Warning: mysql_num_fields() expects parameter 1 to be resource, boolean given in /home/justine/public_html/wp-includes/wp-db.php on line 3088
This is a sponsored conversation written by me on behalf of Kingsford. The opinions and text are all mine.
Create a steakhouse-worthy dinner with this chili-rubbed ribeye steak with beer-battered onion rings! Grilling steak at home doesn’t have to be difficult and time consuming. This recipe is ready in under an hour and packs so much flavor that you may never visit a steakhouse again! Chili-rubbed ribeye steak is grilled to medium-rare perfection and topped with crispy and savory beer-battered onion rings. Flaky sea salt and fresh parsley are the cherries on top of the perfect meal!
Happy Tuesday, everyone! I hope you guys are having a wonderful week so far, and your weekend was equally wonderful! Today, we are going to talk about one of my all-time favorite recipes: grilled steak. I feel like you haven’t truly taken advantage of your charcoal grill until you have grilled up the perfect steak. In this post/recipe, I’m going to show you exactly how to prepare the perfect grilled steak dinner worthy of being served in a glamorous steakhouse!
It all starts with the grill and the charcoal. Zach and I are THOSE people that own both charcoal and gas grills. There is a reason for this. We use our gas grill once in a while when we are trying to grill up hot dogs and hamburgers quickly, but most of the time we are all about the charcoal. In my personal opinion, steaks grilled on a charcoal grill just taste better, and it gives you that perfectly BBQ’ed and charred exterior which I just love on my steak.
When picking your charcoal for this recipe, look no further than Kingsford Professional Charcoal. It is the perfect charcoal for creating a steakhouse steak at home. It is an easy-to-use product that delivers the high heat necessary for grilling up the perfect steak.
When it comes to perfecting the steakhouse steak at home, there are a few things I always find necessary when it comes to prep. First of all, I am a firm believer that steak should be at room temperature before it is grilled, and seasoning is extremely important. Most of the time, I will go with a simple sprinkling of salt and black pepper, but if I’m feeling extra ambitious, I’ll also sprinkle the steaks with chili powder like I have in this recipe for chili-rubbed ribeye steaks. Chili powder chars up really nicely on a hot grill, and really adds some serious flavor.
When it comes to grilling the steak, I believe that high heat is always best. This is especially true if you want your steak cooked the perfect rare to medium-rare. You want to char the outside of the steak without killing it on the inside. I know it seems strange, but if the heat were too low, you’d run the risk of overcooking your steak because you are waiting for it to char on the outside.
This chili-rubbed ribeye steak with beer-batter onion rings is one of my favorite recipes to make during the summer. Zach and I go crazy for a good steak, and this recipe makes us feel like we are visiting our favorite steakhouse. It doesn’t break the bank, and you can enjoy it in the comfort of your own home!
I hope you guys enjoy this recipe as much as I enjoyed sharing it with you! Add this steak recipe to your weekend grilling plans, and have a wonderful day! xo
2 large sweet yellow onions, sliced into 1/4-inch rings
3 cups buttermilk
2 1/2 cups all-purpose flour
1 cup brown rice flour
2 1/2 cups seltzer or tonic water
1 12-ounce bottle of beer (I used a pilsner)
1 tablespoon honey
vegetable or canola oil, for frying
1 teaspoon flaky sea salt
2 tablespoons fresh parsley, chopped
1 cup mayonnaise
1/2 cup honey mustard
1 tablespoons prepared horseradish
2 tablespoons honey
1 teaspoon ground cinnamon
salt and black pepper, to taste
pinch of cayenne pepper
If you have refrigerated your steaks, take them out at this point and unwrap them from their packaging. You want the ribeye steaks to be at room temperature before you grill them.
Meanwhile, preheat your charcoal grill over medium heat and prep your beer-battered onion rings.
To a large and shallow bowl, add the sliced onion rings. Pour the buttermilk over top of the onions and set aside.
In one large bowl, add 1 1/2 cups all-purpose flour combined with a dash of salt and black pepper. To a second large bowl, whisk together the remaining 1 cup all-purpose flour, brown rice flour, seltzer water, beer and honey.
To a large, deep dutch oven, add at least 3 inches of oil. Using a frying thermometer, heat the oil until it reaches a temperature of 350 degrees F.
While the oil is heating up, prepare your mustard sauce. Whisk the mayonnaise, honey mustard, horseradish, honey, cinnamon, salt, black pepper, and cayenne pepper in a small bowl. Set aside.
Working in batches, transfer 6-7 buttermilk-soaked onion rings into the bowl with just the flour. Shake off any excess and transfer the rings to the batter. Shake off any excess. Transfer the rings immediately to the hot oil and fry for about 3 minutes on each side, or until golden brown. Transfer the now golden brown onion rings to a plate that has been lined with a paper towel. Repeat this step for the rest of the onion rings. To keep them warm, set your oven to 125 degrees F and transfer the rings to a baking sheet. This will keep them warm, while you prepare your steak.
In a small bowl, whisk together the chili powder, kosher salt, and black pepper for the ribeye steaks. Rub the mixture all over the two steaks. Using a pair of tongs, transfer the steaks to the hot grill. Grill for about 4 minutes on each side for medium-rare or grill until the steak is done to your liking. Use a meat thermometer for accuracy.
Remove the steaks from the grill and set aside to rest for at least 8 minutes before serving. Serve the ribeye steaks topped with beer-battered onion rings, flaky sea salt, and fresh parsley. Enjoy!
This recipe makes 2 ribeye steaks, cut 1-inch thick. I find that this amount of meat can serve up to 4, but only 2 if you are really really hungry. :)
I grill my steaks over direct heat because I like that "charred" texture on the outsides of the steak. For a less-charred version, decrease the flame just a tad.