How To Cook Prime Rib Roast

USDA Prime. The Most Tender & Flavorful Prime rib is a delectable main course suitable for any special occasion. When you want an excellent, mouth-watering prime rib roast, you have two choices: go to an award-winning steakhouse or pay a visit to a high-quality butcher and roast it yourself. While many people are intimidated at the thought of cooking, and carving, their own prime rib, it's not as difficult as it may seem. Below find a Prime Rib Recipe with step-by-step details.

If you really want to impress your dinner guests, ask your butcher for USDA Prime. It is the absolute superior grade of beef that is usually reserved for upscale restaurants. In fact, only 2% of all beef is graded by the USDA as Prime. If USDA Prime, Prime Rib is within your budget, go for it. The difference in tenderness and flavor is very distinquishable.

USDA Choice is the next best grade and can be found at most markets and butcher shops. You may need to ask for it. USDA Choice is an excellent grade of beef with slightly less marbling than Prime. The typical grade found in most food markets is graded USDA Select which is much less costly than Prime and Choice but will not be nearly as flavorful or tender

Have your butcher trim some of the excess fat, leaving a layer of fat to protect and baste your roast as it cooks.
< See How Beef is USDA Graded.
< What is Prime Rib Roast?

When choosing a prime rib roast select at least a three rib bone portion. Anything smaller is less forgiving to cook. A three-rib roast will weigh in at about seven to eight and a half pounds and feed about six people. Count on feeding two people per rib.

Cooking A Delicious Prime Rib Roast. A Recipe For Success. While you are shopping, pick up a good digital instant-read meat thermometer if you don't already have one. It's the only sure way to tell when you're roast has achieved a desirable cooked temperature

It is crucial that you allow the roast to come to room temperature to ensure even-cooking. This means leaving it out for up to two full hours right before roasting.

* Preheat your oven to 450 degrees.

* Use a paper towel to pat the roast dry.

* Rub butter on the cut ends of the roast.

* Create a seasoning rub or paste with ingredients such as pepper, coarse salt, garlic powder, and onion powder. Make a series of ½ inch deep slits all over the top of the roast as well as the sides. Rub your seasonings all over the roast, covering all exposed meat.

* Place the roast in a heavy metal roasting pan, bone-side down.

No matter what size roast you have, you will start it in a pre-heated 450 degree oven for 15 minutes then reduce the temp

erature to 325 degrees for the balance of cooking time. Cooking times will vary depending on size of the roast and desired level of doneness. The following chart gives approximate times for to reach "rare" at various sizes.

Cooking Time for Rare (120°) (3) Ribs, 7 to 8 lbs. 15 minutes at 450°, Then 1 1/4 to 1 1/2 hours at 325°
(4) Ribs, 9 to 10 lbs. 15 minutes at 450°, Then 1 1-2 to 2 hours at 325°
(5) Ribs, 11 to 13 lbs. 15 minutes at 450°, Then 2 to 2 1/2 hours at 325°
(6) Ribs, 14 to 16 lbs. 15 minutes at 450° Then, 2 3/4 to 3 hours at 325°
(7) Ribs, 16 to 18 lbs. 15 minutes at 450° Then, 3 to 3 3/4 hours at 325°

Every half hour or so, baste the ends of the roast with the drippings. Use your meat thermometer about a half hour before the expected end of the roasting time. Make sure to insert it in the thickest part of the meat, not touching the fat or bone. When the internal temperature reaches 120°, pull it out of the oven and cover with foil. Let the roast sit for twenty to thirty minutes. It will continue to cook during this time, reaching a temperature of about 125° to 130°. This resting period allows the juices and flavors to permeate the roast.

Rare meats measure in at 120° to 125° with a bright red center that grows slightly pinkish towards the exterior. Medium rare meats measure between 130° to 135° and are characterized by their extremely pink center portion that grows brown towards the exterior. Medium meats have a light pink center, brown outer portions and readings of about 140° to 145°. Medium well is not pink at all and is achieved at 150° to 155°. Well done is reached at 160° and above and is characterized by a uniform brown color.

