Pan Seared Rib Eye Steaks With Porcini And Rosemary Rub Food

PAN-SEARED RIB-EYE STEAKS WITH PORCINI AND ROSEMARY RUB

Steps:

• Place steaks and soy sauce in large resealable plastic bag. Seal bag, releasing excess air; turn to coat. Let steaks marinate at room temperature 2 hours, turning occasionally.
• Process porcini mushrooms in spice mill to fine powder. Mix 1 1/2 tablespoons mushroom powder, rosemary, and pepper in small bowl (reserve any remaining powder for another use).
• Drain steaks; pat dry. Sprinkle mushroom-rosemary rub generously over both sides of steaks, pressing to adhere.
• Heat oil in heavy large skillet (preferably cast-iron) over medium-high heat. Fry steaks until browned and cooked to desired doneness, about 8 minutes per side for rare, adjusting heat to medium if browning too quickly.
• Transfer steaks to plate; tent with foil to keep warm. Let rest 10 minutes. Cut into 1/2-inch-thick slices and serve.
• *Available in the produce section of many supermarkets and at specialty foods stores and Italian markets.

RIB-EYE STEAKS WITH PORCINI RUB

Steps:

• For the steaks: Process the mushrooms in a spice grinder until they form a powder; place it in a jar. Process the salt and peppercorns in the same grinder and add it to the mushroom powder. Process the sugar in the grinder and add it to the mushroom mix. Process the garlic and red pepper flakes in the grinder, add it to the mix and shake it all up.
• Place the mixture on a sheet pan and coat all sides of the steaks with the rub.
• Lightly coat a grill pan with olive oil and heat it over medium-high heat. Place the steaks on the hot pan and cook for 7 minutes on each side. Allow the steaks to rest on a platter while you make the salad.
• For the salad: Put the arugula in a bowl and toss with the lemon juice. Slice the steaks crosswise.
• Place the salad on a platter and arrange the sliced steak on top. Sprinkle Oven-Dried Cherry Tomatoes over the steak and drizzle with balsamic vinegar before serving.
• Preheat the oven to 300 degrees F.
• Place the tomatoes in a bowl and drizzle with olive oil. Sprinkle with salt, black pepper and pepper flakes, if using. Toss well and place on a sheet pan in a single layer. Place the sheet pan in the oven and roast for 3 hours, tossing occasionally.

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.

PAN-SEARED RIB EYE STEAK WITH SMOKED PAPRIKA RUB

Steps:

• Bring the steak to room temperature.
• Mix all spices and oil into a thick paste. Rub spice rub mixture onto both sides of the steak.
• Optional: If you have the time, wrap the steak with plastic wrap and allow to sit for 15 minutes or longer at room temperature.
• Put a 10 to 12-inch cast iron skillet in the oven, and heat oven to 500 degrees. When the oven thermometer indicates that it has reached 500 degrees, remove the pan from the oven (do not turn oven off). Transfer quickly to a stovetop burner on high heat.
• Immediately place the steak in the middle of the pan. Cook for 30 seconds without moving. Flip with tongs and cook for 30 seconds on the second side. Quickly remove the pan from the heat and place into the oven. Cook for two minutes on each side for a medium rare steak, or three minutes on each side for a medium steak.
• Transfer steak to a wooden cutting board and make a loose tent of aluminum foil over it. Allow it to rest for a few minutes before serving.

GOURMET RIB EYE STEAK RECIPE BY TASTY

Steps:

• Preheat oven to 200°F (95°C).
• Generously season all sides of the steak with salt and pepper.
• Transfer to a wire rack on top of a baking sheet, then bake for about 45 minutes to an hour until the internal temperature reads about 125°F (51° C) for medium-rare. Adjust the bake time based on if you like your steak more rare or more well-done.
• Heat the canola oil in a pan over high heat until smoking.
• Sear the steak for 30 seconds on the first side, then flip.
• Add the butter, garlic, rosemary, and thyme, and swirl around the pan.
• Transfer the garlic and herbs on top of the steak and baste the steak with the butter using a large spoon.
• Baste for about 30 seconds, then flip and baste the other side for about 15 seconds.
• Turn the steak on its side and cook to render off any excess fat.
• Rest the steak on a cutting board or wire rack for about 10 minutes. Slicing the steak before the resting period has finished will result in a lot of the juices leaking out, which may not be desirable.
• Slice the steak into ½ -inch (1 cm) strips, then fan out the slices and serve.
• Enjoy!

PAN SEARED RIB EYE

Steps:

• Place 10 to 12-inch cast iron skillet in oven and heat oven to 500 degrees.
• Bring steak (s) to room temperature.
• When oven reaches temperature, remove pan and place on range over high heat.
• Coat steak lightly with oil and season both sides with a generous pinch of salt.
• Grind on black pepper to taste.
• Immediately place steak in the middle of hot, dry pan.
• 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 steak and cook for another 2 minutes.
• (This time is for medium rare steaks. If you prefer medium, add a minute to both of the oven turns.) Remove steak from pan, cover loosely with foil, and rest for 2 minutes.
• Serve whole or slice thin and fan onto plate.