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!

Ingredients
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

Directions
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.
Source:roasted

New York Strip Steaks Topped with Gorgonzola

Tonight is my best friends 25th Birthday, and I will be making this great steak recipe with Maine Lobsters and Basil Mint Pesto Sauce (Posted Earlier Today). As a rule we don't exchange Birthday gifts, so every year I make a huge dinner for him instead. I have a TON of cooking to do when I get home from work. It will be fun though.

Ingredients

• 1/2 cup crumbled Gorgonzola cheese or other blue cheese
• 4 slices bacon cooked crispy and crumbled up
• 1/4 cup slivered almonds, toasted
• 4 teaspoons fresh thyme
• 2 cloves garlic, minced
  
• 1/4 teaspoon ground black pepper
  
• 4 10 z New York Strip Steaks
• 1/4 teaspoon salt
  
• Nonstick cooking spray
  

Directions
In a small bowl stir together cheese, bacon, nuts, thyme, garlic, and pepper; set aside. Trim fat from steaks. Sprinkle steaks with salt. Lightly coat a grill pan or 12-inch skillet with cooking spray. Heat pan over medium-high heat; reduce heat to medium. Add steaks, half at a time if necessary; cook for 3 to 4 minutes per side or until steaks reach desired doneness. To serve, spoon cheese mixture over steaks (below). Cover with foil and let stand for 5 minutes to soften cheese. Makes 4 servings. Broiling directions: Preheat broiler. Place steaks on the unheated rack of a broiler pan. Broil 3 to 4 inches from heat until steaks reach desired doneness, turning once. Allow 10 to 12 minutes for medium-rare and 12 to 15 minutes for medium. Top with cheese mixture as above.
Source:Cheesy

Filet Mignon with Sweet Bourbon Coffee Sauce

Filet Mignon in sweet Bourbon Sauce is one of my favorite Filet recipes around. Again, if you can pair gourmet food with booze and not suffer the wrath, please let me in on that recipe! In the grand tradition of cooking with caffeine, this recipe holds a special place in my heart for a multitude of reasons.

Ingredients

• 1/2 cup water
  
• 3 tablespoons bourbon
  
• 1 1/2 teaspoons sugar
  
• 1/2 teaspoon beef-flavored bouillon granules
  
• 1/2 teaspoon instant coffee granules
  
• 1/2 teaspoon black pepper
  
• 1/4 teaspoon salt
  
• 4 6 oz Filet Mignon Steaks
  
• Cooking spray
  
• 2 tablespoons chopped fresh parsley

Directions
Combine first 5 ingredients in a small bowl; set aside. Sprinkle pepper and salt over both sides of steaks. Heat a medium nonstick skillet over medium-high heat. Coat pan with cooking spray. Add steaks; cook 2 minutes on each side. Reduce heat to medium; cook steaks 2 minutes or until desired degree of doneness. Transfer steaks to a platter; cover and keep warm. Add bourbon mixture to pan; cook over medium-high heat until mixture has reduced to 1/4 cup (about 3 minutes). Serve sauce over steak; sprinkle with parsley.
Source:Steak with Sweet Coffee Sauce

Bone In Rib Eye Steaks with Garden Tomatoes

Fresh herbs and veggies from the garden are the best. Unfortunately, I live in an apartment in Chicago, and the gardening space is...minimal at best. Fortunately for my recipes, my Mother's garden is HUGE! This rib eye steak recipe is great for the late summer months when your garden seems to be producing tomatos at an alarming rate. Think if it a a healthier alternative to ketchup. Enjoy!

Ingredients

• 2 Tbsp. balsamic vinegar
  
• 2 Tbsp. finely chopped fresh basil
  
• 2 tsp. minced garlic
  
• 6 Tbsp. extra virgin olive oil
  
• 2 22 oz Bone-In Rib Eye Steaks (Cowboy Chops)
• 1 head butterhead lettuce, cored, leaves separated (about 6 oz.)
  
• 1-1/2 lbs. assorted fresh heirloom or desired tomatoes, sliced or cut in wedges
  
• 1/2 cup whole basil leaves
  
• Coarse sea salt

Recipe Directions:
For dressing, in small bowl whisk together vinegar, 2 tablespoons basil, garlic, 1 tsp. salt, and 1/2 tsp. black pepper. Slowly whisk in oil until smooth. Remove 2 tablespoons to marinate steaks; set remaining dressing aside. Brush steaks with the 2 tablespoons dressing; let stand at room temperature for 30 minutes. For charcoal grill, arrange medium-hot coals on one side of grill. Place steaks on rack directly over coals. Cover and lightly sear on both sides, 8 minutes. Move to unheated side of grill. Cover and grill 4 to 6 minutes more for medium rare (145 degrees F). Remove; let stand 5 minutes. (For gas grill, preheat to medium-high. Adjust for indirect grilling. Grill as above.) Diagonally slice steaks; arrange on lettuce leaves with tomatoes and basil. Drizzle dressing; season with salt. Serves 4 to 6.
Source:Rib Eye Steaks with Garden Tomatoes Recipe

Grilled Steak and Onions with Rosemary Balsamic Butter Sauce

Rosemary is a very under appreciated herb. It makes steaks, stews, pasta sauces...anything more fresh and flavorful. I prefer using fresh rosemary for recipes. Not only is it more fresh and flavorful, it's actually less expensive than dried herbs! If I ever move somewhere with a yard, I fully intend to have my own herb garden for cooking. It's an easy way to improve your cooking, and save money! And who is not down for better tasting food that costs less?

