I don’t know about you, but every now and then I get a hanker’n for a big juicy steak!
We always buy a beef from a friend that works with hubby. So a trip to the freezer is all it takes for this wonderful cut of beef.
What’s the trick to cooking a juicy steak out on the Barbey?
A good rub makes all the difference in the world! It helps break down those fatty tissues. I usually apply mine about a half an hour before cooking. For these I used one that my hubby gave me with my new knives for Christmas. But I’m sharing one that I use often and love. By good ole Paula Deen.
1 c. kosher salt 1/4 c. fresh ground black pepper
1/4 c. garlic powder 1/4 c. onion powder
Mix together and store in air tight container for up to 6 months.
This is the rub I used. I’ll be telling you about the bottled sauce a little later in the post.
Cook steak on high for a few minutes to seal those juices in and then turn down and continue cooking to your preference.
My cousin had given me some Anaheim peppers. I told hubby to throw them on the BBQ when the steaks were almost done. Thought we’d eat them as a side dish. Look how he brought them in. I think he’s been watching the cooking channel. lol!
While hubby was cooking the steaks I caramelized some sweet Walla Walla onions from the garden. Not sure how to caramelize onions? Super easy! Here’s a link telling you how: Caramelized Onions
And cooked some garden fresh green beans, (also from my sweet cousin). I simply tossed them in a gal. baggie with olive oil and slivered almonds and roasted them about 15 min. in a 350 degree oven.
I also made some yummy potatoes.
1 1/2 lbs. Baby Dutch Yellow Potatoes 1 tsp. salt
1/2 c. butter melted Juice of one lemon
2tsp. minced garlic 1 Tbs. Parmesan Cheese
Cut potatoes in half and place in an 8 x8 baking dish. In a small bowl combine melted butter, garlic, salt, and lemon juice. Pour over potatoes and stir to coat. Sprinkle Parmesan cheese on top. Bake, covered for 30 min. in preheated 350 degree oven. Uncover and bake an additional 10.
|Lemon Garlic Baby Dutch Yellow Potatoes|
Just the delicious pepper and onions would have been amazing on top of this juicy rib eye; but there’s more. . .
We drizzled it with some of my hubby’s homemade sauce. He got the recipe off of the internet and just tweaked it a little. We love it and it’s delicious on so many things!
Bourbon and Brown Sugar BBQ Sauce:
1 1/2 c. brown sugar 1 c. ketchup 1 c. water
1/2 c. apple cider vinegar 1/3 c. molasses 1/2 c. Jack Daniels
1/2 tsp. sea salt 1/2 tsp. garlic pdr. 1/2 tsp. onion pdr.
1/2 tsp. chili powder
Pour all ingredients into a medium sized sauce pan and bring to a boil. Reduce heat and simmer for 30 to 40 minutes, until thick and reduced by about half.
(*All you non drinkers, like myself. Remember: The alcohol cooks out. For all you drinkers, you may want to add a little more Jack Daniels. jk!!)
Now does that make your mouth water or what? If not, you HAVE to be vegetarian!
Hope you enjoyed this great summer time meal! Heaven knows we did!!
I will be sharing with these lovely parties: