Backyard Rib Eye Barbecue Recipes

COFFEE AND BBQ-RUBBED RIB EYES

Steps:

• Prepare an outdoor grill for medium-high heat.
• Combine the brown sugar, espresso powder, ancho powder, chili powder, paprika, cayenne, 2 teaspoons salt and ¼ teaspoon black pepper in a small bowl.
• Finely grate the garlic or put it through a garlic press to make a paste. Rub the steaks all over with the garlic. Pat the spice rub on both sides of each steak (but not on the outside fat cap). Let the steaks sit at room temperature for 20 minutes.
• Grill until grill marks appear and the steaks are nicely browned (for crisscross grill marks, turn the steaks 90 degrees after about 2 minutes), 5 to 6 minutes per side for medium rare. Transfer the steaks to a serving platter and top each with ½ tablespoon of butter. Let the butter melt and the steaks rest for 5 minutes before slicing. Serve with the collected juices.

BACKYARD GRILLED RIBEYE

Steps:

• Heat grill to high heat.
• Bring first 4 ingredients to boil in small saucepan. Simmer on low heat 10 min., stirring occasionally. Cool.
• Combine onions, squash, zucchini and fennel in large bowl. Add 1 Tbsp. oil; toss to evenly coat vegetables with oil. Grill 5 to 7 min. or until vegetables are crisp-tender, turning occasionally. Remove from grill.
• Reserve 1 Tbsp. of the remaining oil for later use. Brush steaks with remaining oil; season with 1 Tbsp. pepper. Grill 8 to 10 min. on each side or until steaks are medium doneness (160ºF). Transfer to cutting board.
• Toss scallops with 1 tsp. of the reserved oil; season with remaining pepper. Grill 2 min. on each side or until opaque. Remove from grill.
• Cut fennel bulb into thin slices; place in medium bowl. Chop enough of the fennel fronds to measure 2 Tbsp. Add to sliced fennel along with the squash, zucchini, lemon zest, juice and remaining oil.
• Place 2 onions in food processor with date mixture; process until smooth.
• Cut steaks and scallops in half; place on platter with tomato slices and remaining onions. Serve with date sauce and vegetable salad.