Oven Roasted Rib Eye Steak Food

REVERSE SEARED RIBEYE

Steps:

• Preheat the oven to 225 degrees F.
• Season all sides of the rib-eyes liberally with salt and pepper. Place on wire rack-lined baking sheet. Bake until the desired internal temperature is reached, 105 degrees F for rare, 115 for medium rare and 125 for medium, 1 1/2 to 2 hours. When the rib-eyes come out of the oven, tent loosely with aluminum foil while preheating the skillet.
• Heat a cast-iron skillet over medium-high heat. Add the oil, then sear the steaks on the first side for about a minute. Flip the steaks and add the butter to the skillet. Once the butter has melted, continue to cook the steaks, continuously basting with the melted butter, until seared on the second side, about 45 seconds. Sear the fat cap as well to crisp up, 30 seconds to 1 minute.
• Slice and serve immediately, spooning the pan juices over each slice. There is no need to rest the meat with the reverse sear method.

PAN-SEARED RIB-EYE

Steps:

• Place a 10-to-12-inch cast-iron skillet in the oven and heat the oven to 500 degrees F. Bring the steak to room temperature.
• When the oven reaches temperature, remove the skillet and place on the range over high heat for 5 minutes. Coat the steak lightly with oil and sprinkle both sides with a generous pinch of salt. Grind on black pepper.
• Immediately place the steak in the middle of the hot, dry skillet. Cook 30 seconds without moving. Turn with tongs and cook another 30 seconds, then put the pan straight into the oven for 2 minutes. Flip the steak and cook for another 2 minutes. (This time is for medium-rare steak. If you prefer medium, add a minute to both of the oven turns.)
• Remove the steak from the skillet, cover loosely with foil and rest for 2 minutes. Serve whole or slice thin and fan onto plate.

OVEN ROASTED RIB-EYE STEAK

Steps:

• Sprinkle steaks liberally with Mccormick seasoning on both sides. Place steak into bowl and roll in olive oil so that its oil over and both sides. Cover with saran wrap and let marinade at room temperature for 30 minutes.
• Preheat oven to 450°F Place steaks in shallow pan and place 1 Tb butter on each steak as well as beef broth, thyme and rosemary.
• Roast until one side is browned/sizzled then turn over until other side is browned/sizzled. Leave a bit longer for well-done.

ROASTED RIB-EYE STEAK WITH HERBED MUSTARD SAUCE AND ROOT VEGETABLES

Steps:

• Preheat oven to 450°F. Combine vegetables and 3 tablespoons oil in medium bowl; toss to blend. Sprinkle generously with salt and pepper. Spread vegetables on rimmed baking sheet. Rub steak with remaining 2 tablespoons oil. Place steak on small baking sheet. Sprinkle generously with salt and pepper. Roast vegetables 40 minutes. Place steak in oven. Roast vegetables until tender and beginning to brown, stirring occasionally, and roast steak until cooked to desired doneness, about 20 minutes for medium-rare. Let steak stand 3 minutes. Thinly slice crosswise. Divide between 2 plates. Arrange roasted vegetables alongside. Serve, passing mustard sauce separately.

EASY RIB EYE ROAST

Steps:

• Preheat an oven to 500 degrees F (260 degrees C).
• Beat butter and garlic together in a bowl. Poke several holes in roast with a sharp knife. Rub butter mixture all over roast and season meat with salt and black pepper. Place roast, fat-side up, in a roasting pan.
• Roast in the preheated oven for 20 minutes, reduce heat to 325 degrees F (165 degrees C), and continue cooking until roast is reddish-pink and juicy in the center, 1 1/2 to 2 hours. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

AWESOME OVEN BAKED RIB EYE STEAK

Steps:

