GREEK-STYLE RIBEYE STEAKS
Because our children are grown, I often cook for just my husband and me. When I want to serve something special, this is the entree I usually reach for. Seasonings, black olives and feta cheese give steak great flavor. -Ruby Williams, Bogalusa, Louisiana
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the first five ingredients; rub onto both sides of steaks. In a large skillet, cook steaks in oil for 7-9 minutes on each side or until meat reaches desired doneness (for medium-rare a thermometer should read 135°; medium, 140°; medium-well, 145°). Sprinkle with lemon juice, cheese and olives. Serve immediately.
Nutrition Facts : Calories 1084 calories, Fat 80g fat (31g saturated fat), Cholesterol 271mg cholesterol, Sodium 897mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 1g fiber), Protein 82g protein.
GRILLED RIBEYES WITH GREEK RELISH
The classic Grecian flavors of olives, feta cheese and tomatoes are a surefire hit. Combine them to complement a perfectly grilled steak, and it's magic. -Mary Lou Cook, Welches, Oregon
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- For relish, combine tomatoes, onion, olives, cilantro, 2 tablespoons lemon juice, oil and garlic., Drizzle remaining lemon juice over steaks. Grill steaks, covered, over medium heat or broil 4 in. from heat 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand 5 minutes before cutting steaks in half. Serve with relish and cheese.
Nutrition Facts : Calories 597 calories, Fat 44g fat (16g saturated fat), Cholesterol 115mg cholesterol, Sodium 723mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 3g fiber), Protein 37g protein.
GREEK GRILLED RIBEYE STEAKS
Posted for ZWT6 Greek Region. In Greek: Brizoles Mosharisies sta Karvouna. In Greece, butchers use the French style of cutting meat, and ribeyes are cut with the bone in, but boneless ribeyes work equally well. The recipe calls for a traditional beef marinade, and an oil and lemon basting sauce. Whether cooked on the grill or grilled in the oven, this is an easy and delicious dish. Using red drinking wine minimizes the acidity which toughens meat so it is highly recommended NOT to use red wine vinegar or lemon juice as that can create a tougher form of cooked meat.
Provided by HokiesMom
Categories Steak
Time 1h20m
Yield 4 steaks, 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine salt, pepper, and oregano in a small bowl. Whisk together the oil and wine and add to spices. Rub steaks on both sides with the mixture and place in a single layer in a shallow pan. Cover and marinate for at least one hour before cooking. (Steaks can be covered and marinated for up to 24 hours.).
- Mix 3 tablespoons of olive oil with the lemon juice or zest and brush the steaks just before cooking.
- Grill to taste over hot coals or Medium heat on a gas grill and brush with oil and lemon mixture a couple of times while cooking.
- Serve with lemon wedges on the side.
Nutrition Facts : Calories 143.2, Fat 15.3, SaturatedFat 2.1, Sodium 292, Carbohydrate 3.3, Fiber 1.4, Sugar 0.1, Protein 0.4
GRILLED RIB EYE STEAK ON FETA FARRO WITH GARDEN GOODIES AND GRILLED LEMON
This recipe uses my version of dukkah, an Egyptian spice blend made with toasted nuts and seeds. It breathes life into tons of dishes. You can season meat or veggies with it or put it in dips and spreads. It's a great, toasty way to boost flavor and texture.
Provided by Molly Yeh
Categories main-dish
Time 3h5m
Yield 4 servings
Number Of Ingredients 32
Steps:
- For the compound butter: Combine the butter, parsley, scallions, lemon juice, salt and pepper in a small bowl and mash with a spoon to combine. Scrape onto a piece of parchment and form into a log. Roll up and twirl the ends to tightly seal and form a tight log about 3 inches long. Refrigerate until firm, at least 1 hour.
- For the dukkah seasoning: Toast the cumin and coriander in a small skillet over low heat until fragrant, 1 to 2 minutes. Cool and crush in a spice grinder or with a mortar and pestle. Transfer to a small bowl and stir in the almonds, sesame seeds and salt. Set aside.
- For the farro: Bring a large pot of salted water to boil, as for pasta. Add the farro, then reduce the heat and simmer rapidly until just tender, about 30 minutes. Rinse to cool and drain well. Add to a serving bowl.
- Preheat a 2-burner grill pan or outdoor grill to medium to medium-high heat.
- For the steaks: Combine the brown sugar, paprika, salt and pepper in a small bowl. Rub all over the steaks on both sides. Place the steaks on the grill. Grill for 90 seconds, then give the steaks a 90-degree turn. Grill for another 90 seconds, then flip the steaks. Repeat the procedure on the second side, cooking the steaks 6 to 7 minutes total for medium-rare.
