BBQ RIB EYE STEAK
Provided by Food Network
Yield 2 servings
Number Of Ingredients 15
Steps:
- For the marinade: Combine garlic, rosemary, and olive oil in glass dish or stainless-steel bowl. Place steaks in olive oil mixture. Marinate steak for 1 hour before cooking.
- For the sauce: On a low heat, melt butter in a small saucepan. Add grated onions, minced garlic, and sugar. Using a wooden spoon, stir mixture well for approximately 3 minutes. Add remaining ingredients. Allow sauce to simmer 8 minutes stirring occasionally.
- To prepare the steak: Heat cast iron skillet (with grill marks) until skillet is very hot. Remove steaks from marinade and pat semi-dry. Place steaks in hot skillet and cook to desired temperature. Baste steak with BBQ sauce to taste.
BBQ RIB-EYE - YOU WON'T BELIEVE IT!
You won't believe it, but a well done steak with the moist, melt-in-your mouth flavor of a medium rare. All you need is cola, garlic powder, salt, pepper, bbq sauce and bacon.
Provided by DESTAGG
Categories Rib-Eye Steak
Time 4h40m
Yield 4
Number Of Ingredients 7
Steps:
- Score steaks on both sides in a diamond pattern using a sharp knife. Punch the fatty areas with the tip of the knife. Sprinkle a thin coating of garlic powder over both sides of the steaks, then sprinkle with salt and pepper. Rub to get the seasoning into all of the scores.
- Place steaks in a shallow dish, and pour the cola over them. Cover, and marinate in the refrigerator for 4 hours, turning steaks over every hour or so. During the last hour, coat the steaks with a thin layer of barbeque sauce.
- Preheat an outdoor grill for high heat.
- Lightly oil the grilling surface. Place steaks on the grill over high heat, and cook until almost burnt on each side, about 4 minutes per side. Reduce the grill's heat to medium-low, or move steaks to a cooler part, and place the bacon strips on top of them. Cover, and slow cook for 10 minutes per side.
- Spread a thin layer of barbeque sauce over the steaks during the last few minutes of cooking, and allow it to cook until dry for a glazed effect.
Nutrition Facts : Calories 660.8 calories, Carbohydrate 66.4 g, Cholesterol 86.9 mg, Fat 32.7 g, Fiber 1 g, Protein 23.4 g, SaturatedFat 11.2 g, Sodium 2498.5 mg, Sugar 52.3 g
BBQ RIB-EYE - YOU WON'T BELIEVE IT!
You won't believe it, but a well done steak with the moist, melt-in-your mouth flavor of a medium rare. All you need is cola, garlic powder, salt, pepper, bbq sauce and bacon.
Provided by DESTAGG
Categories Rib-Eye Steak
Time 4h40m
Yield 4
Number Of Ingredients 7
Steps:
- Score steaks on both sides in a diamond pattern using a sharp knife. Punch the fatty areas with the tip of the knife. Sprinkle a thin coating of garlic powder over both sides of the steaks, then sprinkle with salt and pepper. Rub to get the seasoning into all of the scores.
- Place steaks in a shallow dish, and pour the cola over them. Cover, and marinate in the refrigerator for 4 hours, turning steaks over every hour or so. During the last hour, coat the steaks with a thin layer of barbeque sauce.
- Preheat an outdoor grill for high heat.
- Lightly oil the grilling surface. Place steaks on the grill over high heat, and cook until almost burnt on each side, about 4 minutes per side. Reduce the grill's heat to medium-low, or move steaks to a cooler part, and place the bacon strips on top of them. Cover, and slow cook for 10 minutes per side.
- Spread a thin layer of barbeque sauce over the steaks during the last few minutes of cooking, and allow it to cook until dry for a glazed effect.
