For meat lovers, nothing beats a perfectly grilled steak or tender, saucy ribs. If you'll be firing up the grill for one of these two favorites, enter it in our summer Grill-lympics for a chance to win—what else?—more succulent steaks, courtesy of Allen Brothers!
Porterhouse Steak with Arugula Salad
Margarita-Glazed Baby Back Ribs
Rib-Eye Steaks Rubbed with Coffee and Cocoa
Porterhouse Steak with Arugula Salad
by Melissa Pellegrino
A fresh take on a classic Italian recipe, this is simple summertime fare at its best. To shave the cheese paper thin, use a vegetable peeler.
Serves 4
1 2 inch-thick Porterhouse steak (2-3/4 lb.)
4 Tbs. extra-virgin olive oil, plus more for the grill
Kosher salt and freshly ground black pepper
1-1/2 Tbs. lemon juice
4 oz. baby arugula (5 cups)
1 oz. shaved Parmigiano-Reggiano (1/2 cup)
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Margarita-Glazed Baby Back Ribs
by Bruce Aidells
Tequila and fresh citrus are a great combo in margaritas and also with pork ribs. The tequila’s bite and the acidic orange and lime juices cut through the rich, fatty meat. In this recipe, the marinade is transformed into both a glaze and a dipping sauce for the ribs.
Serves 4
For the marinade
1/3 cup fresh orange juice (from 1 medium orange)
1/4 cup fresh lime juice (from 2 medium limes)
1/4 cup blanco (silver) tequila
3 Tbs. dark agave syrup or honey
3 Tbs. extra-virgin olive oil
2 Tbs. Cointreau (optional)
2 Tbs. soy sauce
1 Tbs. minced fresh garlic (about 3 large cloves)
1 Tbs. pure New Mexico or ancho chile powder
2 tsp. finely grated lime zest
1 tsp. ground cumin
Kosher salt and freshly ground black pepper
2 racks pork baby back ribs (about 1-1/2 lb. each), membrane removed
For the glaze and sauce
1/2 cup blanco (silver) tequila
1/2 cup fresh orange juice
1/4 cup fresh lime juice; more to taste
2 Tbs. dark agave syrup or honey; more to taste
1/4 cup chopped fresh cilantro
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Rib-Eye Steaks Rubbed with Coffee and Cocoa
by Bruce Aidells
To match the steaks’ rich, beefy flavor, they're rubbed with a cocoa-espresso # mix. It adds depth and a subtle bitter undertone that’s downright addictive.
Serves 4
1 Tbs. finely ground espresso coffee beans
1 Tbs. pure ancho or New Mexico chile powder
1 tsp. natural cocoa powder
1 tsp. granulated garlic
1/2 tsp. ground cumin
1/2 tsp. turbinado sugar or brown sugar
1/2 tsp. ground fennel seed
1/8 tsp. ground allspice
Kosher salt and freshly ground black pepper
2 boneless rib-eye steaks, 1-1/4 to 1-1/2 inches thick (about 2 lb. total)
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