- Remove the steaks to a cutting board and let rest for 5 minutes. Unwrap the chilled butter and slice into 4 or 5 rounds. Place on the steaks to melt while they rest.
- Meanwhile, grill the scallions until tender, turning once, 2 to 3 minutes. Grill the lemon until charred on the cut sides, about 2 minutes. Chop the scallions and add to the bowl with the farro. Squeeze the lemon over the farro and add the tomatoes, cucumbers, Garlic Oil, cilantro, mint, feta and dukkah. Toss well and season with salt if needed. Mound the salad on a serving platter. Thinly slice the steaks against the grain and place on the salad. Serve immediately.
- Combine the garlic cloves, rosemary sprigs, thyme sprigs, bay leaf and oil in a small saucepan. Bring to a simmer over the lowest heat and cook until the cloves are light golden and completely tender, about 30 minutes. Let cool. Remove the herbs and stir in the red pepper flakes.
RIB-EYE STEAK WITH BLACK OLIVE VINAIGRETTE
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 2 to 4 servings
Number Of Ingredients 14
Steps:
- For the Rib-eye: Preheat your grill pan on medium high heat. Coat the beef with olive oil and sprinkle with the Herbs de Provence, salt, and pepper. Cook for 6 to 8 minutes a side until the meat is medium-rare, remove from heat, and allow to rest.
- For the Black Olive Vinaigrette: Combine the olives, red wine vinegar, mustard, garlic, salt, and pepper in a blender and blend until mixed. In a small pitcher combine the olive oil and vegetable oil. Drizzle the oil into the blender with the machine running. Transfer the vinaigrette to a serving dish. Stir in the parsley and serve with the rib-eye.
GREEK RIB-EYE STEAKS
Steps:
- Combine the gralic powder, basil, oregano, salt and pepper in a bowl and mix well. Rub into both sides of the steak. Heat the oil in a large skillet over medium heat until hot. Add the steaks. Cook for 10 - 15 minutes, turning once. Melt the butter in a sauce pan. Stir in garlic. Remove the steaks to serving plates. Pour garlic butter over steaks. Sprinkle with cheese.
LISA'S GRILLED STEAKS
In the Test Kitchen, we used rib-eyes for this recipe and, boy oh boy, they came out tasty. The marinade really adds a robust hickory flavor to the meat. A bit of the Greek seasoning (that includes salt, pepper, oregano, parsley and other goodies), is all the seasoning that the tender and delicious steak needs. Do watch for flare-ups though from the fat and the butter... all of which just add to the overall yumminess!
Provided by Lisa Allen @Queenlalisa
Categories Beef
Number Of Ingredients 4
Steps:
- Preheat your grill to high heat.
- Remove the steaks from their packaging and sprinkle them with a generous amount of the Cavender's Greek Seasoning.
- Put in a container with lid or Ziploc bag and add 1 cup of Moore's marinade and melted butter. Turn to coat well and put in fridge 1 hour or overnight. Turn several times so marinade soaks in well.
- Clean and lubricate your grill grates with some cooking oil on a rolled up piece of paper towel (using tongs, of course).
- Place the steaks on the hottest part of the grill and then stand ready with the tongs.
- At this point, you are on flare-up watch. The fat dripping off of those beautiful steaks is bound to create a flare-up. When a flare-up occurs, simply use your tongs to slide the steaks away from the open flame until the flame dies down and then move then back over the heat.
- Continue to grill with the lid open for about 4 - 6 minutes.
- Flip the steaks over onto the other side, still over the hottest part of the grill.
- Grill the steaks for an additional 4 - 6 minutes on the other side, lid open, for a medium-rare delicious steak. Cook longer for well done.
- Remove the steaks from the grill and allow to rest on a plate for 5 minutes before serving. The resting period is important so that the juices don't run out when you cut into the rib-eye, so be patient. Enjoy!
GOURMET RIB EYE STEAK RECIPE BY TASTY
Here's what you need: ribeye steak, salt, pepper, canola oil, butter, garlic, fresh rosemary, fresh thyme
Provided by Pierce Abernathy
Categories Lunch
Yield 2 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 200°F (95°C).
- Generously season all sides of the steak with salt and pepper.
- Transfer to a wire rack on top of a baking sheet, then bake for about 45 minutes to an hour until the internal temperature reads about 125°F (51° C) for medium-rare. Adjust the bake time based on if you like your steak more rare or more well-done.
- Heat the canola oil in a pan over high heat until smoking.
