Rib Eye Steaks With Chilli Butter Homemade Chips Food

RIB-EYE STEAKS WITH CHILLI BUTTER & HOMEMADE CHIPS

Steps:

• For the chilli butter, mash the parsley into the butter with the chilli, a squeeze of lemon juice, the zest and some seasoning. Chill until firm.
• Heat oven to 200C/180C fan/gas 6. For the chips, toss all the ingredients on a baking tray, then season. Roast for 35-45 mins until golden and crisp.
• Heat a good glug of oil in a frying pan. Add the extra butter and the seasoned steaks, fry for 2-4 mins on each side, then transfer to plates. Toss the leaves with olive oil and lemon juice. Divide between the plates, add the chips and top each steak with a piece of chilli butter.

FOUR-ALARM RIB-EYE CHILI

Steps:

• Heat the oil in a medium Dutch oven over medium-high heat. When the oil is hot, add the rib-eye and cook until browned all over and the fat has rendered, 4 to 5 minutes. Remove the rib-eye to a baking sheet and turn the heat down to medium.
• Add the onions, poblanos, bell peppers, Anaheim peppers, serranos and garlic to the Dutch oven and sauté until softened, 5 minutes. Add the chili powder, coriander, cumin, cayenne and 1 teaspoon salt; cook for another 2 to 3 minutes to toast the spices. Next, stir in the tomato paste; cook, stirring, for 2 minutes to toast the tomato paste and incorporate it into the vegetables. Deglaze the pot with the lager, bring to a boil and cook until reduced by half, 5 minutes. Add the chipotle puree, crushed tomatoes, pinto beans, kidney beans, corn and the rib-eye. Bring the chili to a simmer and cook, partially covered, for 30 minutes, until the chili has thickened and the rib-eye is very tender. Season with salt to taste. Serve with your favorite toppings.

HERBED BUTTER RIB EYE STEAKS

Steps:

• In a small bowl, combine butter, garlic, lemon juice and parsley.
• Place mixture on wax paper and roll into a 1" log, wrap tightly and refrigerate for 2 hours or until firm.
• Preheat grill.
• Mix onion powder, salt and pepper together and sprinkle on each side.
• Place steak on grill and cook for about 7 minutes.
• Turn the steaks over and place a 1/4" pat of the butter on each steak.
• Cook for another 7 to 9 minutes for medium rare or until done as desired.
• Remove steaks from grill and place an additional 1/4" slice of herbed butter on each steak and allow to melt.
• Store the rest of the herbed butter in refrigerator.

RIB EYE STEAKS WITH CHIPOTLE BUTTER

Steps:

• In a medium bowl mix the butter ingredients until evenly incorporated.
• Prepare the grill for direct cooking over high heat (450° to 550°F).
• In a small bowl combine the rub ingredients. Lightly brush the steaks on both sides with oil and season evenly with the rub, gently pressing the rub into the meat. Allow the steaks to stand at room temperature for 15 to 30 minutes before grilling.
• Brush the cooking grates clean. Grill the steaks over direct high heat, with the lid closed as much as possible, until cooked to your desired doneness, 6 to 8 minutes for medium rare, turning once or twice (if flare-ups occur, move the steaks temporarily over indirect heat). Remove from the grill and smear the butter on top. Let rest for 3 to 5 minutes.

RIB-EYE STEAKS WITH CHILLI BUTTER & HOMEMADE CHIPS

Steps:

• For the chilli butter, mash the parsley into the butter with the chilli, a squeeze of lemon juice, the zest and some seasoning. Chill until firm.
• Heat oven to 200C/180C fan/gas 6. For the chips, toss all the ingredients on a baking tray, then season. Roast for 35-45 mins until golden and crisp.
• Heat a good glug of oil in a frying pan. Add the extra butter and the seasoned steaks, fry for 2-4 mins on each side, then transfer to plates. Toss the leaves with olive oil and lemon juice. Divide between the plates, add the chips and top each steak with a piece of chilli butter.