Real Deal Ribeye's

--Tailgatin' and how to make mofos start playa hatin' (Recipes)

Summer is flying by and before you know it Labor Day will be and Fall will be in the air. I actually start my heavy grilling season when Fall comes around. Its been a hot summer and I haven't had as much time as I'd like to do some big time BBQ projects but I've been able to get some grilling done and like any All American summer it's included plenty of grilled steak. I love me some fresh grilled top quality beef and when it comes to my favorite cut it is no doubt about it the Ribeye. I used to love filet when I was in grammar school but now that I'm all grown up (in age anyway) I'm all about the Cowboys steak. The finer cut of beef it is the better with ribeye but even the boneless not so thickly sliced ones from the supermarket aisle can make great steaks. But when its time to splurge you gotta go for the minimum 2 inch thick bone in ribeye. Well anyways here are three different outstanding ribeye recipes I've grilled up this summer that are sure to be a smash hit at any summer grilling session.
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Hawaiian Ribeyes

This recipe comes from Houston's Restaurant which is a property of the Hillstone Restaurant Group. I've never been to a Houston's which has multiple locations around the States but I did enjoy the copycat recipe I found online for their Hawaiian Ribeye steaks which I guess are one of their more popular ordered items. No need to go there when you can do them up right there where you stay in your own backyard.

Recipe

-2 ribeye steaks
-salt & pepper

For Marinade

-1/3 cup of apple cider vinegar
-1 6 oz can of pineapple juice
-1/2 cup of soy sauce
-1/2 cup Worcestershire
-1/2 cup of brown sugar
-2 tsp fresh chopped garlic
-2 tsp minced ginger

Directions

1) Combine ingredients in a saucepan and heat it up on low to let the flavors mold together.

2) Once its slightly boiling turn burner off and let the mixture become completely cool. Once its at room temp put the steaks into a ziplock bag and let them sit in the fridge for two days.

3) When they're time comes to be eaten, set up your grill for grilling and when nice and hot throw the steaks onto it and grill for 2-3 minutes per side.

Note: You can serve this with a handful of dishes. I like to make it with buttered noodles as a side. Other great options are wasabi mashed and or grilled veggies.


Hawaiian Ribeye with buttered noodles
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Tex-Mex Ribeyes

This is from a recipe from the new Robb Walsh cookbook masterpiece titled "The Tex-Mex Grill and Backyard Barbacoa Cookbook" and it like the rest of his books are must have for any true bbq/grilling fan. His latest is more about grilling and the favorite recipes used for it by Texans throughout the state.

Recipe

-2 Ribeye steaks
-red potato's, cleaned and chopped into equal size pieces
-batch of green onions, chopped with green tops reserved for garnish
-4 tsp of Tex-Mex Grill Blend (recipe follows)

Tex-Mex Grill Blend from Robb Walsh's New Book (Makes one cup)

-4 TBSP
-3 TBSP powdered chili of your choice
-2 TBSP dried granulated garlic
-2 TBSP ground black pepper (fresh is better)
-1 TBSP ground thyme
-1 TSP ground coriander
-1 TSP ground cumin

Directions

1) Prepare your grill for grilling and then throw chopped potatoes into a pan on your stove with butter and oil and add some of the Tex-Mex blend along with the green onions into the pot with them and let the mixture cook thru which could take up to 20-30 minutes. Just make sure to toss them around now and again and let them cook all the way thru. Give them time for that.

2) While potatoes are cooking take the Tex-Mex blend and rub the steaks on both sides with a little olive oil and then the Tex-Mex blend and coat well and let sit for 10 minutes.

3) When potatoes are done add the chopped green onion tops for garnish and grill the steaks to desired doneness and serve on plate with potatoes and condiments like sour cream, salsa and guacamole along with some corn tortillas toasted on the grill.


Tex-Mex Ribeye with potato Texas hash
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French Onion Bone-In Ribeye

This is a classic French dish turned into a meat eaters paradise on a plate. Nothing beats a bone in ribeye and I love to grill them over fire sprinkled with just fine sea salt and fresh ground black pepper and butter and eat them as is but this recipe takes the simpleness of a great grilled ribeye and turns it into a steak with layer after layer of different flavor. When I made these they were one of my favorite meals of the month and I will make them again sometime very soon.

