Monday, May 21, 2012

Ranchero Rib Steak on the Grill

Rib steak, with or without the bone, is my favorite cut of beef steak. It is tender, it is juicy and it cooks great on the gas or charcoal grill outside. Steak is huge in the Southwest and popular in Mexico for special occasions. A good rib steak tastes even better when it is basted with Larry's Southwestern Ranchero Sauce while it is sizzling on the grill. Here's the recipe.

2 rib steaks, about 1 1/2 inches thick, about one pound each
1 tablespoon olive oil or vegetable oil
1 tablespoon chili powder
1 teaspoon each Kosher salt and fresh ground black pepper
1 16 oz. jar Larry's Southwestern Ranchero Sauce

1. Bring the steaks out of the refrigerator one hour before you plan to cook them. Bringing the steaks to room temperature helps them cook more evenly.
2. Rub the steaks with the oil and season them with the salt, pepper and chili powder. 
3. Bring your grill up to medium high heat. 
4. Pour the jar of Larry's Southwestern Ranchero Sauce into a small saucepan and bring to just below a boil. You could heat the sauce in the microwave, also.  
5. Place the steaks on the hot grill and cook for two minutes. Baste the steak with Ranchero Sauce and turn them over.
6. Baste them again with sauce and let cook for two more minutes. Turn again. 
7. Baste and turn one more time for a total cooking time of about 8 minutes for medium rare.
8. Remove the steaks from the grill, lightly cover with foil and let rest for 3 minutes.
9. Slice the steaks into one inch thick pieces, spoon more Ranchero Sauce over them and serve.
Serves 2 to 4.  

This recipe is the second in Larry's Southwestern Barbacoa Summer Cook Out Series. Look at previous posts for Tacos al Pastor and watch for the next post Mole Glazed Grilled Salmon.

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