Grilled Rib Eye Steaks On Sauteed Onions And Garlic Croutes With Curry Oil Food

GRILLED RIBEYE

Steps:

• At LongHorn Steakhouse, we recommend a char-grill for bone-in steak like our Outlaw Ribeye®. If grilling outdoors, clean and spray oil your grill, heat to 550 degrees F. If grilling indoors, preheat saute pan or indoor grill to high heat. Season ribeye steaks with salt, pepper, granulated onion powder and granulated garlic powder. Place seasoned steaks on grill. Grill to your desired degree of doneness. Make quarter turns to get diamond marks. Remove steaks from grill. Plate each steak and enjoy! Degrees of Doneness: Rare: 95-105 degrees. Cool red center. Medium Rare: 115-125 degrees. Warm red center with a hint of pink. Medium: 130-140 degrees. Warm pink center. Medium Well: 150-160 degrees. Some pink in the center. Well: 165-175 degrees. No pink, cooked all the way through.

RIB-EYE STEAK WITH VIDALIA ONIONS

Steps:

• For the steak:
• Rub each steak on both sides with some of the olive oil and seasonings. Grill over high heat, turning just once, to desired doneness.
• For the onions:
• Put some of the chopped garlic, 2 tablespoons butter, and a teaspoon of seasoning on the cut side of each of 4 onion halves. Top each with the another half. Wrap each onion completely in aluminum foil, and bury in the hot coals for about 10 minutes, until quite soft. Move to the grates to finish cooking, another 5 minutes or so. The onions should be golden and soft to the point of falling apart.

GRILLED RIB-EYE STEAKS ON SAUTEED ONIONS AND GARLIC CROUTES WITH CURRY OIL

Steps:

• In a large heavy skillet heat 1 tablespoon oil over moderate heat until hot but not smoking and cook onions with salt and pepper to taste, stirring, 15 minutes, or until golden brown. Keep onions warm, covered.
• Pat steaks dry and season with salt and pepper. Heat an oiled well-seasoned ridged grill pan over moderately high heat until hot but not smoking and grill steaks 3 to 4 minutes on each side for medium-rare.
• While steaks are grilling, in a small saucepan stir together curry powder and remaining tablespoon oil and heat over moderate heat until hot but not smoking. Remove pan from heat and season curry oil with salt. Transfer steaks to a plate and let stand 5 minutes.
• Toast bread in a toaster until golden brown and rub 1 side of hot toasts with cut sides of garlic. Put croûtes on 2 plates and top each with half of onions and 1 steak. Spoon curry oil (being careful not to include powder that has settled to bottom) over and around steaks.

GRILLED RIB EYE STEAKS

Steps:

• Let steaks stand at room temperature 15 to 20 minutes. Rub steaks evenly with steak seasoning (I use McCormick Grill Mates Montreal Steak Seasoning).
• Grill, covered with grill lid, over medium heat (300 to 350) for 2 1/2 minutes. Using tongs, turn each steak at a 60-degree angle, and grill 2 1/2 minutes more. Flip steaks, and grill 2 1/2 minutes. Turn steaks at a 60-degree angle, and grill 2 1/2 more minutes (medium-rare) or to desired degree of doneness.
• Remove steaks from grill, and brush evenly with butter. Let stand 5 minutes.
• (If you want rare steaks, adjust the time to 2 minutes in the above directions; for medium doneness, grill 4 minutes each turn; and for medium-well, allow about 5 minutes each turn).

