COWBOYS BBQ SAUCE RECIPES

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RIB-EYE STEAK RECIPE - FOOD NETWORK



Rib-eye Steak Recipe - Food Network image

Turn on the grill for Bobby Flay's Rib-Eye Steak recipe from Food Network. The meat gets its flavor from a steak rub of chili powder, cayenne, salt and pepper.

Provided by Food Network

Categories     main-dish

Total Time 17 minutes

Prep Time 5 minutes

Cook Time 12 minutes

Yield 4 servings

Number Of Ingredients 5

4 choice rib-eye steaks
Rib-eye Rub, recipe follows
Salt and ground black pepper
Chili powder
Cayenne pepper

Steps:

  • Preheat a grill to high heat.
  • Place rib-eye steaks on a large platter and season with rub on all sides. Transfer seasoned steaks to the hot grill, and cook for 4 to 6 minutes on each side for medium-rare, longer if desired. Remove steaks and let rest for 5 to 10 minutes before serving.
  • In a small bowl, combine all ingredients, to taste. Adjust the ratio of spices to your preference.

CORNED BEEF BRISKET WITH ROASTED VEGETABLES AND LEMO…



Corned Beef Brisket with Roasted Vegetables and Lemo… image

Enjoy Corned Beef Brisket with roasted carrots, parsnips, cabbage and a lemony sauce.

Provided by BIWFD

Total Time 240 minutes

Yield Makes 10 servings

Number Of Ingredients 11

1 Corned Beef Brisket Boneless with seasoning packet (3-1/2 to 4 pounds)
6 medium cloves garlic, peeled
2 teaspoons black peppercorns
2 cups water
1 pound carrots, cut into 2-1/2 x 1/2-inch pieces
1 pound parsnips, cut into 2-1/2 x 1/2-inch pieces
1 pound Savoy cabbage, cut into 4 wedges
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 recipe Lemon-Mustard Sauce

Steps:

  • Position oven racks in upper and lower thirds of oven. Heat oven to 350°F.
  • Place Corned Beef Brisket in roasting pan; sprinkle garlic, contents of seasoning packet and peppercorns around brisket. Add water; cover tightly with aluminum foil. Braise in upper third of 350°F oven 3 to 3-1/2 hours or until brisket is fork-tender.
  • Meanwhile, place carrots, parsnips and cabbage on rimmed baking sheet. Drizzle with oil and toss gently to coat. Season with salt and ground pepper. Cover with aluminum foil. Roast in lower third of 350°F oven with brisket 55 minutes. Uncover; continue roasting 10 to 15 minutes or until vegetables are tender and begin to brown.
  • <p>Remove brisket from roasting pan. Carve diagonally across the grain into thin slices. Serve with roasted vegetables and Lemon-Mustard Sauce.</p>
  • <b>Lemon-Mustard Sauce:</b> Heat 1 tablespoon olive oil in small saucepan over medium heat. Add 2 tablespoons finely chopped shallot; cook and stir about 2 minutes or until tender. Remove from heat; cool 1 minute. Stir in 2/3 cup dairy sour cream, 1/3 cup Dijon-style mustard, 1 tablespoon lemon juice, 1 tablespoon chopped fresh dill and 1 teaspoon honey. Season with 1/4 teaspoon each salt and pepper. Cover; set aside.

Nutrition Facts : Calories 440

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