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

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 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

Filet Mignon with Orange Fennel Crust

This is a unique recipe to use if you are looking for a fresh spin on your steak. Filet Mignon can be substituted for any kind of steak you like.

Ingredients

• 1/4 cup fine dry bread crumbs
  
• 1/2 teaspoon fennel seeds, coarsely chopped
  
• 1/2 teaspoon finely grated fresh orange zest
  
• 2 tablespoons olive oil
  
• 3/4 teaspoon salt
  
• 1/2 teaspoon black pepper
  
• 4 (1 1/4-inch-thick) Filets Mignons
  
• 4 teaspoons Dijon mustard

Directions
Put oven rack in upper third of oven and preheat oven to 500°F. Stir together bread crumbs, fennel seeds, zest, 1 tablespoon oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a small bowl until combined well. Pat steaks dry, then sprinkle all over with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat remaining tablespoon oil in a 12-inch heavy ovenproof skillet over moderately high heat until hot but not smoking, then sear steaks until browned well on bottom, 3 to 4 minutes. Remove skillet from heat and turn steaks over with a spatula. Spread top of each steak with 1 teaspoon mustard, then sprinkle evenly with bread crumb mixture. Transfer skillet to oven and roast steaks, without turning over, 5 minutes for medium-rare.
Source:Orange Fennel Crust