GRILLED RIB EYE STEAK WITH ROMAINE MARMALADE AND WATERCRESS
Provided by Geoffrey Zakarian
Categories main-dish
Time 14h5m
Yield 6 servings
Number Of Ingredients 13
Steps:
- For the steak: Sprinkle the steak liberally with olive oil, salt and pepper; make sure the entire steak is covered. Wrap lightly and place in the refrigerator for 12 hours.
- Get the grill hot 1 hour before cooking (a charcoal or wood fire, preferably with hardwood); the embers must be burned down and glowing and there should be no flames at all. Remove the steak from the refrigerator and leave at room temperature for the same hour that the grill is getting ready.
- When ready to grill, place the steak on the center of the hot grill and rotate left and right to get proper grill marks. Do this for both sides, about 10 minutes. When this is done, move the steak to a cooler part of the grill and cook to rare, 25 to 30 minutes. You will have to test it with your fingers by pressing gently. When done, place the steak on a rack set inside a sheet pan so the steak does not sit in its own juices. Then place a knob of French butter on top and lightly tent it with tin foil to rest for at least 15 minutes before carving.
- For the romaine marmalade and watercress: In a blender or food processor, combine the watercress, romaine, garlic, cilantro, parsley, lemon juice, salt and pepper. Add the oil and puree until smooth. Set aside. Yield: 2 cups.
- To serve, slice each steak into 3 thick, equal-size portions. Spoon equal portions of the watercress-romaine puree onto each of 6 warm plates. Arrange the sliced steak on each plate. Strain the steak pan juices and pour them on top of the meat.
PEPPERED RIB-EYE STEAKS WITH WATERCRESS
Back in 2004, William Grimes, a former Times restaurant critic, realized that his role had changed him. No longer could he be satisfied with quotidian meals. He wanted a way to one-star dining in his home every night, and in 30 minutes or less. On his quest, he found this recipe, adapted from Food and Wine's "Fast: Over 150 Quick, Delicious Recipes in 30 Minutes or Less." The steaks are quickly seared, red wine reduced, and watercress tossed in butter until wilted. In 15 minutes, a restaurant-worthy dinner is served.
Provided by William Grimes
Categories dinner, easy, quick, one pot, steaks and chops, main course
Time 15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Season steaks on both sides with pepper, lightly patting it on. Place a large cast-iron skillet over medium-high heat. Season steaks to taste with salt, then place in dry skillet. Sear steaks without moving them until they are brown and crusty on undersides (about 4 minutes for medium-rare meat; adjust to taste). Turn steaks, and sear for 4 minutes more. Transfer steaks to a serving platter.
- Pour off any excess fat, and add wine to skillet. Cook over low heat until wine is reduced by half, about 30 seconds. Pour wine reduction over steaks.
- Wipe out skillet, and return to medium-low heat. Melt butter in skillet, and add watercress. Increase heat to high, and toss watercress until wilted, about 1 minute. Season to taste with salt, and arrange around steaks. To serve, cut steaks in half. Place a portion on each of four plates, accompanied by a serving of watercress.
Nutrition Facts : @context http, Calories 453, UnsaturatedFat 17 grams, Carbohydrate 2 grams, Fat 36 grams, Fiber 1 gram, Protein 29 grams, SaturatedFat 17 grams, Sodium 561 milligrams, Sugar 0 grams, TransFat 2 grams
PEPPERED RIB-EYE STEAKS
This recipe came from my SIL. If you love pepper, you'll enjoy the flavors of these steaks. Prep time includes chilling the steaks.
Provided by Dreamgoddess
Categories Steak
Time 1h21m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine garlic powder, thyme, black pepper, salt, lemon pepper, red pepper, and parsley.
- Brush the steaks with oil.
- Rub steaks with the combined seasonings.
- Place steaks in a large pan.
- Cover and refrigerate for 1 hour.
- Grill the steaks over medium-high heat for 6-8 minutes on each side (or to your desired doneness).