Recipe

-2 bone-in ribeye steaks at least 2 inches thick
- Sea Salt & Fresh Ground Black Pepper
- French Onions (recipe follows)
-1/2 cup shredded Gruyere cheese
-1/2 cup fat skimmed beef broth

French Onions

-2 onions
-4 TBSP butter
-2 TSP sugar
-3 TSP all purpose flour
-1/2 cup milk
-1 cup fat skimmed beef broth
-1/2 cup shredded Gruyere cheese
-2 TBSP grated Parmesan cheese
- Salt & Pepper

Directions (these can be made a day in advance and or earlier in the day)

1) Peel and thinly slice the onions and place them with butter and sugar in a frying pan over medium high heat and cook for 15 minutes until they are light brown.


Onions sauteing away with butter and sugar

2) When browned add in the flour and mix well. Remove the pan from the heat and stir in the milk and beef broth and place back over high heat and continue to stir until boiling. When almost all the liquid has evaporated remove from the heat and add the cheeses and stir until melted. Add in salt & pepper and put aside.


Use the end result hot when adding it on top a steak (can be microwaved if made a day ahead)

3) Prepare a grill for grilling. When grill is very nice and hot take your steaks and char the outsides over the high heat for 5-7 minutes per side and remove them from grill and bring inside and prepare the french onion mixture if its not already hot.

4) Prepare your broiler on high heat and layer the French onions on top of each steak and follow that by layering them with the last unused 1/2 cup of shredded Gruyere.


How they should look before going into the oven

5) Place the steak into the oven about 5 or 6 inches away from the broiler and let cook for 5 minutes or until cheese has melted and has a nice colored crust to it.


The steaks ready for consumption

6) Allow the steaks too cool down for 10 minutes and prepare your plates with your choice of sides for this dish (I did sauteed spinach and 'shrooms) and once steak has sat slice it into strips like those seen below.


sliced French Onion Ribeye

7) Prepare the plates and prepare for bliss.


French Onion Grilled Ribeye with sauteed spinach and mushrooms


Save that juice!!!! Its great soaked up with garlic bread....
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Well I hope you liked today's grilling feature and with football around the corner you know grilling season is coming too. Stay tuned. See ya next time on S'C&C with the King.

The Great Steak Sauce Taste Off

--Tailgatin' and how to make mofos start playa hatin' (Recipes)

I recently mc'd a gathering for 6 (+me) of my food buddies and we had a steak sauce taste off. It was a great event and a helluva way to start off summer the grilling season. We would be trying six different steak sauces including the most well known of the bunch, A1. I had brought a few and another friend of mine who said he had a few different kinds in his pantry brought the others. We had a friend who was judging the contests wife pour the bottles into plastic cups and label them 1-6 and since she wasn't all that into it, she would be the only one who knew what the numbers of each sauce was. Scoring was quite simple with 6 points being awarded to a judges favorite all the way down to just one point for their least favorite. Of course we would be using grilled steaks as the meat of choice for tasting the sauces with. Here is how it went down. Read on to see how you can have a chance to get a free bottle of the winning sauce.


2010 Great Steak Sauce Taste Off Contestants
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A1

Final Score: 17 points for 5th place
Highest Score: 4 by one person
Lowest Score: 1 by one person
Weird Ingredient: raisin paste

Notes: Well this was interesting considering that A1 is the most widely known brand at least in the United States. Well it didn't fare too well in this blind tasting contest and was voted in the bottom half by six of the seven judges. I would believe the steak sauce is one of the Kraft food companies big earners and I actually don't mind it but it didn't stack up with the rest, it got a two from me.
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Ashanti

Final Score: 23 points for 4th place (lost tiebreaker)
Highest Score: 5 by one person
Lowest Score: 1 by one person
Weird Ingredient: raisin paste, OJ concentrate, oil of grapefruit

Notes: This is a steak sauce made by Bridge Foods who is based out of New Orleans. I brought this one with me and score it a four and quite enjoyed it to the point where I wanted to give it maybe even a five but when I had a taste off with my five score it just lost out.
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Louisiana Supreme

