Chef Tim Love Shares Yummy Tailgating Recipe For Steak

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Photo by Stephen Lovekin/Getty Images for AYS World

Photo by Stephen Lovekin/Getty Images for AYS World

Just in time for the start of tailgating season, Chef Tim Love of the Love Shack & Lonesome Dove Western Bistro in Fort Worth brings a great recipe for grilling steaks at your tailgating parties.

Lonesome Dove Western Bistro is a great place for gourmet food that you don’t have to get dressed up for. They use expensive ingredients, but the atmosphere stays casual. You can ditch the strappy heels & dinner jacket, come throw back a couple of bottles of beer, and enjoy some fabulous food.

Tim is a huge Cowboys fan. He met Roger Staubach as a child and then again when he came in to Lonesome Dove. Tim had his wife go find a Staubach jersey for him to autograph. Tim also took his son down to the field at Cowboy’s Stadium before a game, and his son met Tony Romo in a similar way that he had met Roger Staubach as a kid.

Tailgating is all about bigger is better and one-upping the guy next to you. Who has the biggest rig? Who has the biggest slab of meat? You must use charcoal or else “you’re an embarrassment to tailgating.”

If you really want to one-up the next guy, this recipe for Seared Ribeye with Serrano-Lime Butter is a sure-fire way to leave the other guys in your dust. It serves 4 people and takes between 30-60 minutes to prepare.

Ingredients:

Steak
4 beef ribeyes (12 oz. each), fat cap off
2 tsp olive oil
2 tsp salt
2 tsp cracked black pepper

Compound butters
1 lb. unsalted butter
4 serrano chiles, roasted
6 cloves garlic, roasted
6 limes, juiced
4 tsp salt

Cooking Directions:

Puree roasted chiles, garlic, and lime juice in a food processor. In a mixer, whip the butter until soft. Add the chile mixture and salt, and whip for three minutes. Using a rubber spatula place butter onto wax paper sheets and roll into logs and put in freezer. These can be frozen for one month.

Take one head of garlic and cut off top. Drizzle with approximately one tablespoon of extra virgin olive oil and wrap in foil. Place in oven preheated to 400 degrees for about 30 to 40 minutes.

Brush steaks with olive oil and season well with salt and pepper. On a hot grill cook two minutes per side and pull off the grill to rest for 10 minutes. Place back on the grill for two minutes a side and serve with a slice of the butter on top.

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