Bone In Rib Eye and Burnt Chips....

           You know when you get in a mood for a delicious piece of red meat? It’s like a carb craving but stronger.... that’s where I am at tonight. As I flipped through the pages of Cook Like a Rock Star... there she was... Bone In Rib Eye...

            I was so excited to make a meat dish and of course I had to pick a side of Chef Burrell’s to accompany it. I don’t know if sometimes all the excitement of cooking Chef Anne’s recipes causes me to get a head of myself or what, but I royally failed with this side. I had a little help in the kitchen this evening. And No I’m not talking about my 2 for $12 Merlot with $.5 fuel perks; I am talking about an actual person!  J

           So, a partner in crime to start the Bone In Rib Eye... Anne Alerts you that this steak should sit in the “rub” for 24 hours to absorb all flavors, but does say 2 hours or so will work if in a hurry. Well, not exactly in a hurry but do want to eat it tonight. I can honestly say that letting this Rib Eye sit in the rub for only a few hours was so incredible that I don’t even know what 24 hours would have done... my mouth salivates with the mere idea of it. So, the rub is the key to this meat. I have had Rib Eye millions of times in my life... no I’m not a ravenous carnivore just enjoy this steak, but I have never had bone-in Rib Eye and I have never had a rub taste this delicious. For the rub, you combine salt, brown sugar, red pepper (love it), pimento, garlic powder, and cumin. All of these seem to be key spices that Chef Burrell uses throughout many dishes and I have been incorporating them into my own cooking when not doing her recipes and they seem to add that zing to many dishes I have made. You rub this mixture all over the steak and wrap in plastic and into the fridge for as long as you can handle it. After, you grill these babies each side about 4 minutes. We did ours on the George Foreman and yes they were still perfection.

            Now... burnt chips you see... didn’t mean to be burnt chips. It was meant to be the beautiful and delicious Frizzled Brussels Sprouts with Pancetta & Walnuts. Oh how I enjoy having help in the kitchen but sometimes it can be very distracting and you can end up with burnt chips. I cooked this recipe just like it was said. Even in my picture below it looks pretty perfect. I mean the ingredients are simple yet mouth-watering... EVOO, clove of garlic, red pepper (love), ¼ pound of pancetta (aka bacon), walnuts, salt, and Brussels Sprouts (stemmed and leaves pulled apart). You just coat a pan with EVOO add garlic & red pepper until garlic is golden brown then you ditch the garlic clove. Add the pancetta and walnuts until crispy and brown then you add the Brussels Sprouts and salt and cover for only 2-3 minutes. Then, uncover & increase the heat and let the leaves brown. Chef Anne calls it “frizzle” for 8-10 minutes more. Well those 8-10 turned into 15 and in a blink of an eye that picture below turned black.... Bone In Rib Eye and burnt chips for dinner.

           I quickly whipped up a fruit salad to have as a side. We so enjoyed the Rib eye and it took away from the fact that I murdered the Brussels Sprouts that night. I shall re-do them next time and let you know how they turn out. Note to self: Pay attention, stop drinking so much wine, and use a timer! All in the name of attempting to cook like a Rock Star.... let’s be honest Rock Stars have their occasional binders where everything goes hay wire!

See the burnt chips!