Category Archives: rib eye steaks

Coffee Rubbed Cowboy Steaks

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It’s Fast Friday again and time for another fast and fabulous dinner suggestion. If you are anything like me, by the time Friday rolls around the last thing I want to do is cook a big meal yet we all still have to eat. The dishes featured in this series aren’t necessarily fancy but they bring together simple ingredients most people already have in their pantries or have easy access to and allow you to put a real meal on the table in between 30 and 45 minutes. Enjoy and if you have your own fast recipes you want to share, please send them my way and I will in turn share them with all of my readers.

Looking for something super easy, fast and satisfying for tonight? Then why not grill up these coffee rubbed steaks from Cuisine at Home magazine? A quick spice rub infuses the meat with tons of flavor without requiring the time marinades take. For the most flavorful rub use freshly ground coffee beans. As for the steaks themselves; I think the marbling in rib eye steaks makes these extra flavorful but you can use whatever cut of meat you prefer. Just add a side dish of your choice, grilled corn on the cob since you already have the grill heated up, crispy smashed roasted potatoes or even jalapeno-Cheddar fried potatoes and you are set for dinner.

Coffee Rubbed Cowboy Steaks

2 boneless rib eye steaks, or other steaks of your choosing

1/2 tablespoon freshly ground coffee

1/2 tablespoon kosher salt

1 teaspoon chili powder

1 teaspoon garlic powder

1 teaspoon dried thyme

1 teaspoon sugar

  • Lightly oil and preheat a grill to medium-high heat.
  • Combine the coffee, salt, chili powder, garlic powder, thyme and sugar in a small bowl.
  • Massage the spice rub onto both sides of the steak.
  • Grill the steaks, turning twice, until desired doneness. Depending up the thickness of the meat it will take 6-8 minutes per side for medium-rare meat.
  • Let the steaks rest for 5 minutes before serving.

Serves 2

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Spice Rubbed Steak w/ Avocado & Grapefruit Salsa

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It is Fast Friday again and time for another fast and fabulous dinner suggestion. If you are anything like me, by the time Friday rolls around the last thing you want to do to cook a big meal yet we all still have to eat.  The dishes featured in this series aren’t necessarily fancy but they bring together simple ingredients most people already have in their pantries or have easy access to and allow you to put a real meal on the table in between 30 and 45 minutes.  Enjoy and if you have your own fast recipes you want to share, please send them my way and I will in turn share them with all of my readers.

This meal lets you dress up an ordinary steak with a bit of spice and seasonal fruit.  I love the marbling in rib eye steaks but you can use whichever cut of meat you prefer.  The spice rub give the meat a little extra kick while the grapefruit and avocado put a new spin on a typical salsa.  Serve alongside a baked potato and you have a complete meal in less than half an hour.  Now that is the perfect way to end your work week.

SPICE RUBBED STEAK W/ AVOCADO-GRAPEFRUIT SALSA

2 rib eye steaks

For the steak rub:

2 teaspoons chili powder

1 teaspoon garlic powder

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon coriander

  • Combine all of the ingredients in a small bowl.
  • Evenly divide the spice rub amongst both sides of the two steaks.  Use your fingers to massage the spice into the meat.
  • Allow to sit for 10 minutes before grilling.
  • Lightly grease a grill with cooking spray.  Pre-heat the grill to medium-high heat.
  • Place the steaks in the center of the grill and cook for approximately 9 minutes (for medium-rare) to desired level of doneness flipping every two to three minutes.  The amount of grilling time will depend upon the thickness of the meat and your personal preferences.

For the salsa:

1 red grapefruit, peeled and sectioned with membranes removed, cut into bite sized pieces

1 ripe Haas avocado, peeled and cut into bite sized chunks

1 chili pepper, seeded and minced

2 tablespoons minced red onion

1 tablespoon minced fresh parsley

1 tablespoon minced fresh mint

Juice of 1 lime

  • Combine all of the ingredients in a medium sized bowl.
  • Serve along side the grilled steak.

Serves 2

Grilled Rib Eye Steaks With Bacon-Blue Cheese Compound Butter

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It is Fast Friday again and time for another fast and fabulous dinner suggestion.  If you are anything like me, by the time Friday rolls around the last thing you want to do to cook a big meal yet we all still have to eat.  The dishes featured in this series aren’t necessarily fancy but they bring together simple ingredients most people already have in their pantries or have easy access to and allow you to put a real meal on the table in between 30 and 45 minutes.  Enjoy and if you have your own fast recipes you want to share, please send them my way and I will in turn share them with all of my readers.

As anyone who has spent time in the Balkans knows, good quality meat is often hard to come by.  Local meats are so lean and are rarely marbled with the fat that is necessary to produce juicy and flavorful steaks.  When locals cook their meat they also tend to overcook them by American standards.  We’ve come to the point where we forego ordering steak in restaurants.  Rather, we dip into our stash of American-cut steaks that we bought in the Commissary in Naples, Italy.  They are so flavorful and juicy that they make the overnight ferry ride to Italy worth it.

A grilled rib eye steak is great anytime but this butter is the perfect way to dress up any piece of meat.  This recipe is adapted from on found in Cuisine at Home, a brilliant cooking magazine that forgoes advertisements and contains nothing but recipes, equipment reviews, and technique suggestions.  You can take the butter out in the morning before heading out and when you return at the end of the day  it will be at the perfect room temperature needed to combine all of the ingredients.  Once your butter is soft, this butter comes together in a matter of minutes and will set up while your steaks are grilling.  Alternatively, you can make the butter ahead of time and keep it in your freezer until you are ready to use it.  Either way, all you need to do is add a starch and a vegetable to your plate and you have a complete dinner in no time.

GRILLED RIB EYE STEAKS WITH BACON-BLUE CHEESE COMPOUND BUTTER

2 Rib eye steaks, trimmed and seasoned with salt and pepper

4 slices thick cut bacon, finely diced

8 tablespoons unsalted butter, at room temperature

2 tablespoons crumbled blue cheese

2 tablespoons red onion, minced

2 teaspoon minced walnuts

1 teaspoon finely grated lemon zest

1/2 teaspoon garlic, minced

1/2 teaspoon Worcestershire sauce

Salt and pepper to taste

  • Pre-heat a grill to high.
  • While the grill is heating, cook the bacon in a skillet until crisp.
  • Transfer bacon to a paper-towel lined plate.  Reserve 1 tablespoon of drippings.
  • Combine butter, reserved drippings, blue cheese, onion, garlic, walnuts, zest, and Worcestershire sauce.  Season with salt and pepper.
  • Mound the butter mixture onto a piece of plastic wrap.  Roll plastic wrap around butter to form a tight cylinder, then tightly twist ends of plastic wrap.
  • Freeze butter until firm, approximately 30 minutes.
  • Place the steaks on the hot grill.
  • Cook for a total of 8 minutes or to desired level of doneness, flipping the meat every two minutes to ensure even cooking.
  • Slice coins of compound butter and place on top of each steak.

Yields:  1 cup of butter

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