Rib Eye Steaks With Arugula Oil Food

SEARED RIB-EYE STEAK WITH ARUGULA AND ROASTED PEPPER SALAD

Steps:

• In a large saute pan, heat 2 tablespoons olive oil. Season steaks with salt and pepper. When pan starts to smoke, carefully add steaks. Allow the steaks to cook for about 3 to 4 minutes on 1 side, without moving or piercing the meat. This will help create a good, crusty sear. When steaks are brown, flip and sear the other side for 3 to 4 minutes. Remove meat to a large plate and allow to rest for 10 minutes.
• Decoratively line a large platter with arugula. Tear the roasted peppers into large pieces and scatter over the arugula. In a small bowl, whisk in the remaining olive oil, balsamic vinegar and any meat juices that may have collected on the plate from the steaks. Season with salt and pepper.
• Slice the steaks across the grain and on a bias into 1 1/2-inch thick pieces. Lay the slices on top of the salad and drizzle with dressing. Using a vegetable peeler, shave about Parmesan over the dish.

RIB-EYE STEAKS THAT ARE SUPERB

Steps:

• Remove steaks from the refrigerator and let them sit for about 30 minutes to take the chill out of the meat.
• Now, coat both sides generously with coarse black pepper and granulated garlic powder.
• Heat an iron skillet or a heavy bottomed frying pan until very hot on high heat.
• For each steak, sprinkle onto the skillet, 3/4 teaspoon of coarse salt and allow salt to heat up for at least 1 minute.
• Place the steaks on the coarse salt and cook for 3 minutes; DO NOT DISTURB at all, DO NOT LOOK or even move the steaks.
• Turn the steaks over and cook for an additional 3 minutes; again DO NOT DISTURB at all.
• The cooking time of 6 minutes gives you a medium-rare steak; DO NOT OVERCOOK.
• If you desire to cook it to medium, then cook for an additional 30 seconds to 1 minute per side.
• Remove steaks to a plate, cover with foil and let rest for 5 minutes, so that all juices are absorbed by the meat.
• Scrape off any excess coarse pepper and salt if desired and discard.
• I prefer to slice the steaks on an angle about 1/4 inch to 3/8 inch thickness.
• Serve with freshly processed horseradish.
• NOTE; Make sure that the heat is on as HIGH as possible without burning at all times during cooking the steaks. This will vary depending on your cooktop.
• Do not use ordinary table salt.
• Beef Tenderloin steaks are also real great cooked in this manner. If using a steak thicker than 1 inch, add 1 extra minute per side for medium-rare.

DRY-RUBBED RIB EYE STEAK RESTAURANT STYLE

Steps:

• Combine all the spices in a bowl. Stir to evenly distribute all the ingredients. If you want to monitor the amount of salt, combine all the spices except the salt in a bowl. Add 1 tablespoon Kosher salt and stir. Taste the rub and then gradually add more salt to taste.
• Rub the outside of each steak on all sides generously with the rub and store any leftovers in an airtight container. Wrap each steak in plastic wrap two times, and refrigerate up to 24 hours (my preference) or at most 3 days. This makes the steak taste aged.
• Preheat a gas or charcoal grill until hot. Brush the grill to remove any left over food, then oil the grill. Remove the steaks from the refrigerator about 20 to 30 minutes before cooking and let them come to room temperature. Just before cooking, remove the plastic wrap and lightly oil the steaks with extra-virgin olive oil.
• Place the steaks on a very hot grill and char both sides of the steaks, a few minutes per side. When the outsides of the steaks have become well seared, move the steaks to a cooler part of the grill to continue cooking for 6 to 7 minutes per side for medium rare.
• Remove steaks from the grill and let rest in a warm spot for 7 to 8 minutes. Cut the steak off the bone and slice on the bias across the grain in slices to the thickness you prefer, up to 1 inch thick. Add the bone to the serving plate if you have folks who will appreciate it. If desired, drizzle the meat with extra-virgin olive oil. Serve immediately.

SEARED RIB-EYE STEAK WITH ARUGULA AND ROASTED PEPPER SALAD

Steps:

• In a large saute pan, heat 2 tablespoons olive oil. Season steaks with salt and pepper. When pan starts to smoke, carefully add steaks. Allow the steaks to cook for about 6 minutes on one side, without moving or piercing the meat. This will help create a good, crusty sear. If steak starts to brown too quickly, reduce heat to medium. When steaks are brown, flip and sear the other side for 6 minutes for medium rare. Cook for an additional 3 to 4 minutes per side for medium well. Remove meat to a large plate and allow to rest for 10 minutes.
• Decoratively line a large platter with arugula. Tear the roasted peppers into large pieces and scatter over the arugula. In a small bowl, whisk the 1/4 cup extra virgin olive oil, balsamic vinegar and any meat juices that may have collected on the plate from the steaks. Season with salt and pepper.
• Slice the steaks across the grain and on a bias into 1 1/2-inch thick pieces. Lay the slices on top of the salad and drizzle with dressing. Using a vegetable peeler, shave about 8 pieces of Parmesan over the dish.

