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REVERSE-SEARED RIBEYE TACOS WITH AVOCADO SALSA

John Klene • July 29, 2022

RECIPE COURTESY OF:   Ronaldo Linares and Masterbuilt

REVERSE-SEARED RIBEYE TACOS WITH AVOCADO SALSA

INGREDIENTS:

  • 1 Avocado

  • 1 tablespoon Avocado Oil (or a high heat oil)

  • Black Pepper (to taste)

  • 8 Corn Tortillas (small)

  • 1 Jalapeño

  • 1 Lime (cut into quarters)

  • 1/4 Medium Onion (peeled)

  • 1 Poblano Pepper

  • 2 Ribeye Steaks (about 1.5 inches thick)

  • Salt (to taste)

  • 3 Tomatillos

  • 1 tablespoon White Vinegar

  • 3 cloves Garlic (peeled)

  • 1/2 cup Cilantro (chopped)

  • 1/2 cup Red Onion (chopped)

INSTRUCTIONS:

  1. Start by making the avocado salsa. Preheat your grill, or oven, to 375°F. In a bowl, combine the poblano pepper, tomatillo, jalapeno, onion, garlic cloves and oil. Season mixture with sea salt and black pepper. Place on the grill and cook until the peppers are blistered. Remove and cool completely. Once cool, remove seeds and core the peppers. Place all ingredients into a blender. Then add the peeled avocado and vinegar. Blend until smooth. Taste and add sea salt and black pepper, as needed. Place in refrigerator to completely cool before serving.

    Ingredients

    1 tablespoon White Vinegar

    1 tablespoon Avocado Oil (or a high heat oil)

    1 Jalapeño

    1 Poblano Pepper

    3 Tomatillos

    1/4 Medium Onion (peeled)

    3 cloves Garlic (peeled)

    1 Avocado

    Salt (to taste)

    Black Pepper (to taste)

  2. For the steaks, start by preheating the grill to 200°F.

  3. Oil both steaks by rubbing the oil on the entire surface of the steak. Season both sides of the steak with sea salt and black pepper. Place on the cooler side of the grill, the left side.

  4. Cook steaks for 10 minutes on each side. Remove when an internal temperature hits between 110-115°F.

  5. Cover with foil, and turn grill up to 600°F. Remove the foil and place steaks back on the grill. Cook each side for 2-3 minutes.

  6. Once the steaks reach an internal temperature of 145°F, remove from the grill. Cover with foil and let the steaks rest for a few minutes before slicing against the grain.

  7. Serve right away several slices of steak in a warm tortilla. Top with cilantro, onion and avocado salsa. 2 tacos per serving.

REVERSE-SEARED RIBEYE TACOS WITH AVOCADO SALSA

PERFECT SMOKED PRIME RIB ROAST

By John Klene • March 30, 2023
RECIPE COURTESY OF:  Jordan HangerPERFECT SMOKED PRIME RIB ROASTServes 10 | Cook Time 5 Hours 20 MinutesINGREDIENTS:10.5 lb prime rib roast untrimmed3 tbsp Kosher salt2 sticks butter unsalted and softened3 tbsp prime rib rubhorseradish sauce optional for servingINSTRUCTIONS:Trim any excess fat or silver skin off the top of the prime rib. If bone in, cut the meat around each bone to leave them exposed for presentation.Dry brine your prime rib overnight by sprinkling kosher salt over the meat and placing in your fridge for 24 hours uncovered.Fire up your smoker to 225°F.Mix together unsalted butter and prime rib rub, then cover the entire prime rib with the butter mixture.Place your prime rib on your smoker and cook until the internal temperature reaches 123°F.Remove the prime rib and heat up grill.Sear the prime rib on each side with high heat to form a crust.Rest for 30 minutes and cover loosely with foil.Slice and serve with horseradish sauce.NOTES:Do I need to dry brine?  No, you don’t, but because it was so large I dry-brined it with kosher salt overnight. You can read about the process of dry brining here. It’s a step that I highly recommend and it will ensure that the prime rib is seasoned throughout the meat, even in the thickest parts. What rub should I use for prime rib? You can make your own with our rub recipe found here. You could also use a simple even parts salt and pepper blend or go with any store-bought beef rub. What flavor of wood should I use? We used Bear Mountain hickory pellets.

EASTER MIXED GRILL WITH HERB, LEMON & HONEY GLAZE

By John Klene • March 30, 2023
RECIPE COURTESY OF: Rachel Ray
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