Use a long, sharp knife to carve your roast. Serve with Yorkshire Pudding, Au Jus and Horseradish Sauce. Au Jus is French for “with juice”. Place the drippings in small containers for dipping.

Creamy Horseradish Sauce Recipe About ¼ to ½ cup of prepared horseradish mixed with two cups of sour cream.
Add two tablespoons of lemon juice and a teaspoon of salt.
Thoroughly mix the ingredients, adding more horseradish as desired

http://www.primesteakhouses.com/how-to-cook-prime-rib.html

Elk with Blue Cheese-Port Sauce

Ingredients

Marinade:
• 1 cup tawny port
• 1/4 teaspoon ground allspice
• 1 can (5.5 oz.) spicy vegetable juice
• 1/3 cup thinly sliced green onions
• 1/2 cup beef or Elk stock
• 2 cloves garlic, minced
• 2 to 4 oz. blue cheese, crumbled
• 1/2 teaspoon coarsely ground pepper
• 1-lb. top round steak, 1/2 to 3/4 inch thick

Three Cheese Manicotti (Manicotti ai Tre Formaggi)

Ingredients

• 1 Box Barilla Manicotti
• 1 teaspoon salt
• 1 Jar Barilla Tomato & Basil Sauce
• 1/2 teaspoon freshly ground black pepper
• 15 ounces Mozzarella Cheese, Shredded
• 1/2 cup fresh parssley, chopped
• 2 tablespoons freshly grated Parmigiano Reggiano cheese

Homemade Pizza

Pizza Dough: Makes enough dough for two 10-12 inch pizzas

• 1 1/2 cups warm water (105°F-115°F)
• 2 Tbsp olive oil
• 2 teaspoons salt
• 1 teaspoon sugar
• 1 package (2 1/4 teaspoons) of active dry yeast (check the expiration date on the package)
• 3 1/2 cups bread flour (can use all-purpose but bread flour will give you a crisper crust)

Pizza Ingredients
• Olive oil
• Feta cheese
• Mushrooms, thinly sliced
• Tomato sauce
• Italian sausage, cooked ahead
• Chopped fresh basil
• Pesto
• Pepperoni, thinly sliced
• Sliced ham
• Onions, thinly sliced
• Cornmeal (to slide the pizza onto the pizza stone)
• Mozzarella or Parmesan cheese, shredded
• Bell peppers, stems and seeds removed, thinly sliced

Pesto Chicken Manicotti

Ingredients

• 8 oz. Manicotti Shells, uncooked
• 2 1/2 cups diced cooked chicken breast
• 1 tbsp. basil
• 3/4 tsp. pepper
• 16 oz. part-skim ricotta cheese
• 1 cup grated Parmesan cheese, divided
• 3 cups low-sodium tomato sauce or spaghetti sauce
• 1/2 cup egg substitute
• 1 10-oz. package frozen chopped spinach, thawed and drained

Preparation

Prepare manicotti according to package directions; while pasta is cooking, squeeze all the water out of the spinach. When pasta is done, drain and set aside. Preheat oven to 350-o F.

Mix together ricotta cheese, 1/2 cup Parmesan cheese and egg substitute. Stir in remaining ingredients except tomato sauce. Spoon the cheese mixture into the manicotti shells and lay in a 9 x 13-inch pan and a 9 x 9-inch pan, or a pan large enough to hold all stuffed manicotti. Cover with tomato sauce and sprinkle with the remaining 1/2 cup Parmesan cheese. Cover and bake 20 minutes. Remove cover and bake an additional 15 minutes, until cheese is golden brown.

