Ultimate Turf and Turf: Ribeye Steak and Pork Chops Fajitas
In the culinary journey of our Turf and Turf adventure, we've taken two premium cuts from Good Ranchers: the ribeye steak and thick-cut pork chops, and transformed them using the meticulous reverse sear method on a kettle style grill. This method not only enhances the flavors but ensures perfect doneness with a delectable crust. Accompanied by a vibrant mix of bell peppers and onions, sautéed in rich herb oxtail tallow right on the grill, this dish blends rustic charm with gourmet execution. Each component, from the spice-rubbed meats to the creamy guacamole and fluffy rice, complements the others to create a balanced and satisfying meal. This ultimate Turf and Turf recipe is not just about grilling; it's a demonstration of how thoughtful techniques and quality ingredients can elevate any meal into a memorable dining experience. Join me in savoring this hearty, flavorful dish that's perfect for any gathering where good food and great company are the main attractions.
Ingredients
Servings: 4
Ingredients:
For the Ribeye and Pork Chops:
2 ribeye steaks from Good Ranchers
2 thick-cut pork chops from Good Ranchers
2 tablespoons American Prime Beef Rub
2 tablespoons Fiesta Lime Pepper Rub
For the Vegetable Medley:
2 white onions, thinly shaved
2 bell peppers (one red, one green), thinly sliced
2 tablespoons herb oxtail tallow
For the Sides:
4 cups cooked rice
1 cup guacamole, homemade or store-bought
Instructions:
Prep the Meat:
Generously season the ribeye steaks with the American Prime Beef Rub and the pork chops with the Fiesta Lime Pepper Rub. Let them sit at room temperature for about 30 minutes to absorb the flavors.
Prepare the Grill:
Set up your kettle-style grill for indirect heating. Light the charcoal and let it ash over. Once ready, position the coals on one side of the grill to create a hot zone and a cooler zone.
Grill the Meat:
Start by placing the ribeye steaks and pork chops on the cooler side of the grill (not directly over the coals). Close the grill lid and let them cook slowly, turning occasionally. This is the first phase of the reverse sear method, where the meat gently comes up to temperature.
Once the internal temperature of the steaks and pork chops reaches about 10 degrees below your desired doneness (115°F for medium-rare steaks, 130°F for slightly underdone pork chops), move them over to the direct heat side.
Sear each side for about 2-3 minutes until nicely caramelized and the desired internal temperature is reached (125°F for steaks, 140°F for pork chops). Remove from the grill and let rest for 10 minutes.
Cook the Vegetables:
While the meat is resting, place a cast iron skillet on the grill over direct heat. Add the herb oxtail tallow to melt.
Add the thinly shaved onions and sliced bell peppers to the skillet. Sauté in the tallow, stirring frequently, until they are soft and slightly charred. This should take about 7-8 minutes.
Serve:
Slice the rested ribeye and pork chops against the grain.
Plate each serving with a scoop of cooked rice and a generous helping of sautéed vegetables. Add a dollop of guacamole on the side.
Sheed Tips:
Allowing the meat to rest after seasoning and again after grilling ensures juicier, more flavorful cuts.
Using a meat thermometer is crucial for the reverse sear method to prevent overcooking.
The herb oxtail tallow not only adds richness but also layers of herbaceous flavors to the vegetables, enhancing the overall dish.
This Turf and Turf dish combines the hearty flavors of ribeye steak and pork chops, perfectly complemented by a side of vibrant, sautéed bell peppers and onions, with the smooth creaminess of guacamole and rice. It’s a full-flavored meal that's ideal for any occasion where you want to impress with both technique and taste.