Labor Day Weekend is almost here and if you’re like me that means three things – food, food, and more food! That’s why I’m here to talk to you about Frank’s Red Hot Hot Sauce – man I’m putting that stuff on everything I make this Labor Day – my famous barbeque ribs, burgers, fish, wings, sandwiches, dips and everything else I’m serving! Click here for a Chance to Win a $250 Visa Gift Card from Frank's Red Hot!
Rib Eye Steaks
- 4 Rib-eye steaks
- Seasoning or Rub of Choice
- Olive oil to lightly coat
Preheat grill to high heat.
Remove steaks from the refrigerator and let stand at room temperature at least 45 minutes prior to grilling to allow steaks to come to room temperature on paper towels.
Season the steaks with rub on both sides and coat lightly with olive oil. Grill while constantly turning until desired internal temperature is reached. Be sure to let steaks rest before cutting/serving.
Port Wine Reduction
- 1 bottle port of choice
- 1 bay leaf
- 10 black peppercorns
- 2 shallots, peeled and sliced
- Few sprigs parsley, thyme, rosemary
To prepare the port reduction, add olive oil to sauce pan (few times around) and heat on your side burner over high heat. Add slices shallots and sauté just until they begin to brown. Then add bay leaf and peppercorns and toast until fragrant. Once fragrant, add bottle of port, bring to a boil and reduce heat to a simmer. Reduce the port mixture to a ½ cup, turn off heat, and add fresh herbs. Let herbs steep for 15 minutes then strain the reduction through a fine strainer and serve over rib eye steaks.
- 6 shrimp 21/25 or size of choice
- 1 cup chili sauce or ketchup
- 1 tablespoon brown sugar
- 1 lemon’s zest, ½ lemon’s juice
- 1 teaspoon Worcestershire sauce
- 2 tablespoons grated fresh horseradish root
- 2 tablespoons balsamic vinegar
- Fire & Flavor Asian Rub
- Black pepper
To prepare cocktail sauce, soak the horseradish root in the balsamic vinegar. Set aside. Next, in a mixing bowl, combine the ketchup, brown sugar, lemon, Worcestershire, and fresh cracked black pepper. Mix together. Add horseradish and balsamic next. Stir to combine. Let sit 15 – 20 minutes at room temperature, or make in advance for flavors to “bloom”.
For the shrimp, dry shrimp on paper towels, and coat with Asian Rub to taste. Toss lightly with cooking oil and grill over high heat about 2 – 3 minutes on each side. Set aside.
Shrimp can be chilled in the refrigerator or served warm.