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Coffee Rubbed Pork Chops

Ray Lampe may be better known to the world as Dr. BBQ, and with good reason. He turned his outdoor cooking hobby into career, authored five books on the subject, and has been on TV many times to share his techniques. Check out his other recipes on our website, and heat up the grill.

This is a simple recipe that works on the grill or in a pan stove top, though it will lose some of the magical smoky quality. It starts with a spice rub, the foundation for all good things.  Bitter ground coffee, paprika and salt help create a charred crust for meaty, bone-in Berkshire pork chops. If you haven’t rubbed coffee on meat before, you will be amazed at the added depth of flavor. It will work on ribs, steaks, chops, you name it.

Recipe by Ray Lampe, Coffee Rubbed Pork Chops

Recipe by Ray Lampe, Coffee Rubbed Pork Chops

Ingredients

1 tablespoon salt

1 teaspoon coffee, finely ground

1 teaspoon granulated garlic

½ teaspoon lemon pepper

6 Berkshire Pork Milanese Chops 

Preparation 

1. To make the rub, combine the salt, coffee, paprika, granulated garlic and lemon pepper in a small bowl. Mix well.

2. Season the pork chops evenly on both sides with the rub.

3. Prepare the grill for cooking over direct medium-high heat.

4. Place the chops directly on the cooking grate. Cook for 5 minutes. Flip and cook another 5 minutes for slightly pink and juicy, or to your desired degree of doneness.

5. Remove to a platter and let rest for 4 minutes.

Chile Rubbed Ribeyes with Cilantro Butter

We wanted to share this simple recipe with you, {and just in time for Labor Day grilling!} BBQ Master, Ray Lampe’s mouthwatering Chile Rubbed Ribeye Steaks with Cilantro Butter. Learn his grill-savvy techniques and become a master of your own backyard BBQ. And check out Ray’s other recipes in his awesome book, Ribs, Chops, Steaks, and Wings, and on his website Dr. BBQ. We dare you not to drool.

Ray Lampe’s Chile-Rubbed Rib-Eye Steaks with Cilantro Butter

Ingredients

2 teaspoons olive oil
1/2 cup fresh cilantro leaves, finely chopped
1 large shallot, minced
1 clove garlic, minced
1 pinch coarsely-ground black pepper
1 stick butter, at room temperature
4 tablespoons good-quality chile powder
2 tablespoons salt
1 teaspoon granulated garlic
1 teaspoon onion powder
1 teaspoon smoked paprika
D’Artagnan Domestic Bone-In Rib-Eye Steaks, 1 1/2 inches thick

1. At least a few hours before you plan to cook, make the Cilantro Butter. In a small skillet over medium heat, heat the oil. Add the cilantro, shallot, and garlic and cook for 2 to 3 minutes, stirring often, until the shallot is soft. Transfer to a bowl and set aside to cool. In a medium bowl, cream the butter with a fork. Add the cilantro mixture and blend well. Transfer to a 12-x-12-inch sheet of waxed paper and form into a log about 8 inches long in the center of the sheet. If the mixture is too warm to handle just refrigerate for a couple of minutes until it is ready. Now roll the butter up in the wax paper to make a firm log and twist the ends to hold it tight. Place in the freezer until firm. This can be made ahead and kept in the freezer for up to 1 month.

2. One hour before you plan to cook, make the Chili Rub. In a small bowl, mix together the chili powder, salt, granulated garlic, onion powder, and smoked paprika. Add the oil and mix well. Place the steaks on a big platter and brush the wet chili rub evenly on both sides of the steaks. Refrigerate until ready to cook.

3. Prepare the grill for cooking over direct medium-high heat. Place the steaks directly over the cooking grate. Cook for 4 to 5 minutes per side for medium rare, or to your desired degree of doneness. Remove to individual serving plates and top each steak with a couple of thin slices of the Cilantro Butter. Let rest for 5 minutes before serving.

Our Tips:

If cooking for a crowd it’s more cost effective to cut your own steaks from whole ribeyes. Try our Domestic Pasture-Raised Boneless Beef Ribeye or Kobe-Style Wagyu Beef Ribeye. Just slice to your desired thicknesses!

D’Artagnan’s Web Admin and Resident-Beer-Guru, Rob, suggests pairing these steaks with your favorite IPA. His choices? Avery Brewing’s IPA or Sixpoint Brewery’s Bengali Tiger or Resin.

Ray Lampe’s compound butter technique of softening the shallots, garlic and cilantro in warm olive oil will work with other herbs as well. Try it with soft, fresh herbs like tarragon, oregano, or dill.

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