Rib Eye Steaks With Salsa Verde And Sauteed Mushrooms Food

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RIBEYE STEAKS WITH SALSA VERDE



Ribeye Steaks with Salsa Verde image

With high-quality rib-eye steaks, the best is to keep things simple - just sprinkle each side of the steaks with kosher salt and freshly ground black pepper and get cooking. Topping the meat with a bright, fresh sauce like salsa verde just before serving adds color and a great contrasting flavor. Click here for Beef Recipes for Any Night of the Week

Provided by Molly Aronica

Time 19m59S

Yield 4

Number Of Ingredients 9

four 2-inch-thick rib-eye steaks, brought to room temperature
kosher salt and black pepper
4 tablespoon unsalted butter
5 peeled tomatillos, quartered
1 quarter white onion
1 jalapeño, roughly chopped
1 tablespoon fresh lime juice
1/4 cup extra-virgin olive oil
1/4 cup fresh cilantro leaves

Steps:

  • Set the oven to 500 degrees and place a cast-iron skillet in there while it preheats. When it reaches 500 degrees, remove the skillet from the oven and place it on the stove over high heat. Add the steaks to the skillet (two at a time), season with salt and pepper, and cook for 1 1/2 minutes on each side. Then top each steak with a tablespoon of butter and return the skillet to the oven - cook for 4 minutes. Remove the steaks from the oven and place them on a cutting board to rest while you make the salsa.
  • Add the tomatillos, onion, and jalapeño to the bowl of a food processor and pulse 10 times, or until finely chopped. Add the lime juice to the mix and then, while the food processor is on, gradually add the olive oil in a steady stream. Add the cilantro and pulse until just combined, then season to taste with salt.
  • Top the steaks with the salsa and serve immediately.

Nutrition Facts : ServingSize 1 serving, Calories 1142 calories, Sugar 4 g, Fat 95 g, Carbohydrate 8 g, Cholesterol 269 mg, Fiber 2 g, Protein 66 g, SaturatedFat 40 g, Sodium 1091 mg, TransFat 5 g

RIB-EYE STEAK



Rib-eye Steak image

Turn on the grill for Bobby Flay's Rib-Eye Steak recipe from Food Network. The meat gets its flavor from a steak rub of chili powder, cayenne, salt and pepper.

Provided by Food Network

Categories     main-dish

Time 17m

Yield 4 servings

Number Of Ingredients 5

4 choice rib-eye steaks
Rib-eye Rub, recipe follows
Salt and ground black pepper
Chili powder
Cayenne pepper

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 STEAK WITH SAUTEED MUSHROOMS



Rib Eye Steak with Sauteed Mushrooms image

What an indulgent steak recipe! The cooking method really gives the outer layer a nice crust and cooks the inside perfectly. The butter-wine sauce amps up the flavor of the mushrooms. I loved it drizzled on top of the steak. This steak recipe is delicious!

Provided by Ashley Lemon

Categories     Steaks and Chops

Number Of Ingredients 12

RIB-EYE STEAKS
2 rib eye steak or strip loin
1 Tbsp rosemary, fresh if you have it
4 Tbsp butter
1 Tbsp olive oil
2 tsp black pepper
SAUTEED MUSHROOMS
4 c fresh portabello mushrooms stems removed, sliced
5 Tbsp butter with no salt
1/2 c dry white wine
2 Tbsp garlic, minced
1 Tbsp soy sauce

Steps:

