The aromas of smoked paprika, cumin, and garlic pair beautifully with the deep, warm flavor of red palm oil. The addition of fresh lime juice adds a crisp, light dimension to this recipe. This marinade is fantastic over any cut of steak, and also makes for a delicious dipping sauce!
Oftentimes, good salad dressings also make for great marinades. With this steak recipe, we bring big flavor to the grill by letting the meat bathe in our homemade balsamic dressing for a few hours prior to cooking.
Every year, we join Bill's grandparents for an early Christmas dinner at their country club in Ohio. While there are many fantastic dishes to choose from, the prime rib with horseradish sauce is a favorite of ours. Making this at home for your holiday dinner is an elegant and delicious addition to the meal!
We created this recipe using our Sous Vide, which yielded perfect medium rare beef. If you don't have a Sous Vide, you can recreate this recipe by grilling the entire time. Your cook time will vary depending on the thickness (and quality) of your meat, but aim for 125 degrees internally before you remove it from the heat. It will generally achieve the last 10 degrees of cooking once removed. 134 degrees internally is ideal.
No rib recipe would be good enough for us if it weren't falling-off-the-bone delicious. This not your typical rib recipe though. A dry rub of exotic spices seasons the pork perfectly, while the sesame ginger glaze brings this dish to smoky, juicy perfection.