RIB-EYE STEAKS WITH PORCINI RUB
Steps:
- For the steaks: Process the mushrooms in a spice grinder until they form a powder; place it in a jar. Process the salt and peppercorns in the same grinder and add it to the mushroom powder. Process the sugar in the grinder and add it to the mushroom mix. Process the garlic and red pepper flakes in the grinder, add it to the mix and shake it all up.
- Place the mixture on a sheet pan and coat all sides of the steaks with the rub.
- Lightly coat a grill pan with olive oil and heat it over medium-high heat. Place the steaks on the hot pan and cook for 7 minutes on each side. Allow the steaks to rest on a platter while you make the salad.
- For the salad: Put the arugula in a bowl and toss with the lemon juice. Slice the steaks crosswise.
- Place the salad on a platter and arrange the sliced steak on top. Sprinkle Oven-Dried Cherry Tomatoes over the steak and drizzle with balsamic vinegar before serving.
- Preheat the oven to 300 degrees F.
- Place the tomatoes in a bowl and drizzle with olive oil. Sprinkle with salt, black pepper and pepper flakes, if using. Toss well and place on a sheet pan in a single layer. Place the sheet pan in the oven and roast for 3 hours, tossing occasionally.
GRILLED RIB EYE WITH INDIAN-SPICED MUSHROOMS
Mushrooms spiked with the flavors of India add complexity and exoticism to beefy, well-marbled rib eye. They also go with virtually any other cut of steak.
Provided by Maggie Ruggiero
Time 30m
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Prepare a gas grill for indirect-heat cooking over medium-high heat; see Grilling Procedure .
- Pat steaks dry and season each with 1/4 teaspoon each of salt and pepper. Oil grill rack, then sear steaks directly over heat, covered, turning once and moving to area over turned-off burner if flare-ups occur, until well browned, 3 to 5 minutes total. Move steaks to area over turned-off burners and grill, covered, 6 to 8 minutes more for medium-rare. Let rest on a cutting board while preparing mushrooms.
- Cook ginger, garlic, and spices in oil in a 10-inch heavy skillet over medium heat, stirring, 1 minute. Add tomato paste and 1/4 teaspoon salt and cook, stirring, until a shade darker, about 2 minutes. Add mushrooms and water and cook, uncovered, stirring occasionally, until mushrooms are tender and coated, 5 to 7 minutes. Remove from heat and stir in cilantro.
- Slice steaks across the grain and serve with mushrooms.
- grilled herbed potatoes
GRILLED RIB EYE WITH INDIAN-SPICED MUSHROOMS
Mushrooms spiked with the flavors of India add complexity and exoticism to beefy, well-marbled rib eye. They also go with virtually any other cut of steak.
Provided by Vicki Butts (lazyme) @lazyme5909
Categories Beef
Number Of Ingredients 11
Steps:
- Prepare a gas grill for indirect-heat cooking over medium-high heat.
- Pat steaks dry and season each with 1/4 teaspoon each of salt and pepper. Oil grill rack, then sear steaks directly over heat, covered, turning once and moving to area over turned-off burner if flare-ups occur, until well browned, 3 to 5 minutes total. Move steaks to area over turned-off burners and grill, covered, 6 to 8 minutes more for medium-rare. Let rest on a cutting board while preparing mushrooms.
- Cook ginger, garlic, and spices in oil in a 10-inch heavy skillet over medium heat, stirring, 1 minute. Add tomato paste and 1/4 teaspoon salt and cook, stirring, until a shade darker, about 2 minutes. Add mushrooms and water and cook, uncovered, stirring occasionally, until mushrooms are tender and coated, 5 to 7 minutes. Remove from heat and stir in cilantro.
- Slice steaks across the grain and serve with mushrooms.
GRILLED RIB-EYE STEAKS WITH GREEN CHILE MUSHROOM SALSA BUTTER
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
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.)
GARLIC-MUSHROOM RIBEYES
It's easy to dress up ribeyes with mushrooms and garlic for a special steak dinner. This recipe gives a stovetop method, but you can grill the steaks if you prefer.-Kelly Ward Hartman, Cape Coral, Florida
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Sprinkle steaks with pepper and salt. In a large skillet, saute the steaks for 2 minutes on each side in 1 tablespoon butter or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove and keep warm., In the same skillet, cook garlic in 1 tablespoon butter for 1 minute. Remove garlic and set aside. Add mushrooms to skillet; saute in remaining butter for 5 minutes or until tender. Stir in the broth. Bring to a boil; cook and stir over high heat until liquid is absorbed. Add reserved garlic. Serve with steaks.
Nutrition Facts : Calories 632 calories, Fat 48g fat (22g saturated fat), Cholesterol 165mg cholesterol, Sodium 305mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 44g protein.
RIBEYE WITH CARMELIZED MUSHROOMS AND ONIONS RECIPE - (4/5)
Provided by á-48467
Number Of Ingredients 9
Steps:
- Place the steaks on a plate and generously coat them with sea salt and freshly ground black pepper. Pour the olive oil into a small bowl and stir in the chopped rosemary. Pour the olive oil and rosemary onto the steaks, coating both sides of the steaks. Let stand for 30 minutes, allowing the steaks to come to room temperature. While the steaks are marinating, prepare the caramelized onions and mushrooms. Heat the olive oil in a skillet on the stovetop over low heat until fragrant - about 5 minutes. Pour the sliced onions and mushrooms into the skillet and turn the heat up to medium high. When the onions and mushrooms begin to brown, turn the heat down to medium again. Stir until they're a golden brown color and then remove them from the heat. Add the 2 teaspoons of balsamic vinegar and use a spatula to scrape any brown bits from the bottom of the pan. Keep warm. Heat the grill to high and grease the grill grate. Place the marinated steaks directly over high heat and cover the grill. For medium steaks, cook for 6 minutes on one side, and then flip the steaks over and cook for another 5 minutes. Remove from the grill and allow the steaks to rest for 10 minutes before serving. Serve topped with the warm caramelized onions and mushrooms.
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- To prevent flare-ups, trim the fat along the edge of each steak to no more than 1/4 inch. Rub both sides of each steak with the oil, then season evenly with the salt and pepper. Let the steaks stand at room temperature for 15 to 20 minutes to warm slightly. This step helps them cook more evenly.
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