Father's Day Grilling with Chef Jason
Grilling is one of my favorite things to do with my Dad. For this backyard favorite, I like to utilize my favorite Texas beer to marinate succulent ribeyes, and serve them with a classic combination of grilled corn on the cob and spicy roasted potatoes. Keep the food hot, the beer cold, and let the old man sit back and relax for once.
Shiner Bock Marinated Ribeyes with ancho chile rubbed potatoes, and grilled corn on the cob with basil
(2) 12oz bottle of Shiner Bock
2 minced cloves of garlic
1/2 bunch of chopped thyme
1 small red onion, quartered
Season the ribeyes liberally on both sides with salt and cracked black pepper. In a large mixing bowl, combine remaining ingredients. Place the ribeyes in a baking dish. Make sure it is deep enough to completely submerge the steaks once your marinade is poured over. Once your marinade is mixed thoroughly, pour it over the steaks, cover in plastic wrap, and refrigerate for 4 hours.
Before grilling make sure you remove the steaks from the marinade, pat dry with paper towels, and let the meat temper for at least an hour at room temperature before grilling. This will help you cook them evenly.
Ancho chile roasted potatoes
2 lbs, quartered Yukon gold potatoes
2 oz dried ancho chile powder
1 head of garlic, split in half
3 oz extra virgin olive oil
Preheat your oven to 350 degrees. Combine all ingredients, except the cheese, in a mixing bowl and season the potatoes liberally with salt and black pepper. Place on a baking sheet lined with parchment paper and cook until knife tender and golden brown. Finish by sprinkling crumbled cotija cheese all over the potatoes and serving asap.
Grilled Corn on the cob with basil butter
6 oz whole butter, tempered
1/2 bunch of basil, rough chopped, no stems
Combine in a mixing bowl the tempered butter, 1/2 of your chopped basil, the lemon zest, and a pinch of salt. Using a rubber spatula, place the butter in a form fitting cup and refrigerate. Season your corn with salt. pepper, and enough olive oil to coat, and cook over a hot grill until charred and tender. Remove the basil butter from the refrigerator and spread the cold butter over the hot corn. Finish by sprinkling the basil over the corn.
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