Spice-Rubbed Ribeye with Basil Pepper Sauce

on

 



This recipe is inspired by Weber's Charcoal Grilling: The Art of Cooking with Live Fire, by Jamie Purviance; page 73. As usual (these days) though, we will be using our kitchen stove, instead of a grill. 

This Basil Pepper sauce is another one Kyle made for me years ago, that I thought was just wonderful. It's great to have some great sauces when you're striving to eat more meat.

 ~Serves 8~

Rub Ingredients:

  • 8 pork (or beef) ribeye's. 
  • 4 tsp salt. 
  • 2 tsp light brown sugar. 
  • 1 tsp ground black pepper. 
  • 1 tsp garlic powder. 
  • 1 tsp chili powder. 
  • 1/2 cup vegetable oil (for frying). 
Sauce Ingredients:
  • 2 fresh basil clam shells, or 1 cup packed fresh basil. 
  • 2 bunches fresh Italian parsley, or 1 cup packed fresh Italian parsley. 
  • 3 Tbsp. Worcestershire sauce. 
  • 6 large garlic cloves. 
  • 1.5 cup EVOO. 
  • 4 Tbsp. apple cider vinegar. 
  • 2 whole jalapeno pepper, de-stemmed and seeded. 
  • 1/2 tsp salt. 
  • 1/2 tsp ground black pepper. 
Directions:
  1. I like to make the sauce first, to just get it out of the way. So get out a magic bullet with a 2-quart cup, or a food processor. 
  2. Cut off the stems from the parsley and the basil, and throw those in the bullet or processor. 
  3. Trim and peel the garlic, and toss those in.
  4. Trim and de-seed the jalapeno, and throw that in. 
  5. Now add in the remainder of the ingredients and blend until smooth. 
  6. Transfer to a storage container with lid, and refrigerate until ready to use. 
  7. Now add all of the rub ingredients to a bowl. Stir well, and set aside. 
  8. Heat vegetable oil in a 6 quart ceramic cast iron Dutch oven over medium-high heat until sizzling. About 3-5 minutes. 
  9. Open the package of pork (or beef) ribeye's and rinse them well under the tap. Place them in a bowl when you're done rinsing them. 
  10. Once the oil is hot, add 3 pork ribeye's (or 1 beef ribeye) at a time, and set a timer for 4 minutes. 
  11. Flip the ribeye's and set a timer for 2.5 minutes. 
  12. Flip them one more time, and set a timer for 1 minute. 
  13. Transfer the ribeye's to a wire rack that's been set atop a baking sheet lined with foil. 
  14. Sprinkle the rub on both sides of the ribeye, and repeat the cooking and sprinkling process with all ribeye's until there are no more to cook. 
  15. Allow to cool for 10 minutes. Then transfer to a storage container with lid, and refrigerate until ready to use. 
When ready to serve: 
  1. Gather however many serving dishes you will need for however many people you are serving, and top each of these dishes with 3 Tbsp. of sauce, and spread it around until it's just larger than the ribeye will be. 
  2. Allow this to sit out on the counter while you prepare the next step, that way it has time for the EVOO in the sauce to melt to room temperature. 
  3. Preheat an oven to 350 degrees Fahrenheit. Line a baking sheet with foil, and place however many ribeye's you will be serving at this time onto the baking sheet. 
  4. Bake for 8 minutes, without waiting for the oven to completely preheat. 
  5. Transfer ribeye's to a cutting board, and use a serrated knife to cut them into bite-sized pieces. 
  6. Place the bite-sized ribeye pieces atop the Basil Pepper sauce and serve with whatever other sides you will be having with it. 
Side Recommendations:

Comments

Post a Comment