Michael Symon's Grilled Rib Eye - Secret Copycat Restaurant Recipes

Michael Symon’s Grilled Rib Eye

In this cooking video, The Chew host, Chef Michael Symon shows us how to grill steak and spices up fondue with buttery Wisconsin Havarti cheese and horseradish. Grilling ribeye steak, makes a delicious side for dipping into a timeless favorite.

The complete recipe is below the video

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Video Courtesy of Favorite Foods

Michael Symon’s Carnivore: 120 Recipes for Meat Lovers

Celebrity chef, restaurateur, and meat lover Michael Symon—of Food Network’s Iron Chef America and ABC’s The Chew—shares his wealth of knowledge and more than 100 killer recipes for steaks, chops, wings, and lesser-known cuts.

Michael gives home cooks just the right amount of key information on breeds, cuts, and techniques to help them at the meat counter and in the kitchen, and then lets loose with fantastic recipes for beef, pork, poultry, lamb, goat, and game. Favorites include Broiled Porterhouse with Garlic and Lemon, Ribs with Cleveland BBQ Sauce, Braised Chicken Thighs with Kale and Chiles, Lamb Moussaka, and Bacon-Wrapped Rabbit Legs. Recipes for sides that enhance the main event, like Apple and Celeriac Salad and Sicilian Cauliflower, round out the book.

Michael’s enthusiasm and warmth permeate the text, and with 75 beautiful color photographs, Michael Symon’s Carnivore is a rich and informative cookbook for every meat lover.

CLICK HERE to get Michael Symon’s Carnivore: 120 Recipes for Meat Lovers

BONUS – Michael Symon’s Smoked Lamb Ribs on the Grill with Lemon, Oregano & Honey Recipe is included on the Amazon page for Free. CLICK HERE to try it now.

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Michael Symon’s Grilled Rib Eye Recipe

Servings: 4-6

Ingredients

1 tablespoon Olive Oil
2 Shallots, minced (about 2 tablespoons)
1 Garlic Clove, smashed and minced
Kosher Salt and cracked Black Pepper
2 tablespoons White Wine Vinegar
1 quart (4 cups) Heavy Cream
2 1/2 to 3 1/2 cups (depending on desired consistency) Wisconsin Havarti Cheese, grated
1 1/2 cups freshly grated Horseradish
1/4 cup sliced Chives
4 1-pound (16-ounce) Rib-Eye Beef Steaks, preferably dry-aged

Directions

Prepare outdoor grill for cooking, if using. Heat medium saucepan over low heat; add olive oil, shallots and garlic with pinch of salt; sauté over low heat for 2 minutes, until shallots and garlic are aromatic and translucent. Add vinegar; reduce by half. Add cream; reduce by half (be patient, this takes some time). Check seasoning; add salt and pepper if needed. Remove pan from heat and whisk in Havarti cheese, horseradish and chives. Keep fondue warm.
Season steaks liberally and grill to your liking. Cook over outside or stovetop grill to desired doneness. Pour fondue into fondue pot over heat. Cut steaks into bite-sized pieces and dip!

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If you love grilled Rib Eyes — or grilled Ribs — be sure to visit —

The Weekend Grillers — BBQ and Grilling Supersite.

You’ll find recipes for all your grill favorites — from grilled appetizers clear through to grilled desserts and everything in between — including pages on steak, ribs, chicken, burgers, fish and much more. In addition you can learn the best tricks and tips from some of the biggest names in the BBQ and Grilling World.

Oh, heck. You love good food and this is some of the very best stuff on Earth. So just go check it out.

Click Here to Visit The Weekend Grillers

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