Rib Eye Steaks With Orange Horseradish Sauce Food

RIB-EYE STEAK

Steps:

• Preheat a grill to high heat.
• Place rib-eye steaks on a large platter and season with rub on all sides. Transfer seasoned steaks to the hot grill, and cook for 4 to 6 minutes on each side for medium-rare, longer if desired. Remove steaks and let rest for 5 to 10 minutes before serving.
• In a small bowl, combine all ingredients, to taste. Adjust the ratio of spices to your preference.

RIB-EYE STEAKS WITH STILTON SAUCE

Steps:

• Thirty minutes before grilling the steaks, remove them from the refrigerator and allow them to come to room temperature. Heat a grill with coals.
• When the coals are hot, spread them out in the grill in one solid layer. Pat the steaks dry on both sides with paper towels and sprinkle them liberally with salt and pepper. Place the steaks on the hot grill and sear them on each side for 2 minutes, until browned. Brush each side lightly with olive oil. Place the lid on the grill and allow the steaks to cook for another 3 to 4 minutes, until they are cooked rare, or 120 degrees F on a meat thermometer. (To test the steaks, insert the thermometer sideways to be sure you're actually testing the middle of the steak.) Remove the steaks from the grill, place them in one layer on a platter and cover tightly with aluminum foil. Allow the steaks to rest at room temperature for 15 minutes.
• For the stilton sauce, place the stilton cheese in the bowl of a food processor fitted with a steel blade and blend until finely minced. Add the cream cheese, mayonnaise, sour cream, scallions, 1 teaspoon salt, 1/2 teaspoon pepper, and Worcestershire sauce. Process until smooth.
• Slice the steak and serve with the stilton sauce.

HORSERADISH STEAK SAUCE

Steps:

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

HORSERADISH RIB EYE STEAKS

Steps:

• Mix steak sauce, horseradish, cumin and garlic.
• Grill or broil steaks 4 to 6 minutes on each side or to desired doneness, brushing liberally with steak sauce mixture occasionally.
• Serves 2.

GARLICKY BEEF TENDERLOIN WITH ORANGE HORSERADISH SAUCE

Steps:

• Season the tenderloin all over with the salt, pepper, rosemary and garlic. Cover the meat and refrigerate for at least two hours and preferably overnight. Let it come to room temperature for 1 hour before roasting.
• Heat oven to 450 degrees. Wipe off as much garlic as possible. (It tends to burn.)
• In a large, ovenproof skillet over high heat, heat the oil. Add the meat and thoroughly brown all over, 4 to 5 minutes per side. (If your skillet isn't large enough, cut the meat in half.)
• Place the skillet on the oven's middle rack and roast until an instant-read thermometer shows 120 degrees (for rare), 10 to 20 minutes. Let the meat rest for 10 minutes before carving.
• In a small bowl, whisk the crème fraîche, horseradish and orange zest. Season to taste with salt and pepper and serve alongside the tenderloin.

RIB EYE STEAK WITH ONION BLUE CHEESE SAUCE

Steps:

• Preheat the grill to a high heat or light your outdoor grill.
• Sprinkle the steaks with salt and pepper and smear both sides of the steaks with 1/2 stick of the butter.
• Grill the steaks until medium-rare, 3 to 4 minutes per side, and then remove from the heat and keep warm. (You can also saute them in a skillet over medium-high heat if you prefer.)
• Melt the remaining 1/2 stick of butter in a large skillet over medium-high heat, and then saute the onions until golden brown, 7 to 8 minutes. Pour in the cream, a dash of salt and pepper and the Worcestershire sauce. Let it bubble up, then add the blue cheese and stir together to melt, adding more pepper or Worcestershire sauce as you wish.
• Place the steaks on plates and spoon the sauce over the top.
• Take a bite. And the world at long last will make sense.

RIB EYE STEAKS WITH PEACH AND HORSERADISH SAUCE

Steps:

• Brush steaks with oil on both sides; season both sides with salt and pepper.
• Grill steaks over medium heat for 10 to 12 minutes, for medium rare, turning once; set aside to rest.
• Meanwhile, in a small bowl, combine peach preserves, horseradish, and plum sauce.
• If serving grilled peaches, halve and pit peaches and grill over medium heat 8 to 10 minutes, turning once.
• Slice steaks and serve with sauce.

RIB-EYE STEAK WITH HORSERADISH AND MUSHROOM CREAM

Steps:

• Broil steaks.
• Cook onions and garlic in oil; when soft, add mushrooms.
• Combine stock and cornstarch.
• Add stock to skillet along with horseradish, thyme, and pepper.
• Bring the sauce to a boil and cook 1-2 minutes.
• Add the sour cream and remove from heat.
• Serve over steak.