Best 2 Grilled Prime Rib Steaks With Bourbon Bbq Baste And Spice Rubbed Grilled Vidalia Onions Recipes
**Grilled Prime Rib Steaks with Bourbon BBQ Baste and Spice-Rubbed Grilled Vidalia Onions**
Indulge in a mouthwatering culinary experience with our succulent Grilled Prime Rib Steaks, masterfully basted in a tantalizing bourbon BBQ sauce and accompanied by the sweet and smoky allure of spice-rubbed grilled Vidalia onions. This delectable dish is a symphony of flavors, textures, and aromas that will tantalize your taste buds and leave you craving more.
**Recipes:**
1. **Grilled Prime Rib Steaks with Bourbon BBQ Baste:**
- Dive into the art of grilling with our perfectly seasoned prime rib steaks, expertly seared to retain their juicy tenderness. Elevate the flavors with a luscious bourbon BBQ baste, boasting a harmonious blend of smoky, sweet, and tangy notes that will leave you savoring every bite.
2. **Spice-Rubbed Grilled Vidalia Onions:**
- Delight in the symphony of flavors created by our spice-rubbed grilled Vidalia onions. These sweet and mild onions are coated in a fragrant blend of spices, then grilled to perfection, caramelizing their natural sugars for a smoky, savory, and slightly sweet taste that complements the richness of the prime rib steaks.
Prepare to embark on a culinary journey that will redefine your grilling experience. Fire up your grill and let the aromas of grilled prime rib steaks and spice-rubbed Vidalia onions fill the air, enticing your taste buds and creating an unforgettable dining experience.
GRILLED PRIME RIB
There is nothing better than a prime rib roast, especially if you can find one that is USDA Prime. The problem is the amount of time it takes and the financial risk if carved undercooked. I solved the problem by creating this recipe. You get all the benefits of the roast with none of the risk. Cooking Notes: The most important rule to remember is ROOM temperature meat and time to rest after you cook it. Remember to pre-order your meat if you want Prime beef. Wine Notes: Can you say Cabernet Sauvignon? This is the place to pull out one of the old ones if you have it. Many wine shops have some past vintages in back ready for the asking!
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 1h5m
Yield 8 to 10 servings
Number Of Ingredients 6
Steps:
- Preheat the grill.
- Remove the steaks from the refrigerator and allow them to come to room temperature.
- Season steaks generously on both sides with salt and pepper. Press the salt and pepper into the steaks. Set aside.
- Make the garlic paste: Trim the stem ends off garlic cloves.
- Place a small skillet over medium heat and add 4 tablespoons of the oil. Add the garlic cloves and bring the oil to a simmer, then reduce the heat to low. Strip the leaves off 2 sprigs rosemary and chop to make 2 tablespoons. Add the rosemary to the garlic and cook until the cloves are golden brown, about 10 minutes, tossing occasionally with tongs.
- Remove the skillet from the heat and allow the garlic to cool in the oil.
- In a mortar or on a cutting board, mash the garlic into a paste. Mix the mashed garlic with the reserved oil and rosemary. You should have about 1/2 cup of paste.
- Place the meat on a hot grill and cook until well browned on both sides, about 5 minutes on the first side and 3 minutes on the second side.
- Cut 2 lemons in half and cut ends off. Brush with olive oil and season with salt and pepper. Place the lemons on the grill with the steaks and serve with the steak.
- Smear 2 generous tablespoons of the paste over the first seared side of each steak. Place the steaks, paste side facing up, on the grill rack.
- Finish cooking on the cool side of the grill, with the lid on or in the oven until done to your preference, 10 to 12 minutes for rare (remove when an instant-read thermometer registers 120 degrees F).
- Remove the steaks from the grill and allow the steaks to rest on the rack for about 10 minutes. Cover and keep warm while resting.
- Transfer the steaks to a cutting board. Cut between the bone and meat of each steak. Cut each steak crosswise into 1-inch slices.
GRILLED STEAK AND VIDALIA ONIONS WITH MUSTARD-WORCESTERSHIRE VINAIGRETTE
Steps:
- Whisk together the Worcestershire sauce, mustard, thyme and salt and pepper, to taste, in a medium bowl until combined. Slowly whisk in the olive oil until emulsified. Let sit at room temperature while you prepare the steak and onions.
- Remove the steaks from the refrigerator 20 minutes before grilling. Heat the grill pan over high heat until it begins to smoke. Pat the steaks dry with paper towels. Brush both sides of the steaks with canola oil and season well with salt and pepper. Arrange the steaks on the grill pan and let cook until golden brown and charred, about 5 minutes. Flip the steaks, lower the heat to medium and continue cooking to medium-rare doneness (130 degrees F internal temperature on an instant-read thermometer), about 4 minutes longer. Remove from the heat and arrange on a serving platter. Loosely tent with foil and let rest while you grill the onions.
- Brush the onions on both sides with canola oil and season with salt and pepper, to taste. Grill until golden brown and slightly charred on both sides and just cooked through, about 2 minutes per side. Separate the slices into rings and add to a small bowl. Add half of the vinaigrette to the onions and gently toss to coat. Serve the steaks topped with the onions and drizzled with the remaining vinaigrette.
Tips:
- To ensure the best flavor and tenderness, select high-quality prime rib steaks that are at least 1 1/2 inches thick.
- Use a combination of spices and herbs to create a flavorful spice rub. Common ingredients include garlic powder, onion powder, paprika, chili powder, cumin, and thyme.
- Allow the steaks to rest at room temperature for about 30 minutes before grilling. This will help them cook more evenly.
- Preheat your grill to high heat before cooking the steaks. This will help to sear the outside of the steaks and prevent them from drying out.
- Cook the steaks for 8-10 minutes per side for medium-rare, or until they reach your desired doneness.
- While the steaks are cooking, prepare the bourbon BBQ baste. Combine bourbon, brown sugar, ketchup, Worcestershire sauce, and Dijon mustard in a saucepan and bring to a simmer.
- Baste the steaks with the bourbon BBQ baste during the last few minutes of cooking. This will help to add flavor and moisture to the steaks.
- To make the spice-rubbed grilled Vidalia onions, simply slice the onions into thick slices and rub them with a mixture of olive oil, garlic powder, onion powder, paprika, and salt. Then, grill the onions over medium heat until they are tender and slightly caramelized.
- Serve the grilled prime rib steaks with the bourbon BBQ baste, spice-rubbed grilled Vidalia onions, and your favorite sides.
Conclusion:
These grilled prime rib steaks with bourbon BBQ baste and spice-rubbed grilled Vidalia onions are a delicious and flavorful dish that is perfect for any occasion. The steaks are tender and juicy, with a perfectly seared crust. The bourbon BBQ baste adds a smoky and tangy flavor, while the spice-rubbed grilled Vidalia onions are a sweet and savory complement. This dish is sure to impress your friends and family, and it is a great way to enjoy a special meal.
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