Sunday Supper: Bone In Ribeyes Grilled to Perfection with Bacon Bleu Cheese Fig Salad

In preparation for Labor Day, we are grilling American style with big bold flavors and great tasting steak. We are some charcoal lovin’ fools and look forward to meat over an open flame. Next weekend we are grilling ribs so get excited for a serious Labor Day flavor fest.

****Sugar Tip: When choosing your steaks, look for cuts that are marbled throughout the piece.

What you will need
Nicely marbled bone-in Ribeyes
Salt & pepper
Baby spinach mix
Baby greens mix
Ripe fresh figs
Soft Bleu cheese crumbles (recommend Point Reyes)
Bacon slices
Walnut pieces
Olive oil
Balsamic vinegar

What to do:
Prep your grill: light your charcoal and let it blaze for 45 minutes. When the charcoal is no longer flaming, spread hot coals evenly to develop a consistent surface heat avoiding hot spots.

While your grill is heating, take your steaks out and allow for them to come to room temp. Do not season your steaks until 10 minutes before throwing them on the grill. Steaks are porous and the salt will draw out the moisture drying out your beautiful slab.

Make your warm bacon dressing first so flavors can meld. Begin by frying up a couple slices of bacon. Set cooked bacon aside on a paper towel. Do not discard grease. Mince your shallot and add to the bacon grease in your skillet and sweat for about 2 minutes over medium high heat stirring occasionally. In a small bowl, combine equal parts olive oil and balsamic vinegar. Add soft bleu cheese crumbles and a tablespoon of honey; combine. Remove shallots from bacon grease with a fork and add to dressing. Add a touch of bacon grease too. The heat from both will heat your honey and warm your dressing.

Simply season your steaks with salt & pepper and grill your steaks to the preferred temperature. Meanwhile, toast your walnut pieces on the stove top for about 1-2 minutes on medium high heat. In large bowl, combine the spinach and mixed greens, bleu cheese crumbles, chopped bacon pieces, fresh figs cut into quarters. Add toasted walnuts to your bacon dressing and coat before adding to the salad. Drizzle dressing with walnuts all over and toss the salad.
By this time the steaks should be a nice medium-medium rare. Pull steaks from the grill. Plate salad and steaks. Serve.

We paired this with a 2005 Hagen Heights cab. Decant and enjoy!

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