PEANUT SESAME RIB-EYE STEAK
This is a great recipe to transform a great steak into something even tastier. Great main course for those who love variety. Try this with a fresh garden salad with peanut vinaigrette for a crisp, festive meal.
Provided by soumitraghosh
Categories World Cuisine Recipes Asian
Time 2h40m
Yield 4
Number Of Ingredients 13
Steps:
- Place the lemon grass, 1/4 cup vegetable oil, fish sauce, rice wine vinegar, dark soy sauce, sugar, and sesame oil into the work bowl of a food processor, and process until the mixture forms a paste. Coat both sides of the steaks with the marinade paste, and refrigerate, covered, for 2 to 3 hours.
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- In a bowl, combine peanuts, sesame seeds, sea salt, and pepper until thoroughly mixed.
- Remove the steaks from the marinade, and discard any remaining marinade. Pat the steaks very dry with paper towels for good charring. Rub each steak with about 3/4 teaspoon of vegetable oil. Sprinkle the peanut mixture generously over both sides of each steak, and press the spices into the meat.
- Grill on the preheated grill until the steaks show grill marks, start to become firm, and are reddish-pink and juicy in the center, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Let the steaks rest at least 5 minutes before slicing.
Nutrition Facts : Calories 670.2 calories, Carbohydrate 18.9 g, Cholesterol 124.4 mg, Fat 52.6 g, Fiber 5.3 g, Protein 35.5 g, SaturatedFat 11.9 g, Sodium 6506.8 mg, Sugar 2.4 g
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
HAWAIIAN RIB-EYE STEAK
Now you can make one of Hillstone's most popular dishes at home. Infused with soy, pineapple juice, sesame, and ginger, it's a decision you will never regret.
Categories Bon Appétit Steak Hawaii Butter Pineapple Sesame Oil Ginger Soy Sauce Dinner Grill Peanut Free Tree Nut Free
Yield Serves 4
Number Of Ingredients 13
Steps:
- Steak
- Whisk pineapple juice, soy sauce, sugar, vinegar, and oil in a small bowl until sugar is dissolved. Add onion and ginger. Set aside 2 Tbsp. marinade for butter. Transfer remaining marinade to a large resealable plastic bag. Add steaks and seal bag, pressing out excess air. Chill at least 1 day.
- Remove steaks from marinade, pat dry, and let sit until room temperature, about 1 hour.
- Butter and Assembly
- Whisk butter and oil in a medium bowl to combine. Vigorously whisk in reserved marinade; season with salt. Transfer to the center of a sheet of parchment paper and roll up into a log. Chill until firm, at least 1 hour.
- Build a two-zone fire in a charcoal grill for direct (medium-high coals) and indirect (medium-low coals) heat. Alternatively, heat a gas grill to high just before cooking, leaving one burner on low. Season steaks very lightly with salt (omit this step if marinating more than 24 hours). Grill over high heat, turning, until steaks are well browned and beginning to char around edges, about 4 minutes. Transfer to cooler part of grill and continue to cook until an instant-read thermometer inserted into thickest part of steaks registers 120°F for medium-rare. (Alternatively, cook in a grill pan over medium-high heat, turning steaks every couple of minutes.)
- Transfer steaks to a wire rack. Slice butter into 1/4"-thick rounds and divide between steaks. Let rest at least 10 minutes before slicing.
- Do Ahead
- Steaks can be marinated 3 days ahead. Keep chilled. Butter can be made 3 days ahead. Keep chilled.
PERFECT RIB EYE STEAKS
Succulent, tender, and flavorful, just like at the famous steakhouses! These are great on the grill, but you can also pan sear or broil them too. You can also use prime rib or any other quality steak.
Provided by 2Bleu
Categories Steak
Time 15m
Yield 2 serving(s)
Number Of Ingredients 2
Steps:
- Spread the steak seasoning in a line on a shallow dish.
- Holding the steaks upright (like a wheel), press the edge of the steak into the seasoning. Turn a little and repeat. Repeat with other steak.
- Grill or broil as usual and serve.
