Monday, November 17, 2008

Grilled Rib Eye Steaks with Roasted Pepper Salsa

Cowboy rib chops...22 oz if sheer prime steak bliss attatched to it's flavorful bone. My boyfriend and I were given two pairs of these for our anniversary by my parents and we just got around to taking them out of the deep freeze this weekend. Saturday we had salmon steaks, so come Sunday I was ready for some real red meat. Bone in rib chops are incredible. The amount of flavor in each of these massive steaks is unsurpassed by any cut I have ever tasted. When combined with this incredibly fresh tasting salsa, it's a meal that won't soon be forgotten. I can't wait for another anniversary to roll around!

For salsa

  • 6 red bell peppers (2 pounds)
  • 1 Habanero chile, seeded and minced
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons extra-virgin olive oil
  • 1 garlic clove, finely chopped
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons coarsely chopped fresh flat-leaf parsley
For steak
  • 4 22 oz Prime Bone-In Rib Chops
  • 3 1/2 teaspoons salt
  • 2 teaspoons black pepper
  • Special equipment: an instant-read thermometer
  • Garnish: flaky sea salt such as Maldon
Make salsa:
Prepare grill for direct-heat cooking over medium-hot charcoal (moderately high heat for gas). Oil grill rack, then grill bell peppers, covered only if using a gas grill, turning occasionally, until slightly softened and charred, 15 to 20 minutes. Transfer bell peppers to a large bowl and cover tightly with plastic wrap, then let stand 20 minutes. When cool enough to handle, peel peppers, discarding stems and seeds, and cut lengthwise into thin strips. Toss with remaining salsa ingredients.
Grill Steaks: Prepare grill for indirect-heat cooking over medium-hot charcoal (moderately high heat for gas). Pat steaks dry and sprinkle with salt and pepper. Oil grill rack, then sear steaks directly over coals, uncovered, turning over once and moving to area of grill with no coals underneath if flare-ups occur, until well browned, 4 to 6 minutes total. Move steaks to area with no coals underneath and grill, covered, until thermometer inserted into center of meat (do not touch bone) registers 120°F for medium-rare, 8 to 12 minutes more. Transfer steaks to a cutting board and let stand 15 minutes.

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