Hy-Vee tailgate recipes: Ribeye steaks and lobster mac-n-cheese

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Tailgate Ribeye Steaks

2 tsp Montreal Steak Seasoning

1 Tailgate Rib Eye Steak (2 LB )

4 oz Clarified Butter, Melted

2 tsp Fresh Thyme, removed from stem, minced

2 tsp Fresh Tarragon, removed from stem, minced

1 tsp minced Garlic

2 TB Olive Oil

  • Apply Montreal Steak seasoning to outside of steak and allow to rest 20 minutes
  • Prepare charcoal or gas grill
  • Place Steak on clean hot grill, at med/high heat and sear steaks for 3 minutes then slightly turn to right to create grill marks and cook for an additional 3 minutes
  • Flip steak and repeat process
  • Move the steak to cooler part of grill and stick a thermometer into the center of the loin of the steak to check for doneness and to finish  the cooking process if the steak is not done to your satisfaction
  • Place a pan under the steak and baste with the combination of melted butter, thyme. tarragon, garlic and olive oil

*** Rare 115-120

Med Rare 120-125

Med 130-135

Med Well 140-145

Well Done 150-155


Lobster Mac-N-Cheese

8 oz Penne Pasta, dry

1 tsp salt

1 tsp minced garlic

1 medium onion, finely diced

1 TB olive Oil

1 pint heavy cream

8 oz cheddar cheese, shredded

4 oz cream cheese

4 oz Gruyere cheese, grated

1 LB Cooked Lobster Meat

1 tsp old Bay Seasoning

Salt and pepper to taste

1 tsp Dry Chives for garnish

  • Cooked Penne Pasta in boiling salted water until tender, strain
  • DO NOT rinse cooked Pasta
  • In a sauté pan over med-high heat , add oil and onions
  • Sauté until tender , add garlic and cook for two additional minutes
  • Add cream, and cream cheese and allow to come to a simmer
  • Add Gruyere and cheddar cheese and whisk until smooth
  • Add cooked lobster, saving some to garnish the top
  • Add old bay and taste to adjust seasoning with salt and pepper
  • Fold in pasta and cook for 2-3 minutes
  • Garnish with chives and remaining lobster and serve

****If the sauce needs to be thicken more, you add a cold-water slurry with a combination of cornstarch and cold water to thicken sauce****




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