ROASTED RIB-EYE STEAK WITH HERBED MUSTARD SAUCE AND ROOT VEGETABLES
Categories Beef Herb Mustard Onion Roast Dinner Meat Steak Root Vegetable Carrot Turnip Fall Rutabaga Bon Appétit Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 2 servings
Number Of Ingredients 7
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.
PEANUT SESAME RIB-EYE STEAK
This is a great recipe to transform a great steak into something even tastier. Great main course for those who love variety. Try this with a fresh garden salad with peanut vinaigrette for a crisp, festive meal.
Provided by soumitraghosh
Categories Asian Recipes
Time 2h40m
Yield 4
Number Of Ingredients 13
Steps:
- Place the lemon grass, 1/4 cup vegetable oil, fish sauce, rice wine vinegar, dark soy sauce, sugar, and sesame oil into the work bowl of a food processor, and process until the mixture forms a paste. Coat both sides of the steaks with the marinade paste, and refrigerate, covered, for 2 to 3 hours.
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- In a bowl, combine peanuts, sesame seeds, sea salt, and pepper until thoroughly mixed.
- Remove the steaks from the marinade, and discard any remaining marinade. Pat the steaks very dry with paper towels for good charring. Rub each steak with about 3/4 teaspoon of vegetable oil. Sprinkle the peanut mixture generously over both sides of each steak, and press the spices into the meat.
- Grill on the preheated grill until the steaks show grill marks, start to become firm, and are reddish-pink and juicy in the center, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Let the steaks rest at least 5 minutes before slicing.
Nutrition Facts : Calories 670.2 calories, Carbohydrate 18.9 g, Cholesterol 124.4 mg, Fat 52.6 g, Fiber 5.3 g, Protein 35.5 g, SaturatedFat 11.9 g, Sodium 6506.8 mg, Sugar 2.4 g
RIB-EYE STEAKS WITH THYME-SHALLOT BUTTER, PAPRIKA POTATOES AND ASPARAGUS
We think of rib eye steaks as a special-occasion meal; they are costly and far from lean--but, boy, are they good! This is a meal we might make to celebrate with friends, or just with each other; or on a Friday night to mark the end of a particularly crazy week. Buy rib eyes that are about 1 inch thick. Any thicker than that and the outside might get overdone before the center is medium-rare. The herbed butter takes these steaks to an even more decadent level, but this classic steak-and-potatoes meal is also wonderful without it. You can, of course, make extra herbed butter and keep it in the refrigerator or freezer to use on potatoes, rice, corn, or anything and everything else on which butter gets slathered.
Provided by Food Network
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F. Coat a sheet pan with cooking spray.
- Use a fork to mash the butter with the shallot, thyme, lemon zest and 1/4 teaspoon of the salt in a small bowl. Transfer it to the center of a small sheet of plastic wrap and roll it into a 1-inch-diameter log; twist the ends closed and chill in the freezer to harden until ready to use, at least 15 to 20 minutes.
- Combine the potatoes with 1 tablespoon of the oil in a bowl. Toss with the paprika, 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper. Arrange the potatoes in a single layer, cut side down, around the edges of the sheet pan. Roast for 20 minutes, rotating the pan front to back after 10 minutes.
- Meanwhile, combine the asparagus with 1/4 teaspoon of the salt and the remaining 1 tablespoon oil.
- After the potatoes have roasted 20 minutes, add the asparagus to the center of the sheet pan. Roast for 10 minutes, until the vegetables are tender. Transfer the potatoes and asparagus to a serving platter and tent with foil to keep warm.
- Position an oven rack 4 to 5 inches below the heat source and preheat the broiler.
- Season the steaks with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper and place them on the sheet pan. Broil, turning them once, until an instant-read thermometer inserted horizontally into the thickest part of the steak registers 130 degrees F for medium-rare, 6 to 8 minutes. Let the steaks rest for 5 minutes, then serve topped with a slice of the butter and a side of potatoes and asparagus.