- Sear the steak for 30 seconds on the first side, then flip.
- Add the butter, garlic, rosemary, and thyme, and swirl around the pan.
- Transfer the garlic and herbs on top of the steak and baste the steak with the butter using a large spoon.
- Baste for about 30 seconds, then flip and baste the other side for about 15 seconds.
- Turn the steak on its side and cook to render off any excess fat.
- Rest the steak on a cutting board or wire rack for about 10 minutes. Slicing the steak before the resting period has finished will result in a lot of the juices leaking out, which may not be desirable.
- Slice the steak into ½ -inch (1 cm) strips, then fan out the slices and serve.
- Enjoy!
Nutrition Facts : Calories 575 calories, Carbohydrate 2 grams, Fat 54 grams, Fiber 1 gram, Protein 21 grams, Sugar 0 grams
GRILLED RIB-EYE STEAKS WITH MEDITERRANEAN RUB
Categories Beef Herb Low Carb Low/No Sugar Wheat/Gluten-Free Summer Bon Appétit
Yield Makes 8 Servings
Number Of Ingredients 9
Steps:
- Blend first 6 ingredients in small bowl. Mix in oil to form smooth paste. Rub mixture over steaks. Transfer to baking pan. Cover; chill at least 3 hours or overnight.
- Prepare barbecue (medium-high heat). Sprinkle steaks with salt. Grill to desired doneness, about 5 minutes per side for medium-rare. Place on cutting board; let stand 4 minutes. Cut steaks into 1/2-inch-thick diagonal slices. Transfer to platter. Sprinkle with salt. Serve with lemon.
FIESTA RIB EYE STEAKS
Make and share this Fiesta Rib Eye Steaks recipe from Food.com.
Provided by LilPinkieJ
Categories Fruit
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Mix first 4 ingredients together. Place steaks in a glass pan and rub spice mixture into both sides of the meat. Cover with plastic wrap and refrigerate for 2 to 8 hours.
- Just before grilling the steaks, in a skillet sauté peppers in oil for a few minutes. Season with salt and pepper. Set aside. Grill steaks to your liking.
- Sprinkle with both cheeses. Top with peppers.
- Squeeze fresh lime juice op top.
- Serve with salsa, sour cream, and cilantro. Great with tortillas and beans.
Nutrition Facts : Calories 319.2, Fat 26.3, SaturatedFat 12, Cholesterol 51, Sodium 583.3, Carbohydrate 14.9, Fiber 3.5, Sugar 6.5, Protein 9.5
GREEK-STYLE RIB EYE STEAKS
Because our children are grown, I often cook for just my husband and me. When I want to serve something special, this is the entree I usually reach for. Seasonings, black olives and feta cheese give steak great flavor. --Ruby Williams, Bogalusa, Louisiana
Provided by Allrecipes Member
Time 25m
Yield 2
Number Of Ingredients 10
Steps:
- In a small bowl, combine the first five ingredients;rub onto both sides of steaks. In a large skillet, cook steaks in oil for 7-9 minutes on each side or until meat reaches desired doneness (for medium-rare a meat thermometer should read 145 degrees F, medium, 160 degrees F, well-done, 170 degrees F). Sprinkle with lemon juice, cheese and olives. Serve immediately.
Nutrition Facts : Calories 995 calories, Carbohydrate 3.9 g, Cholesterol 236.2 mg, Fat 79.5 g, Fiber 1.1 g, Protein 62.5 g, SaturatedFat 31 g, Sodium 820.3 mg, Sugar 1.1 g
GREEK-STYLE RIB EYE STEAKS
Because our children are grown, I often cook for just my husband and me. When I want to serve something special, this is the entree I usually reach for. Seasonings, black olives and feta cheese give steak great flavor. --Ruby Williams, Bogalusa, Louisiana
Provided by Allrecipes Member
Time 25m
Yield 2
Number Of Ingredients 10
Steps:
- In a small bowl, combine the first five ingredients;rub onto both sides of steaks. In a large skillet, cook steaks in oil for 7-9 minutes on each side or until meat reaches desired doneness (for medium-rare a meat thermometer should read 145 degrees F, medium, 160 degrees F, well-done, 170 degrees F). Sprinkle with lemon juice, cheese and olives. Serve immediately.
Nutrition Facts : Calories 995 calories, Carbohydrate 3.9 g, Cholesterol 236.2 mg, Fat 79.5 g, Fiber 1.1 g, Protein 62.5 g, SaturatedFat 31 g, Sodium 820.3 mg, Sugar 1.1 g
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