TUSCAN RIB-EYE STEAK
Provided by Giada De Laurentiis
Categories main-dish
Time 12h40m
Yield 1 to 2 servings
Number Of Ingredients 14
Steps:
- For the marinade: The day before you plan on cooking your steak, place the rib-eye in a resealable baggie along with the olive oil, rosemary, thyme and garlic. Move the herbs and garlic around in the bag to coat the steak with all the flavors. Refrigerate overnight.
- For the steak: Remove the steak from the refrigerator 30 minutes before cooking. Preheat the oven to 400 degrees F.
- Heat a grill pan over medium-high heat. Sprinkle the steak evenly with 1 teaspoon of the salt. Place the steak on the grill pan and sear for 5 minutes without moving the steak. Flip the steak and repeat on the other side. Remove the steak to a baking sheet and place in the oven for 10 minutes for medium doneness. Allow the steak to rest for 15 minutes.
- Meanwhile, in a small bowl mix together the lemon zest, lemon juice, 2 teaspoons olive oil, rosemary, thyme, 1/8 teaspoon of the salt and 1/8 teaspoon of the pepper. Set aside.
- Heat a small nonstick skillet over medium heat. Add 1 teaspoon olive oil and slide in the egg, being careful not to break the yolk. Sprinkle with the remaining 1/8 teaspoon salt and 1/8 teaspoon pepper. Reduce the heat to medium-low and gently cook the egg until the white is just set and the yolk is still soft, about 3 minutes.
- Transfer the rested steak to a serving plate. Scatter the arugula over the steak and drizzle 1 teaspoon of the herb oil. Lay the egg, sunny-side up, over the top. Drizzle with the remaining herb oil and season with a few grinds of black pepper.
RIB EYE STEAK
Rib Eye Steak on the grill is the pinnacle of outdoor cooking. Follow our tips and tricks to get a PERFECTLY grilled ribeye every time!
Provided by April Woods
Categories Main Course
Time 30m
Number Of Ingredients 4
Steps:
- Lay the rib eye steak out on a baking sheet or tray and brush all sides lightly with olive oil.
- Liberally season all sides with salt and pepper.
- Allow to rest for several minutes (at least 5 and up to 30).
- Grill over high heat, turning about every two minutes, until center reaches desired temperature.
Nutrition Facts : ServingSize 4 ounces, Calories 200 kcal
GRILLED RIB EYE STEAKS
Make and share this Grilled Rib Eye Steaks recipe from Food.com.
Provided by Bobbie
Categories Steak
Time 19m
Yield 6 serving(s)
Number Of Ingredients 3
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).
Nutrition Facts : Calories 50.9, Fat 5.8, SaturatedFat 3.6, Cholesterol 15.3, Sodium 40.9, Protein 0.1
GRILLED RIB-EYE STEAKS
The char of a hot grill brings out the bold beef flavors of these steaks, which are simply seasoned with salt and pepper.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 3
Steps:
- Heat grill to high; clean and lightly oil hot grates. Let steaks stand at room temperature for 30 minutes. Generously season both sides of steaks with salt and pepper. Grill steaks, rotating once to create hatch marks, until well-browned on the outside and cooked to desired doneness, 6 to 7 minutes per side on a charcoal grill (or 8 to 9 minutes per side on a gas grill) for medium-rare (about 125 degrees). Transfer to a platter; cover with foil. Let rest for 10 minutes. Slice steaks against the grain.
RIB-EYE STEAKS WITH STILTON SAUCE
Provided by Ina Garten Bio & Top Recipes
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Thirty minutes before grilling the steaks, remove them from the refrigerator and allow them to come to room temperature. Heat a grill with coals.
- When the coals are hot, spread them out in the grill in one solid layer. Pat the steaks dry on both sides with paper towels and sprinkle them liberally with salt and pepper. Place the steaks on the hot grill and sear them on each side for 2 minutes, until browned. Brush each side lightly with olive oil. Place the lid on the grill and allow the steaks to cook for another 3 to 4 minutes, until they are cooked rare, or 120 degrees F on a meat thermometer. (To test the steaks, insert the thermometer sideways to be sure you're actually testing the middle of the steak.) Remove the steaks from the grill, place them in one layer on a platter and cover tightly with aluminum foil. Allow the steaks to rest at room temperature for 15 minutes.