Steamed Chicken Lasagne with Fresh Tomato Sauce

Ingredients

• 4 pieces of Lasagne, uncooked
• 1 chicken breast, 6-8-oz., cooked
• 1/4 cup freshly chopped tomato
• 1 1/2 tbsp. tomato paste
• 1 tbsp. chopped capers
• 1 tbsp. olive or vegetable oil
• 1 tsp. salt
• 1/2 tsp. black pepper
• 1/2 tsp. hot red pepper flakes
• 2 tbsp. chopped fresh basil
• 20 basil leaves
• 1/2 cup chopped yellow onion
• 3 large tomatoes, chopped, with juice
• 1/8 tsp. black pepper
• 3 tbsp. chopped fresh basil (optional)
• Basil leaves (optional)
• 1 10-oz. package frozen chopped spinach, thawed and drained
• 2 tbsp. pitted and chopped black olives, such as Kalamata
• 1 1/2 cups low-sodium chicken broth, divided

Preparation

Prepare pasta according to package directions. While pasta is cooking, cut chicken breast into 6-8 pieces. In a food processor or blender, puree chicken breast with tomato paste. Add oil slowly, then add 1/2 cup chicken broth. Transfer puree to a bowl and mix in 1/4 cup chopped tomatoes and capers. Add the salt, pepper, red pepper flakes, basil and olives. Set aside.

Preheat oven to 350° F. On a board, lay out 4 pieces of lasagne. Lightly season with salt and pepper. Lay 3-4 basil leaves on each piece of lasagne. Divide pureed chicken mixture into four equal parts. Spoon 1/4 of the mixture on one end of each sheet of lasagne. Roll up each sheet and secure each together with a toothpick.

Pour 1/4 cups of chicken broth into four oven-safe coffee cups or ramekins. Place rolled up lasagnes into cups. Place the cups in a 9 x 13-inch baking pan. Slowly fill pan with 1 inch of water. Cover with foil and bake for 50 minutes.

In a small saucepan, cook onion and chopped tomatoes (with their juice) over medium heat until mixture has a sauce-like consistency (about 8-10 minutes). Add pepper and basil. Set aside.

When lasagnes are done, remove from ramekins by carefully draining liquid from each, and turning ramekins upside down. Remove lasagnes and turn right side up. Remove toothpicks. Divide among four bowls, placing a lasagne in center of each bowl. Top each lasagne with a little sauce and pour remaining sauce around sides of lasagne. Garnish with basil leaves.

http://www.ilovepasta.org/recipes/Steamed_Chicken_Lasagne.html

Traditional Spaghetti & Meatballs

Ingredients For Meatballs

• 4 slices white bread
• 1/2 cup skim milk
• 2 large egg whites
• 8 oz. ground turkey
• 8 oz. extra lean ground beef
• 1/4 cup grated Romano Cheese
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1 tbsp. minced fresh basil or 1 tsp. dried basil
• 20 basil leaves
• 1 tsp. minced fresh oregano or 1/2 tsp. dried oregano

Ingredients For Tomato Sauce
• 1 tsp. vegetable oil
• 1 medium onion, chopped
• 2 cloves garlic, chopped
• 2 28-oz. cans whole tomatoes
• 1 6-oz. can tomato paste
• 2 tsp. dried Italian seasoning
• 2 bay leaves
• Salt and pepper to taste

PreparationMaking The Meatballs Put the bread into a medium mixing bowl and pour the milk over it. Let sit 5 minutes. Add the egg whites, ground turkey, ground beef, Romano cheese, basil, oregano, salt and pepper. Knead the mixture with your hands until it is smooth. To prevent sticking, dip your hands into cool water before forming each meatball. Form mixture into 30 1 1/2-inch balls.

Pour the tomato sauce into a large, heavy-bottom saucepan and bring to a simmer over low heat. Warm 1/2 teaspoon vegetable oil in a large non-stick skillet. Add half the meatballs to the skillet and brown them on all sides. Spoon the meatballs into the tomato sauce. Add the remaining 1/2 teaspoon vegetable oil to the skillet and brown the rest of the meatballs, then add them to the sauce. Simmer, stirring, for 20 minutes.

