Best Black Powder Cowboy Rib Eyes With Blue Cheese Butter And Rosemary Smoke Recipes

Black Powder Rub image

Provided by Jeff Mauro, host of Sandwich King

Time 5m

Yield 3/4 cup

Number Of Ingredients 8

1/4 cup black sesame seeds
2 tablespoons black peppercorns
1 tablespoon poppy seeds
1 teaspoon brown mustard seeds
1/4 cup kosher salt
2 tablespoons dark brown sugar
1 teaspoon granulated garlic
1 teaspoon dehydrated onion

Steps:

Toast the sesame seeds, peppercorns, poppy seeds and mustard seeds in a dry pan until fragrant, 1 to 2 minutes. Transfer to a food processor, blender or spice grinder and pulse until coarsely ground. Add the salt, brown sugar, granulated garlic and dehydrated onion and pulse until finely ground. This spice mix is perfect for beef.

Blue Cheese-Aged Rib-Eye Steak image

Provided by Jamika Pessoa

Categories main-dish

Time 8h45m

Yield 2 servings

Number Of Ingredients 14

2 rib-eye steaks (about 1 inch thick and 1/2 to 1 pound each)
5 ounces crumbled blue cheese
Kosher salt and coarsely ground black pepper
2 tablespoons canola oil
3 tablespoons unsalted butter, at room temperature
3 sprigs fresh thyme
2 sprigs fresh rosemary
2 cloves garlic, slightly smashed
1 tablespoon unsalted butter
1 shallot, sliced
3/4 cup heavy cream
2 tablespoons Worcestershire sauce
1/2 teaspoon kosher salt
1/4 teaspoon coarsely ground black pepper

Steps:

For the steaks: On a baking sheet, lay out a sheet of plastic wrap, then unfold a piece of cheesecloth on top. Place the steaks on the cheesecloth. Fold a thin layer of the cheesecloth over the steaks, then top with the blue cheese. Fold over the plastic wrap to secure the cheese on top. Refrigerate the wrapped steaks overnight.
Let the steaks sit at room temperature for 20 minutes.
Unwrap the steaks; reserve the blue cheese for the sauce. Pat the steaks dry with paper towels.
Heat a cast-iron skillet over high heat. Season the steaks with salt and pepper on both sides. Once the skillet is hot, drizzle in the canola oil. Add the steaks and sear for 5 minutes on one side. Flip the steaks and cook for 2 minutes. Lower the heat to medium, then add the butter, thyme, rosemary and garlic. Use a spoon to baste the melted butter over the steaks as they cook. Cook for 3 to 4 more minutes for medium-rare doneness. Let rest on a plate for 5 minutes.
For the blue cheese sauce: In a small saucepan over medium heat, melt the butter. Add the shallots and cook until golden brown, 2 to 3 minutes. Stir in the cream and Worcestershire sauce and cook for 1 minute more. Add the salt, pepper and reserved blue cheese and stir well. Just as the cheese begins to melt, remove from the heat. To serve, spoon the sauce over the steaks.