More about "peanut sesame rib eye steak food"
HAWAIIAN RIB-EYE STEAK RECIPE | BON APPéTIT
From bonappetit.com
OUR BEST RIB EYE STEAK RECIPES | FOOD & WINE
From foodandwine.com
PEANUT SESAME RIB-EYE STEAK TASTY RECIPES
From recipesenak.blogspot.com
BEYOND STEAK: HOW TO MAKE SESAME RIBEYE TACOS - MEN'S JOURNAL
From mensjournal.com
MEAT AND POULTRY -- PEANUT SESAME RIB-EYE STEAK
From chinesemenu.com
RIB EYE STEAKS WITH SPICY PEANUT BETTER AND ONIONS
From fieryfoodscentral.com
THE BEST RECIPES: PEANUT SESAME RIB-EYE STEAK
From recipes4bestrecipes.blogspot.com
FRINKFOOD - PEANUT SESAME RIB-EYE STEAK
From frinkfood.com
10 BEST RIB EYE STEAK MARINADE RECIPES - YUMMLY
From yummly.com
HOW TO MAKE PEANUT SESAME RIB-EYE STEAK – COOKING ON CLOUD …
From cookingoncloudwine.com
PEANUT SESAME RIB EYE STEAK RECIPE - ORGANICGARDENCANADA
From organicgardencanada.blogspot.com
RIB EYE STEAK WITH A ROASTED TOMATO, PEANUT AND JALAPENO RELISH
From food.com
HOW TO COOK THIN RIBEYE STEAK? - BRADY'S LANDING
From theurbanbaker.com
SEARED RIB-EYE STEAKS WITH EDAMAME & GARLIC - FINECOOKING
From finecooking.com
RIB EYE STEAK WITH A ROASTED TOMATO PEANUT & JALAPENO RELISH
From peanutbureau.ca
PEANUT SESAME RIB EYE STEAK RECIPE - ISANGEL-MIMUNDODEPUNTOCRUZ
From isangel-mimundodepuntocruz.blogspot.com
RIB EYE STEAK WITH A ROASTED TOMATO, PEANUT & JALAPENO RELISH
From peanutbureau.ca
KOREAN RIB EYE STEAKS WITH TOASTED SESAME SALT | RED MEAT …
From weber.com
PEANUT SESAME RIB EYE STEAK RECIPE - SOPHIEPHOTOGRAPH2014
From sophiephotograph2014.blogspot.com
RIB EYE STEAK RECIPES & MENU IDEAS | BON APPéTIT
From bonappetit.com
PEANUT SESAME RIB EYE STEAK RECIPE - OMNOMALIENSESAT
From omnomaliensesat.blogspot.com
WORLD BEST PEANUT FOOD RECIPES: PEANUT SESAME RIB-EYE STEAK
From peanutfood.blogspot.com
PEANUT AND BEEF STEAK RECIPES (123) - SUPERCOOK
From supercook.com
WORLD BEST FISH COOKING RECIPES : PEANUT SESAME RIB-EYE STEAK
From worldbestfishrecipes.blogspot.com
PEANUT SESAME RIB-EYE STEAK NUTRITIONAL ANALYSIS AND FACTS
From slimkicker.com
PEANUT SESAME RIB-EYE STEAK - ASIAN - WORLDRECIPES.ORG
From worldrecipes.org
PEANUT SESAME RIB-EYE STEAK
From pinterest.com
RIB EYE STEAKS WITH SESAME BUTTER RECIPE - IFOOD.TV
RIB EYE STEAK WITH GARLIC BUTTER - DINNER AT THE ZOO
From dinneratthezoo.com
PEANUT SESAME RIB EYE STEAK RECIPE - YVI1203
From yvi1203.blogspot.com
PEANUT SESAME RIB EYE STEAK RECIPE - CR2032SAVEYOUMONEY
From cr2032saveyoumoney.blogspot.com
RIB-EYE STEAK WITH PEANUT RAYU AND EGGS - IRISH EXAMINER
From irishexaminer.com
10 BEST RIB EYE STEAK HEALTHY RECIPES | YUMMLY
From yummly.com
PEANUT SESAME RIB-EYE STEAK | RIBEYE STEAK, RECIPES, …
From pinterest.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love