PEPPERED RIBEYE STEAKS
A true Southerner to the core, I love to cook-especially on the grill. This recipe is one of my favorites! The seasoning rub makes a wonderful marinade, and nothing beats the summertime taste of these flavorful grilled steaks! -Sharon Bickett, Chester, South Carolina
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Combine all seasonings. Sprinkle over steaks, pressing mixture into both sides to help it adhere. Refrigerate, covered, for at least 1 hour or up to 24 hours., Remove steaks; blot with paper towels to remove any surface moisture, taking care to leave as much garlic mixture on steaks as possible. If desired, sprinkle with additional kosher salt. Grill steaks, covered, turning occasionally, on a greased grill rack over medium indirect heat until a thermometer reads 110°. Move steaks to direct heat; continue grilling until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Let stand 5 minutes before slicing. Place on a warm serving platter; cut across grain into thick slices.
Nutrition Facts : Calories 257 calories, Fat 18g fat (7g saturated fat), Cholesterol 67mg cholesterol, Sodium 453mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 21g protein.
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
GRILLED COWBOY RIB EYE WITH WATERCRESS SALAD
Provided by Geoffrey Zakarian
Categories main-dish
Time 8h55m
Yield 2 servings
Number Of Ingredients 12
Steps:
- The night before, lightly sprinkle the steak on both sides with salt. Allow to sit, uncovered, in your fridge overnight.
- One hour prior to cooking, remove the steak from the fridge and allow to come to room temperature. Preheat a grill to medium-high heat.
- Sprinkle the steak on both sides with salt and pepper. It is important to use more seasoning than needed, as the steak is very thick and much of the seasoning will fall off during the cooking process.
- Grill the steak on one flat side, 5 to 8 minutes. Stand the steak up on one short side and grill for 1 to 2 minutes. Turn over and grill on the other flat side, 5 to 8 minutes. Stand it up on the opposite short side and grill for 1 to 2 minutes. Move the steak to the cooler part of the grill and cook until the internal temperature reaches 125 degrees F for medium rare. Transfer to a plate and allow to rest until the internal temperature registers 130 degrees F, about 20 minutes.
- Measure out 1 tablespoon of the steak juices that have settled onto the plate and put in a medium mixing bowl. Whisk in the mustard, shallots and vinegar. Toss the watercress in the dressing, along with the tarragon leaves and radish slices.
- Place the salad on a plate with the steak. Drizzle the steak with the olive oil and aged balsamic vinegar. Finish with the sea salt.
PEPPERED RIB EYE STEAKS
Serves 2 but just double to serve 4. We make this in several variations depending on the pantry spices.
Provided by Little Suzy Homemak
Categories Steak
Time 1h30m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Combine first 7 ingredients. Brush steaks with oil; rub with pepper mixture. Cover and chill 1 hour.
- Grill, covered with grill lid, over medium-high heat (350-400 degrees) about 10 minutes on each side or until desired degree of doneness.
Nutrition Facts : Calories 73.3, Fat 6.9, SaturatedFat 1, Sodium 584.2, Carbohydrate 3, Fiber 0.8, Sugar 0.1, Protein 0.6
PEPPERED RIB EYE STEAKS WITH GRILLED SWEET PEPPERS
Make and share this Peppered Rib Eye Steaks With Grilled Sweet Peppers recipe from Food.com.
Provided by Riverlivin
Categories Steak
Time 1h31m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Trim fat from meat. Brush steaks with oil.
- In a small bowl, combine paprika, garlic powder, thyme, oregano, lemon-pepper seasoning, salt, black pepper, and cayenne pepper.
- Sprinkle paprika mixture evenly over meat; rub in with your fingers. Cover steaks and chill for 1 hour.
- Place steaks on the rack of an uncovered grill directly over medium coals. Grill until desired doneness, turning once. (Allow 11 to 15 minutes for medium-rare doneness [145 degree F] or 14 to 18 minutes for medium doneness [160 degree F].).
- Cut steaks into serving-size pieces. Serve with Grilled Peppers.
- GRILLED PEPPERS: Seed and quarter 4 yellow, red, and/or orange sweet peppers. Brush peppers with 4 teaspoons olive oil. Place pepper quarters on grill rack directly over medium coals. Grill for 12 to 15 minutes or until peppers are crisp-tender and lightly browned, turning once. Remove peppers from grill; cool slightly. Cut peppers into wide strips. Place peppers in bowl. Add 2 tablespoons snipped fresh basil and 2 tablespoons balsamic vinegar; toss well. Serve immediately or cool to room temperature.
