Recipe - Stephan Pyless Texas Rib Eye Steak W Red Chile Onion Rings

RUB
One fourth cup Paprika
One fourth cup Ground chile pepper blend;
see note
2 tablespoon Coarse salt
4 teaspoon Sugar
4 lg Bonein rib eye steaks; see
pantry

RED CHILE ONION RINGS
3 md Onions; cut in 1/4" slices
Milk
1 cup Flour
One fourth cup Paprika
One fourth cup Ground chile pepper blend;
see note
One fourth cup Cumin
Coarse salt
Cayenne pepper
Vegetable oil; for deep
frying

GROUND CHILE PEPPER BLEND dried red chile peppers, mediumhot; such as a
mixture of guajillo and pasilla and chipotle

STEAKS: Four 1 to 1 3/4pound bonein rib eye steaks, 1 to 1+One fourth inches
thick, at least choice grade and preferably prime grade to serve 4 or more.

At least 2+One half hours and up to 12 hours before you plan to grill steaks,
prepare dry rub, combining ingredients in a small bowl. Coat steaks thickly
with mixture. Wrap steaks in plastic and refrigerate.

About an hour before you plan to grill steaks, get the onion rings ready
for frying. Place onion rings in a large bowl and cover with milk. In a
paper or plastic sack, combine flour, paprika, dried chiles, cumin and salt
and cayenne pepper to taste. Pour at least 4 inches of oil in a Dutch oven
or other large, heavy pan.

Remove steaks from refrigerator and let them sit at room temperature for
about 30 minutes.

Fire up grill for a twolevel fire capable of cooking first on high heat (1
to 2 seconds with the hand test) and then on medium heat (4 to 5 seconds
with the hand test).

Grill steaks uncovered over high heat for 2+One half to 3 minutes per side. Move
steaks to medium heat, turning them again, and continue grilling for 2+1/2
to 3 minutes per side for mediumrare doneness. The steaks should be turned
a minimum of three times, more often if juice begins to form on the
surface. If grilling covered, sear both sides of the meat first on high
heat uncovered for 2+One half to 4 minutes; finish cooking with the cover on
over medium heat for 5 to 6 minutes, turning the steaks once midway.

Meanwhile, heat oil for the onion rings to 375 degrees. Drain onions and
dredge them in the seasoned flour. Fry onions, in batches for 2 to 3
minutes or until crisp. Serve them immediately, piled high on the hot
Pyles's steaks.

Notes: REF: Born to Grill : An American Celebration by Cheryl Alters
Jamison, Bill Jamison (Harvard Common Pr, May 1998 ISBN: 155832111X)

Hanneman May 1998 McRecipe

Recipe by: Born to Grill, Jamison & Jamison

Posted to bbqdigest by "Garry Howard" garry@netrelief.com on May 28,
1998