Making The SauceIn a medium, heavy-bottom saucepan, stir together the oil, onion and garlic. Cook over low heat, stirring often, until the onion is very soft and aromatic, about 6 to 8 minutes. In a food processor or blender, puree the tomatoes. Add the tomatoes and tomato paste to the onions and bring to a simmer over medium-high heat. Reduce the heat to very low and let the sauce simmer slowly for 30 minutes, stirring the bottom often to prevent burning. If you are adding meatballs, do so at this time, and simmer them in the sauce for 20 minutes, stirring often. If you are not adding meatballs, simmer the sauce for another 20 minutes (50 minutes total). Season to taste with salt and pepper. Remove bay leaves before serving.

http://www.ilovepasta.org/recipes/Spaghetti_Meatballs.html

Bacon-Wrapped Filet Mignon with Crumbled Gorgonzola

Ingredients For Meatballs

• 2 pieces Nugget Market's Bacon-Wrapped Filet Mignon
• Kosher or sea salt and cracked black pepper to taste
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons Gorgonzola, crumbled

PreparationPreheat oven to 350°F.

Heat olive oil over medium-high heat in a medium-sized oven-safe skillet. Season filets with sea salt and cracked black pepper; carefully add to hot oil, browning each side for 2 minutes.

Transfer skillet to oven and roast in pan for 12-15 minutes (medium-rare to medium). Remove from oven; let stand 4-5 minutes. Be sure to pull toothpicks out of each filet before serving! Top filets with a tablespoon each of crumbled Gorgonzola and serve atop Pan-Roasted Cremini Mushrooms & Fennel Bulb.

Serve with your favorite Merlot or Cabernet Sauvignon.

http://www.nuggetmarket.com/recipes.php?id=225&image=411

Johnny Garlic's Cedar Plank Salmon

Ingredients

• 2 tablespoons oil
• 4 cedar plank pieces, food service quality
• 2 jalapenos, cut into rings
• 1 tablespoon garlic, minced
• 2 teaspoons sea salt
• 1/2 cup white wine
• 1 teaspoon freshly ground black pepper
• 3 tablespoons whole-grain mustard
• 4 (3-inch) fresh rosemary sprigs
• 1 cup apricot preserves
• 1 lemon, zested
• 4 (4 by 4-inch) pieces parchment paper
• 4 (6-ounce) salmon fillets, skinned and boned

Red-Wine-Braised Leg of Lamb

Ingredients

• 1 leg of lamb, de-boned and butterflied
• 2 tablespoons ground cumin
• 2 tablespoons ground coriander
• 1 teaspoon cracked black pepper
• 1 tablespoon kosher or sea salt
• 4 cups red wine (preferably drinkable)
• 4 cups roast chicken or beef stock
• 2 carrots, diced
• 2 ribs celery, diced
• 1 yellow onion, diced
• 2 bay leaves
• 1 tablespoon canola oil

Veal Parmigiana

Ingredients

• 4 Veal Scaloppini
• 1/2 cup Parmesan cheese
• 2 tablespoons flour
• 8 thin slices of Mozzarella cheese
• 1 egg, beaten
• 1 onion, chopped
• 1/2 teaspoon paprika
• 1 clove of garlic, chopped
• 1 cup breadcrumbs
• 1 1/2 cup tomatoes, chopped
• To taste: salt and pepper

Preparation To make sauce first, heat 1 tablespoon of olive oil and soften onion and garlic. Add tomatoes, salt and pepper and simmer covered for 15 minutes, uncover and simmer for 15 minutes. Mix flour with paprika, egg and coat the Scaloppini. Pat on the breadcrumbs with Parmesan. Heat the remaining olive oil in skillet and fry the Scaloppini 2 minutes on each side. Lay them in a casserole and pour over sauce. Cover with the mozzarella and bake for 15 minutes at 350F. (176C)

