Recipes
Barbeque Rib-Eye
Serves 4
4 - 14 oz. Rib Eyes
12 - Large Head-on Shrimp
Creole Seasoning (rub on steaks before grilling)
New Orleans Barbeque Sauce
1 T - Butter
1 t - Garlic, chopped
2 t - Cracked black pepper
2 t - Creole seasoning
3 T - Worcestershire sauce
1 T - Hot pepper sauce (we use Crystal hot sauce)
1 ea - Lemon, juice only
1 C - Amber beer (we use a local brew, Abita Amber)
½ lb - Butter, cold, diced
1 t - Fresh rosemary, minced
Method:
Season steaks grill over an open flame until steaks are cooked to medium-rare temperature.
Melt butter in a medium-sized sauté pan and lightly toast garlic. Add the shrimp and cook for one minute on each side. Increase the heat to high and add pepper, Creole seasoning, Worcestershire sauce, hot sauce and lemon juice. Stir well, then deglaze with beer and reduce by ½.
Lower heat to medium and add cold butter one piece at a time, stirring constantly and adding additional butter only after all previously added butter has been incorporated into the sauce. Sauce will thicken and should coat your spoon. Stir in fresh rosemary.
Place the shrimp on the side of the steak and pour the New Orleans Barbeque Sauce over the shrimp and steak.
716 Iberville Street
New Orleans, LA
504.522.2467
New Orleans, LA
504.522.2467
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