RIB-EYE STEAKS WITH THYME-SHALLOT BUTTER, PAPRIKA POTATOES AND ASPARAGUS
We think of rib eye steaks as a special-occasion meal; they are costly and far from lean--but, boy, are they good! This is a meal we might make to celebrate with friends, or just with each other; or on a Friday night to mark the end of a particularly crazy week. Buy rib eyes that are about 1 inch thick. Any thicker than that and the outside might get overdone before the center is medium-rare. The herbed butter takes these steaks to an even more decadent level, but this classic steak-and-potatoes meal is also wonderful without it. You can, of course, make extra herbed butter and keep it in the refrigerator or freezer to use on potatoes, rice, corn, or anything and everything else on which butter gets slathered.
Provided by Food Network
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F. Coat a sheet pan with cooking spray.
- Use a fork to mash the butter with the shallot, thyme, lemon zest and 1/4 teaspoon of the salt in a small bowl. Transfer it to the center of a small sheet of plastic wrap and roll it into a 1-inch-diameter log; twist the ends closed and chill in the freezer to harden until ready to use, at least 15 to 20 minutes.
- Combine the potatoes with 1 tablespoon of the oil in a bowl. Toss with the paprika, 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper. Arrange the potatoes in a single layer, cut side down, around the edges of the sheet pan. Roast for 20 minutes, rotating the pan front to back after 10 minutes.
- Meanwhile, combine the asparagus with 1/4 teaspoon of the salt and the remaining 1 tablespoon oil.
- After the potatoes have roasted 20 minutes, add the asparagus to the center of the sheet pan. Roast for 10 minutes, until the vegetables are tender. Transfer the potatoes and asparagus to a serving platter and tent with foil to keep warm.
- Position an oven rack 4 to 5 inches below the heat source and preheat the broiler.
- Season the steaks with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper and place them on the sheet pan. Broil, turning them once, until an instant-read thermometer inserted horizontally into the thickest part of the steak registers 130 degrees F for medium-rare, 6 to 8 minutes. Let the steaks rest for 5 minutes, then serve topped with a slice of the butter and a side of potatoes and asparagus.
STEAKHOUSE STEAKS
Steps:
- Preheat the oven to 400 degrees F.
- Heat a large, well-seasoned cast iron skillet over high heat until very hot, 5 to 7 minutes.
- Meanwhile, pat the steaks dry with a paper towel and brush them lightly with vegetable oil. Combine the fleur de sel and cracked pepper on a plate and roll the steaks in the mixture, pressing lightly to evenly coat all sides.
- When the skillet is ready, add the steaks and sear them evenly on all sides for about 2 minutes per side, for a total of 10 minutes.
- Top each steak with a tablespoon of butter, if using, and place the skillet in the oven. Cook the steaks until they reach 120 degrees F for rare or 125 degrees F for medium-rare on an instant-read thermometer. (To test the steaks, insert the thermometer sideways to be sure you're actually testing the middle of the steak.)
- Remove the steaks to a serving platter, cover tightly with aluminum foil and allow to rest at room temperature for 10 minutes. Serve hot with Roquefort Chive Sauce on the side.
- Bring the heavy cream to a boil in a small heavy-bottomed saucepan over medium-high heat. Cook at a low boil, stirring occasionally, until the mixture has become thick and creamy, about 20 minutes. Remove the pan from the heat, add the cheese, salt, pepper and chives and whisk rapidly until the cheese melts.
- Yield: 4 servings
SEAR-ROASTED RIB STEAK WITH GARLIC BUTTER
Here's the secret of those delicious bistro steaks: a little garlicky butter slathered on while searing. Serve the steak with Pommes Frites and wallow in your happiness.
Provided by Food Network
Categories main-dish
Yield 4 servings
Number Of Ingredients 7
Steps:
- Chop the garlic finely. Sprinkle 1 tablespoon salt over the garlic and continue to chop it, occasionally smashing and smearing the garlic with the flat side of the knife, until the garlic becomes paste-like. (Alternatively, mash the garlic and salt together in a mortar and pestle.) Put the garlic paste, butter, thyme, and pepper in a small bowl. Fold the softened butter over and onto the garlic and thyme, mashing it down with the back of a spoon or spatula. Use a sheet of plastic wrap to help shape the butter into a log, wrap the log well with the plastic wrap, and refrigerate until ready to use. (The garlic butter can be made up to 3 days ahead; it can also be frozen, well wrapped, for a couple of months.)
