PAN-FRIED RIB EYE STEAKS
We really enjoyed these steaks. They are a great way to use garden oregano, and the sauce is delicious over steaks and drizzled over baked potatoes. Recipe source: Bon Appetit (December 2005)
Provided by ellie_
Categories Steak
Time 30m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- In a small cup or bowl mix oregano, cumin and paprika together.
- Sprinkle steaks with salt and pepper. then sprinkle each side of steaks with spice mixture, reserving some for the sauce.
- Heat oil in large skillet over medium-high heat. Add steaks and cook to desired doneness (about 5-10 minutes per side for medium). Transfer steaks to a platter and keep warm.
- In the same skillet, combine broth, vinegar, honey and the remaining spice mixture. Bring to a boil and boil until slightly reduced (3-5 minutes). Remove from heat and whisk in butter. Season sauce with salt and pepper if desired.
- Pour sauce over steaks.
Nutrition Facts : Calories 204.6, Fat 19.4, SaturatedFat 8.3, Cholesterol 30.8, Sodium 301.4, Carbohydrate 8.5, Fiber 1.4, Sugar 6, Protein 1.7
PAN-FRIED RIBEYE STEAK
Serve this pan-fried ribeye steak next to a heaping pile of roasted garlic mashed potatoes and a salad-and your sweetie (or family) will love you for it.
Categories Valentine's Day comfort food dinner main dish meat
Time 15m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Combine the seasoning salt, lemon and pepper seasoning and kosher salt together in a small bowl. Add lots of black pepper, to taste, and mix to create a rub for your steaks.
- Sprinkle some of the rub on one side of the steaks and rub it all over, then flip and rub the remaining seasoning all over the steaks.
- Bring a skillet to medium heat. Once hot, add the olive oil and butter. Cook until the oil is hot and the butter is beginning to brown. With tongs, set the steaks right into the sizzling butter/oil mixture.
- Cook for about 2 minutes on the first side, then flip and turn the heat down to a medium-low to finish off the cooking. Cooking it for about 2 ½ minutes on the second side will result in a medium-rare piece of meat. Alter your cooking time a little to achieve a steak that is a little less pink in the center.
- Let the steaks rest for a couple minutes before digging in or slice the steaks for a nice presentation and drizzle with the leftover pan sauce from the bottom of the skillet. Serve with mashed potatoes and a side salad.
PAN-FRIED RIB-EYE STEAKS WITH SPICY HERB BUTTER
Steps:
- Blend chili-garlic sauce, chopped thyme, chopped tarragon, lime juice, steak sauce, and Worcestershire sauce in processor. Mix in butter. Season to taste with sea salt and pepper. Mound butter on sheet of plastic wrap; roll into 1 1/2-inch-diameter log and refrigerate at least 2 hours. (Can be made 1 day ahead. Keep refrigerated.) Rub steaks with oil and season generously with sea salt and pepper. Heat 2 heavy large skillets over high heat. Add 3 steaks to each skillet and cook to desired doneness, about 3 minutes per side for medium-rare. Cut herb butter into thick rounds. Transfer steaks to plates. Top steaks with butter and serve.
RIB-EYE STEAK WITH HERB BUTTER AND CHARRED PEPPERS
Provided by Food Network Kitchen
Time 1h5m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Lay the steak flat on a board; tie kitchen twine tightly around the sides (including the bone) to help the steak keep its shape during cooking.
- Grind the mushrooms in a spice grinder or blender; transfer to a bowl and mix with the garlic, balsamic vinegar, brown sugar, 1 tablespoon Worcestershire sauce, 1 1/2 tablespoons rosemary, the red pepper flakes and 2 teaspoons salt. Cut 8 deep slits about 1 inch apart all over the steak; fill each slit with some of the mushroom mixture, then rub the rest all over the meat. Transfer the steak to a plate, cover with plastic wrap and refrigerate 2 to 4 hours. Remove from the refrigerator about 1 hour before grilling.
- Meanwhile, combine the butter, scallions, parsley, the remaining 1 tablespoon Worcestershire sauce and 1/2 tablespoon rosemary, and 1 teaspoon salt in a bowl. Cover and refrigerate until ready to use.
