GRILLED RIB EYE STEAK WITH MANGO CHIMICHURRI
Steps:
- Cook's Note: Remove the steaks from the refrigerator 20 minutes before cooking.
- Preheat the grill to high.
- For the mango chimichurri: Pulse the cilantro, parsley, mint and garlic in a food processor until coarsely chopped. Add in the oil, vinegar, honey and paprika, and salt and pepper, to taste. Continue pulsing to make a soupy vinaigrette (it will look a bit creamy until it settles), pouring in more oil and/or vinegar if too thick. Transfer the chimichurri to a glass bowl and fold in the diced mango. Set aside.
- For the rib eye steak: Brush the steak with oil and sprinkle with salt and pepper on both sides. Grill until golden brown and slightly charred, 4 to 5 minutes. Flip the steaks and continue grilling 5 to 6 minutes longer. Remove from the grill and let rest 5 minutes.
- Top each steak with a large dollop of the Mango Chimichurri and serve.
DRY-RUBBED RIB-EYE
Provided by Anne Burrell
Categories main-dish
Time P1DT1h5m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Combine all of the dry ingredients in a bowl. Use your fingers to make sure that all of the ingredients are evenly distributed. Rub the outside of each steak generously with the rub. Wrap each steak in plastic wrap and refrigerate for at least 24 hours, 2 to 3 days is better. This will make the steak taste like it has been aged.
- Preheat a gas or charcoal grill. Brush and oil the grill to loosen and remove any crud. Remove the steaks from the refrigerator about 20 to 30 minutes before cooking. Right before cooking remove the plastic wrap and lightly oil the steaks. Place the steaks on a very hot grill to put a char on both sides of the steak. When both sides of the steak have become well charred move the steak to a cooler part of the grill to continue cooking for 6 to 7 minutes per side for medium rare. Remove the steak from the grill and let rest in a warm spot for 7 to 8 minutes. Cut the steak off the bone and slice on the bias across the grain. Drizzle with extra-virgin olive oil and serve immediately.
BOBBY'S WORLD FAMOUS STEAK RUB FROM MESA, BAR AMERICAIN AND BF STEAK
Steps:
- Whisk together all ingredients. Store rub in a container with a tight fitting lid in a cool, dark, place.
DRY-RUBBED RIB EYE STEAK RESTAURANT STYLE
The other day I saw Chef Anne Burrell demonstrate this delicious way to serve thick and tender steak! The brown sugar in the dry rub gives the steak a crusty finish, while the smoked paprika and other spices keep it savory. The recipe calls for Kosher salt - if you only have regular table salt, reduce the amount of salt to 1 1/2 - 2 tablespoons total. You need to refrigerate the seasoned steaks for several hours, a day, or longer. I personally don't recommend the 3 day chill period (shown in the published recipe) as the salt pulls moisture out of the meat and you may dry smaller steaks out completely. Chill time and grill preparation are not included in the prep time.
Provided by ninja
Categories Steak
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine all the spices in a bowl. Stir to evenly distribute all the ingredients. If you want to monitor the amount of salt, combine all the spices except the salt in a bowl. Add 1 tablespoon Kosher salt and stir. Taste the rub and then gradually add more salt to taste.
- Rub the outside of each steak on all sides generously with the rub and store any leftovers in an airtight container. Wrap each steak in plastic wrap two times, and refrigerate up to 24 hours (my preference) or at most 3 days. This makes the steak taste aged.
- Preheat a gas or charcoal grill until hot. Brush the grill to remove any left over food, then oil the grill. Remove the steaks from the refrigerator about 20 to 30 minutes before cooking and let them come to room temperature. Just before cooking, remove the plastic wrap and lightly oil the steaks with extra-virgin olive oil.
- Place the steaks on a very hot grill and char both sides of the steaks, a few minutes per side. When the outsides of the steaks have become well seared, move the steaks to a cooler part of the grill to continue cooking for 6 to 7 minutes per side for medium rare.
- Remove steaks from the grill and let rest in a warm spot for 7 to 8 minutes. Cut the steak off the bone and slice on the bias across the grain in slices to the thickness you prefer, up to 1 inch thick. Add the bone to the serving plate if you have folks who will appreciate it. If desired, drizzle the meat with extra-virgin olive oil. Serve immediately.