- Melt half of the garlic-butter mixture in a small pan over medium heat. (Rewrap and save the other half for future use; it's great stuff under the skin of a chicken before roasting or tossing into the broth of steamed mussels.)
- Heat the oven to 425 degrees F.
- In a large ovenproof saute pan, heat the vegetable oil over high heat until very hot. Season the steaks with a little salt and pepper. Add the steaks to the pan and brown them well on 1 side, about 5 minutes. Turn the steaks and brush them liberally with the garlic butter. Finish cooking the steaks in the oven, brushing them occasionally with more garlic butter, until done, about another 5 minutes. (The time will vary depending on how you like your steaks cooked and how thick they are.) Remove the steaks from the oven and allow them to rest for 5 minutes before serving. Serve smaller steaks whole or sliced thinly across the grain. Cut larger steaks into 2 servings or into thin slices. Spoon any remaining juices from the pan onto the meat as well.
ROASTED ASPARAGUS WITH LEMON AND DILL
this recipe works well with thicker asparagus. If using the pencil thin stalks reduce cooking time to 3-4 minutes
Provided by chia2160
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F.
- In a shallow dish, toss the asparagus, olive oil and salt and pepper together.
- Lay the asparagus in one level layer.
- Place in oven and roast, uncovered for approximately 10 minutes, or until the asparagus is just tender.
- Transfer to a serving plate.
- Whisk the lemon juice, lemon zest, dill, olive oil and honey together in a small bowl.
- Top the asparagus with some of the dressing and keep the rest on the side.
GRILLED LEMON-STUFFED SALMON STEAKS WITH LEMON-DILL SAUCE
These are a show-stopper! And so good! Fantastic for company, too! Nice served with grilled vegetables, a rice pilaf and crusty French bread!
Provided by Wildflour
Categories < 60 Mins
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In small saucepan, melt butter over medium high heat, remove from heat when melted.
- Combine cornstarch with water and stir into butter.
- Add rest of sauce ingredients except lemon slice quarters.
- Bring sauce to a boil over medium heat stirring constantly.
- Cook, stirring, until sauce thickens and turns clear.
- Remove from heat and add lemon slice quarters.
- Cover and set aside.
- (Makes about 2/3 cup, so you can double this if desired.).
- For salmon:.
- Cut off ends of each whole lemon, then cut each lemon into 2 one inch thick slices.
- Lay salmon steaks flat and put one slice into the opening at each end of each salmon steak.
- Using toothpicks, secure salmon around and to the lemon slices.
- Position grill rack about 6-8" above hot coals.
- Arrange salmon steaks on grill and cook 5-7 minutes.
- Turn steaks over carefully and cook an additional 5-7 minutes or to desired doneness.
- Fish should flake easily with a fork.
- Remove from grill and place on heated serving platter.
- Garnish steaks with fresh dill sprigs.
- Spoon a bit of the hot lemon-dill sauce over each steak.
- Serve the rest of the sauce separately for dipping.
- Remind guests to remove the toothpicks! ;).
Nutrition Facts : Calories 240.9, Fat 15.3, SaturatedFat 4.9, Cholesterol 70.5, Sodium 237.6, Carbohydrate 8.5, Fiber 2.6, Sugar 0.5, Protein 20.7
GRILLED CRUSTED STEAK WITH LEMON BUTTER
The sugar in the rub melts as the steaks cook and create a crunchy crust that is spicy sweet. The butter will mellow the peppery taste.
Provided by Karen From Colorado
Categories Steak
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Mix together butter, parsley, lemon juice and 1/4 teaspoon garlic powder.
- Place butter mixture in plastic wrap and roll into a log shape.
- Chill until firm.
- Combine black pepper, white pepper, red pepper flakes, coriander, sugar, salt and garlic powder.
- Rub spice mix into both sides of steaks.
- Shake off excess.
- Place steaks on a hot grill and cook for 2 minutes.
- Turn and cook for 2 additional minutes.
- Move steak to a cooler section of the grill and continue to cook until desired doneness.
- Serve each steak with a slice of the lemon butter.
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