Hawaiian Rib-Eye Steak
(Source: Bon Appetit - Hillstone Restaurant Group)
Steak
2 cups pineapple juice
1/2 cup soy sauce
1/2 cup sugar
5 tablespoons apple cider vinegar
2 teaspoons toasted sesame oil
1/3 cup chopped white onion
1 (1-inch piece) ginger, peeled, finely chopped
2 (1-inch-thick) bone-in rib-eye steaks (about 3 pounds total)
Butter And Assembly
4 tablespoons unsalted butter, room temperature
2 teaspoons toasted sesame oil
Kosher salt
Steak
Whisk pineapple juice, soy sauce, sugar, vinegar, and oil in a small bowl until sugar is dissolved. Add onion and ginger. Set aside 2 Tbsp. marinade for butter. Transfer remaining marinade to a large resealable plastic bag. Add steaks and seal bag, pressing out excess air. Chill at least 1 day. Remove steaks from marinade, pat dry, and let sit until room temperature, about 1 hour.
Butter and Assembly
Whisk butter and oil in a medium bowl to combine. Vigorously whisk in reserved marinade; season with salt. Transfer to the center of a sheet of parchment paper and roll up into a log. Chill until firm, at least 1 hour.
Build a two-zone fire in a charcoal grill for direct (medium-high coals) and indirect (medium-low coals) heat. Alternatively, heat a gas grill to high just before cooking, leaving one burner on low. Season steaks very lightly with salt (omit this step if marinating more than 24 hours). Grill over high heat, turning, until steaks are well browned and beginning to char around edges, about 4 minutes. Transfer to cooler part of grill and continue to cook until an instant-read thermometer inserted into thickest part of steaks registers 120° for medium-rare. (Alternatively, cook in a grill pan over medium-high heat, turning steaks every couple of minutes.) Transfer steaks to a wire rack. Slice butter into ¼"-thick rounds and divide between steaks. Let rest at least 10 minutes before slicing.
Fresh Corn Casserole with Red Peppers and Jalapenos
(Source: Ree Drummond)
8 ears corn (still in the husk)
2 red bell peppers, diced
2 fresh jalapenos, diced
1 cup heavy cream (I used half and half)
1/2 cup milk
Salt and freshly ground black pepper
1 stick salted butter, cut into pieces
Preheat the oven to 350 degrees F. Remove the corn from the husks. In a large, deep bowl, slice off the kernels of corn with a sharp knife. Turn the knife to the dull side and scrape the cob all the way down to remove all the bits of kernel and creamy milk inside. (I do this inside the bowl because it goes everywhere if you cut it on a board.) Add the red bell peppers, jalapenos, heavy cream, milk, salt to taste, a generous amount of pepper and butter and mix it well. Pour into a 9 by 13-inch baking dish. Bake until thoroughly warmed through, 30 to 45 minutes.
