Nothing adds more sizzle to summer, than a juicy steak on the grill. Tonight’s what’s cooking has one recipe from Burton’s Grill in Peabody that will have you firing up your backyard barbecue this weekend.
Ribeye Dry Rub
- 1/2 oz strong coffee grinds
- 1 Tbsp chili powder
- 1.25 tsp cocoa powder
- 1 tsp granulated garlic
- 1/2 tsp ground cumin
- 1/2 tsp brown sugar
- 1.5 tsp fennel seed
- 1.5 Tbsp kosher salt
- 2 tsp table grind black pepper
Directions:
- Place all ingredients in a spice grinder.
- Blend for 30 seconds.
Charred Tomato Butter
- 8 oz Cherry Tomatoes, grilled until black
- 2 oz Roasted Red Peppers, rough chopped
- 1/2″ thick slice Red Onion, Grilled and rough chopped
- 1 tsp Basil
- 1 tsp Thyme
- 1 tsp kosher salt
- 1/2 tsp lemon zest
- 8 oz salted butter, room temp
Directions:
- Place all ingredients in a kitchen aid with paddle attachment
- Turn on medium speed and blend until completely incorporated
- Place back in refrigerator until ready for use