Grilled Rib Eye Steaks With Black Bean Sauce Recipes

Steps:

• Trim steaks of fat. Combine marinade ingredients in a large container. Add the beef, cover, and refrigerate 1 to 2 hours. Remove meat from refrigerator 30 minutes before grilling to enhance flavors.
• Meanwhile, combine all the dipping sauce ingredients in a small bowl and set aside.
• Preheat grill. Grill steak, turning occasionally, 5 to 10 minutes for medium-rare. Transfer meat to a cutting board and set aside 10 minutes before slicing crosswise into thin slices. Transfer meat and juices to a serving platter and serve with the dipping sauce and Sticky Rice.

Steps:

• Preheat the grill to a high heat or light your outdoor grill.
• Sprinkle the steaks with salt and pepper and smear both sides of the steaks with 1/2 stick of the butter.
• Grill the steaks until medium-rare, 3 to 4 minutes per side, and then remove from the heat and keep warm. (You can also saute them in a skillet over medium-high heat if you prefer.)
• Melt the remaining 1/2 stick of butter in a large skillet over medium-high heat, and then saute the onions until golden brown, 7 to 8 minutes. Pour in the cream, a dash of salt and pepper and the Worcestershire sauce. Let it bubble up, then add the blue cheese and stir together to melt, adding more pepper or Worcestershire sauce as you wish.
• Place the steaks on plates and spoon the sauce over the top.
• Take a bite. And the world at long last will make sense.

Steps:

• In a shallow dish, combine soy sauce, onions, brown sugar, garlic, ginger and pepper; add the steaks and turn to coat. Cover and refrigerate 8 hours or overnight., Drain and discard marinade. Grill steaks, covered, over medium heat 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).

Steps:

• Prepare barbecue (medium heat). Stir flour and 1 tablespoon room-temperature butter in small bowl to paste. Boil wine and shallot in heavy medium saucepan until slightly reduced, about 3 minutes. Add cream and black beans and return to boil. Whisk in flour paste; simmer until sauce thickens, about 1 minute. Reduce heat to low. Add chilled butter 1 piece at a time, whisking until butter melts before adding next piece. Whisk in lemon juice. Season sauce with salt and pepper. Remove from heat; cover to keep warm.
• Sprinkle steaks on both sides with crushed peppercorns and salt. Grill 5 minutes, then turn and grill to desired doneness, about 4 minutes for medium-rare. Serve steaks with sauce.
• *Available at Asian markets, specialty foods stores and some supermarkets.
• **Sometimes called wild pepper, Szechuan peppercorns are available at Asian markets and some specialty foods stores.