  • 1. Salt steaks - Salting is really easy and makes a big difference. Pat your steaks dry then use either Kosher or Sea salt, and top them generously. Allow to sit at room temperature for 30 min to an hour and a half.
  • 2. Once time has passed use a paper towel to absorb the moister that forms on top of the steaks. This is the excess water the salt pulls out leaving you with a juicier steak.
  • 3. Add black pepper and rosemary to the steaks. Brush the olive oil over the steaks.
  • 4. Preheat oven to 425 F. If you have a broiler pan or a cast iron pan place in the oven. A pizza stone would also work if you have that on hand.
  • 5. Heat 2 tablespoons butter in a saute pan, or skillet. Try the water test to make sure the pan is hot enough to give the steaks a good seared crust. The water test is done by just dropping a couple DROPS of water into the hot butter, if it sizzles and crackles its good to go.
  • 6. Top each steak with a tablespoon of butter. No need to smear on just place a small mound of butter in the center of the steak. Add steaks and cook for 2 - 3 min on each side.
  • 7. Open oven and place steaks directly on baking dish. Cook 3 -4 min each side depending on how you like it done. I cooked mine for 3 min each side and it came out medium. Top with mushrooms and enjoy!
  • 8. SAUTEED MUSHROOMS: Heat butter in saute pan used for cooking the steaks. Add white wine, garlic and soy sauce, cook for 3 min. Add mushrooms and cook another 3 - 5 min or until done. Top steaks and allow to set for 5 min to absorb the flavors.

GRILLED RIB-EYE STEAKS WITH GREEN CHILE MUSHROOM SALSA BUTTER



Grilled Rib-Eye Steaks with Green Chile Mushroom Salsa Butter image

Provided by Reed Hearon

Categories     Beef     Garlic     Cinco de Mayo     Backyard BBQ     Steak     Hot Pepper     Summer     Grill     Grill/Barbecue

Yield Serves 4

Number Of Ingredients 15

Four 3/4-inch-thick rib-eye-steaks (about 8 to 10 ounces each)
2 tablespoons olive oil
2 tablespoons plus 2 teaspoons chipotle rub
For the chipotle rub:
1/4 cup dried Mexican oregano*
1/4 cup corn oil
5 dried chipotle chiles*, stemmed, seeded, and deveined (wear rubber gloves)
5 ancho chiles*, seeded and deveined (wear rubber gloves)
25 garlic cloves
1 1/2 cups coarse salt
Accompaniments
3 cups Drunken Beans
1/4 cup Green Chile Mushroom Salsa Butter
Chipotle Fried Onion Rings
available at Mexican markets and some specialty produce markets.

Steps:

  • Prepare grill.
  • Pat steaks dry and brush on both sides with oil. Rub steaks with chipotle rub and in a shallow baking dish large enough to fit steaks in one layer marinate them at room temperature up to 30 minutes.
  • Grill steaks on an oiled rack set 5 to 6 inches over glowing coals until crusty and medium-rare, about 4 minutes on each side. (Alternatively, steaks may be cooked in a hot well-seasoned ridged grill pan.) Transfer steaks to a warm platter and let stand 5 minutes.
  • Divide beans among 4 small deep platters and top with steaks. Dollop salsa butter on steaks and top with onion rings.
  • For the Chipotle Rub:
  • In a small heavy skillet dry-roast oregano over moderate heat, shaking skillet occasionally, until fragrant and beginning to brown, about 2 minutes, and transfer to a small bowl. Cool oregano completely and in an electric coffee/spice grinder grind fine.
  • In a heavy skillet heat oil over moderately high heat until hot but not smoking and, using tongs, fry chiles, 1 or 2 at a time, turning them, until puffed and just beginning to brown, about 10 seconds. (Do not let chiles burn or rub will be bitter.) Transfer chiles as fried to paper towels to drain and cool until crisp.
  • Wearing rubber gloves, break chiles into pieces and in coffee/spice grinder grind fine in batches. In a food processor grind oregano and chiles with garlic and salt until mixture is a shaggy, saltlike consistency. If mixture seems moist, on a large baking sheet spread it into a thin, even layer and dry in middle of an oven set a lowest temperature until no longer moist, about 1 hour. Wearing rubber gloves, break up any lumps with your fingers. (Chipotle rub keeps in an airtight container, chilled, 6 months. Regrind rub before using. Makes about 3 1/4 cups.)