http://www.superiorfarms.com/pages/Recipes/Veal/veal_parmigiana.htm

Baked Penne with Corn, Zucchini and Basil

Ingredients

• Kosher salt, to taste
• 1 Tbs. sliced garlic
• 1/2 lb. penne
• 1 tsp. chopped fresh oregano
• 6 Tbs. olive oil, plus more as needed
• 1/4 tsp. red pepper flakes
• Kernels cut from 2 ears of corn
• 1 Tbs. tomato paste
• Freshly ground black pepper, to taste
• 1/4 cup white wine
• 1/2 cup thinly sliced fresh basil
• 6 oz. mozzarella cheese, grated
• 1/2 yellow onion, diced
• 2 oz. Parmigiano-Reggiano cheese, grated
• 8 zucchini, about 2 lb. total, cut into half-moons
• 4 tomatoes, cored, seeded and cut into 1-inch chunks

Preparation

Preheat an oven to 400F.

Bring a large pot of water to a boil over high heat. Generously salt the water, add the pasta and cook, stirring occasionally, until al dente, about 8 minutes. Drain the pasta and rinse under cold running water. Set aside.

In a 12-inch nonstick fry pan over medium-high heat, warm 3 Tbs. of the olive oil. Add the corn, season with salt and black pepper and cook, stirring occasionally, until the corn is lightly golden, 6 to 8 minutes. Transfer to a large bowl. Set aside.

Return the pan to medium-high heat and warm the remaining 3 Tbs. olive oil. Working in batches, add the zucchini, season with salt and cook, stirring occasionally, until the zucchini is tender and golden brown, 6 to 8 minutes. Add to the bowl with the corn. Repeat with the remaining zucchini, adding more oil to the pan as needed.

Set the pan over medium-low heat. Add the onion, 1 tsp. salt and black pepper, to taste. Cook, stirring occasionally, until the onion is translucent, about 2 minutes. Stir in the tomatoes, garlic, oregano and red pepper flakes and cook, stirring occasionally, until the tomatoes soften and begin to form a sauce, about 5 minutes. Stir in the tomato paste and cook for 1 minute. Add the wine and cook until the wine has reduced and the sauce is fairly thick, about 3 minutes more.

Add the pasta, tomato sauce, basil, mozzarella and half of the Parmigiano-Reggiano to the bowl with the vegetables and stir to combine. Transfer to the fry pan and sprinkle the remaining Parmigiano-Reggiano on top. Transfer the pan to the oven and bake until golden brown on top, 20 to 25 minutes. Serve warm. Serves 8.

Williams-Sonoma Kitchen.

http://www.williams-sonoma.com/recipe/recipedetail.cfm?objectid=3755D061-0CFB-9362-CC2BBD51D338371A

Blue Cheese Burgers

Ingredients

• 2 oz. cream cheese
• 2 oz. crumbled blue cheese
• 1/8 t. onion powder
• 1 T. chopped fresh parsley
• salt and pepper to taste
• 1 pound ground beef (I use 85% lean)
• Coarsely ground black pepper (optional)

Preparation

1. In a small bowl, mash together cream cheese and blue cheese then stir in the onion powder and parsley. Taste and season with salt and pepper.

2. Divide ground beef into 8 equal pieces. I first divide it into four pieces then divide each piece again. Form the pieces into balls then sprinkle the balls lightly with salt and pepper, rolling them around a bit to make sure all sides are covered. Flatten each ball to form thin patties of equal size. I find it easiest to form the patties on a sheet of waxed paper.

3. To fill burgers, place a tablespoonful of cream cheese mixture in the center of each of four patties. Spread the filling out evenly to within half an inch of the edge of each patty. Place the remaining patties on top to form four filled burgers. Gently press the edges of each burger together to form a seal.

4. Sprinkle burgers liberally with coarsely ground black pepper (optional).

5. Prepare your grill and cook burgers until the internal temperature reaches 160 degrees (USDA recommendation) or until desired degree of doneness. Let rest for ten minutes.

