Hickory Grilled Cowboy Rib Eye And Tomato And Wild Mushroom Ragout On Arugula Salad Recipes

Steps:

• Thoroughly combine the salt, dried chiles, paprika and sugar in a mixing bowl and dredge the steaks in mixture to coat evenly. Let marinate for 12 hours or overnight, refrigerated.
• To make the sauce, place the beans in a saucepan with the broth or water. Bring to a boil, reduce the heat to a simmer, and cook for 45 minutes to 1 hour, until tender, checking every 20 minutes or so; add more broth or water as needed to keep the beans covered. When the beans are tender, season with salt and pepper and reserve.
• Heat the clarified butter or oil in a large skillet or pan over medium heat until lightly smoking. Add the shallots and garlic, and cook for 1 minute longer. Add the mushrooms and corn. Deglaze the pan with the red wine and reduce the liquid by 3/4 over high heat, while scraping the pan with a spatula to dissolve the solidified juices. Add the demi-glace, chipotle puree, sage, reserved beans and tomato. Reduce the liquid by one third, add the basil, whisk in the butter and season with salt. Keep sauce warm while grilling steaks and preparing onion rings.
• Prepare a medium-hot fire in a grill with charcoal briquettes. Grill steaks to desired doneness, about 5 to 7 per side for medium rare. Serve with sauce and onion rings.
• Pour enough canola oil in a frying pan to come 3 to 4 inches up side of pan. Heat to 350 degrees F.
• For the onion rings, pour enough milk in a large mixing bowl to cover sliced onions; let soak for 20 minutes.
• Thoroughly combine all the dry ingredients in a bowl, except salt and cayenne. Shake excess milk off the onions and toss into flour mixture until well coated. Fry in canola oil until golden. Remove from oil and season with salt and cayenne to taste.
• To prepare smoker:
• Soak 6 to 8 small chunks of aromatic wood (preferably hickory) for 20 minutes in water.
• Build fire in smoker with hardwood charcoal briquettes and electric starter (avoid chemical starters since they impart unpleasant flavors in the smoke). When briquettes are still glowing but somewhat gray (about 20 minutes from starting fire), add soaked wood chunks. Let burn for 5 minutes. The temperature of the smoker should register about 180 degrees.
• Place chiles and vegetables on grill over water pan and cover with top of smoker. Smoke ingredients for 20 minutes. Remove ingredients from smoker and place in a 2 quart saucepan with the veal stock. Bring to a boil and reduce liquid by 1/3. Whisk in mustard. Strain and set aside.
• In small saucepan, whisk together the vinegar and sugar. Bring to a boil and continue cooking until mixture becomes syrupy, about 3 minutes. Add syrup to the strained veal stock and whisk in the catsup. Strain sauce through fine strainer.

Steps:

• The night before, lightly sprinkle the steak on both sides with salt. Allow to sit, uncovered, in your fridge overnight.
• One hour prior to cooking, remove the steak from the fridge and allow to come to room temperature. Preheat a grill to medium-high heat.
• Sprinkle the steak on both sides with salt and pepper. It is important to use more seasoning than needed, as the steak is very thick and much of the seasoning will fall off during the cooking process.
• Grill the steak on one flat side, 5 to 8 minutes. Stand the steak up on one short side and grill for 1 to 2 minutes. Turn over and grill on the other flat side, 5 to 8 minutes. Stand it up on the opposite short side and grill for 1 to 2 minutes. Move the steak to the cooler part of the grill and cook until the internal temperature reaches 125 degrees F for medium rare. Transfer to a plate and allow to rest until the internal temperature registers 130 degrees F, about 20 minutes.
• Measure out 1 tablespoon of the steak juices that have settled onto the plate and put in a medium mixing bowl. Whisk in the mustard, shallots and vinegar. Toss the watercress in the dressing, along with the tarragon leaves and radish slices.
• Place the salad on a plate with the steak. Drizzle the steak with the olive oil and aged balsamic vinegar. Finish with the sea salt.