RIB-EYE STEAKS WITH ARUGULA OIL

Steps:

• To quick roast and peel peppers:
• Broiler method:
• Preheat broiler. Quarter peppers lengthwise, discarding stems, seeds, and ribs. Put peppers, skin side up, on a rack of a broiler pan and broil about 2 inches from heat until skins are blistered and charred, 8 to 12 minutes.
• Transfer peppers to a bowl and let stand, covered, until cool enough to handle. Peel peppers. (Wear rubber gloves when handling chilies.)
• Gas stove method:
• Lay peppers on their sides on racks of burners (preferably 1 to a burner) and turn flame on high. Char peppers, turning them with tongs, until skins are blackened, 6 to 8 minutes. (If peppers are small, as are chilies, spear through stem end with a long handled fork and rest on burner rack.)
• Transfer peppers to a bowl and let stand, covered, until cool enough to handle. Peel peppers. Cut off tops and discard seeds and ribs. (Wear rubber gloves when handling chilies.)
• Make marinade:
• In a shallow baking dish just large enough to hold steaks in one layer stir together oil, rosemary, lemon, and pepper.
• Add steaks to marinade, turning to coat well. Marinate steaks, covered, and chilled, turning occasionally, 1 day.
• Make arugula oil:
• In a blender or food processor blend arugula, oil, and salt and pepper to taste 30 seconds. Chill mixture, covered, 1 1/2 hours. Bring mixture to room temperature and pour through a fine sieve into a bowl. Arugula oil may be made 1 day ahead and chilled, covered.
• Prepare grill.
• Remove steaks from marinade, letting excess drip off, and grill on an oiled rack set 5 to 6 inches over glowing coals 4 to 5 minutes on each side for medium-rare. (Alternatively, steaks may be grilled in batches in a hot well seasoned ridged grill pan.) Transfer steaks to a cutting board and let stand 5 minutes.
• Toss roasted peppers with olive oil and salt and pepper to taste and cut steaks into 1/4-inch-thick slices.
• Divide arugula leaves among 4 plates and top with steak and roasted peppers. Drizzle each serving with arugula oil and salt and pepper to taste and serve with potatoes.

RIB-EYE STEAK WITH BLACK OLIVE VINAIGRETTE

Steps:

• For the Rib-eye: Preheat your grill pan on medium high heat. Coat the beef with olive oil and sprinkle with the Herbs de Provence, salt, and pepper. Cook for 6 to 8 minutes a side until the meat is medium-rare, remove from heat, and allow to rest.
• For the Black Olive Vinaigrette: Combine the olives, red wine vinegar, mustard, garlic, salt, and pepper in a blender and blend until mixed. In a small pitcher combine the olive oil and vegetable oil. Drizzle the oil into the blender with the machine running. Transfer the vinaigrette to a serving dish. Stir in the parsley and serve with the rib-eye.

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.

STEAK WITH PARMESAN BUTTER, BALSAMIC GLAZE, AND ARUGULA

Steps:

• Mix grated cheese and butter in small bowl.
• Season generously with salt and pepper; set aside.
• Sprinkle steak generously with salt and pepper.
• Heat oil in medium skillet over medium-high heat.
• Add steak; cook to desired doneness, about 4 minutes per side for medium-rare.
• Transfer to plate.
• Add vinegar, shallots, and sugar to skillet; boil until reduced to glaze, stirring constantly, about 1 minute.
• Divide arugula and Parmesan shavings between 2 plates.
• Squeeze lemon over.
• Slice steak; place atop arugula.
• Top steak with Parmesan butter.
• Drizzle lightly with glaze.

RIB EYE STEAKS WITH BALSAMIC VINEGAR GLAZE

Steps:

• Sprinkle steaks with salt and generous amount of pepper. Rub 1 teaspoon oil over bottom of heavy medium skillet. Heat skillet over medium-high heat. Add steaks to skillet and cook to desired doneness, about 4 minutes per side for rare. Using tongs, transfer steaks to plate; tent with foil to keep warm.
• Add remaining 2 teaspoons oil to same skillet. Reduce heat to medium-low. Add shallots and rosemary and cook for 2 minutes, stirring occasionally, Add vinegar and cook until reduced to glaze, stirring up browned bits, about 1 minute. Mix in juices from plate with steaks. Spoon glaze over steaks and serve.

GARLIC CHILI OIL RIB EYE STEAKS

Steps:

• Marinade: Combine olive oil, garlic, salt, pepper and chili flakes. Add steaks; rub marinade all over. Cover and chill for 4 hours. (Make ahead: chill for up to 24 hours).
• Preheat grill.
• Grill until medium rare, about 10 - 15 minutes. Transfer to a cutting board; tent with foil and let stand for 5 minutes.