Grilled Ribeyes With Browned Garlic Butter Food

RIB EYE STEAK WITH GARLIC BUTTER

Steps:

• Let the steaks sit at room temperature for 20 minutes.
• Season the steaks on both sides with salt and pepper to taste.
• Heat a heavy pan such as a cast iron skillet over high heat.
• Add the oil to the pan. Place the steaks in the pan in a single layer.
• Cook for 4-5 minutes per side or until deep golden brown.
• Add the butter to the pan. After the butter has melted, add the garlic cloves and rosemary to the pan. Stir to combine.
• Spoon the butter mixture over the steaks. Insert a probe thermometer into the thickest part of one of the steaks.
• Cook the steak for 2-3 minutes or until the thermometer registers at between 130-135 degrees F for a medium steak.
• Remove the meat from the pan. Let the steak rest for 5 minutes. Spoon the pan drippings over the steak, then slice and serve immediately.

GRILLED RIBEYES WITH HERB BUTTER

Steps:

• In a shallow dish, combine the first 8 ingredients. Add the steaks and turn to coat. Cover; refrigerate overnight., Drain and discard marinade. Combine the steak seasonings; sprinkle over steaks., Grill steaks, covered, over medium heat or broil 3-4 in. from the heat for 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°)., For herb butter, in a small bowl, beat the butter, parsley and horseradish until blended. Spoon 1 tablespoon herb butter over each steak.

PAN SEARED RIB-EYE STEAK WITH CHIPOTLE BROWN BUTTER

Steps:

• Season both sides of the well trimmed rib-eye, as well as the edges with the pepper, salt and granulated garlic. If you have a good thick steak, it can handle a lot of seasoning. If you are using a thin steak, be easy on the salt. Put half of the butter in a very hot skillet, gently so you don't splatter hot butter all over the place. Add the onions first. The more rare the steak you desire, the longer you should saute the onions before starting the meat itself, (3 to 4 minutes for rare, etc). Now, gently add the steak to the skillet and sear thoroughly on each side to your desired doneness. If you can't tell how done the steak is by feel, use an instant-read thermometer:
• Extra Rare-below: 125 degrees F
• When the steak achieves the desired temperature, remove to a plate, leaving the onions in the pan. After you remove the steak from the heat source, it continues to cook, so I take my steaks off a little ahead of time. Add the rest of the butter after you have let the skillet come back up to temperature. Stir in the chipotles and deglaze the pan with the beer. Pour over the steak once the beer has reduced by half and serve.
• Rare: 135 degrees F .
• Medium-Rare: 145 degrees F .
• Medium: 160 degrees F .
• Well Done: 170 degrees F .

RIB EYE STEAKS WITH COWBOY BUTTER

Steps:

• For the cowboy butter: Well in advance, make the cowboy butter. Place the softened butter in the bowl of a mixer fitted with a paddle attachment. Whip the butter until it's fluffy. Add the parsley, red pepper flakes, black pepper, garlic, lemon zest and the juice of half the lemon. Mix it until it's totally combined, scraping the sides as needed. Add more parsley, more lemon juice, more pepper or salt if you'd like.
• Lay out a long piece of plastic wrap and scoop the butter mixture in a long strip down the middle of it. Carefully pull one side of the plastic wrap over the butter, squeezing it gently to form it into a log. Continue to roll the log of butter into a roll. When it's all rolled up, twist the ends (like a piece of candy) until they become very taut (this means the butter is pressing together inside the plastic to form a cohesive roll). Place the roll of butter into the fridge so it will harden, or into the freezer if you need to speed along the process.
• For the steaks: Preheat the oven to 475 degrees F. Sprinkle salt and pepper on both sides of the steaks.
• Melt the butter in a heavy ovenproof skillet over medium-high heat. When it's melted and golden brown, sear the steaks for about 45 seconds per side. Set in the oven to finish, about 3 minutes.
• Lay a thick slice of cowboy butter on top of each steak so it will begin to melt. Serve within 5 minutes.

GRILLED RIB-EYE STEAK WITH BROWN BUTTER AND BLUE CHEESE

Steps:

• Remove the steaks from the refrigerator 30 minutes before grilling and let sit on a kitchen counter, loosely covered.
• Heat the grill to high. Set a cast-iron skillet large enough to hold both steaks on one side of the grill. Brush the steaks with canola oil and season very liberally with salt and pepper. Grill until well charred on the first side, 2 to 3 minutes; flip and grill until well charred on the second side, another 2 to 3 minutes. (The steaks should still be raw at the center at this point.) Transfer to a cutting board.
• Slice the steaks across the grain about 1 1/2-inches thick; don't separate the slices. Keeping the steak slices together, transfer the steaks to the skillet and top with the butter. Cover the grill and cook the steaks for 5 minutes for medium rare. Transfer the skillet to a trivet.
• Arrange the steak slices on a platter so that the interior of the slices is facing up. Top each slice with some blue cheese. Pour the hot brown butter from the skillet over the steak. Serve immediately.

GRILLED RIBEYES WITH BLUE CHEESE BUTTER

Steps:

• Cut slits into each steak; insert garlic slices. Brush with oil and sprinkle with salt, cayenne and pepper., Grill, covered, over medium heat or broil 4 in. from the heat for 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Combine blue cheese and butter. Serve with steaks.

GRILLED RIBEYES WITH HATCH CHILE BUTTER

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.

GRILLED RIB-EYE STEAKS WITH PARSLEY-GARLIC BUTTER

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.