Final Score: 23 points for 3rd place (won tiebreaker)
Highest Score: 6 by one person
Lowest Score: 1 by one person
Weird Ingredient: raisins, crushed oranges

Notes: The second of the Louisiana natives steak sauces just so happened to score the same points as the other contestant. Louisiana Supreme won the tiebreaker with having a score of six (Ashanti scored a high of five) from one of the judges but it also had a one just like Ashanti sauce did. I gave it a score of three so I actually slightly preferred the Ashanti sauce but never the less I also liked this. The contestants in the 1st ever Sauce Off were pretty strong in my opinion.
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Original Australian

Final Score: 12 points for 6th place
Highest Score: 3 by two people
Lowest Score: 1 by four people
Weird Ingredient: raisin paste, anchovy

Notes: The sauces full name goes by Original Australian Awesome Steak Sauce but nobody thought of it like they think of themselves. The main reason being how much thinner it was than all the others. It was almost like a marinade and not a sauce. It was my lowest rated mostly to do with this. I kept thinking maybe it would be better served by marinating some cubes of beef for Australian steak kabobs or something to that effect.
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London Pub Jamaican Style Spicy

Final Score: 35 points for 2nd place
Highest Score: 6 by two people
Lowest Score: 4 by one person
Weird Ingredient: Tamarind concentrate

Notes: This sauce comes from the London Pub line of condiments which is a line of many English condiments including their original style steak sauce and this spicy Jamaican version that scored very well. I am a regular consumer of this brand when I see them in the grocery store and had brought this bottle with me along with the two Louisiana sauces. I love this stuff, specifically the Jamaican style due to the extra heat and fact it goes so well with everything. I use it in my Sheppard's pie, meatloafs, steaks, tater tots, you name it. I was surprised when I scored it a five and it had me wondering what I scored the six. Its still one of if not my favorite steak sauces.
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YR Sauce

Final Score: 37 points for 1st place
Highest Score: 6 by three people
Lowest Score: 4 by one person
Weird Ingredient: Apples, Dates

Notes: It was a close call but the fifth generation YR Irish Sauce beat out the English sauce for 1st place in the 1st ever Great Steak Sauce Taste Off. In fact I even gave it a six over my favorite that I had brought which I gave a five. I really liked the stuff because as opposed to the last place finisher it was thick and hearty as it describes itself. I will stock up when I get my chance. If your in the Chicagoland area and you know where to get this let us know. Read on.


The 2010 Great Steak Sauce Taste Off Winner (win this bottle)

Oddly enough my rankings pretty much equaled the final results with just a switch here and there. So when I asked my friend where he got the bottle he told me Strack & Van Til over on Clybourn, a spot I like b/c they carry regional products and have a selection unlike the two main grocery stores in town. But then when I went over there to get some they didn't have any and I went to the people at the company and they told me they didn't think there were any spots for it in Chicago but that they would send me a few bottles, after I told them why I was looking. Well I'm pretty sure you can because I've seen the stuff since at a couple Irish Pubs and know its around since my friend got it at S&VT. But I can make it easy for you. Read on below.


One of the steaks used in the taste off with some twice baked mashed

To get a bottle of the 2010 "Steak Sauce Taste Off" just join my facebook group or click follow on this very site near the top right (those already in the group or following are automatically entered) and you will be automatically entered into the contest where two random winners will be chosen from a random computer drawing on June the 25th, 2010. Good grillings to all and thanks again for reading. Plenty more to come this summer. Stay tuned.

Greensbury Market: Steak Dinner

--Tailgatin' and how to make mofos start playa hatin' (Recipes)

What's up to all my loyal readers?!?!?! I have been livin' it up in Puerto Rico and just getting back to city life here and decided it was time for some grilling goodies with Memorial day weekend here. I'm excited that this post has finally come around because its been a long time coming. What seems like almost a year ago I was sent a package of beef from a wonderful place called Greensbury Market that is dedicated to serving online some of the best tasting most organic meats in the country. It was started by a team of four dudes who's ways go like this "We believe in supporting sustainable agriculture, family farms, and organic practices that produce healthy, environmentally friendly food. We’ve traveled all over the country to find meats that are not only organic, but also tender, juicy, and delicious. We’ve visited dozens of farms and built relationships with farmers who do things the old fashioned way - meaning they take care of the land and humanely raise animals without antibiotics, synthetic hormones, or synthetic pesticides." So they sent me a couple ribeyes, 2 skirts steaks and 2 chopped steak patties and wanted me to tell them what I thought.


