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.
BLACKENED PRIME RIB
A definite different twist on an old classic. This prime rib will really spice things up! Use the pan drippings for au-jus or make some delicious Yorkshire Pudding. Whip up a batch of fresh horseradish sauce and serve this prime rib with garlic asparagus or a fluffy baked potato. Please note the total time includes 1 hour for marinating.
Provided by Bill Echols
Categories Main Dish Recipes Roast Recipes
Time 3h5m
Yield 8
Number Of Ingredients 11
Steps:
- In a medium bowl, mix together the brown sugar, cumin, black pepper, coriander, 1/4 cup chili powder, kosher salt, and soy sauce. In a separate small bowl, mix together 1/2 cup chili powder and blackened seasoning. Set aside.
- Cut ribs from roast, and place in a roasting pan. They will act as a roasting rack. Rub the meat all over with the soy sauce mixture. Then rub and coat with the Cajun seasoning mixture. Let marinate for at least one hour or wrap in plastic, and chill overnight.
- Preheat the oven to 500 degrees F (260 degrees C).
- Remove any plastic from roast, and place pan into the preheated oven. Roast uncovered for 15 minutes in the preheated oven. Pour water into the pan to produce moist heat. Reduce oven temperature to 300 degrees F (150 degrees C), and continue roasting for 1 hour and 10 minutes, or until the internal temperature is at least 130-140 degrees F/55-60 degrees C) for medium rare, or (145-155 degrees F/63-68 degrees C) for medium . Let the roast stand for 30 minutes before carving to let the juices return to the center.
Nutrition Facts : Calories 697.3 calories, Carbohydrate 24 g, Cholesterol 126.5 mg, Fat 51.9 g, Fiber 5.7 g, Protein 35 g, SaturatedFat 20.8 g, Sodium 2644.4 mg, Sugar 14.4 g
CAJUN PRIME RIB
This is one of the Zaar recipes that I adopted. The recipe is from Paul Prudhomme's Louisiana Kitchen. I've edited the list of ingredients to make it easier to read, but have left all instructions as they were written. Note: prep and cook times are estimates until I've had the opportunity to prepare this dish myself.
Provided by Dreamgoddess
Categories Cajun
Time P1DT3h45m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Remove fat cap off top of meat (butcher can do this for you) and save.
- Place the roast, standing on the rib bones, in a very large roasting pan.
- Then with a knife make several dozen punctures through the silver skin so seasoning can permeate meat.
- Pour a very generous, even layer of 1/4 c black pepper over the top of the meat (the pepper should completely cover it); repeat with the 1/4 c garlic powder, then the 1/4 c salt, totally covering the preceding layer.
- Carefully arrange the onions in an even layer on top so as not to knock off the seasoning.
- Place the fat cap back on top.
- Refrigerate 24 hours.
- Bake ribs in a 550F oven until the fat is dark brown and crispy on top, about 35 minutes.
- Remove from oven and cool slightly.
- Refrigerate until well chilled, about 3 hours. (this is done so the juices will solidify and the steaks can be cooked rare.) Remove fat cap and disgard.
- With the blade of a large knife, scrape off the onions and as much of the seasonings as possible and discard.
- Then with a long knife, slice between ribs into 6 steaks (4 will have bones); trim the cooked surface of meat from the 2 pieces that were on the outside of the roast.
- Season and cook in your favorite way for steaks.
- TO BLACKEN THE STEAKS: Combine the remaining ingredients (1 T + 1 t salt through cayenne pepper) thoroughly in a small bowl; you will have about 8 tablespoons.
- Sprinkle the steaks generously and evenly on both sides with the mix.
- Use about 4 teaspoons on each steak and press it in with your hands.
- Heat a cast iron skillet over very high heat until it is beyond the smoking stage and you see white ash on the skillet bottom--at least 10 minutes. (The skillet cannot be too hot for this method.) Place one steak in the hot skillet (cook only one side at a time) and cook over a very high heat until the underside starts to develop a heavy, black crust, about 2 to 3 minutes.
- Turn the steak over and cook until the underside is crusted like the first, about 2 to 3 minutes more.
- Repeat with the remaining steaks.
- Serve each steak while piping hot.
Nutrition Facts : Calories 1169.2, Fat 100.4, SaturatedFat 41.6, Cholesterol 220.8, Sodium 6433, Carbohydrate 14.5, Fiber 4.1, Sugar 3.1, Protein 50.9
CAJUN RIB-EYE STEAKS
This is a simple and tasty steak from The Post Houses at the Lowell hotel in Manhattan. The times do not reflect marinating times.
Provided by lazyme
Categories Steak
Time 26m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine oil, sliced onion, garlic powder and 1 tablespoon black pepper in 13x9x2-inch glass baking dish.
- Add steaks to marinade, turning to coat.
- Spoon half of sliced onion evenly over steaks.
- Cover and refrigerate overnight.
- Prepare barbecue (medium-high heat) or preheat broiler.
- Remove steaks from marinade.
- Combine paprika, cayenne, salt, white pepper and 1/2 teaspoon black pepper in small bowl.
- Sprinkle each side of each steak with 1 teaspoon spice mixture.
- Grill or broil steaks until cooked through, about 8 minutes per side for medium-rare.
- Cut each steak in half.
- Divide steaks among plates; serve.
More about "a1 cajun prime rib steak recipes"
THE BEST CAJUN BUTTER STEAK RECIPE · I AM A FOOD BLOG
From iamafoodblog.com
CAJUN RIBEYE STEAK - HOWTOBBBQRIGHT
From howtobbqright.com
CAJUN HERB PRIME RIB ROAST - FLAVOR MOSAIC
From flavormosaic.com
5/5 (2)Total Time 2 hrs 30 minsCategory Main DishesPublished Dec 6, 2015
CAJUN PRIME RIB STEAK - FOOD CHANNEL
From foodchannel.com
Estimated Reading Time 3 mins
PRIME RIB QUESADILLAS - BAKE IT WITH LOVE
From bakeitwithlove.com
CAJUN PRIME RIB STEAK | RECIPE | RIB STEAK, PRIME RIB RECIPE, PRIME RIB
From pinterest.com
BEST PRIME RIB STEAK RECIPE IN CAST IRON SKILLET|EASY PRIME RIB …
From youtube.com
A.1. CAJUN PRIME RIB STEAK - PLAIN.RECIPES
From plain.recipes
MENU - PETERS STEAKHOUSE
From peterssteakhouse.net
CHOP STEAKHOUSE & BAR | DINNER, HAPPY HOUR, LATE NIGHT | MENU
From chop.ca
A1_CAJUN_PRIME_RIB_STEAK | FOOD CHANNEL
RECIPES FOR A1 STEAK SAUCE - WAYS TO GET CREATIVE WITH …
From delish.com
A1 CAJUN PRIME RIB STEAK - RECIPE CIRCUS
From recipecircus.com
HOW TO COOK A PRIME RIB STEAK IN THE OVEN - YUMMY RECIPES
From whatayummy.com
WWW.ALLRECIPES.COM
MENU | TEXAS ROADHOUSE
From texasroadhouse.com
DINNER MENU - FIREBIRDS WOOD FIRED GRILL | STEAKS & SEAFOOD
From firebirdsrestaurants.com
A.1. CAJUN PRIME RIB STEAK RECIPE | PRIME RIB STEAK, RIB STEAK, EASY ...
From pinterest.com
You'll also love