Rib Eye Steak With Spicy Cream A1 Sauce Food

STEAKS WITH THE BEST CREAM SAUCE

Steps:

• Prepare all ingredients first: slice shallot thinly, smash and mince garlic, grate Parmesan cheese, and measure blue cheese crumbles, heavy whipping cream, butter, sugar, and Dijon mustard.
• Melt butter in a preheated cooking pan over medium heat and add shallots and garlic. Saute shallots and garlic until browned and whisk in heavy whipping cream.
• Whisk in Dijon mustard, sugar, and blue cheese crumbles.
• Lower heat to medium low and slowly stir until blue cheese is melted and incorporated into the sauce.
• Stir in freshly grated Parmesan cheese until well incorporated. Take off heat and serve over steaks when ready.
• About 30 minutes before cooking the steaks, take them out of the refrigerator and out of the package. Let the steaks rest and warm up on the cutting board.
• Preheat the oven to 450°.
• Right before cooking the steaks, preheat an oven-safe skillet over medium-high heat. Add a couple of tablespoons of oil to the pan. Pat the steaks with paper towel on all sides and season with salt and pepper on both sides as well.
• Sear steaks in the hot pan for about 45 seconds on each side, until there is a a brown sear and transfer the steaks to the preheated oven.
• Cook until desired temperature is reached. Depending on the thickness and size of the steaks and the desired level of doneness, it could take anywhere from 4 to 10 minutes so you need to keep an eye on the internal temperature and use a meat thermometer. (Having a bone in the steak also affects how long it will need to cook too.)
• When taking the temperature, insert meat thermometer through the side of the steak, towards the middle.
• Once steaks reach desired temperature, take them out of the skillet immediately and let the steaks rest for about 5 minutes before cutting. You can let steaks rest on the cutting board or on the plate. (Note: for medium and less cooked steaks, there will be bloody juice running off the steak as it rests, so you may want to let it rest on the cutting board and not on the plate.)
• Top each steak with cream sauce and serve with your favorite sides.
• 125°-130° = Rare135°-140° = Medium-rare145°-150° = Medium150°-155° = Medium-well160°-165° = Well(*First number is when to take it out of the oven.)

PAN-FRIED RIB-EYE STEAK

Steps:

• Up to 8 hrs before cooking, pat the steaks dry with kitchen paper and season with salt and pepper. Heat the oil over a high flame in a heavy-based frying pan that will comfortably fit both steaks. When the oil is shimmering, turn the heat down to medium-high and add the butter. Once it's sizzling, carefully lay the steaks in the pan, tucking the garlic and herbs in at the sides.
• Stand over the steaks with a pair of tongs, searing and turning them every 30 seconds to 1 min so they get a nice brown crust. As a rough guide, each steak will take 4 mins in total for rare, 5-6 mins in total for medium and 8-10 mins for well done. If you have a digital cooking thermometer, the temperatures you're looking for in middle of the steak are 50C for rare, 60C for medium and 70C for well done. Leave the steaks to rest for at least 5 mins. While the steaks are resting, you can make a classic red wine sauce to go with them.

RIB EYE STEAK WITH SPICY CREAM A1 SAUCE

Steps:

• Season steaks with garlic powder, salt and pepper.
• Preheat grill or broiler to high heat.
• Mix sour cream, A1 and cayenne, cover and refrigerate until serving.
• Grill steaks 8-9 minutes on each side or until cooked to desired doneness.
• Remove from grill and let rest 5-10 minutes before slicing.
• Top slices on each plate with a dollop of sauce.
• Serve with mixed green salad or some grilled veggies since the grill is already HOT! Enjoy.

RIB-EYE STEAKS WITH SAVORY CHOCOLATE SAUCE

Steps:

• Let the steaks sit out for 30 minutes before cooking to come to room temperature. Heat the canola oil in a cast iron skillet over medium-high heat. Season the steaks with salt and pepper. Place them in the hot pan. Cook for about 3 minutes per side for medium rare. Remove the steaks from the pan, cover them loosely with foil, and let them rest for 5 minutes before slicing while you make the sauce.
• Turn the temperature on the skillet down to medium. Add the shallots and cook until they soften a bit, about 2 minutes. Pour in the broth and Worcestershire sauce and bring it up to a simmer. While the broth comes to a simmer, add the gravy mix to a small bowl and mix with 2 tablespoons water. Add to the broth, stir, and let simmer until thickened. Stir in the chocolate and cold butter to thicken the sauce. Taste and adjust the seasoning with salt and pepper.
• Place the steaks onto a serving platter, pour the sauce over top (or serve on the side), and garnish with parsley. Serve with Sauteed Mushrooms and Onions.
• In a large skillet over medium heat, add the butter. When the butter has melted, add the mushrooms and onions and season with salt and pepper. Cook until they begin to soften and the mushrooms release their juices, about 7 minutes. Take the pan off of the heat and add the whiskey. Place back on the heat, add the thyme, and cook until the moisture has evaporated and the pan is almost dry, about 3 minutes. Add the cream and bring to a simmer. Cook until the cream thickens a bit, 4 to 5 minutes. Taste and adjust the seasoning with salt and pepper.

AMAZING RIB EYE STEAKS WITH MARSALA SAUCE

Steps:

• Heat olive oil in skillet over high heat.
• Salt and pepper steaks to taste.
• Place steaks in hot skillet and immediately turn down heat to medium high.
• Cook steaks for 4 minutes on each side or to your taste.
• Remove steaks to a platter and cover with foil to keep warm.
• Remove skillet from heat and add butter and garlic.
• Return to heat and add mushrooms and saute until done.
• Add flour and cook for about a minute,decrease heat to medium low, then add wine and broth.
• Bring to a boil, stirring constantly until thick.
• Remove pan from heat and add rosemary.

GRILLED RIBEYE STEAK WITH SPICY A1 SAUCE

Steps:

• Place the steak onto a dish and rub the steaks with McCormick's Montreal Brand steak seasoning on all side and let rest for 30 minutes.
• Heat and lightly oil the grill pan and place over a high heat for about 5 minutes and place the Ribeye steak and grill until medium rare. At no time move the Ribeye steaks. Let the steaks rest before serving.

HORSERADISH STEAK SAUCE

Steps:

• Mix all together and blend with a hand blender until smooth.
• Serve with your favorite steak.