Greensbury Market sent me one of each and I'll be ordering more...

Last night I finally got to try the beautifully marbled steaks which I had been waiting to do for what seems like ever. I'm actually skeptic when it comes to frozen meat but the people at Greensbury are pros who have been in this game for a while. The meats are cryovac'ed at their peak flavor point and have no freezer burn or anything wrong with them once thawed, in fact they were beautiful looking like they had just been cut by a butcher, which they were right before they were packaged for grilling enthusiasts like me and you. I was nice enough to share my gift from Greensbury with the fam so I went to work on both patties, both skirts and both ribeyes last night and this is what I came up with.


Ribeyes flaming away
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Simple Skirt Steak w/ Pickled Onions
Recipe from: The New Steak

2 Greensbury Market skirt steaks
2 tbsp red pepper flakes
salt & pepper
olive oil to rub steaks with

Pickled Onions

1 lg red onion (thinly sliced as a whole)
1/3 cup water
1/2 cup red wine vinegar
1 tbsp raw sugar
1 tbsp whole coriander
2 tbsp olive oil

1) sprinkle red pepper onto the steaks and then salt them and set aside. Rub with olive oil before grilling.

2) Peel and then slice the red onion as thinly as possible and place the onion rings in a bowl. Prepare a small pot by combing the water, red wine vinegar and sugar in a pot and bring to a boil over medium heat. When boiling pour the liquid over the raw onions and top with crushed whole coriander seeds and olive oil and let come to a cool.

3) Make sure your grill is nice and hot for your steaks and put the lubed steaks on the hottest part of your grill and sear for 3-5 minutes a side, and then move to a cooler part and cook to desired doneness. Use the finger poke method to test for doneness.

4) When steaks are ready to come off let them sit and cool down for five mins. and then slice against the grain and top with pickled onions and some juice from them.


So simple and so yummy when using Greensbury's full of flavor beef
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chibbqking Island Burgers: Two Ways
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Cuban Pressed Chopped Beeefsteak Burger

1 Greensbury Market Chopped Beef Patty
4 slices of sauteed ham
2 slices swiss cheese
half of a deli pickle, sliced in thin coins
mayo
mustard
fresh baked Kaiser bun, spread with chopped garlic and butter

1) Start by buttering a pan and sauteing up your ham until its got some nice color and then set aside. Lube your bun with chopped garlic and butter and bring that and a seasoned Greensbury pattys outside to the grill and throw the burger on a ell lubed spot on the grill and begin cooking to desired doneness.

2) When burger is almost done, place the bun on the grill and cook until it gets some toasted color. Take the bun and patty off and bring inside to prepare for topping.

3) Place the slices of ham on the top bun followed by the pickles and proceed to put the slices of swiss on the bottom. Add the patty to the bottom part and spread the mustard and mayo on it and then put it all together as one.


Your burger should like this before the finished patty goes on

4) Lube up a hot frying pan with butter and have another heavy pan that you can use to press your burger down and cook it on both sides until the bread is nice and colored and crispy.


chibbqking Cuban Pressed Burger

5) Once ready take it off and slice in half or in four to serve as app's like I did for my Greensbury Market grilled beef feast.


These were awesome...
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chibbqking Sweet & Spicy Jamaican Burgers Mon

1 Greensbury Market Chopped Beef Patty
2 slices of pineapple rings
2 slices pepper jack cheese
dried Jerk seasoning
Jamaican Jerk Sauce
fresh baked Kaiser bun, spread with chopped garlic and butter

1) Rub your patty with the dried jerk seasoning and do the same to your burger bun.Make sure grill is hot and bring both the patty, bun and pineapple rings outside and put the patty on first followed by the rings and then bun all timed so they come off when your burger is cooked to desired doneness.

