Spicy Reuben-Stuffed Ribeyes
A great ribeye doesn't need much help, but every once in a while it's worth doing something a little wild with one. This recipe takes a thick ribeye, cuts a pocket into it, and stuffs it with a spicy twist on a classic Reuben. It turns an ordinary steak dinner into something worth bragging about.
How to Cook a Ribeye Steak
A ribeye is one of the most forgiving cuts on the grill thanks to its heavy marbling, but doneness still matters. Pull it around 130-135Β°F internal for medium-rare, or 140-145Β°F for medium, then let it rest for about 5 minutes before cutting so the juices settle back into the meat instead of running out onto the cutting board.
Spicy Reuben-Stuffed Ribeyes
For this version, start with thick ribeyes, at least 1.5 inches, and cut a slit into each one to form a pocket without cutting all the way through. Brush the steaks generously on all sides with Croix Valley Hot 'n Spicy Sauce & Marinade. Because the marinade is thicker than most store-bought versions, it clings to the meat and does its job fast, so there's no need for a long marinating time.
Stuff each pocket with corned beef, sauerkraut, and a spoonful of Thousand Island dressing, the same combination that makes a Reuben a Reuben. Grill the steaks to whatever doneness you like best, using the temps above as your guide. It's a genuinely different way to eat a ribeye, and it's hard to go back once you've tried it.
Spicy Reuben-Stuffed Ribeyes
Damon Holter
Looking to bend the rules a little and up the "steaks"? This killer recipe for Spicy Reuben-Stuffed Ribeyes may be just the answer! Ribeye steak, marinated and rubbed, stuffed with Corned Beef, Sauerkraut and 1000 Island and grilled the way you like it is sure to please any time you fire up the grill!
Ingredients
see video
Directions
To begin, start out with some THICK Ribeye steaks, at least 1.5" or larger. Cut slits into the steaks to form a pocket, but ensure you do not cut all the way through. Next, transfer the steaks into a container (or zippered storage bag) for easy marinating. Brush the steaks on all sides with a generous coat of Croix Valley Hot 'n Spicy Sauce & Marinade. As our marinade is thicker than other commercially-available marinades, there is no need to "cover" the steaks completely, rather by brushing it on, it will adhere to the meat perfectly and penetrate flavor deep within the meat. Cover and refrigerate for about 2 hours.
Remove from refrigerator and allow the steaks to rest and come up near room temperature for at least 20 minutes. Stuff the steaks with as much Corned Beef, Sauerkraut and 1000 Island Dressing you like and place on a 400-500 degree grill and grill to desired doneness. For a stuffed steak this size, keep in mind that it may take up to twice as long to reach the internal temperature that you are looking for.
Once done, rest the steaks before slicing to allow the internal juices to redistribute and prevent it from running all over your plate.