6. Enjoy!

Garlic Prime Rib

Ingredients

• 1 (10 pound) prime rib roast
• 10 cloves garlic, minced
• 2 tablespoons olive oil
• 2 teaspoons salt
• 2 teaspoons ground black pepper
• 2 teaspoons dried thyme

Preparation

Place the roast in a roasting pan with the fatty side up. In a small bowl, mix together the garlic, olive oil, salt, pepper and thyme. Spread the mixture over the fatty layer of the roast, and let the roast sit out until it is at room temperature, no longer than 1 hour.

Preheat the oven to 500 degrees F (260 degrees C).

Bake the roast for 20 minutes in the preheated oven, then reduce the temperature to 325 degrees F (165 degrees C), and continue roasting for an additional 60 to 75 minutes. The internal temperature of the roast should be at 145 degrees F (53 degrees C) for medium rare.

Allow the roast to rest for 10 or 15 minutes before carving so the meat can retain its juices.

http://allrecipes.com/recipe/garlic-prime-rib/detail.aspx

Lettuce Wraps with Chile Peanut Noodles

Ingredients For Chile Peanut Noodles

• 3 ounces dried bean thread noodles
• 1/2 cup unsweetened peanut butter
• 3 tablespoons brown rice syrup
• 1 1/2 tablespoons lime juice
• 1 tablespoon shoyu or tamari
• 2 teaspoons chile sauce
• 2 garlic cloves, finely chopped

Ingredients For Lettuce Wraps

• 1/2 cup cilantro, chopped
• 1/2 cup dehydrated coconut flakes
• 1/2 medium red onion, finely chopped
• 1 head butter lettuce, such as Boston
• 4 limes, quartered
• Hoisin sauce
• 1/2 cup toasted peanuts, roughly chopped

About This Recipe

While appearing elaborate, lettuce wraps are actually rather easy and fun to prepare. This tempting Asian recipe emphasizes bean thread noodles and peanuts, though the flavors and combinations are limited only by your imagination. Try sautéed chicken or beef, dried shrimp or carrots if you wish. Serve with chile, peanut and hoisin sauce on the side. Leftovers are delicious all tossed together for a quick and simple salad the following day.

PreparationFor the chile peanut noodles, soften noodles in medium pot of hot water until tender, about 15 minutes. Bring noodles to a boil and cook 1 minute, then drain and set aside. Using a food processor, mix together the peanut butter, brown rice syrup, lime juice, shoyu or tamari, chile sauce, garlic, and 1/3 cup warm water until combined thoroughly. Toss noodles with 1/2 cup of the chile dressing. Reserve remaining dressing, and set noodles and dressing aside.

For the lettuce wraps, arrange cilantro, coconut, peanuts, onions, limes, lettuce, hoisin sauce, chile noodles, and reserved chile dressing in separate bowls. Let guests create their own lettuce wraps by topping lettuce leaves with any or all of the items as they like.

http://www.wholefoodsmarket.com/recipes/recipe.php?recipeId=197

Roasted Rack of Lamb

Ingredients

• 1/2 cup fresh bread crumbs
• 2 tablespoons minced garlic
• 1 teaspoon salt
• 2 tablespoons chopped fresh rosemary
• 1 teaspoon black pepper
• 1 teaspoon salt
• 2 tablespoons olive oil
• 1/4 teaspoon black pepper
• 1 tablespoon Dijon mustard
• 2 tablespoons olive oil
• 1 (7 bone) rack of lamb, trimmed and frenched

Preparation Preheat oven to 450 degrees F (230 degrees C). Move oven rack to the center position.

In a large bowl, combine bread crumbs, garlic, rosemary, 1 teaspoon salt and 1/4 teaspoon pepper. Toss in 2 tablespoons olive oil to moisten mixture. Set aside.

Season the rack all over with salt and pepper. Heat 2 tablespoons olive oil in a large heavy oven proof skillet over high heat. Sear rack of lamb for 1 to 2 minutes on all sides. Set aside for a few minutes. Brush rack of lamb with the mustard. Roll in the bread crumb mixture until evenly coated. Cover the ends of the bones with foil to prevent charring.

