Grilling a steak is one of our favorite things to do, especially when it involves a great beer or two. Luckily, we found a recipe from one of our favorite chefs that you’ll want to try right now. Adam Dulye, executive chef for the Brewers Association and CraftBeer.com and co-author of The Beer Pantry: Cooking at the Intersection of Craft Beer and Great Food, mightily impressed us with grilled corn, fennel, and arugula salad with parmesan vinaigrette. And if the man can work wonders with a handful of vegetables, chances are, he can leave us doubly stupefied with his take on grilled ribeye.
“This, my friends, is a worthy dish to splurge on. Get a well-marbled rib-eye, the ripest tomatoes, and super soft blue cheese and let the artistry of each ingredient speak for itself,” he writes in the book. “I know it sounds a little like an entrée and two sides, but it’s really a ‘meat and three’ when you consider the deeply roasted grains in the beer.”
Now, as any steak aficionado knows, a ribeye mandates a good beer. Chef Dulye’s picks? The Butcher from Societe Brewing Company, Virginia Black Bear from Lickinghole Creek Craft Brewery, or Shotgun Wedding via Country Boy Brewing. “Usually you see a side of starch (e.g. fried or mashed potatoes) with such a hearty cut of meat, but in this case, the beer acts as part of the trio, standing up to the beefiness of this cut, the acidity of the tomatoes, and the saltiness of the cheese, rounding out this dish into a complete meal,” Dulye notes.
But don’t take his word for it — fire up the grill.
Copyright | Reprinted from The Beer Pantry: Cooking at the Intersection of Craft Beer and Great Food by Adam Dulye with Michael Harlan Turkell. Copyright © 2018 by W&P. Published by Dovetail Press.
Grilled Ribeye Steaks with Heirloom Tomatoes and Little Gem Salad
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Makes 4 servings
30 minutes min.
15-20 minutes min.
- 4 large heirloom tomatoes cut into 1- to 2-inch pieces
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons olive oil
- Two 12- to 14-oz beef rib-eye steaks
- 1 tbsp red wine vinegar
- 2 tbsp canola oil
- 4 heads Little Gem lettuce or 1 head butter of other leaf lettuce, separated into leaves and washed
- ½ cup crumbled blue cheese
- 2 tbsp finely chopped chives
- 2 tbsp dill fronds
- ¼ cup parsley leaves
How to make it