Great grill? Check. New outdoor furnishings? Check. Now round up your pals for a delish summer feast.
Grilled American Kobe Rib Eye with Smoked Sea Salt
What good is a barbecue if you don’t have an amazing steak to show off? Give this meaty method from BLT Steak
at Camelback Inn a go.
6 American Kobe rib eyes,
12 ounces each
6 T Softened butter
1 T Smoked kosher salt
1 tsp. Smoked sea salt
1 T Smoked pepper
Spread one teaspoon of softened butter on each steak using a pastry brush. Season with smoked kosher salt and pepper. To cook the steak, sear on a hot grill for five minutes, turn over and cook for another four to five minutes for
medium rare. Finish with smoked sea salt and let rest for several minutes before serving. Serves six.
Pomegranate and Grapefruit Margarita
No backyard shindig is complete without a signature drink. We suggest this fruity potion from Scottsdale’s Blanco Tacos + Tequila.
1.5 oz. Silver tequila
1 oz. Pomegranate syrup
2.5 oz. Grapefruit juice
1 oz. Sour mix
1 Lime wheel
Take pomegranate juice and reduce by half over high heat. Measure out all ingredients into a cocktail shaker filled with ice, and shake until liquid has white foam on the top. Pour it into a glass with salt along the rim. Add lime wheel as a garnish. Yields one serving.
