bring steak to room temperature.
- Heat a large cast-iron pan over medium-high heat. Sear steak on both sides until blackened, 8 to 10 minutes total. Transfer to oven and roast 15 to 20 minutes or until a meat thermometer inserted into center of steak registers 125 degrees for medium-rare.
- Transfer steak to a carving board and let stand at least 15 minutes before slicing and serving.
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