Chef Michael Symon’s Grilled Knob Creek Rib Eye

ribeye

Today we wrap up our special tailgating coverage with Guest Editor and Food Network star Chef Michael Symon. For the last few days, we’ve covered food and cocktails with an eye toward gourmet football game prep. We say farewell to Chef Symon with a mix of a ribeye steak and Knob Creek Bourbon.

GRILLED RIBEYE WITH KNOB CREEK BOURBON BBQ SAUCE

RECIPE BY CELEBRITY CHEF MICHAEL SYMON

Recipe Serves: 4

INGREDIENTS

  • 4 Ribeye Steaks
  • Olive Oil
  • Applewood Chips for Smoking

PREPARATION

  1. Season your steaks liberally on both sides with the dry rub. (You can do this step up to a day ahead of time)
  2. Heat your grill with charcoal on only one side of the grill. You are aiming for a temperature of 300 degrees inside the grill. When the charcoal is hot, add the wood chips on top.
  3. Drizzle the steaks with olive oil and place them on the non-charcoal side of the grill.
  4. Put the lid down and don’t touch for 15 minutes.
  5. After 15 minutes, move the steaks over to the hot side and char them on both sides, 1-2 minutes per side.
  6. At the last minute before the steaks come off the grill, brush them with the Knob Creek® Bourbon BBQ sauce.
  7. Remove to a platter.
  8. Serve with any remaining Knob Creek® Bourbon BBQ sauce.

Related: Chef Michael Symon Via Knob Creek Bourbon

DRY RUB

INGREDIENTS

  • 1 ½ Tablespoons Kosher Salt
  • Freshly Ground Black Pepper
  • 2 Teaspoons Sugar
  • ½ Teaspoon Coriander
  • ½ Teaspoon Smoked Paprika

PREPARATION

  1. Add all ingredients to a mixing bowl and stir to combine.
  2. Set aside.

KNOB CREEK BOURBON BBQ SAUCE

INGREDIENTS

  • 1 Tablespoon Olive Oil
  • 1 Small Onion
  • 3 Cloves Garlic
  • ½ Teaspoon Smoked Paprika
  • ½ Teaspoon Chili Flakes
  • 1 Tablespoon Tomato Paste
  • ½ Cups Knob Creek® Bourbon
  • 1, 15 oz. Can Tomato Sauce
  • 2 Tablespoons Brown Sugar
  • 2 Tablespoons Mustard
  • ¼ Cup Molasses
  • 1 ½ Teaspoons Kosher Salt
  • Freshly Ground Black Pepper
  • 2 Tablespoons Sherry Vinegar

PREPARATION

  • Place a sauce pot over medium heat.
  • When the pan is hot, add the olive oil, onion and garlic with a pinch of salt.
  • Cook, stirring occasionally until the onion and garlic become tender and aromatic.
  • Add the paprika, chili flakes and tomato paste and cook for an additional 30 seconds.
  • Remove the pan from the heat and add the Knob Creek® Bourbon.
  • Mix, scraping the bottom of the pan then place back over low heat.
  • Add the tomato sauce, brown sugar, mustard, molasses and cook, stirring occasionally for 30 minutes.
  • Puree and then set aside.

GRILLED KNOB CREEK RYE WHISKEY PORK MEATBALLS ON SKEWERS

Recipe by Celebrity Chef Michael Symon

Recipe Serves: 6

INGREDIENTS

  • Olive Oil for Drizzling
  • 8-inch Bamboo skewers
  • 1 Lime
  • 1½ lbs. Ground Pork
  • ¼ Cup of Knob Creek® Rye Whiskey
  • 2 Lemongrass Stalks
  • 2 Small Shallots
  • 2 Cloves Garlic
  • ¼ Cup Fresh Cilantro
  • 2 Tablespoons Chopped Mint
  • 3 Green Onions
  • 1-Inch Piece Ginger
  • 1 Small Jalapeño
  • 1 Small Carrot
  • 2 Tablespoons Fish Sauce
  • 1 Teaspoon Ground Coriander
  • 1 Teaspoon Coarse Salt
  • Freshly Ground Black Pepper

PREPARATION

  1. Preheat the grill to medium heat.
  2. In a mixing bowl, mix together the pork, Knob Creek® Rye Whiskey, shallots, garlic, cilantro, mint, green onion, ginger, jalapeño, carrot, fish sauce, coriander, salt and pepper. This can be done 1 day ahead of time and kept in the refrigerator like this or formed into meatballs.
  3. Begin forming the meatballs using a rounded T of the meat mixture, then rolling in meatballs.
  4. Set on a sheet tray while you form the remaining meatballs.
  5. When all of the meatballs are formed, place 2 on each skewer towards the top.
  6. Flatten slightly with the palm of your hand for more even cooking, then drizzle with olive oil and place on your preheated grill.
  7. Cook until nicely grill marked and cooked though, about 3 minutes per side.
  8. Remove and place on a platter.
  9. Serve with a squeeze of lime.