INGREDIENTS

INSTRUCTIONS

~---------------------RUB---------------------------  :          -- see
note  :          -- pantry  ~------------RED CHILE ONION
RINGS------------------  :          Milk  :          -- see note  :    
Coarse salt  :          Cayenne pepper  :          Vegetable oil; for
deep  :          -- frying  GROUND CHILE PEPPER BLEND -- dried red
chile peppers, medium-hot;  such as a mixture of guajillo and pasilla
and chipotle  STEAKS: Four 1 to 1 3/4-pound bone-in rib eye steaks, 1
to 1+1/4  inches thick, at least choice grade and preferably prime
grade to  serve 4 or more.  At least 2+1/2 hours and up to 12 hours
before you plan to grill  steaks, prepare dry rub, combining
ingredients in a small bowl. Coat  steaks thickly with mixture. Wrap
steaks in plastic and refrigerate.  About an hour before you plan to
grill steaks, get the onion rings  ready for frying. Place onion rings
in a large bowl and cover with  milk. In a paper or plastic sack,
combine flour, paprika, dried  chiles, cumin and salt and cayenne
pepper to taste. Pour at least 4  inches of oil in a Dutch oven or
other large, heavy pan.  Remove steaks from refrigerator and let them
sit at room temperature  for about 30 minutes.  Fire up grill for a
two-level fire capable of cooking first on high  heat (1 to 2 seconds
with the hand test) and then on medium heat (4  to 5 seconds with the
hand test).  Grill steaks uncovered over high heat for 2+1/2 to 3
minutes per  side. Move steaks to medium heat, turning them again, and
continue  grilling for 2+1/2 to 3 minutes per side for medium-rare
doneness.  The steaks should be turned a minimum of three times, more
often if  juice begins to form on the surface. If grilling covered,
sear both  sides of the meat first on high heat uncovered for 2+1/2 to
4  minutes; finish cooking with the cover on over medium heat for 5 to
6  minutes, turning the steaks once midway.  Meanwhile, heat oil for
the onion rings to 375 degrees. Drain onions  and dredge them in the
seasoned flour. Fry onions, in batches for 2  to 3 minutes or until
crisp. Serve them immediately, piled high on  the hot Pyles's steaks.
Notes: REF: Born to Grill : An American Celebration by Cheryl Alters
Jamison, Bill Jamison (Harvard Common Pr, May 1998 ISBN: 155832111X)
Hanneman May 1998 >McRecipe  Recipe by: Born to Grill, Jamison &
Jamison  Posted to bbq-digest by "Garry Howard" <garry@netrelief.com>
on May  28, 1998

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