Rib Eye Sandwiches Food

NOLA RIB-EYE SANDWICH

Steps:

• Preheat the fryer. Season the ribeye with olive oil and Essence. In a saute pan, pan saute the steaks for 4 minutes on each side for medium rare. For the potatoes: In a sauce pot, bring the potatoes (covered with salted water) up to a boil and reduce the heat. Cook the potatoes until they are fork tender, about 8-10 minutes. Remove from the heat and drain. Place back in the sauce pot and partly mash with a hand masher. (This dehydrates the potatoes) Add the cream, butter and garlic. Mash until incorporated but the potatoes still have lumps. Season with salt and pepper.
• For the fried onions: In a small mixing bowl, toss the onions with the hot sauce. Dredge the onions in the seasoned flour and sift completely removing any excess flour. Fry the onions for 2-3 minutes or until golden brown. Remove from the fryer and drain on a paper-lined plate. Season with Essence. Remove the steaks from the saute pan and deglaze the pan with the Worcestershire sauce. Place the hoagie bun on a platter. Lay the rib-eye across the bottom bun. Mound the potatoes on the top of the steak. Spoon the worcestershire sauce over the potatoes. Pile the onions on top of the potatoes. Garnish with parsley and Zaps.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

RIB EYE SANDWICHES

Steps:

• Heat broiler. Press peppercorns onto both sides of steaks and sprinkle lightly with salt.
• Slice onion as thinly as possible.
• Trim heels from bread loaf; cut loaf into 8 slices, about 3/4" thick.
• Heat a large skillet over med-high heat. Melt butter. Cook steaks in 2 batches, 1 to 1 1/2 minutes per side, do not overcook.
• Add 1 tablespoon of butter between batches, if needed. Cover steaks and set aside to keep warm.
• Add 1 tablespoon butter to same skillet and saute onion about 5 minutes. Add beer and cook 5 more minutes, until liquid is almost absorbed.
• While onion cooks, toast bread under broiler 2 minutes per side or until golden brown.
• Spread garlic and herb spread (I use Boursin) over 1 side of toasted bread. Place steaks, top with onions and top with bread.
• Serve immediately. You should get 4 sandwiches.

GRILLED RIB-EYE STEAK SANDWICH

Steps:

• Preheat the grill to 375 degrees F.
• In a small bowl, mix together the smoked paprika and 2 to 3 tablespoons olive oil. Set aside.
• Season the steaks with salt and pepper on both sides and drizzle with olive oil. Put the steaks on hot grill and sear on each side until desired doneness, about 4 minutes. Top with the peppers and provolone and cook until the cheese is melted. Brush the steak rolls with the smoked paprika oil and grill until slightly charred. Cut the steaks in half, lengthwise and put them on top of each other on the bottom half of the roll. Top with the herb salad and cover with the top half of the roll. Serve.
• Add all the ingredients to a small bowl and toss to combine.

GRILLED RIB-EYE SANDWICHES

Steps:

• Heat coals or gas grill for direct heat. Brush steak sauce on both sides of beef.
• Cover and grill beef 4 to 5 inches from medium heat 7 to 12 minutes, turning once, until desired doneness.
• Serve beef on bread slices and top with onion rings. Serve with additional steak sauce if desired.

RIB-EYE AND ROASTED TOMATO SANDWICH

Steps:

• Preheat oven to 500°F with rack in middle.
• Toss tomatoes with shallots, garlic, oil, and 1 1/2 teaspoons salt, 1 tsp freshly ground black pepper & pinch of crushed red pepper flakes in a shallow 3-quart baking dish, then arrange tomatoes cut sides up.
• Roast, uncovered, basting once, until tomatoes are tender but still hold their shape and are starting to brown, 35 to 45 minutes.
• Cool to room temperature.
• While tomatoes cool, prepare grill for direct-heat cooking over hot charcoal (medium-high heat for gas).
• Sprinkle each steak all over with 1/4 teaspoon salt and 1/4 teaspoon pepper (total per steak).
• Oil grill rack, then grill steaks, covered only if using a gas grill, turning over once, 5 to 6 minutes total for medium-rare.
• Transfer to a cutting board.
• Lightly brush both sides of bread slices with some of oil from roasted tomatoes and grill, covered only if using a gas grill, turning over once, until lightly toasted and grill marks form, about 1 minute total.
• Stir together vinegar and sugar until sugar is dissolved, then stir in herbs.
• Spread one side of each bread slice with some of herb mixture (about a tablespoon per slice).
• Slice steaks thinly & on a bias, then make into sandwiches with bread, roasted tomatoes and shallots, and arugula.
• Serve with an herbed potato salad, corn on the cob and a green vegetable, Seasoned Green Beans(we made them w/out basil)recipe #17425.
• *Tomatoes can be roasted 1 day ahead, cooled, and chilled, covered. Bring to room temperature before using.
• ** Steaks can be cooked in a hot lightly oiled large (2-burner) ridged grill pan.