Ingredients

• 8 tablespoons (1 stick) chilled unsalted butter, divided
  
• 1 large shallot, minced
  
• 1/2 cup balsamic vinegar
  
• 2 large fresh rosemary sprigs
  
• 2 pounds mixed sweet onions, large shallots, baby leeks, and green onions
  
• 2 tablespoons olive oil
  
• 4 10 oz. New York strip steaks
  
• 2 tablespoons orange juice

Directions
Melt 6 tablespoons butter in heavy small saucepan over medium heat. Add minced shallot and cook until translucent, about 2 minutes. Add vinegar and rosemary and simmer until syrupy and reduced to 1/2 cup, about 6 minutes. Remove from heat (balsamic sauce will separate as it stands). Prepare barbecue (medium-high heat). Peel sweet onions, then cut into 1/2-inch-thick rounds. Skewer horizontally with toothpicks to keep intact. Peel shallots; cut in half lengthwise. Trim root ends and tops of leeks. Cut in half lengthwise; rinse to remove any dirt. Trim root ends of green onions. Place sweet onions, shallots, leeks, and green onions on rimmed baking sheet and drizzle with oil; toss. Sprinkle with salt and pepper. Sprinkle steaks with salt and pepper. Grill sweet onions, shallots, leeks, and green onions until tender, turning often, about 5 minutes for green onions and 10 minutes for sweet onions, shallots, and leeks. Move onions to cooler part of grill to keep warm. Grill steaks to desired doneness, about 7 minutes per side for medium-rare. Transfer steaks and onions to platter; cover. Remove rosemary sprigs from balsamic sauce; add orange juice and bring to simmer. Remove saucepan from heat; add remaining 2 tablespoons chilled butter and whisk until melted and sauce is smooth. Season sauce to taste with salt and pepper. Drizzle some of sauce over steaks and onions. Serve, passing remaining sauce separately.
Source:Rosemary

Steak Potatoe & Leek Pie

This is a wonderful pot-pie type recipe and everyone loves comfort food like this. It does take a bit of prep, but it makes enough to freeze for later use.

Ingredients

• 3 tablespoons butter, divided
  
• 2 6 oz Filet Mignon
  
• 1 3/4 cups 1/3-inch cubes peeled red-skinned potatoes (10 to 12 ounces)
  
• 1 1/2 cups chopped leeks (white and pale green parts only; about 2 medium)
  
• 1/2 teaspoon dry mustard
  
• 1 tablespoon steak sauce
  
• 2 large green onions, chopped
  
• 4 refrigerated pie crusts (two 15-ounce packages), room temperature
  
• 1 egg, beaten to blend (for glaze)

Directions
Melt 1 tablespoon butter in medium skillet over medium-high heat. Sprinkle steaks with salt and pepper. Add steaks to skillet and cook until medium-rare, about 4 minutes per side. Transfer steaks to plate. Cut steaks into 1/2-inch cubes. Melt remaining 2 tablespoons butter in same skillet. Add potatoes, leeks, and dry mustard. Stir 1 minute. Reduce heat to medium, cover, and cook until potatoes are tender, stirring occasionally, about 8 minutes. Return steak and any accumulated juices to skillet. Add steak sauce and sauté 2 minutes. Remove skillet from heat. Mix in green onions. Season filling to taste with salt and pepper. Cool completely. Preheat oven to 400°F. Unfold crusts on work surface. Cut each crust into 2 pieces along center fold. Brush dough with egg. Place 1/2 cup filling on half of each piece. Fold plain dough over filling; seal edges. Brush pies with more egg; arrange on 2 baking sheets. Bake pies 15 minutes. Reverse sheets. Bake until crust is golden and filling is heated through, about 10 minutes.
Source:Pie

Filet Mignon with Stroganov Sauce

This is my Mom's favorite recipe. I have yet to duplicate it exactly myself, the following recipe is the closest I came to getting it right. Hope you enjoy as much as I have over the years!

Ingredients

• 6 oz dried egg noodles
  
• 1 medium onion, halved lengthwise
  
• 2 tablespoons vegetable oil
  
• 4 6 oz Filet Mignon Steaks
  
• 1 1/4 teaspoons salt
  
• 3/4 teaspoon black pepper
  
• 2 garlic cloves, thinly sliced
  
• 1/2 lb sliced white mushrooms
  
• 1/4 cup brandy
  
• 3/4 cup reduced-sodium beef broth
  
• 2 tablespoons Worcestershire sauce
  
• 3/4 cup sour cream
  
• Special equipment: an adjustable-blade slicer

Directions
Cook noodles in a 6- to 8-quart pot of boiling salted water until just tender. Drain in a colander. Meanwhile, thinly slice onion using slicer. Heat oil in a 12-inch heavy skillet over high heat until hot but not smoking. While oil heats, pat steaks dry. Sprinkle 3/4 teaspoon salt and 1/4 teaspoon pepper on steaks, then add to skillet and saute, turning over once with tongs, about 6 minutes total for medium-rare. Transfer to a plate with tongs. Add onion, garlic, and remaining 1/2 teaspoon salt and 1/2 teaspoon pepper to oil in skillet and saute, scraping up any brown bits with a wooden spoon, until onion begins to brown, about 3 minutes. Add mushrooms and saute, stirring occasionally, until liquid given off by mushrooms is evaporated, about 4 minutes. Add brandy and boil until evaporated, about 1 minute. Add broth and Worcestershire sauce, then cover and cook until onion is softened, about 4 minutes. Remove from heat and stir in sour cream. Toss noodles with some of sauce and serve remaining sauce over steaks.
Source:Stroganov