Grilled Cowboy Ribeye Steak

cowboy-ribeye

*We are basing the quantity of seasoning to use on this steak, which has a pretty large surface area. The quantity of seasoning, obviously, will vary widely based on the cut of steak used - trial and error will get you to a great tasting finished product.

*Get creative with your choice of Mashed Potatoes. Roasted Garlic, White Cheddar & Chive, Horseradish Cream - each of these variations would be great with steak.


Yield: 1 Portion
1 Each 16-18 Oz Bone-In Rib-Eye Steak, 1" thick
As Needed Vegetable Oil
1 Tablespoon Dean & Danny’s Mesquite Steak Seasoning
1 Portion (6-8 Ounces) Mashed Potatoes, hot
1/4 - 1/2 Cup Skillet Caramelized Onions, hot (Recipe Follows)
1 Portion (4-5 Ounces) Grilled Fresh Vegetables, Your Choice (Recipe Follows)
1 Each Grilled Portobello Mushroom, hot (Recipe Follows)
1 Teaspoon Fresh Parsley, heavy stems removed, washed, well drained, Finely chopped

Preparation:
  1. Brush one side of the steak with oil, then season evenly with 1 1/2 teaspoons Mesquite Steak Seasoning.
  2. Turn the steak and repeat the oil and seasoning procedure, using the remaining 1 1/2 teaspoons seasoning.
  3. Char-Grill the steak, using high heat, to your preferred doneness, turning the steak to ensure attractive cross-marks, and uniform cooking on both sides.
  4. Mound the Mashed Potatoes on a service plate or platter - place the steak, standing, over the potatoes.
  5. Place the Caramelized Onions, neatly, on top of the steak.
  6. Neatly arrange the Grilled Vegetables and Portobello Mushroom opposite the steak.
  7. Sprinkle the parsley over the Caramelized Onions and plate rim.

Skillet Caramelized Onions

*To clarify butter, melt and heat unsalted butter over medium heat - use a container that has a small diameter relative to the amount of butter used, with tall sides, so that the ‘depth’ of the butterfat will be maximized. Skim the ‘foam’ from the top and discard. Tip the container, and carefully ‘skim off’ the butterfat, leaving the white solids in the bottom of the container. The butterfat is the ‘clarified butter’.
*To slice the onion, cut in half, through the core. Remove the core, then place the onion on a cutting board with the ‘flat side’ down. Following the natural lines of the onion, slice into 1/4" curved pieces. Be sure to follow the ‘curvature’ of the onion to avoid large unusable onion portions.

*Caramelized Onions Are Great When Served:
  • With a Grilled Steak Of Your Choice
  • As A Topper On a Burger
  • When Preparing A Patty Melt Sandwich
  • As An Ingredient In A Steak Panini
  • As Part Of A Philly Cheesesteak

Yield: 9 1/2 Ounces/1 1/4 Cups
2 Tablespoons Clarified Butter or Vegetable Oil
1 Pound (2 Medium) Yellow Onion, peeled, cored, sliced 1/4"
1/4 Cup Water
2 Teaspoons Dean & Danny’s Mesquite Steak Seasoning

Preparation:
  1. Place the butter or oil into a large skillet and heat using a medium high heat setting. The size of the skillet should be such that 75% of the onions will rest flat on the skillet bottom to ensure even cooking and browning of the onions.
  2. Add the onions and sauté, tossing frequently, to evenly cook and brown - if necessary, reduce the heat once the onions have become ‘limp’, to prevent burning. Total cooking time will be approximately 15 minutes.
  3. While the onions are being caramelized, dissolve the Mesquite Steak Seasoning in the water.
  4. When the onions are uniformly browned, return the range heat to high - pour the water/seasoning mixture evenly over the onions - continue cooking until all liquid has been evaporated, and the onions are evenly caramelized.
  5. The Caramelized Onions can be served immediately (or held warm until needed). If they are for later use, spread them on a clean tray and allow to cool as quickly as possible.

