Sticky Pork Ribeye Steaks

Honey & Garlic Pork Ribeye Steaks

Enjoy the summer alfresco with this delicious Honey and Garlic (Sticky) Pork Ribeye Steaks! It is great on the barbecue or griddle pan!

This is a quick and simple pork ribeye steaks recipe that will bring something different to the table and everyone will love!

Ingredients

  • 6 (4 ounce) 1-inch thick pork ribeye steaks
  • 1/2 cup ketchup (no added sugar version if possible)
  • 3 tablespoons local honey
  • 2 tablespoons low-sodium soy sauce
  • 2 cloves garlic, crushed

Method

  1. Preheat your barbecue or griddle pan for medium heat and lightly oil the grate.
  2. Whisk ketchup, honey, soy sauce, and garlic together in a bowl to make a glaze.
  3. Sear the ribeye pork steaks on both sides on the barbecue or preheated grill.
  4. Lightly brush your homemade glaze onto each side of the chops as they cook; grill until no longer pink in the centre, about 7 to 9 minutes per side. An instant-read thermometer inserted into the centre should read 65 degrees C.
  5. Serve with some apple relish, a fresh salad and a nice glass of your favourite local cider – and don’t forget to share your photos & tag us!

For more recipes and tips, check my Butchers Block page!


Smokin' Chicken Drumsticks

Smokin’ Chicken Drumsticks

Perfect for the summer, these finger licking Smoked Chicken Drumsticks are packed with flavour and have that smokey twist we love so much!

You can prepare this Smokin’ Chicken recipe on the day or in advance as the spiced chicken can be refrigerated overnight and that will add even more flavour to the meat!

Ingredients

Method

  1. In a medium bowl, stir the brown sugar with the mustard, BBQ rub and jalapeño and season with a good pinch of salt.
  2. Scrape the mixture into a large resealable plastic bag. Add the chicken drumsticks and turn to coat. Seal the bag, pressing out the air; leave it marinating for a couple of hours in the fridge or refrigerate the chicken overnight.
  3. Light a grill and oil the grate. Remove the chicken from the marinade and grill it over moderately high heat, turning occasionally, until browned all over, about 10 to 12 minutes. Transfer the chicken to a plate.
  4. Wrap the soaked beechwood chips in a double layer of foil and poke holes in the top of the packet. Remove the grill grate. Turn the heat off on half of the grill or rake the coals to one side. Set the wood chip packet directly on the coals or flames and replace the grill grate.
  5. When the chips are smoking, return the chicken to the grill over indirect heat. Cover the grill and smoke the chicken for about 30 minutes – or until an instant-read thermometer inserted in the thickest part of the drumsticks registers 75°C.
  6. Transfer the smoked chicken to a platter and serve with some salad and a nice glass of your favourite local cider or a Pinot Noir – don’t forget to share your photos & tag us!

For more recipes and tips, check my Butchers Block page!


Butter-Basted Rib Eye Steaks

Butter-Basted Rib Eye Steaks

Perfect for a Father’s Day cookout, this delicious Rib Eye Steaks recipe is simple yet indulgent!

We’ve been making this recipe Rib Eye Steaks – or variations of it – for such a long time that I don’t even remember where I got it from… all I know is that it gets everyone licking their fingers every time!

I bet it will become one of your family favourites too being so easy to make!

Ingredients

  • Two 1 1/4-pound (550g), bone-in Rib Eye Steaks (try our dry aged selection for an even more indulgent meal)
  • Himalayan pink salt
  • 2 tablespoons rapeseed oil
  • 4 tablespoons unsalted butter
  • 4 thyme sprigs
  • 3 garlic cloves
  • 1 rosemary sprig
  • Freshly ground pepper

Method

  1. Season the Rib Eye Steaks all over with salt and freshly ground pepper. Let the meat stand at room temperature for 30 minutes.
  2. In a large cast-iron skillet, heat the canola oil until shimmering. Add the steaks and cook over high heat until crusty on the bottom, about 5 minutes. Turn the steaks and add the butter, thyme, garlic and rosemary to the skillet.
  3. Cook over high heat, basting the Rib Eye Steaks with the melted butter, garlic and herbs, until the steaks are medium-rare, 5 to 7 minutes longer.
  4. Transfer the steaks to a cutting board and let rest for 10 minutes. Cut the steaks off the bone, then slice the meat across the grain and serve.
  5. Serve with a local craft beer or his favourite red wine – a Cabernet Sauvignon is a perfect pairing -and don’t forget to share your photos and tag us!

For more recipes and tips, check my Butchers Block page!


Grilled Steak with Spicy Vinaigrette

Grilled Steak with Hugh's Smokey-Spicy Vinaigrette

A simple yet perfect grilled steak dish for the Summer!

Ingredients

For the vinaigrette

  • 1/2 cup Irish rapeseed oil
  • 2 tablespoons smoked paprika
  • 1 large shallot, finely chopped
  • 1/3 cup coarsely chopped capers
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1 clove garlic, finely chopped
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon crushed red chilli flakes
  • Himalayan pink salt

For the steaks

  • 2 32-ounce (900g) bone-in beef rib eyes (about 2″ thick) or sirloin if you like a leaner meat
  • 2 tablespoons rapeseed oil
  • Himalayan pink salt
  • Freshly ground pepper
  • 2 tablespoons light brown sugar
  • 2 tablespoons hot paprika

Method

The Vinaigrette – make in advance

  1. Heat oil, garlic and paprika in a small saucepan over medium heat, stirring occasionally, for about 5 minutes – or until warm. Remove from heat and let stand until oil is cool and turns dark red, 1–1 1/2 hours.
  2. Strain paprika oil through a fine-mesh sieve into a small bowl. Mix in shallot, capers, vinegar and red chilli flakes
  3. Season with salt and set aside until serving.
  4. Just before serving, add the chopped parsley, taste and adjust seasoning, if necessary.

The Steak

  1. Let steaks stand at room temperature for about 1 hour before grilling.
  2. Prepare grill: bank coals on 1 side of grill for charcoal or  leave 1 or 2 burners off for a gas grill.
  3. Rub steaks with rapeseed oil and season with salt and pepper.
  4. Grill steaks over direct heat, moving to a cooler area if flare-up occurs, until charred, about 4 minutes per side. Using tongs, hold steaks vertically to sear edges (bone side and fat-cap side) and render some fat, about 2 minutes per side for medium-rare (if you want to be precise, insert an instant-read thermometer into the centre of the steak, if it reads 50-52°C, it’s medium-rare).
  5. Transfer steaks to a cutting board and let rest 10-15 minutes. (Keep charcoal grill hot.)
  6. Mix brown sugar and paprika in a small bowl. Sprinkle over steaks and grill over direct heat until sugar is caramelised, about 1 minute per side.
  7. Transfer to a cutting board and slice. Serve with vinaigrette and your preferred accompaniments and don’t forget to share your photos and tag us!

For more recipes and tips, check my Butchers Block page!