FOREMAN FNATICS

BLACK POWDER-CHARRED RIBEYES WITH HORSERADISH BUTTER AND CRISPY ONIONS
From Chef Jeff Mauro for the Smokeless Grill Series

Makes: 4-6  Servings  | Total Time: 45 Min

Give it a shot. The Black Powder Rub is the star of the show. This dynamic blend of seeds and spices boosts the flavorful ribeyes, topped off with the savory horseradish butter.

INGREDIENTS

For the Ribeyes

  • 2 sticks unsalted butter (1 cup) very soft and room temperature
  • 3 Tbsp. prepared horseradish
  • 1 Tbsp. stone ground mustard
  • 1 Tbsp. honey
  • 1 zest from lemon
  • 1 Tbsp. minced fresh chives
  • 1 recipe black powder rub
  • 2 12-ounce thick cut ribeyes about 1 1/2 – 2 inch thick
  • 1 container of store-bought crispy French fried onions
  • Chopped fresh parsley

For the Black Powder Rub

  • 1/4 cup black sesame seeds
  • 1 Tbsp. poppy seeds
  • 2 Tbsp. black peppercorns
  • 1 tsp. brown mustard seeds
  • 1/4 cup kosher salt
  • 2 Tbsp. dark brown sugar
  • 1 tsp. dehydrated onion
  • 1 tsp. granulated garlic

DIRECTIONS

1. In a bowl, whisk together butter, horseradish, mustard, honey, lemon zest, and chives until uniform. Season to taste with salt and pepper.

2. Using a spatula, scrape out mixture onto plastic wrap, forming into a log. Refrigerate until firm.

3. To make the rub: In a dry pan, toast all sesame seeds, poppy seeds, peppercorns, and mustard seeds for about 3-4 minutes or until fragrant. Place in small food processor along with salt, brown sugar, onion, and granulated garlic. Pulse until finely ground.

4. Preheat George Foreman® Smokeless Grill Series to Medium-High.

5. Brush steaks with vegetable oil and coat in a good amount of the black powder rub. Place on grill and do not move for 5 minutes, turn 90 degrees to form a grill mark “cross hatch” and cook for another 5 minutes. Flip and repeat until desired temperature is reached. For medium, cook to an internal temperature of 140°F, for medium rare, 130-135°F.

6. Let rest for 5 minutes. Using a sharp knife, slice into 1/2-inch thick pieces. Arrange slices on a plate and top with a couple 1/2-inch disks of the horseradish butter. Top with crispy onions and fresh parsley.


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