Bone In Rib Eye With Wasabi Sour Cream Food

WASABI SOUR CREAM

Steps:

• Combine ingredients and mix until blended.

BONE-IN RIB-EYE WITH WASABI SOUR CREAM

Steps:

• 1. To make the wasabi sauce, mix the sour cream and wasabi in a bowl; set aside.
• 2. For the Garlic-Soy Sauce Marinade: Whisk together the soy sauce, garlic, olive oil and black pepper in a small bowl. This marinade can keep in the refrigerator for up to 2 weeks. Just mix again before using it.
• 3. Pour the marinade into a baking dish. Lay the steaks in the marinade, and flip them 4 times to generously coat all over. Marinate the steaks for 10 minutes.
• 4. Preheat a grill with a hot zone and a medium zone. Grill the steaks, covered, about 8 minutes for medium-rare this way: Start on hot heat for 1 minute, then shift the steaks to medium heat. After about 3 minutes, juices will begin to appear on top of the steaks. Turn and repeat the two-zone grilling on the other side. When the steaks are ready, they'll be browned and juicy on the surface, and the bone will stick out a bit, as the meat around it has shrunk. Let the steaks rest for about 3 minutes before serving with the wasabi sauce.

WASABI LIME SOUR CREAM

Steps:

• Stir together sour cream, lime zest, lime juice, wasabi paste and salt until blended. Stir in red and green onion. Cover and refrigerate at least 1 hr. or up to 3 days. Serve with Sensations by Compliments Atlantic Smoked Salmon or Sensations by Compliments Wild Pacific Smoked Sockeye Salmon. Recipe Tip: Serve with crackers, bagels or rye bread.

RIB EYE STEAK (BONE-IN)

Steps:

• First take the steak out of the fridge and salt it to taste. Next, rub some olive oil on both sides of the steak. Now salt again, and pour your crushed peppercorns on to your likings.
• Now here's the important part leave your steak on the counter for about 30 minutes so it can reach room temperature. If you cook while it's still cold it won't cook thoroughly, and you'll have some cold spots in the center. While you're waiting for your steak to reach room temperature, start heating up your grill, or broiler.
• This is the most important part. Allow your grill, or broiler to get really hot before you throw your steak on it. It will cook all the way through very quickly and seal in the juices. So now you are ready to start cooking.
• Grab the steak with tongs or by hand, do not use a fork, and put it on the grill, or broiler. You should only have to flip the steak twice, and more and it's considered counterproductive.
• It should take about 3 minutes on each side to be just under medium. If you're not used to cooking steaks use a cheap poker thermometer, and get a reading. 140 degrees would be considered medium rare, 160 would be medium, and 180 would be really well done. This steak is best between 140-155 degrees.
• When the steak is done cooking take it out, and place it on a glass plate. Let the steak rest for 3 minutes, and you'll notice all kinds of juices just pouring out of the meat this has all the flavor so don't drain it.
• Heat up a pan to a high temperature, and pour these juices into the pan with 2 tablespoon of balsamic vinegar. If the pan is hot enough it will sizzle and start to caramelize instantly. Give it about 10 seconds, and then pour it on top of your steak, and serve.

ROAST PRIME RIB OF BEEF WITH HORSERADISH CRUST

Steps:

• Preheat the oven to 350 degrees F. Lay the beef in a large roasting pan with the bone side down. (The ribs act as a natural roasting rack.)
• In a small bowl mash together the garlic, horseradish, rosemary, thyme, salt, pepper, and olive oil to make a paste. Massage the paste generously over the entire roast. Scatter the vegetables around the meat and drizzle them with a 2-count of oil. Put the pan in the oven and roast the beef for about 1 1/2 to 2 hours for medium-rare (or approximately 20 minutes per pound). Check the internal temperature of the roast in several places with an instant-read thermometer; it should register 125 degrees F. for medium-rare. Remove the beef to a carving board and let it rest for 20 minutes. The internal temperature of the meat will continue to rise by about 10 degrees. Remove the vegetables and set aside. Pour the pan juices into a fat separator or small bowl and set aside to allow the fat and beef juices to separate. Pour off and discard the fat. You can use the tasty beef juices for Sauteed Mushrooms.