SEAR-IOUSLY GOOD GRILLING
ingredients
[4] 16 oz. bone-in rib eye steaks
(preferably 1 ¼ inch thick).
BBQ coffee rub (see separate recipe on our
website ignitegrilling.com).
COWBOY RIBEYE STEAKS
(W/BBQ COFFEE RUB)
preparation
• Season steaks liberally with BBQ coffee rub
• Allow steals to marinade in refrigerator for at least 1 hour.
• Remove steaks & allow them to reach room temperature.
• While steaks are sitting, prepare your grill for indirect grilling & preheat grill to 500º F (260º C).
• Place steaks directly over the heat for 4 ½ minutes on each side for rare.
• For medium rare, move steaks to indirect heat, close the lid & grill for 2 additional minutes.
For medium, flip steaks, close lid & cook for an additional 2 minutes.
• Always use a meat thermometer to insure that the steaks are done (please see cooking temperature
guide on our website ignitegrilling.com.
• When steaks are at their desired done-ness, remove from grill & allow to rest on cutting
board for 10 minutes before serving.
ingredients
[4] 16 oz. bone-in rib eye steaks
(preferably 1 ¼ inch thick).
•Kosher salt •Ground pepper
•Rosemary Chimichurri Sauce (makes 1 ½ cups – recipe below)
•[2] cups chopped flat-leaf parsley
•½ cup fresh rosemary leaves
•[5] whole garlic cloves
•[2] tbsp. fresh lemon juice
•[1] tsp. kosher salt
•¼ tsp. dried red pepper flakes
•In a food processor, blend all ingredients until smooth & set aside until steaks are ready.
GRILLED RIBEYE STEAKS
(W/ROSEMARY CHIMICHURRI SAUCE)
preparation
• Spray grill grates with vegetable oil before heating.
• Season steaks generously with kosher salt & ground pepper
• Allow steaks to reach room temperature.
• While steaks are sitting, prepare your grill for indirect grilling & preheat grill to 500º F (260º C).
• Place steaks directly over the heat for 4 ½ minutes on each side for rare.
• For medium rare, move steaks to indirect heat, close the lid & grill for 2 additional minutes.
For medium, flip steaks, close lid & cook for an additional 2 minutes.
• Always use a meat thermometer to insure that the steaks are done (please see cooking temperature
guide on our website ignitegrilling.com.
• When steaks are at their desired doneness, remove from grill & allow to rest on cutting board for 10 minutes before serving. Serve with Chimichurri sauce
ingredients
[2] lbs. skirt steak (trimmed of excess fat)
Carne Asada Marinade:
[1] jalapeno pepper, seeded & minced
[4] cloves of garlic, minced
½ cup fresh cilantro leaves, chopped
Juice of [1] orange
Juice of [1] lime
Juice of [1] lemon
2 tbsp. apple cider vinegar
1/3 cup olive oil
1 tsp. ground cumin
1 tsp. kosher salt
¼ tsp fresh ground pepper
GRILLED CARNE ASADA
preparation
• In a large glass baking dish, whisk together Carne Asada marinade ingredients until combined. Add skirt steak in a single layer, turning to coat with marinade. Cover with plastic & place in refrigerator for at least [1] hour but no more than [8] hours.
• Preheat grill to medium-high heat. Grill steaks for 6-7 minutes per side turning once for medium rare.
• Remove steaks & allow to rest for 5 minutes.
• Slice thinly across the grain & serve.
GRILLING SKEWERS
HAWAIIAN
STEAK KABOBS
ingredients
[2] lbs. skirt steak (trimmed of excess fat)
Carne Asada Marinade:
[1] jalapeno pepper, seeded & minced
[4] cloves of garlic, minced
½ cup fresh cilantro leaves, chopped
Juice of [1] orange
Juice of [1] lime
Juice of [1] lemon
2 tbsp. apple cider vinegar
1/3 cup olive oil
1 tsp. ground cumin
1 tsp. kosher salt
¼ tsp fresh ground pepper
preparation
Cut steak into 1 ½ inch cubes and place in zip-lock bag. Pour Teriyaki sauce into bag and turn to coat evenly, marinate for 3 ½ hours. Soak Bamboo Skewers in water for 30 minutes. Chop peppers into large squares and pineapple into 1 ½ inch wedges. Combine in bowl and toss with olive oil. Season to taste with salt and pepper. Thread beef, fruit & veggies onto skewers.
cook
Cook over medium heat turning occasionally until veggies are tender and beef has an internal temperature of 145° F.