Wednesday, April 17, 2013

Lock-n-Load Task Force Zulu & Chili Rubbed Ribeye!

Nothing makes me happier than a grilled ribeye steak! I am a huge fan of rubs. I am always experimenting with different chilies and of course, coffee. The Lock-N-Load Java Challenge gave me a new opportunity to create an outstanding rub, which resulted in one of the most flavorful ribeyes! If you have a spice mill, cooking with ground coffee is a breeze. My WeberQ and I are best friends. Adding the right wood to the smoker adds to the exceptional flavor of the rubbed steak.

Lock-N-Load Task Force Zulu & Chili Rubbed Ribeye!
(Served with Haricot Verts Topped with an Herb Butter & “Everything” Mashed Potatoes)

by Susan Ritchie (aka-The Grill Queen!)

For the Ribeye:

2 teaspoons Penzeys Aleppo pepper
2 teaspoons light brown sugar
½ teaspoon ground mustard
½ teaspoon ground coriander
½ teaspoon Kosher salt (or sea salt)
½ teaspoon fresh ground black pepper
1 1-3/4 inch thick ribeye (about 2 pounds)
Hickory wood chips (I use 2 cups.)
Warm water

Put the coffee and Aleppo pepper in a spice mill and process until it becomes a powder. Mix the coffee/chili powder with the next 5 ingredients in a small bowl. Cover the ribeye completely with the rub. Wrap tightly in plastic wrap and refrigerate for at least 3 hours. (Or up to 6). Remove from the refrigerator at least 30 minutes before cooking. (Soak the hickory chips in warm water for about an hour prior to lighting the grill). Preheat the grill on high. Drizzle both sides of the ribeye with the oil. For medium rare, grill over high heat for 4 minutes on each side, rotating half way at 2 minutes. Let the ribeye rest for 10 minutes with a foil tent. Make ½ inch slices and serve.

**Note: Cooking time will vary depending on the grill. My grill reaches 800°, so the steak cooks quickly. I like a nice crust on the outside of the steak. Use an instant read thermometer to ensure the ribeye is cooked to your desired temperature.

For the Potatoes:
8 cloves of garlic
Olive oil
Salt & pepper
2 large russet potatoes (about 2 pounds), peeled and cut into 1-inch pieces
4 ounces (sliced at least ¼ inch thick) of pancetta, diced
4 Tablespoons butter, room temperature
¼ cup sour cream, room temperature
½ cup of shredded cheddar cheese, room temperature
½ cup of Half & Half (or milk), room temperature

Preheat the oven (or toaster oven in my case) to 325F.

Lightly smash the unpeeled garlic cloves with the side of your knife. Place on heavy-duty aluminum foil, drizzle with olive oil and season with salt and pepper. Close the foil in a packet and roast for 60-80 minutes. The garlic will be done when you can smell the sweetness of the garlic as it roasts and the cloves turn golden. When the garlic is cool enough to handle, remove the garlic paper and set aside, wrapped in the foil used for the roasting.

Meanwhile, bring a pot of salted water to a boil and add the potatoes. Cook until the potatoes are fork tender, about 20-25 minutes. Heat a sauté pan over medium heat. Add the pancetta and cook, stirring every couple of minutes, until the pancetta is crispy and all the fat has rendered, about 10 minutes. Remove the pancetta with a slotted spoon to a paper towel lined plate. Reserve 1 tablespoon of the pancetta fat and discard the rest.

When the potatoes have finished cooking, drain and return to the pan. Add the butter, roasted garlic, sour cream, cheddar cheese, Half & Half and pancetta. Mash the potatoes to combine all the ingredients. Season with salt and pepper to taste. Transfer to a serving bowl and enjoy with the Lock-n-Load ribeye.

For the Haricot Verts:
3 Tablespoons of butter, room temperature
1 teaspoon fresh parsley, finely chopped
1 teaspoon fresh rosemary, finely chopped
1 teaspoon fresh thyme, finely chopped
1 teaspoon. fresh marjoram, finely chopped
Salt & pepper
1 pound slender French style green beans
1 Tablespoon reserved pancetta fat
1 ½ Tablespoon chopped shallot

Mix the butter and herbs in a small bowl and season with salt and pepper. Spoon the herb butter mixture onto a piece of plastic wrap. Roll it up and twist the ends until a log of herb butter forms. Refrigerate until firm. Remove from the refrigerator 30 minutes prior to serving.

Bring a pot of salted water to a boil. Prepare an ice bath. Add the green beans and blanch stirring constantly for 1 minute. Drain and immediately place in the ice bath to stop the cooking process. In a large sauté pan, heat the reserved pancetta fat over medium heat. Add the shallots and cook until fragrant and translucent, about 4-5 minutes. Add the green beans and toss until the beans are evenly coated and just slightly tender, about 3 minutes. Transfer to a serving platter. Slice the herb butter as desired and serve with the green beans. These beans were delightful with the mashed potatoes and the Lock-n-Load ribeye!

**Note: Any fresh herbs will work with the herb butter.

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