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Steaks & Chops Recipes

Steak and Chops Recipes by Category
Rib Eye

20 OUNCE BONE-IN - Item # 2582 (20-22oz)

Thaw* product on a dish in the refrigerator.

SEAR & ROAST
1. Preheat oven to 400°F.
2. Season steaks with salt and pepper.
3. In skillet, heat 2 teaspoons of olive oil on medium-high heat until
almost smoking.
4. Sear steaks 2 minutes on each side.
5. Roast in oven 8-10 minutes on each side for medium-rare. Please adjust time if your steak is bigger or smaller, or if you like it more or less done.

GRILL
1. Heat grill to medium-high.
2. Lightly brush steaks with olive oil and season with salt and pepper.
3. Grill 8–10 minutes on each side for medium-rare.
BROIL 1. Preheat broiler to high.
2. Lightly brush steaks with olive oil and season with salt and pepper.
3. Broil 8–10 minutes on each side for medium-rare.
Remove thawed meat from the refrigerator 30 minutes before cooking. Let rest for 5 minutes before serving.

INGREDIENTS

  • 1/2 cup soy sauce
  • 1/4 cup real maple syrup
  • 6 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 1 teaspoon mustard powder
  • 1/2 teaspoon sesame oil
  • 1/4 teaspoon hot pepper sauce
  • 1/2 cup beer
  • 4 (16-18oz) beef rib eye steaks Item # 2580

DIRECTIONS

In a medium size mixing bowl, combine soy sauce, maple syrup, garlic, ginger root, mustard powder, sesame oil, and Tabasco sauce; mix well to blend. Now add beer, and stir lightly to mix.

Prepare steaks by scoring any fatty outside areas on steak with a knife, (this prevents the steaks from curling when barbecuing). Place steaks in a casserole dish, and pour marinade over. Using a fork, punch holes in steaks so that the marinade penetrates into the steaks. Turn steaks over, and repeat punching holes.

Cover with clear wrap or foil, and let marinate in the refrigerator for at least 1 hour or longer. You can also refrigerate and marinate overnight.

Prepare and preheat barbecue to high heat. Place steaks directly on grill and sear one side for about 15 seconds. Turn steaks over and cook for about 5 minutes, then turn over and cook for another 5 minutes for medium-rare, depending on thickness. Test for doneness by cutting into the middle of the steak.

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