• 1. Chef's Note: Although I am recommending a rib eye steak, the photos for the recipe use a KC Strip. This in no way changes the recipe, but it does illustrate that you can try different cuts of beef. The reason I recommend the rib eye, is that in my experimentation (so far), I find it the best cut to use for this technique, with the KC coming in a close second.
• 2. Chef's Tip: When working with steaks on the grill, a pan, or in the oven, the one indispensable tool to have is a good set of tongs.
• 3. Thinly slice the mushrooms.
• 4. Add the mushrooms to a bowl; combine with 2 tablespoons of the olive oil, and salt and pepper, to taste. Reserve.
• 5. Pat the steak dry with a few paper towels.
• 6. Place the steak on a plate or baking sheet, and rub one side with one half of the remaining tablespoon of olive oil, and then sprinkle with the salt, pepper, and any additional spices you might want to add.
• 7. Turn the steak over, and repeat on the other side.
• 8. Chef's Note: The olive oil, salt and pepper, are not the only spices you can add to a steak. Some of my favorite additions are: paprika granulated garlic granulated onion crushed coriander dill crushed red pepper flakes To name just a few.
• 9. Chef's Tip: If you're adding a bunch of spices, do what I do. Mix them together in a small prep bowl, and sprinkle them on all at once.
• 10. Allow the steak to sit out until it reaches room temperature. If it was originally in the refrigerator, this could take 30 to 45 minutes.
• 11. Chef's Note: The more uniform the temperature of the steak, the more evenly it will cook.
• 12. Place a rack in the middle position, and preheat the oven to 410f (210c).
• 13. Chef's Tip: The pan will be up to heat when a drop of water dances around the pan, and quickly evaporates.
• 14. Add the mushrooms, and sauté for about two minutes.
• 15. Push the mushrooms to either side of the pan, and place the steak in the middle.
• 16. Allow the steak to cook in the pan, for 3 to 4 minutes.
• 17. Chef's Note: You should not, for any reason, move that steak in these first minutes of cooking. Stir the mushrooms but DO NOT move the steak. As it sits and sears, it's developing an excellent crust.
• 18. Flip the steak over, and then take off the fire.
• 19. Quickly move the mushrooms to the top of the steak, and then add the two tablespoons of butter.
• 20. Add the pan to the preheated oven, and then cook until reaching desired doneness.
• 21. Chef's Note: For a 1-inch thick steak, in a 410f (210c) oven, the cooking times go as follows: Very Rare 4-5 minutes Rare 5-6 minutes Medium Rare 6-8 minutes Medium 7-10 minutes Well done... Not in my Kitchen (you're on your own)
• 22. Use an oven glove to remove the pan from the oven, and allow the steak to rest for five minutes (outside the pan), before cutting. Be careful, that pan and that handle are super hot.
• 23. Chef's Note: Resting a steak, allows the juices that moved toward the center of the steak to redistribute. If you cut into the steak too soon, all the juices will spill out onto your cutting board, and I HATE it when that happens.
• 24. Serve with some good mash potatoes, and/or veggie of choice. Enjoy
• 25. Keep the faith, and keep cooking.

BAKED RIB EYE STEAKS WITH MUSHROOMS

Steps:

• Steak Preparation:.
• Take out steaks from freezer, unwrap. You might have to dip in cold water to loosen the tray and packing from meat.Do not leave the meat in the water, dip only and pull off.
• Spray Pam in non stick baking pans.
• Put two steaks in each pan.
• Season each steak.
• Preheat oven 400*.
• Drizzle 1/2 teaspoons olive oil over each steak.
• Mushroom Preparation:.
• Spray Pam in non-stick pan and add mushrooms.
• Salt as desired.
• Drizzle 1 teaspoons olive oil over the mushrooms, toss with spatula to mix.
• Place the steak pans and the mushrooms pans in the oven.
• Cook 20 minutes for medium rare, 25 minutes for medium to well. Do not turn the steaks.
• Do not cover.
• Turn the mushrooms once during the cooking process.
• Note: Cooking time will determine the thickness of the meat. I have done this with Buffalo steaks (never cook them well done.) I have also cooked Elk steak in this way.
• I can have supper on the table in 30 minutes. This recipe gives me time to make a salad and potatoes or pasta.