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.
RIB EYE STEAK PANINI
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat a panini maker.
- For the vegetables: In a large nonstick skillet, heat the oil over medium-high heat. Add the garlic, onions, peppers, herbes de Provence, salt and pepper. Cook, stirring occasionally, until the vegetables are soft, 8 to 10 minutes. Remove the vegetables and set aside.
- For the steak: In the same skillet, heat the oil over high heat. Add the steak and sprinkle with the salt and pepper. Cook, stirring constantly, until the steak is cooked through to desired doneness, 2 to 3 minutes.
- For the panini: Spoon 2 tablespoons of marinara sauce onto the bottom of each roll. Add the arugula and top with the cooked vegetables. Arrange the steak on the vegetables and place a slice of cheese on top. Place the tops on the rolls and cook in a panini maker until the cheese has melted, about 5 minutes.
Nutrition Facts : Calories 521, Fat 20 grams, SaturatedFat 7 grams, Cholesterol 77 milligrams, Sodium 939 milligrams, Carbohydrate 46 grams, Fiber 2 grams, Protein 36 grams, Sugar 10 grams
RIB-EYE STEAKS WITH SMOKEY ARRABIATA SAUCE
Provided by Giada De Laurentiis
Time 50m
Yield 4 servings
Number Of Ingredients 11
Steps:
- For the sauce: In a food processor, combine the tomatoes, onions, garlic, capers, chile, sugar, paprika, and salt. Process until slightly chunky. Pour the sauce into a medium saucepan and bring to a simmer over medium heat. Cook for 25 minutes until thickened. Season with salt and smoked paprika, to taste.
- For the steaks: Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Drizzle the steaks on both sides with olive oil. Season on both sides with salt and pepper. Grill for 5 to 6 minutes each side for medium-rare. Let the steaks rest for 5 minutes.
- Slice the steaks across the grain into 1/4-inch thick slices and serve with the sauce.
GRILLED RIBEYE STEAK SALAD WITH POBLANO VINAIGRETTE
Provided by Bobby Flay | Bio & Top Recipes
Time 2h35m
Yield 4 servings
Number Of Ingredients 25
Steps:
- Mix together in a small bowl until combined. Season with salt and pepper to taste.
- Place steaks in a shallow baking dish and cover with the steak sauce, let marinate for 2 hours, turning once. Preheat grill. Remove steaks from marinade and season with salt and pepper to taste. Grill for 3 to 4 minutes on each side for medium-rare doneness. Remove and let rest.
- Brush onion slices and tomatoes with olive oil and season with salt and pepper to taste. Grill on both sides until just cooked through. Place spinach in a large bowl and toss with balsamic vinegar, olive oil and salt and pepper to taste. Divide the spinach among 4 large salad dishes or platters. Slice each steak into 1/2-inch thick slices and fan on top of the spinach. Garnish with grilled tomatoes, blue cheese and onions and drizzle with Poblano Vinaigrette.
- Combine poblanos, onion and lime juice in a blender and blend until smooth. While the blender is running, add the oil slowly until emulsified. Add the spinach and blend until smooth. Add the honey and season to taste with salt and pepper.
GRILLED RIBEYES WITH HATCH CHILE BUTTER
In summer, succulent ribeye steaks call for my flavor-packed compound butter, swirled with Hatch chiles, cilantro, lime juice and garlic. -David Ross, Spokane Valley, Washington
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Cut peppers lengthwise in half. Remove stems and seeds; flatten slightly. Grill chiles, skin side down, until skins blister, about 3 minutes. Immediately place peppers in a small bowl; let stand, covered, 20 minutes., Peel off and discard charred skin. Place grilled peppers, cilantro, butter, garlic, oregano, lime juice, 1/4 teaspoon salt and 1/4 teaspoon pepper in a food processor; pulse until just combined. Refrigerate until firm., Brush steaks with oil and sprinkle with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Grill, covered, over medium-high heat or broil 4 in. from heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), about 4 minutes on each side. Let stand 5 minutes. Cut into thin slices., Meanwhile, in a small saucepan, melt half the chile butter. Drizzle over steaks. Serve remaining butter with steaks. Sprinkle with coarse sea salt. If desired, garnish with jalapeno slices and additional oregano.
Nutrition Facts : Calories 657 calories, Fat 53g fat (25g saturated fat), Cholesterol 174mg cholesterol, Sodium 815mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 40g protein.
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