Rib Eye Steaks With Balsamic Caper Vinaigrette Food

GRILLED GRASS-FED RIB-EYE STEAKS WITH BALSAMIC-CAPER VINAIGRETTE

Steps:

• Simmer vinegar in small pan over medium heat until reduced to 1/4 cup, about 6 minutes. Add shallots, 1/4 cup oil, and crushed red pepper; return to simmer. Remove from heat; whisk in parsley, capers, and thyme. Season vinaigrette with salt and pepper.
• Rub both sides of steaks with oil and garlic. Mix paprika, 2 teaspoons coarse salt, and 1 1/2 teaspoons black pepper in small bowl. Sprinkle on both sides of steaks. Let stand at least 15 minutes and up to 1 hour.
• Prepare barbecue (medium-high heat). Brush grill rack with oil to coat. Grill steaks until cooked to desired doneness, about 3 minutes per side for medium-rare. Transfer steaks to plates. Spoon vinaigrette over.

RIB-EYE STEAKS WITH PORCINI RUB

Steps:

• For the steaks: Process the mushrooms in a spice grinder until they form a powder; place it in a jar. Process the salt and peppercorns in the same grinder and add it to the mushroom powder. Process the sugar in the grinder and add it to the mushroom mix. Process the garlic and red pepper flakes in the grinder, add it to the mix and shake it all up.
• Place the mixture on a sheet pan and coat all sides of the steaks with the rub.
• Lightly coat a grill pan with olive oil and heat it over medium-high heat. Place the steaks on the hot pan and cook for 7 minutes on each side. Allow the steaks to rest on a platter while you make the salad.
• For the salad: Put the arugula in a bowl and toss with the lemon juice. Slice the steaks crosswise.
• Place the salad on a platter and arrange the sliced steak on top. Sprinkle Oven-Dried Cherry Tomatoes over the steak and drizzle with balsamic vinegar before serving.
• Preheat the oven to 300 degrees F.
• Place the tomatoes in a bowl and drizzle with olive oil. Sprinkle with salt, black pepper and pepper flakes, if using. Toss well and place on a sheet pan in a single layer. Place the sheet pan in the oven and roast for 3 hours, tossing occasionally.

RIB-EYE STEAK AU POIVRE WITH BALSAMIC REDUCTION

Steps:

• Coarsely grind peppercorns with a mortar and pestle. Pat steaks dry and coat both sides with peppercorns, pressing to adhere. Season with salt.
• Heat oil with 1 tablespoon butter in a 12-inch heavy skillet over moderately high heat until hot but not smoking. Reduce heat to moderate and cook steaks, 2 at a time, about 4 minutes on each side for medium-rare.
• Transfer steaks to a platter. Add vinegar to skillet and deglaze by boiling over high heat, scraping up brown bits. Simmer vinegar until reduced to about 1/4 cup. Remove from heat and whisk in remaining tablespoon butter until melted. Season sauce with salt and drizzle over steaks.

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.

RIB-EYE STEAKS WITH ROASTED RED PEPPERS AND BALSAMIC VINEGAR

Steps:

• Whisk oil, 1 tablespoon vinegar, 2 teaspoons garlic, rosemary and pepper in 13 x 9 x 2-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; sauté to desired doneness, about 4 minutes per side for medium-rare. Transfer to plates. Add peppers, 1 1/2 tablespoons vinegar and 1 teaspoon garlic to skillet. Stir until heated through, about 1 minute. Spoon peppers and pan juices over steaks.

BALSAMIC RIB-EYE STEAK WITH BLEU CHEESE SAUCE

Steps:

• Combine 1st four ingredients in a ziploc bag or shallow pan.
• Add steaks to marinade.
• Marinate for 1-2 hours, turning steaks in marinade frequently.
• Grill steaks to desire doneness.
• I grill for 3-5 minutes on each side for medium-rare/medium doneness.
• While steaks are grilling, combine vinegar and bleu cheese to a creamy consistency.
• Serve sauce as a condiment to steaks.

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.

RIB-EYE STEAK AU POIVRE WITH BALSAMIC REDUCTION

Steps:

• Coarsely grind peppercorns with a mortar and pestle.
• Pat steaks dry and coat both sides with peppercorns, pressing to adhere.
• Season with salt.
• Heat oil with 1 tablespoon butter in a 12-inch heavy skillet over.
• moderately high heat until hot but not smoking.
• Reduce heat to moderate and cook steaks, 2 at a time, about 4 minutes on each side for medium-rare.
• Transfer steaks to a platter.
• Add vinegar to skillet and deglaze by boiling over high heat, scraping up brown bits.
• Simmer vinegar until reduced to about 1/4 cup.
• Remove from heat and whisk in remaining tablespoon butter until melted.
• Season sauce with salt and drizzle over steaks.

RIB-EYE STEAK AU POIVRE WITH CAPERS

Steps:

• In a small bowl, combine the black peppercorns with the garlic, cumin and 1 tablespoon of the olive oil.
• Rub this mixture all over the steaks and let stand at room temperature for 2 hours.
• In a large skillet, heat the remaining 1 tablespoon of olive oil until shimmering.
• Season the steaks with salt, add them to the skillet and cook over moderate heat until browned, about 4 minutes per side for medium rare.
• Transfer the steaks to a warmed platter and season again with salt.
• Discard the fat in the skillet.
• Add the wine and simmer over low heat until reduced to a syrup, about 2 minutes.
• Add the mustard, green peppercorns and capers in brine and stir once or twice.
• Remove the skillet from the heat and stir in the butter.
• Return the steaks to the skillet and turn to glaze with the sauce.
• Transfer the steaks to plates, sprinkle with the parsley and serve with afore mentioned dishes.

RIB-EYE STEAKS WITH BALSAMIC-CAPER VINAIGRETTE

Steps:

• Simmer vinegar in small pan over medium heat until reduced to 1/4 cup, about 6 minutes.
• Add shallots, 1/4 cup oil, and crushed red pepper; return to simmer.
• Remove from heat; whisk in parsley, capers, and thyme. Season vinaigrette with salt and pepper.
• Rub both sides of steaks with oil and garlic.
• Mix paprika, 2 teaspoons coarse salt, and 1 1/2 teaspoons black pepper in small bowl.
• Sprinkle on both sides of steaks. Let stand at least 15 minutes and up to 1 hour.
• Prepare barbecue (medium-high heat). Brush grill rack with oil to coat.
• Grill steaks until cooked to desired doneness, about 3 minutes per side for medium-rare.
• Transfer steaks to plates. Spoon vinaigrette over.