Prep time: 10 minutes, plus 1 hour to marinate the meat
Cooking time: 6 to 8 minutes
Boneless rib-eye steaks are delicious because the marbling adds a rich, complex flavor. I believe that the bone-in rib-eye craze is a gimmick for restaurants to make a greater profit on selling beef to the consumer. You will find that the flavor in the rib-eye is in the meat-not in the bone. I don't buy the hype that the bone adds even more flavor.
Chef Cris recommends you serve the Big Tex Rib-Eye with Adobo Butter over a generous portion of his famous Garlic Mashed Potatoes (page 138). I especially enjoy the flavor of the potatoes once they absorb some of the juices of the steak.
¼ cup Worcestershire sauce
2 tablespoons chopped garlic
8 (10- to 12-ounce) boneless rib-eye steaks, 1 inch thick
1 to 2 tablespoons chipotle peppers in adobo sauce
1 cup (½ pound) unsalted butter, at room temperature
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1. Combine the Worcestershire and garlic in a large glass baking dish and add the steaks, turning to coat well. Cover and place the steaks in the refrigerator to marinate for 1 hour.
2. Chop the chipotle peppers and combine the peppers and adobo sauce with the softened butter in a small bowl. Stir well to blend. Cover and place the adobo butter in the fridge or freezer to firm up.
3. Preheat the grill or a grill pan to high. If using a grill, lightly oil the grill grates.
4. Remove the steaks from the marinade and season them with salt and pepper. Cook the steaks (in batches, if necessary) for 3 to 4 minutes per side for medium-rare.
5. Remove the steaks from the grill and let them rest on a platter for 5 minutes.
6. Top each steak with a dollop of adobo butter just before serving.?