GRILLED RIB-EYES AND FRIED ONION RINGS

Steps:

• Pour the buttermilk into a large bowl. Add onion rings, toss to coat. Let stand one hour, tossing occassionally. Drain.
• Mix flour, onion powder, garlic salt and pepper in a large bowl.
• Add onion rings and toss to coat.
• Preheat oven to 350-degrees F.
• Prepare grill.
• Brush steaks with oil and sprinkle with garlic salt, onion powder and pepper.
• Pour oil in cast iron skillet to a depth of 2-3 inches and heat oil over medium high heat until oil is about 350-degrees F.
• Working with a few onion rings at a time, fry onion rings for 2-3 minutes.
• Drain on paper towels and then put on cookie sheet to keep warm in the preheated oven.
• Repeat until all are fried and drained and kept warm in oven.
• While cooking onion rings grill steaks to desired doneness (about 10 minutes per side depending on the thickness of the steaks).

STEAK WITH CARAMELIZED ONIONS

Steps:

• In a medium skillet melt butter over medium-low heat.
• Add onions and garlic.
• Cook, covered, for 13-15 minutes or until onions are tender.
• Add brown sugar and salt.
• Cook, uncovered, over medium-high heat 4-5 minutes or until onions are golden brown, stirring constantly.
• Meanwhile, cut meat into 4 serving-size pieces.
• Sprinkle pepper on both sides of each meat piece.
• Place on the unheated rack of a boiler pan.
• Broil 3 inches from the heat to desired doneness, turning once.
• (Allow 10-12 minutes for medium rare.) Stir vinegar into onions.
• Spoon onion mixture over steak.
• Sprinkle with parsley.

FRENCH ONION RIB EYE STEAKS

Steps:

• For French Onions: In a 10-inch frying pan, combine onion, butter and sugar.
• Stir often over medium-high heat until onion is lightly browned, about 12 minutes.
• Add flour and mix well.
• Stir in beef broth and milk.
• Stir over high heat until boiling.
• Continue to boil, stirring constantly, until liquid is almost evaporated, 4 to 5 minutes.
• Remove from heat and stir in 1/2 cup shredded Swiss cheese and shredded Parmesan Cheese.
• Add salt and pepper to taste. (Makes about 1 cup).
• Rinse steak and pat dry.
• Pat salt, pepper and garlic flakes evenly onto meat.
• Preheat oven to 400°F.
• Pour oil in 10-inch non-stick pan and heat over high heat (tilt to cover bottom of pan with oil).
• When oil is hot, add steak and brown on both sides, about 4 minutes total.
• Supporting meat with tongs, tip steak onto its edge and rotate to brown lightly, about 2 minutes total.
• As fat accumulates in pan, wipe it out with paper towels.
• Put steak on oven-safe plate and bake in 400°F oven until meat is done to your liking, 8 to 12 minutes for rare or about 20 minutes for well done.
• Remove plate from oven.
• Turn oven heat to broil.
• Remove fat from plate with a paper towel.
• Mound French onions on meat and sprinkle with 1/2 cup shredded Swiss cheese.
• Broil in pan about 6 inches from heat until cheese bubbles and begins to brown, 3 to 4 minutes.
• Remove pan from oven and pour broth around meat, stirring to release browned bits.
• To serve, cut meat and onions into 4 equal portions.
• Transfer to individual plates and spoon juices around meat.

GRILLED RIB EYE STEAK & RED ONIONS

Steps:

• Combine all ingredients except steak and onions.
• Place steak in plastic zip lock bag and pour marinade over.
• Marinate in refrigerator 4 hours or overnight-- turning the bag and smushing the herbs into the meat.
• Pour excess marinade into skillet; add onions and cook until tender while grilling steaks.

GRILLED RIB EYE STEAKS

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.

GRILLED RIB EYE

Steps:

• Place all but the meat in a blender and puree.
• Place in large zip lock bag add meat and marinade 4-8 hours.
• Remove from marinade and place sauce in pot and bring to boil then simmer for 5 minutes.
• Place 1 inch steaks on grill over medium heat. Grill, uncovered, 15 minutes for medium rare doneness, turning occasionally. (Do not overcook.) Carve steaks into thin slices. Or for the hungry man let them eat steak! ;) Season with salt and pepper, as desired serving with sauce.