Steps:

• In a small bowl, mix salt, sugar, chipotle powder, pepper and garlic. Rub vigorously into the steak. Place the steak in a sealed container and refrigerate overnight. Place steak over medium high hickory smoke fire and sear for 10 minutes on each side. Remove from heat and allow to sit for 10 minutes. Slice into 1/2-inch slices. Place on arugula and add ragout. Top steak with horseradish sour cream.;
• In a saucepan place 1 teaspoon oil, garlic and shallots. Lightly brown. In a large bowl, toss tomatoes, mushrooms, 1 teaspoon oil and thyme and season with salt and pepper. Place tomatoes, skin side up, on medium hot grill for 8 minutes. Roughly chop tomatoes and add to the mushrooms.;
• In a medium mixing bowl combine all ingredients. Mix well.;

Steps:

• Heat a gas grill to medium-high heat on one side and medium heat on the other.
• Generously season the steak with salt and pepper. Use a clean tea towel to brush the grill grates with oil.
• Grill the steak on each side for 5 to 6 minutes for medium. Remove from the grill and allow to rest for 5 minutes. While the steak rests, prepare the salad.
• In a separate bowl, add the vinegar and drizzle in the olive oil while whisking and season with salt and pepper. Add the arugula and tomatoes and toss to coat. Divide and arrange the salad between two plates. Slice the steak and divide between the two plates.

Steps:

• Position rack in top third of oven and preheat to 375°F. Line small baking sheet with foil. Arrange bacon slices on foil; brush bacon with all of molasses, then sprinkle with pepper. Bake until bacon is cooked through but not crisp, about 15 minutes. Transfer bacon to work surface; cool. Chop bacon; transfer to small bowl. Add butter and stir to blend. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover; chill. Bring to room temperature before using.)
• Prepare barbecue (medium-high heat). When coals are white, spread wood chips in 8x8-inch disposable aluminum foil pan; place pan directly atop coals. Sprinkle steaks with salt and pepper. When chips are smoking, place steaks on grill rack. Cover grill and cook steaks to desired doneness, about 4 minutes per side for medium-rare. Transfer steaks to plates. Spoon bacon-molasses butter atop each and serve.

Steps:

• Heat olive oil and 1 tablespoon butter in a skillet over medium-high heat. Stir in mushrooms with a pinch of salt. Cook, stirring occasionally, until any liquid evaporates and mushrooms are light brown, 8 to 10 minutes. Add 1/2 tablespoon butter and shallots; cook, stirring, until mushrooms are caramelized and almost tender, about 10 minutes.
• Drizzle in Cognac and vinegar; cook until liquid evaporates, 1 minute. Stir in creme fraiche.
• Stir in chicken broth, marjoram, and salt and black pepper to taste. Reduce heat to medium-low, cook until slightly thickened and mushrooms are tender, 10 to 15 minutes.

Steps:

• Place the dried mushrooms in a pyrex measuring cup or a bowl and pour on 2 cups boiling water. Let soak 30 minutes, while you prepare the other ingredients. Place a strainer over a bowl, line it with cheesecloth or paper towels, and drain the mushrooms. Save the liquid. Squeeze the mushrooms over the strainer and rinse until they are free of sand. Chop coarsely.
• Heat the olive oil over medium heat in a large, heavy skillet or a wide saucepan and add the shallots or onion. Cook, stirring often, until tender, 3 to 5 minutes. Add the garlic, stir together for about 30 seconds, until fragrant, then add the fresh mushrooms, rosemary and thyme, and turn up the heat slightly. Cook until the mushrooms begin to sweat, then add a generous pinch of salt. Stir for about 5 minutes over medium-high heat as the mushrooms continue to soften and sweat. Add the flour and continue to cook the mushrooms, stirring, until they have softened a little more and you can no longer see the flour, about 2 minutes. Add the reconstituted dried mushrooms and the wine and turn the heat to high. Cook, stirring, until the liquid boils down and glazes the mushrooms, about 5 minutes. Stir in the dried mushroom soaking liquid, bring to a simmer, add salt to taste, and cook over medium-high heat, stirring often, until the mushrooms are thoroughly tender and fragrant and the surrounding broth is thick, about 10 to 15 minutes. Remove from the heat, stir in some freshly ground pepper and the parsley, taste and adjust salt.

Steps:

• Melt 2 tablespoons butter in large skillet over medium-high heat. Add shallots and sauté until tender, about 5 minutes. Add mushrooms and stir until beginning to soften, about 6 minutes. Add Port and broth and boil until liquid is syrupy, about 10 minutes. (Can be made 6 hours ahead. Cover and chill.)
• Melt remaining 1 tablespoon butter with oil in heavy large skillet over high heat. Sprinkle steaks with salt and pepper. Add to skillet and cook to desired doneness, about 3 minutes per side for medium-rare. Transfer steaks to plates.
• Bring mushrooms to simmer. Add cream and tarragon and boil until sauce thickens, about 2 minutes. Season with salt and pepper. Spoon mushrooms over steaks. Sprinkle with parsley and serve.