Grilled Ribeye with Pickled Pepper Purée
Tom jackson
Rated 5.0 stars by 1 users
Category
Entree
Cuisine
American
Servings
4
Prep Time
15 minutes
Cook Time
10 minutes
Calories
1175
This week we’re bringing you a killer week night dinner option. This Grilled Ribeye with Pickled Pepper Purée is HUGE on flavor, but super easy to prepare. For the best flavor and texture, you’ll want to grab a couple monster, thick-cut, ribeye steaks and divvy them up to serve. The fattiness of the Grilled Ribeye steaks is perfectly complimented by the Italian influenced flavor profile of the Pickled Pepper Purée.
Ingredients
- 2 large (20 oz) ribeye steaks
-
Cattleman's Grill Lone Star Brisket Rub
-
1 cup olive oil
- 12 cloves garlic
- 1/4 cup pepperoncini, chopped
- 1/4 cup tamed pickled jalapeños, chopped
- 2 tbsp fresh oregano, minced
- 2 tbsp pesto
-
2 tsp Cattleman’s Grill Italiano Seasoning
For the Pickled Pepper Purée:
Directions
Heat the olive oil and garlic in a Lodge 8” Cast Iron Skillet over medium-low heat, and simmer until the garlic is tender. Lower the heat if the cloves begin to brown. Remove the garlic from the oil, place in a food processor with the remaining ingredients, plus 2 tbsp of oil from the skillet. Pulse until desired consistency is reached.
Set a cast iron charcoal tray in place in your Napoleon. Fill with lump charcoal and light using the two burners underneath the charcoal. When the charcoal is lit turn the burners off. Bring the heat up to about 500°F.
Spread a thin layer of oil on the surface of the steaks. Season with Cattleman's Grill Lone Star Brisket Rub.
Just before placing the steaks over the charcoal, place a handful of Cattleman’s Grill Hickory Smoking Wood Chips in the corner compartment of the cast iron charcoal tray. Grill the steaks with the lid closed until nice grill marks and char are established. Flip and repeat. Move to the opposite side of the grill, not over the charcoal. Close the lid and continue cooking until the internal temperature reaches 130ºF. Remove from the grill and rest 5 minutes.
- Serve the steaks topped with the pickled pepper purée.
Recipe Note
You might also enjoy: Pan Seared Ribeye
Nutrition
Nutrition
- Serving Size
- 13.17 oz
- per serving
- Calories
- 1175
- Carbs
- 5 grams
- Protein
- 195 grams
- Fat
- 53 grams
- Sodium
- 849 milligrams
