Dickey’s Oklahoma Hot Steaks

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(credit: dickeys.com)

(credit: dickeys.com)

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Good Day is in the kitchen with a man who knows barbecue!  Dickey from Dickey’s Barbecue is sharing his recipe for “Oklahoma Hot Steaks” from his new cookbook.  Follow the recipe below and transform a boring slab of meat into a culinary work of art!

Or you can head out to any Dickey’s restaurant in the country today for $1 Pulled Pork Barbecue Sandwich from 11 a.m. to 1 p.m. Also, the first 10 customers at each location with receive a copy of Mr. Dickey’s Barbecue Cookbook. For more information: www.dickeys.com

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Dickey’s Oklahoma Hot Steaks

Serves 6 to 7

INGREDIENTS:
6 (12-ounce) rib eye steaks
1 jar sliced jalapenos, plus the juice
3 fresh jalapeno peppers, stemmed and sliced
2 ounces olive oil
Sea salt
Pepper

DIRECTIONS:
Place the steaks in a 1-gallon plastic bag. Add the juice from the jar of jalapenos into the bag, along with half the sliced jalapeno peppers.

Chop the raw jalapenos and add them, along with the olive oil, to the bag. Seal the gallon bag and turn several times to make sure the ingredients are mixed. Refrigerate overnight. On the day of your party, remove the steaks from the bag and allow them to sit out and come to room temperature, at least one hour.

Cook the steaks for 3 to 4 minutes on each side over a hot grill for a medium steak. If you’re cooking the steaks inside, place them on a broiler pan and broil them in the oven on high for 3 minutes. Then, turn them over and cook for 3 more minutes on the other side. The steaks at this point will be medium to medium well. Reduce the cooking time if you wish the steaks to be more rare.

Note: If you want the recipe to be less spicy, omit the raw jalapenos. Also remember to wear rubber gloves when handling jalapeno peppers. Also, remember to season the steaks well with sea salt and, of course, pepper before serving.

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