Nutrition Facts : Calories 888.6, Fat 69.1, SaturatedFat 28.1, Cholesterol 212.4, Sodium 5410.6, Carbohydrate 8.1, Fiber 0.5, Sugar 6.9, Protein 55
BOBBY FLAY'S RIB RUB
Make and share this Bobby Flay's Rib Rub recipe from Food.com.
Provided by Eric R.
Categories Pork
Time 10m
Yield 9 Tablespoons, 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients in a large bowl and mix well. Store in an airtight container. Pack on the dry rub onto your next rack of ribs.
BOURBON STREET RIB-EYE STEAK
After eating this style of steak in a restaurant a few times, I worked on making my own marinade. The results are tender and do not have an overbearing bourbon taste. This marinade is very different from the only other one I have seen on this site.
Provided by Judy Diercks OReilly
Categories Meat and Poultry Recipes Beef Steaks Rib-Eye Steak Recipes
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- Whisk together the water, bourbon whiskey, soy sauce, brown sugar, Worcestershire sauce, and lemon juice in a bowl, and pour into a plastic zipper bag. Add the rib-eye steaks, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours or overnight.
- Preheat an outdoor grill for high heat, and lightly oil the grate.
- Remove the rib-eye steaks from the marinade, and shake off excess. Discard the remaining marinade. Grill the steaks on high, 1 to 2 minutes per side, to sear the meat. Move the steaks to a cooler part of the grill and cook for an additional 2 to 3 minutes per side, if desired.
Nutrition Facts : Calories 615.9 calories, Carbohydrate 19.1 g, Cholesterol 112.6 mg, Fat 34.7 g, Fiber 0.3 g, Protein 31.9 g, SaturatedFat 14.1 g, Sodium 2029 mg, Sugar 15.3 g
BOBBY'S DRY-RUBBED RIB-EYE STEAKS WITH MESA BARBECUE SAUCE
Provided by Bobby Flay
Categories Beef Fourth of July Graduation Father's Day Backyard BBQ Dinner Meat Steak Summer Tailgating Family Reunion Grill Grill/Barbecue Party Advance Prep Required
Yield Makes 8 servings
Number Of Ingredients 15
Steps:
- For Bobby's Dry Rub:
- Combine all the ingredients in a small bowl. Makes about 1 1/4 cups. Any extra will keep in a tightly covered glass jar for several months.
- For the Steaks:
- Preheat a gas or charcoal grill to high. Rub each steak on one side with the dry rub, brush with olive oil, and grill, rub-side down, until golden brown, 3 to 4 minutes. Turn over and continue grilling 4 to 5 minutes for medium rare. Place on a large serving platter and brush with Mesa Barbecue Sauce.
BBQ RIB EYE STEAK
Provided by Food Network
Yield 2 servings
Number Of Ingredients 15
Steps:
- For the marinade: Combine garlic, rosemary, and olive oil in glass dish or stainless-steel bowl. Place steaks in olive oil mixture. Marinate steak for 1 hour before cooking.
- For the sauce: On a low heat, melt butter in a small saucepan. Add grated onions, minced garlic, and sugar. Using a wooden spoon, stir mixture well for approximately 3 minutes. Add remaining ingredients. Allow sauce to simmer 8 minutes stirring occasionally.
- To prepare the steak: Heat cast iron skillet (with grill marks) until skillet is very hot. Remove steaks from marinade and pat semi-dry. Place steaks in hot skillet and cook to desired temperature. Baste steak with BBQ sauce to taste.
COFFEE-RUBBED RIBEYE STEAKS
This is based on a Bobby Flay recipe, modified to use ingredients I commonly have on hand. I also BBQ the steaks instead of pan-frying. The rub adds a very nice spice to these delicious ribeyes!
Provided by profken
Categories Steak
Time 35m
Yield 1 steak, 4 serving(s)
Number Of Ingredients 12
Steps:
- Mix all spices together in a small bowl.
- Brush steaks on both sides with olive oil.
- Rub each side of the steaks with 1-2 tablespoons of the spice mixture.
- Let steaks stand out of refrigerator for 1/2 hour.
