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Bobby Flay's Rib Eye Steak With Chipotle Honey Glaze and Roasted Pepper Relish

Bobby Flay Grilled Ribeye Steak
There's nothing more delicious or All-American than steak - and Bobby Flay's version is the cream of the crop.
skill level
Easy
time
60-120min
servings
4
cost
$$
Contributed by :
Bobby Flay. Rib Eye Steak. I mean really, can you go wrong?
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ingredients
  • Chipotle Honey Glaze:
  • 1/2 Cup Honey
  • 1 Tblspn Chipotle puree
  • 1 Tblspn Dijon mustard
  • 2 Tblspn Canola oil
  • 1 Tspn Kosher salt
  •  
  • Roasted Pepper Relish:
  • 2 Roasted red peppers (julienned)
  • 2 Roasted poblano peppers (julienned)
  • 3 Cloves roasted garlic (coarsely chopped)
  • 3 Tblspn Extra virgin olive oil
  • 2 Tblspn Finely chopped fresh flat leaf parsley
  • 2 Tblspn finely chopped fresh cilantro
  • Salt and freshly ground black pepper
  •  
  • Garlic Chips:
  • 1/2 Cup Canola Oil
  • 6 Cloves garlic (sliced paper-thin crosswise)
  • Salt
  •  
  • Rib-Eye:
  • 4 Rib-eye steaks (14-16 ounces each)
  • Canola oil
  • Salt and coarsely ground black pepper
  • Cilantro sprigs
kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    1/2 Cup Honey
    1 Tblspn Chipotle puree
    1 Tblspn Dijon mustard
    2 Tblspn Canola oil
    1 Tspn Kosher salt
    For the Chipotle Honey Glaze, whisk together ingredients in a small bowl.
  • 2
    2 Roasted red peppers (julienned)
    2 Roasted poblano peppers (julienned)
    3 Cloves roasted garlic (coarsely chopped)
    3 Tblspn Extra virgin olive oil
    2 Tblspn Finely chopped fresh flat leaf parsley
    2 Tblspn Finely chopped fresh cilantro
    Salt and freshly ground black pepper
    For the Roasted Red Pepper Relish, combine all ingredients in a medium bowl and let sit at room temperature for 30 minutes before serving. 
  • 3
    1/2 Cup Canola Oil
    6 Cloves garlic (sliced paper-thin crosswise)
    For the Garlic Chips, heat oil in a small sauté pan over medium heat until it begins to shimmer. Add the garlic slices in batches and fry until lightly golden brown. 
  • 4
    Salt
    Remove with a slotted spoon to a plate lined with paper towels and season with salt.
  • 5

    For the Ribeye, heat your grill to high or preheat your broiler. 
  • 6
    4 Rib-eye steaks (14-16 ounces each)
    Canola oil
    Salt and coarsely ground black pepper
    Brush the steaks with oil and season liberally with salt and pepper on both sides.
  • 7
    Cilantro sprigs
    If using your broiler: Place the steaks on a broiler pan and broil until golden brown on the first side, 5-6 minutes.  Turn the steaks over and continue cooking to medium-rare doneness, 6-7 minutes longer. During the last minute of cooking, liberally brush the top of  steaks with some of the chipotle-honey glaze.  Remove from the broiler and brush with more of the glaze.  Let rest 5 minutes before serving.  Top each steak with a large dollop of the roasted pepper relish and sprinkle with the garlic chips.  Garnish with cilantro sprigs.
  • 8
    If using your grill: Place the steaks on the grill and grill until golden brown and slightly charred, 4-5 minutes.  Turn the steaks over and continue grilling for 5-6 minutes longer. During the last minute of cooking, liberally brush the top of the steaks with some of the chipotle-honey glaze. Remove from the grill and brush with more of the glaze. Let rest for 5 minutes before serving.  Top each steak with a large dollop of the roasted pepper relish and sprinkle with the garlic chips.  Garnish with cilantro sprigs.
 
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