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Dean + Fearing's Restaurant
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Dean Fearing

Owner/Executive Chef

Fearing's Restaurant

2121 McKinney Ave.

Dallas, TX 75201

Website

 

Prime Cut Rib Eye Grilled Over Live Mesquite with West Texas "Mop" Sauce

 

*Serves 4

The Ribeye:

1) Fire up the grill. 

2) Season rib eye filets with salt and pepper to taste. On the hot grill, place as many filets as you can without crowding. Cook fillets for 4 minutes on each side. Meat should be medium-rare. Repeat as needed. A minute before the filets are finished grilling, brush on a generous amount of MOP sauce to glaze. Turn each filet and cook until glaze thickens, about 1 minute. Remove filets from the grill and keep warm.

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MOP Sauce Ingredients:

-1 tablespoon olive oil

-1 cup chopped onion

-2 tablespoons chopped shallots

-1 tablespoon chopped garlic

-1 tablespoon cracked black peppercorn

-1 bottle Shiner Bock beer

-2 cups molasses

-1 cup Worcestershire

-½ cup balsamic vinegar

-2 teaspoons Dijon mustard

-1 teaspoon ground arbol chili

-1/4 cup corn starch

-1/4 cup water

-Salt to taste

-Lime to taste

 

Directions for MOP Sauce

 

1) Bring a large sauce pan to medium high heat and add oil. 

2) Add onions and saute for three minutes or until lightly brown. Add shallots, garlic and black peppercorn and saute for an additional two minutes or until lightly brown. 

3) Add beer and deglaze pan, then reduce by half or two minutes. Add molasses, Worcestershire, balsamic, Dijon mustard and arbol chili. 

4) Bring mixture to a boil, turn down to a simmer and cook for five minutes. 

5) In a small bowl, add cornstarch and water, mix to combine thoroughly. Slowly pour cornstarch in a small stream while stirring, into molasses mixture until thick.

 

Dean listens to:

The Damnwells