Rib Eye And Peppers Food

RIB-EYE STEAK WITH HERB BUTTER AND CHARRED PEPPERS

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.

RIB-EYE STEAKS WITH ROASTED RED PEPPERS AND BALSAMIC VINEGAR

Steps:

• Whisk oil, 1 T. vinegar, 2 t. garlic, rosemary, and pepper in 13x9x2-inch glass baking dish. Add steaks; turn to coat. Let stand 1 hour.
• Heat heavy large skillet over high heat. Remove steaks from marinade; sprinkle with salt. Place in skillet; saute to desired doneness, about 4 minutes per side for medium-rate. Transfer to plates.
• Add peppers, 1-1/2 T. vinegar, and 1 t. garlic to skillet. Stir until heated through, about 1 minute. Spoon peppers and pan juices over steaks.

STEAK SHEET PAN SUPPER

Steps:

• Position an oven rack on the highest level in the oven. Preheat the broiler on high.
• Arrange the peppers on a sheet pan in a single layer. Do the same with the onions and cherry tomatoes. This will create a bed of vegetables for the steaks to sit on.
• Lay the steaks directly on the vegetables with an inch or two between the steaks so they aren't touching. Season the top of each steak with 1 teaspoon Montreal steak seasoning. Drizzle the top of each steak with 1 tablespoon olive oil. Top each steak with 1 tablespoon butter.
• Broil until the tops of the steaks are nicely browned, about 5 minutes. Remove the pan from the oven and use a set of tongs to flip the steaks over. Sprinkle the other side of each steak with 1 teaspoon Montreal steak seasoning. Drizzle each steak with 1 tablespoon olive oil and top each with 1 tablespoon butter. Slide the pan back into the oven and broil the other side for 3 minutes.
• Plate each steak with half of the veggies from the pan. Serve with a chunk of crusty French bread.

RIB-EYE AND ANAHEIM CHILE QUESADILLA

Steps:

• For the vinaigrette:
• Combine the Anaheim chiles, poblanos, garlic, vinegar, lime juice, a few tablespoons of water, honey and salt and pepper, to taste, in a blender and blend until smooth.
• With the motor running, slowly add the oil until emulsified. Add the parsley and blend 5 seconds longer. (There should be flecks of the parsley in the vinaigrette.)
• For the quesadilla:
• Preheat the grill to medium heat. Place 8 tortillas on a flat surface and evenly divide the Monterey Jack, cabrales, beef, goat cheese, bell pepper, Anaheim pepper and green onion among the tortillas (in that order). Season with salt and pepper, to taste, and sprinkle with Parmesan.
• Stack the tortillas to make 4 (2-layer) tortillas and top each with the remaining tortillas. Combine ancho chili powder and canola oil, and brush the tops of the tortillas. Carefully place on the grill, ancho side down and grill until lightly golden brown, about 2 minutes. Flip the quesadillas over, close the lid of the grill and grill until the bottom of the tortillas are lightly golden brown and the cheese has melted. Remove from the grill to a cutting board. Cut into quarters, top each quarter with some of the vinaigrette and garnish with cilantro leaves. Transfer to a serving platter and serve.

GRILLED RIB-EYE STEAKS WITH ROASTED PEPPERS

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

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).

GARLIC AND CRACKED PEPPER RIB-EYE STEAKS

Steps:

• Mix the first six ingredients together in a Ziplock bag and add the steaks.
• Put in the refrigerator at least two hours to marinate.
• Put them on the grill and enjoy!

SALT AND PEPPER RIBEYE STEAK

Steps:

• Two days before cooking, salt both sides of each steak with 1/2 teaspoon Diamond Crystal® Kosher Salt per steak. Place steaks in an airtight container and refrigerate until ready to cook.
• Remove the steaks from the refrigerator about 30 minutes prior to cooking. Sprinkle both sides of steak with black pepper.
• Heat cast iron pan over medium-high heat until very hot. Add vegetable oil and heat until oil shimmers.
• Carefully place steaks in pan. Cook until brown and hard-seared on one side, 4 to 5 minutes.
• Turn steaks and top with one teaspoon butter. Cook for 3 to 4 more minutes or to desired doneness. You may need to cook the steaks in batches depending on the size of your cast iron pan. Keep the cooked steaks in a 170 degree F oven until ready to serve.

GRILLED RIB-EYE STEAKS WITH ROASTED PEPPERS

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.

RIB-EYE STEAKS WITH BELL PEPPERS AND GORGONZOLA BUTTER

Steps:

• Beat cheese, butter and 1 tablespoon marjoram in small bowl to blend. Season Gorgonzola butter with salt and pepper. (Can be made 1 day ahead. Cover; chill.)
• Combine oil, garlic and 2 tablespoons marjoram in large glass baking dish. Add steaks and all peppers; sprinkle with black pepper. Turn to coat. Let stand 2 hours at room temperature or chill up to 6 hours, turning occasionally.
• Prepare barbecue (medium-high heat). Place steaks and peppers on grill; sprinkle with salt. Grill steaks about 5 minutes per side for medium-rare, and peppers until tender, turning occasionally, about 10 minutes.
• Transfer steaks to platter; surround with peppers. Top each steak with 1/4 of Gorgonzola butter. Let stand just until butter softens, about 5 minutes.

RIB EYE AND PEPPERS

Steps:

• Heat the oil in a large skillet over high heat. Sear the steaks on both sides and set aside. In the same skillet over medium heat, saute the red bell pepper, green bell pepper, onion and garlic for 5 minutes, or to desired tenderness.
• Sprinkle the steaks with the fajita seasoning and place them back in the skillet. Squeeze the lime juice over the steaks and bell peppers, reduce heat to low, cover and simmer for 30 minutes to 1 hour, turning steaks over occasionally. (Note: The longer it simmers, the more tender the meat gets.).