Char-grilled rib eye with roasted shallot and herb butter

Ingredients

  • 2 tablespoons chile power
  • Budweiser
  • Olive oil
  • Four 12- ounce rib- eye steaks, bone-in, about 1 1⁄2 inch thick
  • Kosher salt and freshly ground black pepper
  • 1 recipe roasted shallot and herb butter (recipe follows)
  • 1 medium shallot, peeled
  • + 30 more ingredients
    • 1 tablespoon olive oil
    • 1 stick salted butter, room temperature
    • 1 tablespoon finely chopped fresh parsley
    • 1 tablespoon finely chopped fresh basil
    • 1 tablespoon finely chopped fresh tarragon
    • 1 teaspoon grated lemon zest
    • Pinch of crushed red- pepper flakes
    • Kosher salt and freshly ground black pepper
    • 2 pounds fingerling potatoes, scrubbed well
    • Kosher salt
    • Olive oil, to coat
    • 2 cloves garlic, minced
    • 2 tablespoons chopped fresh rosemary leaves
    • Freshly ground black pepper to taste
    • 5 slices bacon, chopped
    • One 5- pound brisket of beef, trimmed, cut into 1- inch cubes
    • 1 tablespoon kosher salt
    • 2 teaspoons freshly ground black pepper
    • 1 large red onion, freshly chopped
    • 4 cloves garlic, finely chopped
    • 1 small jalapeno pepper, seeds removed, finely chopped
    • 2 tablespoons tomato paste
    • 12 ounces beer, preferably
    • One 32- ounce can diced tomatoes, with juices
    • 2 chipotle chile peppers packed in adobo sauce, chopped
    • 2 tablespoons adobo sauce
    • Two 15- ounce cans pinto beans, drained and rinsed
    • Pepper- Jack cheese, shredded for serving
    • Tortilla chips, for serving
    • Avocados, diced, for serving

There is nothing like a Rib Eye: it is the most flavorful steak you can buy. The thin streams of fat running through this cut of steak create outstanding flavor. Char-grilled rib eye Take your steaks out of the fridge 30 minutes before you want to start grilling, so they can come to room temperat...

View full recipe at SpringPad

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