Menu Monday: Beef

Sorry to be getting this up so late in the day, but it's Grace's 4th birthday today; I've been spending the day the way she wants me to.

On Sunday we had our friends over for dinner (they also have four children). Our dinner menu was:

Texas Rib-Eye Steaks (from Weber's Big Book of Grilling) we didn't grill the steaks because we didn't have any charcoal, so my husband cooked them on the stove top.

I cooked up some rolls, green beans, and Orange Julius for our drink.

For dessert our friends made some very yummy gingerbread cookies.

Texas Rib-Eye Steaks (with Chili BBQ Sauce)

For the rub

• 1 TBSP mixed peppercorns crushed
• 1 tsp chili powder
• 1 tsp kosher salt
• 1 tsp brown sugar
• 1/4 tsp garlic salt
• 1/4 tsp onion powder
• Mix all these ingredients together and rub and press into 4 rib-eye steaks, about 3/4 lb. each and 1 to 1 1/4 in. thick.
• Allow the steaks to stand at room temperature for 20-30 min. (I rub the rub on the steaks at lunch time and then put the in the fridge covered then I let them sit out a little bit before it was time to cook them)
• Lightly brush both sides of the steaks with olive oil.
• Grill over direct heat for 8-10 minutes; turning once during that time.
• Remove from grill and allow to rest for 5 minutes before serving.
• Serve with the BBQ sauce.

For the sauce

• 1/2 cup ketchup
• 1 TBSP Worcestershire sauce
• 1 TSBP red wine vinegar
• 1 TSBP brown sugar
• 1 tsp chili powder
• 1 tsp onion powder
• 1/4 tsp ground black pepper
• In a small sauce pan whisk together all the ingredients with 1/4 cup of water. Simmer over low heat for about 10 minutes, stirring occasionally, to allow the sugar to fully dissolve and all of the flavors to blend.
• Serve with the steaks.

I only got to take one photo (the spices above). By the time I remembered to take pictures the food was long gone : )

I wasn't able to get the MckLinky to work this time so just comment and link to your site in your comment if you would like to share something that you made this past week.

Next Weeks Menu Monday's Theme: PORK