Nutrition Facts : Calories 660.8 calories, Carbohydrate 66.4 g, Cholesterol 86.9 mg, Fat 32.7 g, Fiber 1 g, Protein 23.4 g, SaturatedFat 11.2 g, Sodium 2498.5 mg, Sugar 52.3 g
BLOWOUT RIB-EYE
A huge rib-eye, cooked slowly then quickly - whether on a grill or in the oven - will yield perfectly cooked meat. The cost of the cut may seem like a lot to pay for a piece of meat, but if it's local and well raised, with better flavor, texture and karma than cheaper commodity beef, it's worth it for a table of four. You might think sauce is overkill with a rib-eye like this, but playing steakhouse chef means dreaming up the accompanying sauces that you would most like to see on the table. My favorite is what I call ''blue butter,'' a blend of blue cheese and butter. If blue cheese isn't your thing, try creamed spinach sauce, chile chimichurri, tomato nam prik or bourbon balsamic syrup.
Provided by Mark Bittman
Categories dinner, steaks and chops, main course
Time 20m
Yield 4 servings
Number Of Ingredients 2
Steps:
- Prepare a charcoal or gas grill for indirect cooking so that one section of the grate is quite hot and there is no heat under the other part. (Or put a dry cast-iron skillet in the oven and turn the heat to 325.) If the steak is floppy (and the butcher hasn't done it already), tie a string horizontally around it to help it cook evenly. Rub the meat and bone on all sides with salt and pepper, and let it come to room temperature.
- Put the steak on the cool side of the grill (or in the hot pan) so that the bone is toward the hot side. Cover, and cook until it releases evenly from the grates or pan and has an internal temperature of about 100 degrees, 5 to 15 minutes, depending on the thickness of the cut and the heat of the grill.
- Move the steak to the hot part of the grill, and cook, undisturbed, until it sears and releases easily, 2 to 5 minutes. (If indoors, transfer the skillet to the stove over medium-high heat.) Repeat with the other side, cooking it to one stage before your desired doneness. If you want truly rare, remove the steak when its interior measures 125 degrees, or even a little bit less; for medium-rare, 135 degrees is about right. Let the rib-eye rest on a surface that will capture any juices for at least 5 and up to 15 minutes.
- Remove the string if you used one, and cut away the bone. Slice as thickly or thinly as you like, and serve with the meat juices and any of the sauces.
Nutrition Facts : @context http, Calories 636, UnsaturatedFat 26 grams, Carbohydrate 1 gram, Fat 51 grams, Fiber 0 grams, Protein 44 grams, SaturatedFat 23 grams, Sodium 661 milligrams, Sugar 0 grams, TransFat 3 grams
BBQ RIB-EYE - YOU WON'T BELIEVE IT!
You won't believe it, but a well done steak with the moist, melt-in-your mouth flavor of a medium rare. All you need is cola, garlic powder, salt, pepper, bbq sauce and bacon.
Provided by DESTAGG
Categories Rib-Eye Steak
Time 4h40m
Yield 4
Number Of Ingredients 7
Steps:
- Score steaks on both sides in a diamond pattern using a sharp knife. Punch the fatty areas with the tip of the knife. Sprinkle a thin coating of garlic powder over both sides of the steaks, then sprinkle with salt and pepper. Rub to get the seasoning into all of the scores.
- Place steaks in a shallow dish, and pour the cola over them. Cover, and marinate in the refrigerator for 4 hours, turning steaks over every hour or so. During the last hour, coat the steaks with a thin layer of barbeque sauce.
- Preheat an outdoor grill for high heat.
- Lightly oil the grilling surface. Place steaks on the grill over high heat, and cook until almost burnt on each side, about 4 minutes per side. Reduce the grill's heat to medium-low, or move steaks to a cooler part, and place the bacon strips on top of them. Cover, and slow cook for 10 minutes per side.
- Spread a thin layer of barbeque sauce over the steaks during the last few minutes of cooking, and allow it to cook until dry for a glazed effect.
Nutrition Facts : Calories 660.8 calories, Carbohydrate 66.4 g, Cholesterol 86.9 mg, Fat 32.7 g, Fiber 1 g, Protein 23.4 g, SaturatedFat 11.2 g, Sodium 2498.5 mg, Sugar 52.3 g
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