This column is a continuing series by Chef Peter X. Kelly of Xaviars Restaurant Group which runs every Thursday.
YONKERS, N.Y. -- Memorial Day weekend starts the summer backyard barbecue season, so get ready to fire up the grill. Whether your preference is for grilled vegetables, a seared piece of fish, smoky barbecued chicken or a hefty rib-eye, cooking outdoors brings out the inner chef in all of us.
This summer, I'll share some of my favorite recipes for turning your backyard into the entertaining center of your home. Today’s recipe is for my nearly famous at this point Cowboy Rib-Eye. This is the steak that slayed Bobby Flay on "Iron Chef America" several years ago but the Food Network continues to repeat this segment every year right at the kickoff to grilling season.
The recipe is very simple and all you need is a red bandana to turn it into a festive presentation. Make sure you purchase the best beef available and allow it to marinate at least a day or two.
Recipe: Grilled Double Cut Cowboy Rib-eye with Brown Sugar Glaze
- 1 Rib-Eye steak cut 2 ½ inch on the bone (about 40 ounces)
- 3 Tbsp Dark brown sugar
- 1 Tsp cayenne pepper
- Salt and cracked pepper
- 1 Tbsp Melted butter
For the Rib-eye:
- Rub with cayenne pepper and brown sugar; let marinate for at least 24 hours and up to three days, turning often in marinade.
- Prepare outdoor grill or wood fired barbecue to very hot by preheating for 20 minutes.
- Char steak for three minutes on each side to a nice charred exterior; continue grilling while turning often for about six minutes for medium rare.
- Remove from grill and let steak rest for 10 minutes before slicing.
- Slice steak and place on platter.
- Drizzle steak with melted butter and allow to mingle with accumulated juices.
Serve with assorted grilled vegetables.