Grilled Bone In Rib Eye Steaks

Bone in Rib Chops are quickly pulling up on the New York Strip steak as my favorite prime cut of meat. Usually I'm not terribly picky about what kind of salt I use in recipes, but for something like this I strongly recommend you use a natural rock salt.

Ingredients

• Two 22 oz Prime Bone In Rib Chops, scored to cook evenly
• Olive oil (for brushing)
  
• 1 tablespoon cracked black pepper
  
• 1 tablespoon natural rock salt

Recipe Directions:
Prepare BBQ (high heat). If using gas grill, leave opposite side unlit; if using charcoal grill, keep opposite side free of coals. Brush steaks with olive oil, then sprinkle both sides with cracked black pepper and natural salt. Grill steaks on hot side of BBQ until grill marks can be seen, about 3 minutes per side. Transfer steaks to unlit side of grill, cover, and cook to desired doneness, about 8 minutes for medium-rare. Transfer steaks to plates; let cool 10 to 15 minutes.
Source:Grilled Bone In Rib Chop Recipe

Rib Eye Steaks with Grilled Garlic

Rib eye steaks are among the most popular cut of steak because of their flavorful marbling. Marbling is the nice term that marketing people came up with for the word "Fat". Lets face it here people...fat makes things taste better. No amount of marketing PR can fix that.

Ingredients

• 1 whole fresh head garlic
  
• 2 tablespoons olive oil
  
• 1/2 teaspoon dried basil, crushed
  
• 1/2 teaspoon dried rosemary, crushed
  
• 2 10 oz boneless rib eye steaks

Recipe Directions:
Tear off a 24x18-inch piece of heavy foil. Fold in half crosswise. Trim to make a 12-inch square. Remove the papery outer layers from garlic head. Cut off and discard about 1/2 inch from top of garlic head to expose the garlic cloves. Place garlic head in center of foil. Bring the foil up around the garlic on all sides, forming a cup. Drizzle garlic with oil; sprinkle with basil and rosemary. Twist the ends of the foil to completely enclose the garlic in the foil. Grill steaks and packet of garlic on an uncovered grill directly over medium coals for 7 minutes. Turn steaks; grill for 5 to 8 minutes more or until desired doneness (160 degrees F for medium doneness). Place steaks on serving platter. Open packet of garlic. Drizzle oil from packet over steak. Lift the softened cloves of garlic from head; spread over steak. Season with salt and pepper, if desired. Cut steak into serving-size pieces. Makes 4 servings. To grill by indirect heat: Arrange preheated coals around a drip pan in a covered grill. Test for medium heat above pan. Place steaks and garlic packet on grill over drip pan. Cover and grill for 18 to 24 minutes or until desired doneness (160 degrees F for medium doneness), turning steaks once.
Source:Rib Eye Steak and Grilled Garlic Recipe

Grilled New York Strip Steaks with Salsa Verde

I love steak. Although I do enjoy a nice thick filet every now and then, I prefer the juicy flavor of the New York Strip. This great recipe pairs my favorite steak with a fantastic fresh salsa. Perfect for summer grilling, or indoor grilling all year long!

Ingredients

• 1 1/2 tablespoons coarsely crumbled firm white sandwich bread
  
• 1 1/2 teaspoons red-wine vinegar
  
• 1 1/2 teaspoons drained bottled capers, finely chopped
  
• 1/4 teaspoon minced garlic
  
• 1/8 teaspoon anchovy paste
  
• 1/8 teaspoon Dijon mustard
  
• 2 tablespoons finely chopped fresh flat-leaf parsley
  
• 1 1/2 tablespoons extra-virgin olive oil
  
• 2 teaspoons water
  
• 1 10 oz. NY Strip Steak

Directions
Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill. Mash together bread crumbs, vinegar, capers, garlic, anchovy paste, and mustard using a mortar and pestle. Add parsley, oil, and salt and pepper to taste and stir until combined well. Stir in water. Pat steak dry and season on both sides with salt and pepper. When fire is hot (you can hold your hand 5 inches above rack for 1 to 2 seconds), grill steak on lightly oiled grill rack, uncovered, turning once, about 10 minutes total for medium-rare. Let stand 10 minutes. Stir sauce and serve with steak.
Source:Salsa Verde

Asian Steak Salad

Any steak you have on hand will be great for this recipe, but I like using New York Strip Steaks to ensure that it turns out as flavorful as possible.

Ingredients
For steak

• 1/4 cup Asian fish sauce
  
• 2 tablespoons finely chopped peeled fresh ginger
  
• 2 garlic cloves, finely chopped
  
• 2 tablespoons soy sauce
  
• 2 tablespoons sugar
  
• 2 10 oz. NY Strip Steaks

For salad

• 1/2 cup fresh lime juice
  
• 6 tablespoons water
  
• 6 tablespoons sugar
  
• 6 tablespoons Asian fish sauce
  
• 1 1/2 teaspoons dried hot red-pepper flakes
  
• 1/2 cup thinly sliced shallots (2 medium)
  
• 8 oz dried vermicelli rice-stick noodles*
  
• 2 medium Granny Smith apples
  
• 7 oz Asian salad mix (16 cups loosely packed; see cooks' note, below)
  
• 1 cup fresh mint leaves, torn into pieces if large
  
• 1/2 cup salted roasted peanuts (sometimes labeled "cocktail peanuts"), chopped
  

Directions
Marinate and grill steak: Whisk together fish sauce, ginger, garlic, soy sauce, and sugar in a small bowl until sugar is dissolved. Pour marinade into a large sealable plastic bag. Pat steak dry and place in bag, then press out excess air and seal bag. Turn bag over 2 or 3 times to coat meat, then place in a shallow dish (in case of leaks) and chill at least 4 hours and up to 8. Bring steak to room temperature 30 minutes before grilling. Prepare grill for cooking over medium-hot charcoal (moderate heat for gas). Remove steak from marinade (discard marinade) and pat dry with paper towels. Grill, uncovered unless using a gas grill, over direct heat, turning over once, until medium-rare, 12 to 14 minutes total. Transfer steak to a cutting board and let stand, uncovered, about 15 minutes. Assemble salad while steak rests: Whisk together lime juice, water, sugar, fish sauce, and red-pepper flakes in a bowl until sugar is dissolved, then stir in shallots. Cook noodles in a 5-quart pot of boiling salted water until just tender, 4 to 5 minutes. Drain in a colander, then rinse under cold water and drain well. Transfer to a bowl and toss with 1/2 cup dressing. Working around core of each apple, cut thin slices (about 1/8 inch thick) with slicer, then stack slices. Cut slices lengthwise into 1/4-inch-wide matchsticks. Combine apples, greens, and mint in a large bowl. Add 1/2 cup dressing and toss well to coat. Thinly slice steak across the grain.