2) Right before the burger comes off take some jerk sauce (not the paste) and spread it over your burger and apply the cheese on top followed by the pineapple rings and then place the top part of the bun and let the cheese melt.


Almost ready to come off

3) Scoop up your patty and build your burger accordingly by adding more sauce or whatever else floats your boat. I liked mine just the way seen below.


chibbqking Sweet & Spicy Jamaican Jerk Burger
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Chipotle Rubbed Ribeye
Recipe from: The New Steak

2 Greensbury Market Ribeyes
olive oil for rubbing
salt & pepper

Chipotle Rub

1 tsp cumin
1 tsp red chipotle powder
1 tbsp of olive oil
salt

Lime and Cilantro Butter

4 tbsp butter
1 shallot minced
1/2 lime juiced
1/2 cup well chopped cilantro


The final result

1) To make the Chipotle rub combine the ingredients listed and mix well and continue to spread the steaks with the rub.

2) To make butter, melt it in a saute pan over low heat and then add the shallot. Cook about 3 mins. and then add the lime juice and cilantro and stir and set aside.

3) Make sure your grill is nice and hot for your steaks and put the lubed steaks on the hottest part of your grill and sear for 3-5 minutes a side on the hottest part and then move to a cooler part and cook to desired doneness. It all depends on their thickness and the heat of your grill. Use the finger poke method to test for doneness.

4) Take off steaks when ready and let sit for about five minutes. Spread with the lime cilantro butter and slice them if you want. Continue to eat and enjoy like I did.
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Not a bad way to kick off whats always the start of summer in Chi (Memorial Day wkd) and I want to give a big ups to the people at Greensbury Market. They do a wonderful job with trying to do it the right way and they succeed greatly at doing so. I would highly encourage anyone who has big plans of lots og grilling all summer long to check out their online market and see everything they have to offer. Including some of the most lean, full of flavor and great textured beef I have had in a minute. Happy Grilling to all.


My Greensbury Market Steak Dinner Plate
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Greensbury Market Organic Meats

Website

Prime Rib Hash (Leftovers)

--Tailgatin' and how to make mofos start playa hatin' (Recipes)

I love hash, all kinds of it. Since there are more Prime Ribs sold during the holiday season than any other time, I have been waiting to share this. As far as I'm concerned PR is the ultimate holiday meal and my favorite way to celebrate. Is there any other meal that's more fit for a King? If your doing up a prime rib then you might have some leftovers. Check out this recipe HERE I did last year with a piece of PRIME meat from Joseph's Finest Meats at 7101 W Addison. If your going to be doing it up right and spending cash on a whole prime rib this holiday season then I highly recommend going to Joseph's. It wont only be better but in most cases its also cheaper and family owned. This my friends is real deal prime meat, dry aged and full of beefy flavor. So what to do with the leftovers?

KingT's Prime Rib Hash (Recipe)

leftover prime rib (cut up into square pieces)
leftover mashed potato's (mixed with binder and formed into patty's)
chopped onions and pepper
Worcestershire sauce
salt and pepper

Step 1) Take your leftover rib and chop it down. Make sure to trim some of the fat but save it to lube the pan.


This...


...to this

Step 2) Take your leftover mashed potatoes and add an egg to them and form them into patty's. You can also add any seasoning or whatever else you think might be good. I added bacon and chives to mine. These take 15-20 minutes maybe longer to cook. Make sure your pan is well lubed and turn them often at the beginning so they dont stick. Make sure they get an outside crust. When the pancakes are done set them on a plate and leave it in a warming oven until ready.


From this...


...to this

Step 3) Chop down your onions and peppers. How much you use depends on how much meat you have left but figure 1/3 of the hash should be the pepper/onion mixture. Melt fat in fry pan and add veggie mixture into the pan and season with S&P and saute until translucent. About 7-8 minutes in add 3-4 dashes of Worcestershire sauce and mix it up and move to the side. Add the pieces of prime rib and cook for 3-4 minutes until heated thru or if you like it crispy, let it cook a while. Again, make sure your pan is hot when dropping the beef in.


