Mastering the Grill_ The Owner's Manual for Outdoor Cooking - Andrew Schloss [98]
Rib-Eye Steaks with Fragrant Chile Rub and Salsa Butter
This cut of steak is so good for grilling that we decided to include a second recipe with a different flavor profile. As with the previous recipe, the rub here is rather assertive. But the heat of the chile peppers is tamed by the dairy fat in the butter sauce. We recommend getting the steak cut at least 1 inch thick and using the “sear and move” technique, as in the previous recipe. Sear the meat over high heat to develop a good crust, then move it over medium-low heat to gently cook the interior to medium-rare. Of course, you could cook the steaks for more or less time, according to how you like them done.
THE GRILL
Gas:
Direct heat, high (500°F)
Clean, oiled grate on lowest setting
Charcoal:
Direct heat, red hot
12-by-12-inch charcoal bed (about 3 dozen coals) with high- and low-heat areas
Clean, oiled grate on lowest setting
Wood:
Direct heat, red hot
12-by-12-inch bed with a 4-inch-deep area for high heat and a 2-inch-deep area for low heat
Clean, oiled grate set 2 inches above the fire
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TIMING
Prep: 5 minutes (plus 5 minutes for rub and salsa butter)
Grill: About 10 minutes
GRILL TOOLS AND EQUIPMENT
• Long-handled tongs
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INGREDIENTS (MAKES 4 SERVINGS)
4 boneless beef rib-eye steaks, each 8 to 10 ounces and about 1 inch thick
½ cup Fragrant Chile Rub (page 372)
Oil for coating grill grate
½ cup Salsa Butter (page 393)
DIRECTIONS
1. Pat the steaks dry with paper towels, then scatter the chile rub over the steaks, patting it in with your fingers. Let the meat rest at room temperature as you heat the grill.
2. Heat the grill as directed.
3. Brush the grill grate and coat it with oil. Grill the steaks over high heat until darkly crusted, 3 to 4 minutes per side. Reduce the heat to medium-low (on a gas grill) or move the steaks to the low-heat area (on a charcoal or wood grill), cover, and grill for another 3 to 4 minutes for medium-rare to medium-done (135° to 140°F). Transfer to a platter, cover loosely with foil, and let rest for 5 to 8 minutes.
4. Serve with the Salsa Butter.
Photo: Rib-Eye Steaks with Fragrant Chile Rub and Salsa Butter
Barbecued London Broil
Flank steak is built for the grill. It’s full of flavor, easy to cook, and because it is boneless and its fibers run parallel to one another, it is incredibly easy to slice. Flank steak is the original London broil (see “Will the Real London Broil Please Stand Up,” sidebar at right, and no amount of marinating, pounding or wishful thinking can make another cut measure up to its potential for tenderness, flavor, or consistent quality. If you are cooking a London broil cut from the round, you will need to tenderize it through brining. Soak it in 1½ cups Red Wine–Rosemary Brine (page 366) or Steakhouse Brine (page 369) for at least 6 hours. If brining it, baste the meat with the barbecue sauce while it is grilling.
THE GRILL
Gas:
Direct heat, high (500°F)
Clean, oiled grate on lowest setting
Charcoal:
Direct heat, red hot
12-by-12-inch charcoal bed (about 3 dozen coals)
Clean, oiled grate on lowest setting
Wood:
Direct heat, red hot
12-by-12-inch bed, 3 to 4 inches deep
Clean, oiled grate set 2 inches above the fire
INGREDIENTS (MAKES 6 SERVINGS)
1 cup ketchup
2 tablespoons steak sauce
1 teaspoon hot pepper sauce
1 tablespoon spicy brown mustard
3 tablespoons apple cider vinegar
2 tablespoons vegetable oil
Kosher salt and ground black pepper to taste
2 pounds flank steak
Oil for coating grill grate
DIRECTIONS
1. Combine the ketchup, steak sauce, hot pepper sauce, mustard, vinegar, 2 tablespoons oil, salt, and pepper in a gallonsize zipper-lock plastic bag; seal and shake to combine, about 30 seconds.
2. Add the flank steak and seal the zipper, leaving about an inch open; push on the bag to release any trapped air through the opening and close the zipper completely.