- Preheat a grill to medium high, then prepare for indirect heat: For gas, turn off the burners on one side. For charcoal, push the coals to one side. Brush the steak with the olive oil, then place on the cooler side of the grill (indirect heat). Cover and cook, turning occasionally, until a thermometer inserted into the thickest part registers 110 degrees F to 120 degrees F, 20 to 30 minutes. Move the steak to the hotter side of the grill (direct heat) and cook until the thermometer registers 125 degrees F, 2 to 3 more minutes per side. Transfer to a cutting board and let rest 15 minutes, spreading with some of the herb butter.
- Meanwhile, grill the peppers over direct heat, turning, brushing with the lemon juice and seasoning with salt, until charred, 8 to 10 minutes. Top the steak with more herb butter and serve with the peppers.
Nutrition Facts : Calories 643, Fat 46 grams, SaturatedFat 19 grams, Cholesterol 237 milligrams, Sodium 1,624 milligrams, Carbohydrate 11 grams, Fiber 2 grams, Protein 45 grams
HERBED BUTTER RIB EYE STEAKS
Picture rib eye steaks cooked outdoors on your barbecue grill, with a delicious herb butter melted on top. Herb butter must be made 2 hours in advance and refrigerated.
Provided by Marie
Categories Steak
Time 25m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- In a small bowl, combine butter, garlic, lemon juice and parsley.
- Place mixture on wax paper and roll into a 1" log, wrap tightly and refrigerate for 2 hours or until firm.
- Preheat grill.
- Mix onion powder, salt and pepper together and sprinkle on each side.
- Place steak on grill and cook for about 7 minutes.
- Turn the steaks over and place a 1/4" pat of the butter on each steak.
- Cook for another 7 to 9 minutes for medium rare or until done as desired.
- Remove steaks from grill and place an additional 1/4" slice of herbed butter on each steak and allow to melt.
- Store the rest of the herbed butter in refrigerator.
Nutrition Facts : Calories 412.4, Fat 46.1, SaturatedFat 29.2, Cholesterol 122, Sodium 619, Carbohydrate 1.3, Fiber 0.2, Sugar 0.3, Protein 0.7
GRILLED RIBEYES WITH HERB BUTTER
I make this recipe for special occasions. The tantalizing fragrance of the herbs de Provence is unforgettable. The seasoning and herb butter goes well with filet mignon, T-bone and steak strips, too. -John Baranski, Baldwin City, Kansas
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 18
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.
Nutrition Facts : Calories 976 calories, Fat 77g fat (31g saturated fat), Cholesterol 232mg cholesterol, Sodium 1271mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 61g protein.
PAN-FRIED RIB-EYE STEAK
Serve beef rib meat at least medium-rare, if not medium, to cook the fat running through it. This gives the meat lots of flavour - great with a red wine sauce
Provided by Barney Desmazery
Categories Dinner, Main course, Supper
Time 15m
Number Of Ingredients 5
Steps:
- Up to 8 hrs before cooking, pat the steaks dry with kitchen paper and season with salt and pepper. Heat the oil over a high flame in a heavy-based frying pan that will comfortably fit both steaks. When the oil is shimmering, turn the heat down to medium-high and add the butter. Once it's sizzling, carefully lay the steaks in the pan, tucking the garlic and herbs in at the sides.
- Stand over the steaks with a pair of tongs, searing and turning them every 30 seconds to 1 min so they get a nice brown crust. As a rough guide, each steak will take 4 mins in total for rare, 5-6 mins in total for medium and 8-10 mins for well done. If you have a digital cooking thermometer, the temperatures you're looking for in middle of the steak are 50C for rare, 60C for medium and 70C for well done. Leave the steaks to rest for at least 5 mins. While the steaks are resting, you can make a classic red wine sauce to go with them.
Nutrition Facts : Calories 520 calories, Fat 39 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 4 grams carbohydrates, Protein 39 grams protein, Sodium 0.67 milligram of sodium
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