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How To make Fiesta Rib Eye Steaks
4 Rib eye steaks; or top loin
- cut 3/4" thick 2 tb Lime juice; fresh
8 Flour tortillas; 6" size
1/4 c Colby cheese; shredded
1/4 c Jack cheese; shredded
1 c La Victoria Salsa;
- or homemade (NO PACE!) Place steaks in utility dish and sprinkle with half the lime juice. Turn steaks over and sprinkle with the remaining juice. Wrap tortillas securely in heavy-duty aluminum foil. Place steaks on grid over medium coals. Grill steaks 7 to 9 minutes for rare (140~F) to medium (160~F), truning once. Place tortilla packet on outer edge of grid and heat 5 minutes, turning once. Top each steak with an equal amount of the cheeses. Serve with salsa and the tortillas.
How To make Fiesta Rib Eye Steaks's Videos
Smoked Tomahawk Ribeye
Hickory Smoked Tomahawk Ribeye – Tomahawk Steak smoked on Gateway Drum Smoker
#smokedtomahawk #tomahawksteak #howtobbqright
WHAT MALCOM USED IN THIS RECIPE:
- Prime Tomahawk Ribeye sourced from The Butcher Shoppe
- Kitchen Accomplice Beef Broth Concentrate
- Killer Hogs Hot Rub
- Killer Hogs Steak Rub
- Thermoworks DOT
- Thermoworks Thermapen
- Red Handle Knife
Tomahawk Steaks are huge bone-in ribeyes. They’re cut off the loin and a long section of the rib bone is left attached to each steak. Now this steak is more than enough for one man, so you may want to find someone to share it with or you could tackle the whole thing if you think you can handle it (I know I can!!)
To kick off this beef party I apply a little beef broth concentrate to the outside of the steak. The concentrate creates a glue on the outside of the steak which helps the seasonings “stick” and it gives the tomahawk a fortified-beefy flavor. You can use olive oil or a little water as a binder; but I’ve been experimenting with the beef concentrate and I like the results.
I hit the outside with a little Killer Hogs Hot Rub followed by a good coating of my Killer Hogs Steak Rub (you could use any seasonings you like on this steak). Once seasoned let it rest for 20 minutes.
I fired up my Gateway Drum Smoker for this cook but you can use any smoker. Royal Oak Lump charcoal and Hickory wood chunks provide the heat and smoke flavor. You want the pit running at 275°F. Once it’s up to temp and the seasoning has melted into the meat it’s time to start smoking.
Insert a probe thermometer into the center of the tomahawk for monitoring internal temperature - I used my Thermoworks DOT . The last thing you want to do is over cook it. Also be careful not to stick the probe into a fat pocket. This will give you false readings.
Place the steak on the cooking grate and close the lid and monitor the temperature. About 10 minutes in I placed a small aluminum pan in the smoker with a melted stick of butter. Season the butter with a little Steak Rub and let it get happy. Once the steak has cooked about 20 minutes (around 100°F internal) flip it over for even cooking.
Start basting the steak with the melted butter when it hits the 120°F mark. Flip it over after a few minutes and baste the other side. As this point I left the drum open so the the butter will drip down and cause a little flare-up with the coals. The flames will give you a little searing action without burnin the steak.
As soon as I see the internal temperature get to 125-126°F it’s done for me. It comes off the drum and rest for 15-20 minutes. I left the probe in the tomahawk, so I could watch the carryover. It stopped at 130°F. I let start to fall back to 125 then it was time to slice.
The smoked tomahawk was cooked evenly across the steak - a perfect medium rare (Right where I like it). The hickory flavor combined with the seasonings and butter gave it a phenomenal flavor. I highly recommend trying this method for any thick steak.
Smoked Tomahawk Ribeye Ingredients:
- 3lb Tomahawk Ribeye Steak 2” thick
- 2 teaspoons Beef Broth Concentrate
- 1 Tablespoon Killer Hogs Hot Rub
- 1 Tablespoon Killer Hogs Steak Rub
- 1 stick butter
Smoked Tomahawk Ribeye Directions:
1. Prepare drum smoker for indirect cooking at 275°F use a couple chunks of hickory wood on the hot coals for smoke flavor.