SEARED RIB EYE, SALSA VERDE, DIRTY RICE



Seared Rib Eye, Salsa Verde, Dirty Rice image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 2h

Yield 4 servings

Number Of Ingredients 21

2 large green tomatoes
1/4 cup fresh cilantro leaves
1/4 cup small diced yellow onion
2 tablespoons white balsamic
1 tablespoon minced garlic
1 tablespoon grapeseed oil
2 jalapenos, seeded
Salt and freshly ground black pepper
Salt and freshly ground black pepper
1 tablespoon grapeseed oil
1/2 cup small diced yellow onion
1 cup cooked black beans
2 tablespoons small diced carrots, previously boiled, semi-soft
1/2 cup tomato juice
3 cups cooked white or brown rice
1/2 cup celery leaves, tips only
1 tablespoon Cajun spice
2 tablespoons grapeseed oil
Four 8-ounce rib eye steaks, trimmed
1 tablespoon sea or kosher salt
1 teaspoon freshly ground black pepper

Steps:

  • For the salsa verde: First, dice the tomatoes, medium cut, then puree them in a food processor or blender. Next, add the cilantro, onions, balsamic, garlic, oil and jalapenos. Again, puree, taste, then season with salt and pepper. After seasoning, place in the refrigerator for at least 1 hour to allow the flavors to merge.
  • For the dirty rice: In a saute pan over medium-high heat, add the oil and allow to warm. Next, add the onions and cook, with stirring motion, until slightly translucent. This should take 3 to 4 minutes. Next, add the cooked beans and carrots and allow to warm. Then add the tomato juice and reduce the heat to medium-low. Continue to cook until the juice has reduced to 1/4 cup, 3 to 4 minutes. Next, add the rice. Warm the rice and blend the flavors over medium-low heat for 5 minutes. Once the rice has warmed and the juice has finished reducing, remove from the heat, add the celery leaves, taste and season to preference with the Cajun spice.
  • For the steak: In a large saute pan over high heat, add and warm the oil for 1 to 2 minutes. Sprinkle the steaks on both sides with the salt and pepper, and add to the pan. Reduce the heat to medium-high and cook for 3 to 4 minutes. Flip the steak and repeat the process on the second side for a final 3 to 4 minutes. Remove from the pan, allow to rest and serve over the dirty rice. Finish with salsa verde.

RIB EYE STEAKS WITH MIXED MUSHROOM SAUTé



Rib Eye Steaks with Mixed Mushroom Sauté image

Yield Serves 2

Number Of Ingredients 10

2 16-ounce rib eye steaks (about 1 1/2 inches thick)
Coarsely cracked black peppercorns
Dried rosemary
3 1/2 tablespoons olive oil
2 garlic cloves, minced
3/4 teaspoon dried rosemary
5 ounces fresh whole oyster mushrooms, trimmed
5 ounces fresh whole shiitake mushrooms, stems trimmed
2 1/2 tablespoons balsamic vinegar or red wine vinegar
1/4 cup canned beef broth

Steps:

  • Place steaks on plate. Press peppercorns and rosemary onto both sides.
  • Heat 2 tablespoons olive oil in heavy medium skillet over medium-high heat. Add garlic and 3/4 teaspoon rosemary and sauté 30 seconds. Add all mushrooms and sauté until beginning to soften, about 2 minutes. Add 1/2 tablespoon vinegar and stir to coat. Season mushrooms to taste with salt and pepper.
  • Meanwhile, heat 1 1/2 tablespoons oil in heavy large skillet over high heat. Sprinkle steaks with salt. Add to skillet and cook 2 minutes per side to brown. Reduce heat to medium-high and continue cooking until steaks are cooked to desired doneness, about 2 minutes per side for rare. Transfer to plates.
  • Add remaining 2 tablespoons vinegar and broth to skillet used for steaks; boil mixture until syrupy, scraping up browned bits, about 1 minute. Pour over steaks. Top with mushrooms and serve.