Meat and Veggies always make a winner

Step 4) Mix up your meat and veggies and drop them over the potato patty's and dash with hot sauce. Enjoy.


chibbqking prime rib hash

Joseph's Finest Meats
7101 W Addison St

Chicago, IL 60634
(773) 736-3766

Simple Steak

--Tailgatin' and how to make mofos start playa hatin' (Recipes)

Sometimes you don't got all day to do prep work and chop and cook etc... Sometimes you just need a quick meal so you can watch the game and fill up your stomach with some food before you do the booze. What's about as American as tailgating and football and also goes well with both? beef baby-steak to be precise. So with that I give you my favorite ways of preparing a simple steak that still tastes like it took more than 15 minutes to prepare.

Steak Avocado

Directions

~Just take a piece of steak and marinate it in fajita, adobo or any Latin-American like seasoning around the house. Grill the steak to desired doneness and top with avocado slices sprinkled with chili powder and serve with sauteed peppers and tortillas.


Steak Avocado

Teriyaki Steak

Directions

~Take a piece of steak and marinate in a teriyaki glaze such as Kikkomans for 15 minutes. When ready grill it to desired doneness while glazing the marinade over the steak one more time during cooking. Top the steak with toasted sesame seeds and slice and serve over white rice.


Teriyaki Steak

Steak & Egg's w/ Potatoes

Directions

~Chop up a potato or two and cook in well oiled skillet and add spices and chopped green peppers and onions. Season your steak with what suits you and grill your steak to desired doneness and top with a fried egg and serve with potato's.


The All-American Breakfast of Champions: Steak & Eggs

Brett Favre is back in the black and blue division deciding he still wants to play football. The country life just isn't enough. Well I got a feeling he's going to be wishing he was in his nasty ass defiled hat and overalls mowing his big ass lawn, popping some pills on his tractor trailer come 12/28/09. He must of forgot what its like to get hit hard in the middle of winter at Soldiers Field. I just hope we have a D-Line that can apply some pressure to flatten him this year.

Sorry to LBJ & KOBE & DROSE (f'real), Sorry to Albert the Machine (Pujols) and whoever Kaká is man I'm sure your good too and a Sorry to Tom Brady, Larry Fitz, AP and Matt Forte (you'll see) and this to Mr. Favre-No one cares about you and your defiled ass hat anymore. Usain is the most exciting athlete in sports. Do you disagree? Your wrong if you do.




Jamaican Breakfast of Champions: You knew it last year

Hey, are you on Twitter? then get at me

Skirt Steak Chimichurri

--Tailgatin' and how to make mofos start playa hatin' (Recipes)

Its that time of the year again and grilling season has officially begun. What a great weekend coming up in the wide world of sports. We got game 7 of the greatest first round series in NBA history with the Kentucky derby and one hell of a boxing match with Manny Pacquiao and Ricky Hatton going head to head. Its not the weekend to do hardcore grilling or BBQ that's going to keep you away from the TV. So with that I bring to you an amazing meal that can be made in an hour.

Skirt Steak Chimichurri with tato slices (serves 6)

4 lbs Skirt Steak trimmed and tenderized
1 container of homemade Chimichurri sauce from el mercado
4-5 Yukon gold potatoes
3-4 sticks of zucchini

~set oven to 375

~Spread the skirt steak with a little Chimichurri sauce and let marinate until ready to grill

~slice the potatoes into thin slices and toss them in olive oil and set in the oven. Make sure to check them every now and then and cook until crispy

~Set your grill making sure it gets hot

~cut the zucchini into sticks and toss with oil and salt and pepper

~Grill the zucchini and steak until done to your liking

~Spread more of the Chimichurri sauce onto each piece of steak and toss your cripsy potato slices with Chimichurri sauce

~Enjoy


Skirt Steak is always good and quick

Bulls win in another OT thrilla...Pacquiao KO's Hatton in a gripping gritty fight and consider putting West Side Bernie (30 to 1) and Chocolate Candy (20 to 1) in an exacta or trifecta bet for Saturdays derby. Enjoy the weekend.