Grilled Fresh Vegetables

*We are simply giving suggestions, rough proportions and general cooking guidelines. Armed with this basic recipe, you will have the knowledge to experiment with many different vegetable options. What is key is that a very hot grill be used so as to mark and flavor the vegetables without overcooking them.

*Vegetables such as Asparagus, are also a great option with our Steak - they are grilled very quickly and evenly seasoned as described below.

*After grilling, the vegetables can be held warm until needed, or chilled for later use. Grilled Vegetables can be used in a Vegetable Risotto or Polenta, a Grilled Vegetable Quesadilla, a Pizza and/or Flatbread, a component in a Sandwich - the uses are almost limitless!


Yield: As Needed
As Needed Fresh Vegetable Varieties, e.g. Zucchini and/or Yellow Squash, Sweet Onions, Bell Pepper Varieties, etc.
As Needed Vegetable Oil
As Needed Dean & Danny’s Mesquite Poultry & Seafood Seasoning, approximately 1/2 teaspoon per vegetable side

Preparation:
  1. Wash, drain, and cut the vegetables you plan to grill:
    • Trim Squash ends, then cut into ‘planks’ approximately 1/2"-3/4" thick.
    • Peel and core onions, then cut into slices 1/2"thick - be careful when grilling to keep the slices intact. Use a spatula for these.
    • Trim ends off bell peppers, then remove seeds and inner ‘pulp’. Cut into flat ‘planks’ approximately 3" wide.
    • For Asparagus, Trim the root ends off the Asparagus, or if you prefer the spears can be peeled individually to remove excessive ‘root’ ends, while peeling the end to an attractive point.
    • Carrots can be prepared similar to squash, however, you may want to cut them a little thinner and cook over lower heat.
  2. Once the vegetable choices have been ‘prepped’ for grilling, lightly but evenly brush both sides with vegetable oil.
  3. Char-Grill the vegetables, using high heat to attractively ‘mark’ both sides with the grill grids, and cook the vegetables until approximately 3/4ths cooked - Do not overcook, and keep in mind that ‘carry over cooking’ will continue, leading to an overcooked finished product.
  4. Set the vegetables on a clean, sanitized tray and evenly sprinkle both sides with the Poultry & Seafood Seasoning.
  5. The vegetables should be held warm until needed, or chilled as quickly as possible for use in other recipes (see note above).

Grilled Portobello Mushrooms

*As with the Grilled Vegetables, the Mushrooms are highly versatile and can be used in numerous other recipes similar to those listed above.

*We recommend removal of the mushroom ‘gills’ - the dark brown ‘under belly’ of the mushroom that surrounds the area where the stem connects to the cap. The ‘gills’ become extremely dark when cooked, and impart a rather bitter flavor.

*To remove, use the edge of a spoon (teaspoon, measuring spoon, etc.) and ‘scrape’ under the ‘gills’ to gently remove without breaking or ‘digging’ into the cap.

*Because of the more ‘meaty’ flavor of this mushroom variety, we prefer using our Mesquite Steak Seasoning.


Yield: As Needed
As Needed Fresh Portobello Mushrooms, approximately 6" diameter
As Needed Vegetable Oil
As Needed Dean & Danny’s Mesquite Steak Seasoning, approximately 1/2 teaspoon per vegetable side

Preparation:
  1. Remove the stem and ‘gills’, being careful not to break the cap. Wash, and drain well.
  2. Lightly but evenly brush both sides with vegetable oil, then season each side with approximately 1/2 teaspoon Mesquite Steak Seasoning.
  3. Starting with the ‘gill side’ down, char-grill the mushrooms, using high heat, for approximately 1 minute, just to start the cooking process. Turn and continue cooking to attractively ‘mark’ the ‘top’ with the grill grids, and cook the mushrooms approximately 3/4ths cooked.
  4. Turn and continue cooking an additional 2-3 minutes, until the mushrooms are attractively cross-marked and cooked but still firm. Do not overcook, and keep in mind that ‘carry over cooking’ will continue, leading to an overcooked finished product.
  5. The mushrooms should be held warm until needed, or chilled as quickly as possible for use in other recipes (see note above).