CTV News at 5 and Pete’s Fine Foods are helping you get ‘Fired Up’ this summer!
Summer and BBQs go hand-in-hand, that’s why we’re heading outside and firing up the grill.
Every week we will share a Pete’s Fine Foods inspired BBQ recipe that you can try on your own grill. The recipes are easy to make with step-by-step instructions by one of our talented in-house Chefs.

Watch the video here > http://atlantic.ctvnews.ca/fired-up

Pete’s Own Dry Age Rib Eye

With Dragons Breathe blue cheese, grilled asparagus and potatoes

Serves: 4

Ingredients:

4 8oz local dry age rib eyescassie_steak_ctv

4 tbs olive oil

1 tbs balsamic

Salt and Pepper to taste

1 dragons breathe blue cheese

4 large washed Russet Potatoes sliced into ¼ inch slices

1 tsp summer savory

1 tsp garlic powder

1 tsp onion powder

1 tsp smoked paprika

1 tsp salt

1 tsp peppercassie_ctv

1 bunch asparagus washed (let the water run over the tips)

2 tbs olive oil for potatoes and asparagus

Directions:

  1. Mix together extra virgin Olive oil and balsamic in a sealable plastic bag
  2. Place Dry Age steaks in bag and let marinate in the fridge for at least 1 hour
  3. Prepare the grill for medium-high heat
  4. Mix spices and 1 tbs of olive oil in a sealable plastic bag, put in sliced potatoes and seal tight
  5. Shake potatoes until coated evenly.
  6. After asparagus is washed thoroughly toss in 1tbs olive oil and season with salt pepper
  7. Get the Dry Age steaks back out and let them come to room temperature
  8. Take them out of the marinade and liberally season with salt and pepper
  9. Grill potatoes, covered on medium heat for 7-8 minutes each side
  10. Grill asparagus be sure to place horizontally- cook until tender
  11. Set aside potatoes and asparagus to keep warm
  12. Turn the heat up on the grill to high and brush the grate lightly with oil
  13. Grill Steaks 5-7 minutes on each side or until desired doneness
  14. Let steaks rest for 5 minutes and the temperature should be 135, (medium rare)

Chef’s Tip: A probe thermometer is best used here- cook until an internal temp of 125 degrees

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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