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Beef Satay

With Thai Peanut Sauce

Thai Peanut Sauce

  • 2 tablespoons vegetable oil
  • 1 tablespoon red curry paste
  • 2 cups coconut milk
  • 2 tablespoons chunky peanut butter
  • 2 tablespoons fish sauce
  • 1/2 teaspoon rice wine vinegar
  • 2 teaspoons sugar

Combine the marinade ingredients in a medium mixing bowl. Slice the ribeye caps into 1 inch wide pieces across the grain. Toss the ribeye pieces with the marinade and refrigerate overnight to seasoning.

 

In a medium saucepan, cook the vegetable oil and curry paste over medium high heat until fragrant. Whisk in the coconut milk, peanut butter, fish sauce, and sugar. Season with a splash of rice wine vinegar. Remove from the heat and cool.

 

Heat a grill for medium high direct heat. Thread the marinated ribeye onto skewers. Cook the skewers over direct heat, about 3 to 5 minutes per side. Serve the hot skewers with the peanut sauce for dipping.

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Beef Satay With Thai Peanut Sauce

Author Mark & Fey
Keyword Beef, Piedmontese, rib eye cap

Ingredients

  • 1/4 cup light brown sugar
  • 1/4 cup fish sauce
  • 4 cloves garlic smashed and minced
  • 2 tablespoons white onions
  • 2 tablespoons vegetable oil
  • 2 tablespoons soy sauce
  • 1 tablespoon grated ginger
  • 1 tablespoons ground coriander
  • 1 tablespoons ground cumin
  • 1/2 teaspoon cayenne
  • 1 2-inch piece fresh lemon grass
  • 4 ribeye caps our favorite are from Certified Piedmontese, about 1 1/2 pounds total

Thai Peanut Sauce

  • 2 tablespoons vegetable oil
  • 1 tablespoon red curry paste
  • 2 cups coconut milk
  • 2 tablespoons chunky peanut butter
  • 2 tablespoons fish sauce
  • 1/2 teaspoon rice wine vinegar
  • 2 teaspoons sugar

Instructions

  • Combine the marinade ingredients in a medium mixing bowl. Slice the ribeye caps into 1 inch wide pieces across the grain. Toss the ribeye pieces with the marinade and refrigerate overnight to seasoning.
  • In a medium saucepan, cook the vegetable oil and curry paste over medium high heat until fragrant. Whisk in the coconut milk, peanut butter, fish sauce, and sugar. Season with a splash of rice wine vinegar. Remove from the heat and cool.
  • Heat a grill for medium high direct heat. Thread the marinated ribeye onto skewers. Cook the skewers over direct heat, about 3 to 5 minutes per side. Serve the hot skewers with the peanut sauce for dipping.

Tomahawk Steak with Blueberry Compound Butter

With Thai Peanut Sauce

Thai Peanut Sauce

  • 2 tablespoons vegetable oil
  • 1 tablespoon red curry paste
  • 2 cups coconut milk
  • 2 tablespoons chunky peanut butter
  • 2 tablespoons fish sauce
  • 1/2 teaspoon rice wine vinegar
  • 2 teaspoons sugar

Combine the marinade ingredients in a medium mixing bowl. Slice the ribeye caps into 1 inch wide pieces across the grain. Toss the ribeye pieces with the marinade and refrigerate overnight to seasoning.

 

In a medium saucepan, cook the vegetable oil and curry paste over medium high heat until fragrant. Whisk in the coconut milk, peanut butter, fish sauce, and sugar. Season with a splash of rice wine vinegar. Remove from the heat and cool.

 

Heat a grill for medium high direct heat. Thread the marinated ribeye onto skewers. Cook the skewers over direct heat, about 3 to 5 minutes per side. Serve the hot skewers with the peanut sauce for dipping.

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Tomahawk Steak with Blueberry Compound Butter

Author Mark & Fey
Keyword Beef, Butter, Meater, Piedmontese, Steak

Ingredients

  • 1 Tomahawk Ribeye about 4 1/2 pounds
  • Kosher salt for seasoning

For the blueberry compound butter

  • 8 ounces salted butter at room temperature
  • 2 teaspoons fresh thyme leaves
  • 1/2 cup fresh blueberries

Instructions

  • Remove the tomahawk steak from the fridge at least an hour before cooking. Season the steak liberally with 2 ½ teaspoons salt.
  • Set the smoker or grill to 250 F. Add the steak to the grill and cook for 90 minutes until it reaches 120 degrees F.
  • While the steak cooks, make the blueberry compound butter. In a medium mixing bowl, smash together the butter, thyme and blueberries. Chill while you finish the steak.
  • When the steak reaches temp, remove the steak from the grill.  Increase the grill to high/500 F and sear the steak for 2 minutes on each side. Transfer steak onto a cutting board and rest 30 minutes.

Video

Sword Skewered Pichana Steak

With Thai Peanut Sauce

Thai Peanut Sauce

  • 2 tablespoons vegetable oil
  • 1 tablespoon red curry paste
  • 2 cups coconut milk
  • 2 tablespoons chunky peanut butter
  • 2 tablespoons fish sauce
  • 1/2 teaspoon rice wine vinegar
  • 2 teaspoons sugar

Combine the marinade ingredients in a medium mixing bowl. Slice the ribeye caps into 1 inch wide pieces across the grain. Toss the ribeye pieces with the marinade and refrigerate overnight to seasoning.

 

In a medium saucepan, cook the vegetable oil and curry paste over medium high heat until fragrant. Whisk in the coconut milk, peanut butter, fish sauce, and sugar. Season with a splash of rice wine vinegar. Remove from the heat and cool.

 

Heat a grill for medium high direct heat. Thread the marinated ribeye onto skewers. Cook the skewers over direct heat, about 3 to 5 minutes per side. Serve the hot skewers with the peanut sauce for dipping.

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Sword Skewered Pichana Steak With Chimichurri

Author Mark & Fey
Keyword Beef, pichana, Piedmontese
Cook Time 30 minutes
Servings 4

Ingredients

  • 1 2 to 21/2 pound pichana sirloin cap roast
  • Kosher salt for seasoning

For the chimichurri

  • 1 bunch freshly flat leaf parsley
  • 1 bunch fresh cilantro
  • 1/2 cup fresh oregano leaves
  • 1 teaspoon red pepper flake
  • 1/2 cup olive oil
  • 1 tablespoon Champagne vinegar
  • Kosher salt for seasoning

Instructions

  • Pat the pichana dry on all sides with paper towels. With a sharp chef’s knife, cut the pichana with the grain into three (2 1/12 inch steaks). You may have a small tip piece leftover which you can grill as a little treat for yourself. Season the steaks on all sides with kosher salt. Curve the steaks into a C shape with the fat cap on the outside and thread them onto a steak sword or two large skewers.
  • Heat the grill to medium-low heat and add the sword skewer steaks, cooking them at 450 degrees for about 30 to 40 minutes or until they reach 130 degrees F. Remove the steak from the grill and heat the grill to high and then sear the steaks for 4 to 4 minutes per side. Rest the pichana for 15 minutes before slicing.
  • Finely chop the parsley, cilantro and oregano and toss together in a medium bowl. Add the olive oil, red pepper, vinegar, and season with kosher salt..
  • Thinly sliced the pichana across the grain and serve with the chimichurri.

Video