- For the stilton sauce, place the stilton cheese in the bowl of a food processor fitted with a steel blade and blend until finely minced. Add the cream cheese, mayonnaise, sour cream, scallions, 1 teaspoon salt, 1/2 teaspoon pepper, and Worcestershire sauce. Process until smooth.
- Slice the steak and serve with the stilton sauce.
PERFECTLY GRILLED STEAK
Get Bobby Flay's secret to Perfectly Grilled Steak using any cut and seasoning with just salt and pepper with his recipe from Food Network Magazine.
Provided by Bobby Flay
Time 30m
Yield 4 servings
Number Of Ingredients 3
Steps:
- About 20 minutes before grilling, remove the steaks from the refrigerator and let sit, covered, at room temperature.
- Heat your grill to high. Brush the steaks on both sides with oil and season liberally with salt and pepper. Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 135 degrees F), 5 to 7 minutes for medium (140 degrees F) or 8 to 10 minutes for medium-well (150 degrees F).
- Transfer the steaks to a cutting board or platter, tent loosely with foil and let rest 5 minutes before slicing.
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.
GRILLED RIB-EYE STEAKS WITH BLACK BEAN SAUCE
Provided by Glenn Chu
Categories Milk/Cream Beef Quick & Easy Fall Grill/Barbecue Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Prepare barbecue (medium heat). Stir flour and 1 tablespoon room-temperature butter in small bowl to paste. Boil wine and shallot in heavy medium saucepan until slightly reduced, about 3 minutes. Add cream and black beans and return to boil. Whisk in flour paste; simmer until sauce thickens, about 1 minute. Reduce heat to low. Add chilled butter 1 piece at a time, whisking until butter melts before adding next piece. Whisk in lemon juice. Season sauce with salt and pepper. Remove from heat; cover to keep warm.
- Sprinkle steaks on both sides with crushed peppercorns and salt. Grill 5 minutes, then turn and grill to desired doneness, about 4 minutes for medium-rare. Serve steaks with sauce.
- *Available at Asian markets, specialty foods stores and some supermarkets.
- **Sometimes called wild pepper, Szechuan peppercorns are available at Asian markets and some specialty foods stores.
More about "grilled rib eye steaks with black bean sauce food"
GRILLED STEAK OVER BLACK BEANS WITH CHIMICHURRI SAUCE
From foodandwine.com
5/5
CARNE ASADA WITH BLACK BEANS RECIPE - RICK BAYLESS
From foodandwine.com
3/5 Total Time 1 hr
EPIC RIB-EYE STEAK | BEEF RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
RIB EYE STEAK RECIPE WITH PETE'S BBQ SAUCE
From foodandwine.com
GRILLED RIB-EYE STEAKS RECIPE WITH DRY RUB - THE SPRUCE …
From thespruceeats.com
GRILLED RIBEYE | BEST BEEF RECIPES
From bestbeefrecipes.com
GRILLED RIBEYE STEAK RECIPE (ONLY 2 INGREDIENTS) - MOMSDISH
From momsdish.com
HOW TO GRILL A RIBEYE STEAK ON THE GRILL - 101 COOKING …
From 101cookingfortwo.com
GRILLED RIB-EYE STEAKS WITH WATERMELON-TOMATO SALSA - FOOD …
From foodnetwork.com
Author Steve Jackson for Food Network Kitchen FromSteps 4Difficulty Easy
HOW TO GRILL RIB EYE STEAK - GRILLING COMPANION
From grillingcompanion.com
10 BEST RIB EYE STEAK RUBS FOR GRILLING RECIPES | YUMMLY
From yummly.com
GRILLED RIBEYE STEAK RECIPE - JUGGLING ACT MAMA
From jugglingactmama.com
GRILLED RIB-EYE STEAKS WITH TARRAGON PAN SAUCE - FOOD …
From foodnetwork.ca
GRILLED RIBEYE STEAKS {WITH BROWN SUGAR RUB} - OUT GRILLING
From outgrilling.com
GRILLED RIBEYE STEAK WITH SHALLOT SAUCE | THE RUSTIC FOODIE®
From therusticfoodie.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love