2. Rub the entire surface of the tomahawk ribeye with the beef concentrate, season with a light coat of Hot BBQ Rub followed by a coat of Steak Rub. Let the steak rest while the smoker comes up to temperature about 20 minutes.
3. Insert a probe thermometer into the center of the tomahawk and place the steak on the cooking grate.
4. Place the stick of butter in a small aluminum pan and season it with a little Steak Rub.
5. Flip the steak over after 20 minutes so that it cooks even on both sides.
6. Once the internal temperature reaches about 120 degrees start basting the steak with the melted butter. Flip it over and do the same for the other side.
7. Remove the steak from the smoker once it hits about 125-130°F for medium rare or cook it to you’re desired doneness.
8. Rest the steak for 15 minutes and slice.
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Fritz Fern Creek Fajita Fiesta / Ribeye Fajitas
Tonight we Prepare my Grilled Ribeye Fajitas
I made PRIME RIB better than WAGYU | Guga Foods
Cooking prime rib is usually very simple and straight forward but, you only get to eat one thing. I decided to go out of the box and cook 3 different ways using only one. This was the most satisfying cook I made as it was something special.
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Receta New York Steak con Salsa de Champiñones | Carne al Sartén Cast Iron
Delicioso New York Steak al sartén la mejor salsa de champiñones que has probado. Este popular corte de carne es perfecto va perfecto con la salsa de hongos porque le da una cremosidad que hace resaltar su sabor.
La preparación la hago en un sartén de cast iron que tiene la particularidad de calentarse muchísimo, haciendo que el sellado de la carne sea rápido y parejo.
Lo sazono usando solo sal y pimienta. Utilizo aceite de aguacate porque soporta mayores temperatura, pero si no tienes puedes usar aceite vegetal. No te recomiendo hacerlo en aceite de oliva porque tiene un punto de humeo muy bajo. Debes sellar cada lado durante 2 minutos, después apago el fuego, agrego 200 gramos de mantequilla y baño el steak durante 2 minutos de cada lado.
Para la salsa utilicé 200 gramos de champiñones cremini (hongos comunes), 200 ml de La crema es la President light cream, media taza de vino chardonnay (puedes usar el vino blanco que tengas, un poco de salsa inglesa, 3 dientes de ajos, sal, pimienta y la mantequilla donde terminamos de cocinar el New York Steak.
¿Te gustó esta preparación? Déjame en los comentarios con qué te gustaría acompañarlo.
How to make CARNE ASADA | HOMEMADE carne asada tacos | Villa cocina
This carne asada is delicious, tender & juicy! The marinade will inspire you with the fragrance and aroma it has. Pick your favorite cut of beef and enjoy every step of this recipe. Serve as an entree or make tacos. Either way this recipe is a keeper.
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Carne Asada Recipe (List of ingredients)
Using for fire: Red oak wood
Temp: Really hot grill
Medium-well: 150F Degrees
(6-8 min per side)
Meat
Fajita selecta (FLAP MEAT) 2 lbs
Note: Use cut of your choice.
Suggestions: Skirt steak and Flank steak
Marinade
Olive oil 1/3 cup
Soy sauce 1/4 cup
Balsamic vinegar 2 TBSP
Orange 1 ea (1/4 cup)
Limes 2 ea (1/3 cup)
Chipotle powder 1 1/2 tsp
Note: You can also use: Paprika
Cumin 1 tsp
Oregano, dried 1 tsp
Onion, powder 1 tsp
Garlic, cloves (grated) 4 ea
Cilantro, chopped 1/2 cup
Recipes to pair with Carne Asada:
Salsa:
Cilantro lime rice :
Horchata with cantaloupe:
Guacamole:
Ceviche:
For Dessert:
Churros:
Banana Bread:
Banana cheesecake danish:
Strawberries in cream:
Pumpkin cheesecake:
Pineapple coconut coffee cake:
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