SEARED RIB-EYE STEAK, SAUTEED SHALLOTS & SHIITAKE MUSHROOMS



Seared Rib-Eye Steak, Sauteed Shallots & Shiitake Mushrooms image

from San Francisco Chronicle food section: http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2010/01/22/FDO11A1E1S.DTL#recipe4

Provided by Sloog

Categories     Meat

Time 20m

Yield 2 serving(s)

Number Of Ingredients 6

2 teaspoons vegetable oil
1/4 cup thinly sliced shallot
8 -10 medium shiitake mushrooms, with stems removed sliced thin
2 teaspoons olive oil
1 boneless rib-eye steak (about 8 ounces, and 1-inch thick)
3 tablespoons low sodium soy sauce

Steps:

  • Heat the vegetable oil in a skillet over medium-high heat. Add the shallots and mushrooms, and saute until soft. Remove and set aside.
  • In the same skillet, heat the olive oil over medium-high heat. Add the steak and sear on each side for about 2 minutes, or enough to leave the insides pink and juicy. Remove steak from heat, but leave the juices in the pan.
  • Lower the heat to medium. Return the mushrooms and shallots back to the skillet; add the soy sauce and stir until the vegetables are well coated.
  • Slice the steaks into bite-size pieces and pour the mushroom mixture over the meat. Serve immediately, with steamed rice.

RIB EYE STEAKS WITH SALSA VERDE AND SAUTEED MUSHROOMS



RIB EYE STEAKS WITH SALSA VERDE AND SAUTEED MUSHROOMS image

Categories     Beef     Dinner     Grill/Barbecue

Number Of Ingredients 14

10 ounces RIB EYE STEAKS 4
1 dash KOSHER SALT AND FRESHLY GROUND PEPPER
1 1/2 cups FLAT FRESH PARSLEY
4 cloves GARLIC
1 ANCHOVY
2 JALAPENOS THINLY SLICED
1/2 cup OLIVE OIL
2 tablespoons OLIVE OIL
1 1/2 tablespoons CAPERS
3 tablespoons SHALLOTS
1 1/2 LEMON CUT INTO 4 ROUNDS PLLUS JUICE
2 pounds MIXED MUSHROOMS CUT INTO 1/2" PIECES
1 SCALLION THINLY SLICED
1 1/2 tablespoon CANOLA OIL

Steps:

  • Pat steaks dry and season well with salt and pepper.
  • Make the salsa verde: In a food processor, combine half the parsley, 3 cloves garlic, anchovy and 1 jalapeño. With motor running, drizzle in¼ cup olive oil, and continue blending until sauce is uniform and smooth. Finely chop remaining parsley and capers, and stir into sauce along with shallots. Stir in ¼ cup olive oil and season with lemon juice, salt and pepper to taste.
  • In a large sauté pan, heat 2 tablespoons olive oil over high heat. Add mushrooms and sauté until liquid evaporates and mushrooms brown, 5 minutes. Mince remaining garlic and add to mushrooms along with scallions and remaining jalapeño. Season with salt and cook until garlic is aromatic, about 1 minute. Cover to keep warm.
  • Set a heavy skillet over medium-high heat. Once hot, brush with canola oil. Working in batches if necessary, lay in steaks and sear until one side browns, about 3 minutes. Flip steaks and sear reverse side, about 3 minutes more. Continue cooking, flipping often, until steaks reach desired doneness (about 3 minutes for medium-rare). Transfer meat to a cutting board and let rest at least 10 minutes. Keep pan over medium-high heat and add lemon rounds, cut-side down. Sear until cut side browns, about 1 minute.
  • Serve steaks with sautéed mushrooms and seared lemon rounds on the side. Drizzle salsa verde on top.

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  • Preheat grill to high heat.Place steaks on a cutting board and season with salt and pepper on all sides.Place the seasoned steaks on the hot grill, and cook for 5-6 minutes on each side for medium-rare (1-inch steak) or 6-8 minutes on each side for a 1½ inch steak.For a perfect medium rare, your instant read meat thermometer should read 135°F.Remove steaks from the grill, top with butter and let rest for 5 to 10 minutes before serving.While steaks are resting, make the salsa verde
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