Ribs Food
Tampilkan postingan dengan label Ribs Food. Tampilkan semua postingan
Tampilkan postingan dengan label Ribs Food. Tampilkan semua postingan

Perfect Rib Eye Steak

Perfect Rib Eye Steak



Prep Time 20 mins
Cook Time 12 mins
Total Time 32 mins
Course: Dinner, Main
Cuisine: American, Western
Servings: 2
Calories: 1120 kcal
Author: Kevin Is Cooking

 Ingredients

  • 2 In Bone- Rib Eye Steaks See Note1
  • Montreal Seasoning CopyCat
  • 1 tsp kosher salt
  • 1 tbsp freshly ground black pepper
  • 1 tbsp orange zest
  • 2 cloves garlic minced
  • 2 tsp onion powder
  • 1 tsp dill seeds
  • Compound Butter
  • 1/2 cup softened butter
  • 2 cloves crushed garlic
  • 2 tbsp chopped parsley
  • 1 tbsp chopped chives
  • 1 tsp chopped thyme
  • pinch of kosher salt


Instructions
For Steaks:

  1. In a bowl mix the kosher salt, freshly ground black pepper, onion powder and dill seeds.
  2. Using the side of a knife, smash the cloves of garlic to remove the skins and chop fine.
  3. Using a citrus zester, remove about half of an orange's peel (See Note 2). Place this in the bowl and mix all ingredients together.
  4. Gently massage the seasoning over both sides of each steak and let the meat marinate for at least 20 minutes. In the meantime start up the grill to 450°F for a great sear.
  5. Take the seasoned steaks to the hot grill, cook for 4 to 6 minutes on each side for medium-rare, longer if desired. Remove steaks and let rest for 5 to 10 minutes before serving.
  6. Top with Herbed Compound Butter and serve.

For Compound Butter:

  1. Let butter come to room temperature and place in a bowl
  2. Using the side of a knife, smash the cloves of garlic to remove the skins and chop fine.
  3. Chop the fresh herbs (See Note 3) and mix in with butter, garlic and salt.
  4. With a spatula incorporate all the ingredients and fold onto a sheet of wax paper.
  5. Roll the butter mixture into a cylindrical shape working with the wax paper. (See Note 1) Twist the edges and refrigerate until firm.
  6. Remove from refrigerator, unroll and slice into pieces to top each steak.
  7. Roll up and refrigerate the remaining compound butter.


Recipe Notes
1. Choose a well marbled with fat, 3/4 " thick bone in rib eye steak.
2. The zest from half an average sized orange should be about one tablespoon. Be careful not to get any of the white pith part. We want just the rind's zest and it's essential oil.
3. Fresh cilantro, basil and other herbs can also be used, it's up to your own tastes. Experiment!


source:https://keviniscooking.com

Slow Cooker Honey Buffalo Ribs

Slow Cooker Honey Buffalo Ribs



Prep Time 15 minutes
Cook Time 4 hours
Servings 6-8 servings

INGREDIENTS

  • 4-5 pounds baby back pork ribs membrane removed

Honey Buffalo Sauce

  • 3/4 cup Frank’s Red Hot BUFFALO WINGS Sauce not original
  • 1/2 cup honey
  • 3/4 cup apricot preserves
  • 1 cup packed brown sugar
  • 1/4 cup reduced sodium soy sauce
  • 2 tablespoons Dijon mustard
  • 1 1/2 tablespoons cornstarch

Spice Rub

  • 1 1/2 tablespoons paprika
  • 1 1/2 tablespoons packed brown sugar
  • 2 tsp EACH chili powder, garlic powder, salt
  • 1 tsp EACH ground cumin, onion powder, pepper
  • 1/2 teaspoon dried thyme
  • 15 minute prep Fall-Off-the-Bone Slow Cooker HONEY BUFFALO Ribs that everyone goes crazy for!  These are SO tender and SO easy!  They are slathered in an amazing rub and the most addicting honey buffalo sauce ever!


INSTRUCTIONS

  1. Preheat oven to 400 degrees F. Line a baking sheet with sides with parchment paper. Set aside.
  2. Cut ribs into 6 sections then rinse and pat dry.
  3. In a medium bowl, whisk together Spice Rub ingredients. Rub evenly all over the meat then place ribs on prepared baking sheet. Bake ribs for 15 minutes ON EACH SIDE (30 minutes total) to sear meat.
  4. Meanwhile, whisk together all of the Honey Buffalo Sauce ingredients EXCEPT the cornstarch. Remove and reserve 1 cup Sauce to brush on cooked ribs. Whisk cornstarch into remaining Sauce (not the reserved sauce).
  5. Spray slow cooker with nonstick cooking spray then add a thin layer of sauce, followed by ribs. Layer sauce then ribs until complete, tossing to coat as needed to ensure ribs are evenly coated in sauce.
  6. Cover and cook on HIGH for 4-5 hours or on LOW for 7-9 hours OR cook until ribs are fall apart tender. Rotate ribs once during cooking so they cook evenly. Cooking time may vary between slow cookers.
  7. When ribs are tender, remove from slow cooker and brush with Reserved Honey Buffalo Sauce. Serve the rest of the Sauce a dip if desired.


source:http://carlsbadcravings.com
Langganan: Postingan (Atom)