Welcome to Episode 5 of Dean’s Texas Cuisine. Learn how to grill the perfect rib-eye steak from Chef Dean Fearing, and find out the history behind his iconic mop sauce.
Prime Cut Rib-Eye Grilled Over Live Mesquite with West Texas “Mop” Sauce
4 12-ounce center-cut rib-eye filets, cleaned of all fat and silver skin
Ground black pepper to taste
Salt to taste
Fearing’s mop sauce (recipe to follow)
Fire up the grill.
Season rib-eye filets with salt and pepper to taste. On the hot grill, place as many filets as you can without crowding. Cook filets 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.
Fearing’s Mop Sauce
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
1/2 cup balsamic vinegar
2 teaspoons Dijon mustard
1 teaspoon ground arbol chili
1/4 cup cornstarch
1/4 cup water
Salt to taste
Lime to taste
Bring a large saucepan to medium high heat and add oil. Add onions and sauté for three minutes or until lightly brown. Add shallots, garlic, and black peppercorn and sauté for an additional two minutes or until lightly brown.
Add beer and deglaze pan, then reduce by half or two minutes. Add molasses, Worcestershire, balsamic, Dijon mustard, and arbol chili. Bring mixture to a boil, turn down to a simmer and cook for five minutes.
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.