RIB-EYE STEAK
Turn on the grill for Bobby Flay's Rib-Eye Steak recipe from Food Network. The meat gets its flavor from a steak rub of chili powder, cayenne, salt and pepper.
Provided by Food Network
Categories main-dish
Time 17m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat a grill to high heat.
- Place rib-eye steaks on a large platter and season with rub on all sides. Transfer seasoned steaks to the hot grill, and cook for 4 to 6 minutes on each side for medium-rare, longer if desired. Remove steaks and let rest for 5 to 10 minutes before serving.
- In a small bowl, combine all ingredients, to taste. Adjust the ratio of spices to your preference.
GRILLED RIB EYE STEAKS
Make and share this Grilled Rib Eye Steaks recipe from Food.com.
Provided by ratherbeswimmin
Categories Steak
Time 8h20m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a large resealable plastic bag, combine the first 7 ingredients.
- Add the steaks.
- Seal the bag and turn to coat; refrigerate for 8 hours or overnight.
- Drain and discard marinade.
- Grill steaks, uncovered, over medium-hot heat for 8-10 minutes or desired doneness.
Nutrition Facts : Calories 858, Fat 62.6, SaturatedFat 25.5, Cholesterol 192.8, Sodium 2321.3, Carbohydrate 17.2, Fiber 0.7, Sugar 14.3, Protein 53.8
GRILLED ASIAN-INFLUENCED RIB-EYE STEAKS
Delicious grilled steaks. Rib-eyes have the perfect amount of fat for grilling. These have always made my friends very happy! Serve with steamed vegetables.
Provided by osbornsc
Categories Steak
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Combine all marinade ingredients and whisk together. Lay steaks flat in a glass baking dish. Let steaks come to room temperature. Stab meat with a fork - about three times for each steak.
- Pour marinade over steaks. Marinate briefly - 15 to 30 minutes. Turn steaks over in marinade to coat both sides.
- Heat grill on high for 10 minutes. Quickly grill steaks on high heat to char - approximately 4 minutes on each side.
- Take steaks off grill and let them rest at least 5 minutes before eating.
- Sprinkle extra cilantro and black pepper on top and serve.
Nutrition Facts : Calories 285.8, Fat 14.5, SaturatedFat 2, Sodium 2495.8, Carbohydrate 27.1, Fiber 2.1, Sugar 19.6, Protein 5.4
RECIPE: BULGOGI (KOREAN BBQ BEEF)
Meet bulgogi: the soy sauce-marinated steak that's served over rice for the ultimate Korean meal.
Provided by Tasting Table Staff
Categories Main Course
Time 20m
Number Of Ingredients 13
Steps:
- In a large bowl, whisk together the water, soy sauce, sugar, sesame oil, garlic and onion powders, and Korean red pepper flakes until the sugar has dissolved. Add the sliced rib eye and let marinate for 1 hour.
- In a large cast-iron pan, heat the vegetable oil over high heat. Drain the meat, discarding the marinade. Working in batches, cook the meat, flipping once, until caramelized and golden, 1 minute per side. Transfer to a platter.
- Garnish the bulgogi with the scallions, sesame seeds and more pepper flakes, then serve with steamed rice and kimchi.
Nutrition Facts : Calories 925 calories, Carbohydrate 79 g carbohydrates, Cholesterol 103 mg cholesterol, Fat 54 g fat, Fiber 1 g fiber, Protein 36 g protein, SaturatedFat 16 g saturated fat, ServingSize 0 g, Sodium 4751 mg, Sugar 67 g, TransFat 2 g
GRILLED RIB-EYE STEAKS WITH PARSLEY-GARLIC BUTTER
Make and share this Grilled Rib-Eye Steaks With Parsley-Garlic Butter recipe from Food.com.
Provided by Lizzie Rodriquez
Categories Steak
Time 27m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- For the Parsley-Garlic Butter, mix together in small bowl, then cover and chill first five ingredients.
- Prepare barbecue (medium-high heat). Rub steaks with generous amounts of salt and pepper.
- Grill steaks to desired doneness, about 6 minutes per side for medium-rare. Cut each steak in half, top with spoonful of chilled butter, and serve.
Nutrition Facts : Calories 758.2, Fat 65.4, SaturatedFat 30.1, Cholesterol 194.9, Sodium 236.4, Carbohydrate 0.2, Protein 39.9
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- If you're using a frozen steak, make sure that it's thoroughly thawed prior to cooking. Rinse the steak under cold water and pat dry with paper towels. Sprinkle on all sides with salt and pepper, to taste. Heat your grill to the max heat--that means at least three of the burners on full blast high, and keeping the lid closed for a good 5-10 minutes.
- Mix the melted butter together with the soy sauce in a small bowl. When the grill is heated, put the steak on the grill, letting it brown for about 1-2 minutes. You can close the grill lid to let the heat build up and get some nice caramelization on the edges of the steak. After 1-2 minutes, turn the steak 45 degrees to get those pretty grill marks. Let cook again for 1-2 minutes. Flip the steak and repeat the above steps for the other side.
- When the steak is pretty well-browned on both sides, use your tongs lift up the steak and brown the edges. Thick cut steaks need TLC on the edges too! Now for the soy-butter glaze. Liberally brush the steak with the soy-butter mixture using a heat-proof basting brush. Flip the steak and brush the other side. You may want to wear an oven mitt for this process, as the butter may cause some fairly strong flame-ups. The glaze will make the steak perfectly caramelized and charred on the outside! Those grill marks we worked on earlier add the perfect uniformity of char and color!
- Liberally glaze the steak continuously until it's cooked to your preferred doneness--rare, medium-rare, medium, etc; this translates to grilling the steak for an additional 3-5 minutes for medium-rare, 5-7 minutes for medium, or 8-10 minutes for medium-well, though this does depend on steak thickness. A better test for doneness is to poke the steak gently with the tongs. The squishier it is, the rarer your steak will be. More firm means more well-done. Simple right?
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