Arrange the rack bone side down in the skillet. Roast the lamb in preheated oven for 12 to 18 minutes, depending on the degree of doneness you want. With a meat thermometer, take a reading in the center of the meat after 10 to 12 minutes and remove the meat, or let it cook longer, to your taste. Let it rest for 5 to 7 minutes, loosely covered, before carving between the ribs.

FootnoteAllow internal temperature to be 5 to 10 degrees less than you like because the meat will continue to cook while it sits. Bloody rare: 115 to 125 degrees F Rare: 125 to 130 degrees F Medium rare: 130 to 140 degrees F Medium: 140 to 150 degrees F

http://www.nuggetmarket.com/recipes.php?id=134

Cheddar, Pear and Walnut Salad w/ Pear Vinaigrette

Ingredients

• 3/4 cup coarsely chopped toasted walnuts
• 2 firm but ripe Bartlett pears, peeled, cored and sliced
• 6 handfuls Boston or Bibb lettuce, torn into large pieces
• 3/4 cup (6 oz.) crumbled Tillamook® Vintage White Extra Sharp Cheddar Cheese

Pear Vinaigrette
• 1 tbsp. walnut oil
• 3 tbsp. olive oil
• 4 tsp. sherry vinegar
• 1/2 tsp. balsamic vinegar
• 1/8 tsp. salt
• 1 firm but ripe Bartlett pear, peeled, cored and quartered

PreparationIn large bowl, toss walnuts, pears, and lettuce with dressing. Divide among 6 plates and garnish with crumbled cheese - Serves 6

*To toast walnuts, spread on baking sheet and bake at 325º for 10-12 minutes. Let cool.

In blender or food processor, puree together pear, oils, vinegars and salt - Makes 3/4 cups

http://www.tillamookcheese.com/Recipes/Detail/Cheddar_Pear_Walnut_Salad.aspx

Jack Daniels Achiote Flank Steak

Ingredients

Marinade:
• 3-Tablespoons Paprika
• 1-Tablespoon Garlic Powder
• 1-Tablespoon black Pepper
• 1/2-Teaspoon Chili Powder
• 2-Tablespoons Granulated Onion
• 1-Tablespoon Lemon Pepper
• 2-Tablespoon Brown Sugar
• 2-Tablespoons Dry Thyme
• 1/2-Cup Jack Daniels
• Kosher Salt to Taste
• 4-Tablespoons Achiote (you can find this in the international section of the market)
• 3-Tablespoons Salad oil
• 3 Lbs Flank Steak

Preparation Mix all the ingredients (using gloves to keep the hands from turning red) except the salt and salad oil. Rub the meat generously with the marinade. Seal in an airtight container and let sit in the refrigerator at least two hours. Best if overnight.

On the grill over medium-high to high heat. Season the meat with salt and grill for six minutes per side for medium-rare or to an internal temperature of 125 degrees. The outside will get dark because of the rub. It has a great flavor. Slice the meat across the grain and serve

http://www.nuggetmarket.com/recipes.php?id=134

Black Pepper Crusted Filet Mignon with Toasted Goat Cheese and Twice Cooked Red Chile Sauce

Ingredients

• 4 filet mignon steaks, 1 1/2-inches thick
• 1 tablespoon ground cumin
• 2 tablespoons kosher salt
• 2 tablespoons coarsely ground black pepper
• 4 (3/4-inch thick) slices goat cheese
• Red Chile Sauce, recipe follows
• Chopped cilantro, for garnish

Red Chile Sauce:
• 2 tablespoons canola oil
• 1 large red onion, coarsely chopped
• 3 cloves garlic, coarsely chopped
• 2 New Mexican red chiles, lightly toasted
• 2 quajillo chiles, lightly toasted
• 1 ancho chile, lightly toasted
• 6 to 8 cups homemade chicken stock
• 1/4 cup creme fraiche
• 2 tablespoons maple syrup
• Salt and freshly ground pepper