Comments on: Grilled Ribeye Steak with Piri-Piri & Chimichurri

By: weber barbecue

weber barbecue — Thu, 03 Jun 2010 03:43:18 +0000

My family will definitely love this recipe! They love grilling a lot and they always ask for it.

By: Carolyn Jung

Carolyn Jung — Wed, 21 Apr 2010 02:55:50 +0000

My husband — aka Meat Boy — would totally go gah-gah for this dish.

By: Bren

Bren — Sat, 17 Apr 2010 01:56:01 +0000

look at you getting all Latin gourmet!! love it. When are you cooking for me!! I have a meeting in Manhattan in May–shall we connect?

By: Holly @ Unintended Byproducts

Holly @ Unintended Byproducts — Thu, 15 Apr 2010 18:12:19 +0000

I just can’t even believe this is the first time I’ve looked at your blog – how is that possible? I’ve been working hard to reduce my red meat intake, but I think this qualifies for my weekly splurge. But the Piri-Piri rub, I’m going to keep on hand.

By: zenchef

zenchef — Thu, 15 Apr 2010 18:04:25 +0000

Veronica — For the glazed cippolinis: Melt some butter in a small saucepan, add the cippolinis, salt, pepper and a good pinch of sugar. Cook them until they start to caramelize then deglaze with chicken stock. Lower the heat, cover the pan and let it cook for a few minutes. Remove the cover and keep reducing the chicken stock until it coats the onions. That’s all there is to it.

By: Veronica

Veronica — Thu, 15 Apr 2010 15:09:46 +0000

This looks amazing, great pics, cippolinis are glazed perfectly, how’d you do that!

By: Rachel (S[d]OC)

Rachel (S[d]OC) — Wed, 14 Apr 2010 17:44:54 +0000

My inner cavewoman is always trying to scratch and claw her way out and eat big hunks of grilled meat.

Nice spice rubs and sauces like this are one way to keep her a bit more refined. I mean, I can’t cook over a fire, so I have to use that more civilized cast iron pan. Both the spice mix and the chimmichuri look like wonderful flavors.

By: Oui, Chef

Oui, Chef — Wed, 14 Apr 2010 02:11:55 +0000

Those are the sexiest Rib-Eyes I’ve EVER seen….and the cepes, oh my.

By: Elin

Elin — Wed, 14 Apr 2010 02:09:25 +0000

Stephane,such a delicious dish to die for…and that garnish…I will die drooling here :p So when can I get your autographed book ? ) Make sure I am the first to get it from you )

By: Colloquial Cook

Colloquial Cook — Tue, 13 Apr 2010 13:25:18 +0000

-Msieur, msieur!
-Oui petit fenouil?
-Votre persil il vient de Tchernobyl ou quoi?
-Non, mais si tu veux une fessée nucléaire, on peut s’arranger.