- Preheat BBQ grill to high.
- Cook steaks directly on grill for 2 minutes, flip and rotate 1/4 turn. Repeat three more times until steaks have been cooking for 8 minutes total, 4 on each side. The rotation will leave nice grill marks on the steaks.
- Move steaks to upper rack of grill, reduce heat to medium, and close lid.
- Continue cooking, flipping every few minutes, until desired doneness is reached. I find 1 1/2 inch thick steaks generally take 16-18 minutes of total cooking time to reach Medium rareness.
Nutrition Facts : Calories 139.8, Fat 9.3, SaturatedFat 1.3, Sodium 1883.1, Carbohydrate 16.1, Fiber 5.6, Sugar 7.8, Protein 2.5
SPICE-CRUSTED NEW YORK STRIP STEAKS WITH MESA GRILL STEAK SAUCE
This is a fantastic recipe from Bobby Flay's Mesa Grill cookbook. The steaks are packed full of spicy, rich flavors that will have you asking for more. You can make the recipe #301226 ahead of time to enjoy with your steaks. Enjoy.
Provided by CarolAT
Categories Steak
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- To make the spice rub, combine the ancho powder, paprika, coriander, dry mustard, oregano, cumin, chile de arbol, 1 tablespoon salt, and 1 tablespoon pepper in a small bowl.
- Preheat a grill to medium-high or preheat a grill pan over medium-high heat. Brush both sides of the steaks with the oil and season with salt and pepper. Rub one side of each steak with about 2 tablespoons of the spice mixture.
- Grill the steaks, rub side down, until lightly charred and a crust has formed, 3 to 4 minutes. Flip over the steaks and continue grilling for 5 to 6 minutes more for medium-rare; the steaks will be bright pink in the middle.
- Spoon some of the Mesa Grill steak sauce into the center of each of 4 plates and top with the steaks. Or serve the sauce on the side for dipping.
MESA BARBECUE SAUCE
Provided by Bobby Flay
Categories Sauce Tomato Vegetable Fourth of July Graduation Father's Day Backyard BBQ Condiment Summer Tailgating Family Reunion Party
Yield Makes about 2 cups
Number Of Ingredients 16
Steps:
- Heat the canola oil until almost smoking in a large saucepan over medium heat and sweat the onion and garlic until softened but not colored, about 5 minutes. Add the tomatoes and simmer 15 minutes. Add the remaining ingredients and simmer 20 minutes. Pour the mixture in a food processor and puree.
- Pour into a medium bowl and let cool to room temperature. May be refrigerated up to 1 week or frozen.
RIB EYE STEAKS WITH MEXICAN BARBECUE SAUCE
Make and share this Rib Eye Steaks With Mexican Barbecue Sauce recipe from Food.com.
Provided by ratherbeswimmin
Categories Very Low Carbs
Time 1h3m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Make the sauce: in a small bowl, cover the ancho chile with 3/4 cup boiling and allow the chile to soften for 20-30 minutes, turning occasionally.
- Lightly brush or spray the tomatoes and onions with oil.
- Grill over direct high heat until slightly charred, 8-10 minutes, turning once.
- Place the chile and soaking water, tomatoes, and onions in a blender or food processor; add in the remaining sauce ingredients; process until completely smooth, about 1 minute.
- Pour the sauce into a saucepan; bring to a boil over high heat then decrease heat to a simmer and for 5-10 minutes; remove from heat.
- Pour half of the sauce into a small bowl to brush on the steaks as they grill; reserve the rest to serve with the steaks.
- The steaks: let the steaks stand at room temperature for 20-30 minutes before grilling.
- In a small bowl, combine the paprika, salt, brown sugar, and pepper.
- Lightly brush or spray the steaks on both sides with oil; season with the spice mixture.
- Grill the steaks over direct high heat until cooked to desired doneness, 6-8 minutes for medium-rare, brushing with sauce and turning once.
- Remove from grill and let rest for 3-5 minutes; serve warm with the reserved sauce.
Nutrition Facts : Calories 976, Fat 75.7, SaturatedFat 30.7, Cholesterol 231.3, Sodium 1070, Carbohydrate 9.2, Fiber 2.1, Sugar 4.4, Protein 60.9
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