Nutrition Facts : Calories 437, Fat 33.4, SaturatedFat 13.1, Cholesterol 96.4, Sodium 372.9, Carbohydrate 7.7, Fiber 1.6, Sugar 0.4, Protein 26.2
GRILLED PEPPERED RIBEYE STEAKS
These steaks are an easy yet elegant looking entree. They grill up nice and juicy with a pleasant peppery zip. We enjoy them all year-round.-Julee Wallberg, Salt Lake City, Utah
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, combine the oil and seasonings; rub over steaks. Grill steaks, covered, over medium heat or broil 3-4 in. from the heat for 7-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°.) Baste occasionally with seasoning mixture. Let stand for 3-5 minutes before serving.
Nutrition Facts : Calories 685 calories, Fat 52g fat (19g saturated fat), Cholesterol 168mg cholesterol, Sodium 306mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 51g protein.
GRILLED RIB-EYE STEAKS WITH ROASTED PEPPERS
Categories Beef Marinate Picnic Low Carb Bell Pepper Summer Grill Grill/Barbecue Bon Appétit
Yield Serves 8
Number Of Ingredients 10
Steps:
- Whisk 1/3 cup oil, thyme, savory and 2 teaspoons anchovies in 13x9x2-inch glass dish to blend. Add steaks; turn to coat. Let stand at room temperature 1 hour, or cover and refrigerate overnight.
- Char all peppers over gas flame, in broiler or on barbecue until blackened on all sides. Enclose peppers in paper bag 10 minutes. Peel, seed and cut peppers into 1/2-inch-wide strips. Mix 1/3 cup oil, 2 teaspoons anchovies and garlic in large bowl to blend. Add peppers. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill. Bring peppers to room temperature before continuing.)
- Prepare barbecue (medium-high heat). Remove steaks from marinade; pat dry. Sprinkle steaks with salt and pepper. Grill steaks to desired doneness, about 6 minutes per side for medium-rare. Transfer to cutting board. Let stand 5 minutes.
- Cut steaks diagonally into thin slices. Divide meat among plates. Spoon peppers next to meat. Pour any juices from cutting board over peppers. Sprinkle with parsley and serve.
PEPPERED RIB EYE STEAKS
Another "great" recipe from the Taste of Home magazine! (Prep time includes mixing spices, rubbing steaks, chilling and bringing to room temp and cook time actually depends on how you like your steak cooked). All times are estimated.
Provided by Anita Harris
Categories Steak
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Brush steaks lightly with the olive oil.
- In a small bowl, combine all of the seasonings and sprinkle seasonings over both sides of steaks, pressing into meat.
- Cover and chill for about 1 hour.
- Remove steaks and let them come to room temperature.
- Grill steaks over medium-hot coals 14-18 mins for rare; 18-22 mins for medium and 24-28 mins for well-done.
Nutrition Facts : Calories 49.9, Fat 3.9, SaturatedFat 0.6, Sodium 583.6, Carbohydrate 4.3, Fiber 1.8, Sugar 0.8, Protein 0.9
PEPPERED STEAK WITH BRANDY FLAMBE
Make and share this Peppered Steak with Brandy Flambe recipe from Food.com.
Provided by Candy C
Categories Steak
Time 1h5m
Yield 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Steaks should have been out of refrigeration for at least 30 minutes.
- Sprinkle bottom of a large heavy weight skillet with the salt and preheat using high heat.
- Press the steaks into the crushed peppercorns and work it into both sides of the meat with the palm of your hand.
- When skillet is well heated, add the steaks and quickly brown each side, uncovered.
- Reduce heat to medium, turning steaks once and cooking to the desired degree of rareness (6-7 minutes per side for a medium to rare 1 1/2 inch thick filet).
- In a separate pan combine and heat the butter, lemon juice and worcestershire.
- Place cooked steaks on serving platter, pour heated butter mixture over steaks and flambe.
- To flambe: Use 1 ounce of hot (not boiling but hot) brandy per steak.
- Pour brandy over steak, light a match, and let the liquor burn out on its own.
- Serve immediately.
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