PEPERONATA
Provided by Food Network Kitchen
Categories appetizer
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, garlic and bay leaves and cook, stirring occasionally, until the onion is soft, about 6 minutes. Add the tomato paste, 1 1/2 teaspoons salt and 1/2 teaspoon pepper and cook, stirring, until the tomato paste turns brick red, about 5 minutes.
- Add the bell peppers and cook, stirring occasionally, until they begin to soften, about 10 minutes. Add the wine and 1 cup water, increase the heat to high and bring to a boil. Reduce the heat to medium low, cover and simmer until the peppers are very soft, about 30 more minutes.
- Uncover, increase the heat to medium and continue cooking, stirring occasionally, until most of the liquid has evaporated, 20 to 25 more minutes. Remove the bay leaves. Stir in the basil and balsamic vinegar and season with salt and pepper.
GRILLED RIB-EYE STEAKS
The char of a hot grill brings out the bold beef flavors of these steaks, which are simply seasoned with salt and pepper.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 3
Steps:
- Heat grill to high; clean and lightly oil hot grates. Let steaks stand at room temperature for 30 minutes. Generously season both sides of steaks with salt and pepper. Grill steaks, rotating once to create hatch marks, until well-browned on the outside and cooked to desired doneness, 6 to 7 minutes per side on a charcoal grill (or 8 to 9 minutes per side on a gas grill) for medium-rare (about 125 degrees). Transfer to a platter; cover with foil. Let rest for 10 minutes. Slice steaks against the grain.
GRILLED RIB EYE STEAK ON FETA FARRO WITH GARDEN GOODIES AND GRILLED LEMON
This recipe uses my version of dukkah, an Egyptian spice blend made with toasted nuts and seeds. It breathes life into tons of dishes. You can season meat or veggies with it or put it in dips and spreads. It's a great, toasty way to boost flavor and texture.
Provided by Molly Yeh
Categories main-dish
Time 3h5m
Yield 4 servings
Number Of Ingredients 32
Steps:
- For the compound butter: Combine the butter, parsley, scallions, lemon juice, salt and pepper in a small bowl and mash with a spoon to combine. Scrape onto a piece of parchment and form into a log. Roll up and twirl the ends to tightly seal and form a tight log about 3 inches long. Refrigerate until firm, at least 1 hour.
- For the dukkah seasoning: Toast the cumin and coriander in a small skillet over low heat until fragrant, 1 to 2 minutes. Cool and crush in a spice grinder or with a mortar and pestle. Transfer to a small bowl and stir in the almonds, sesame seeds and salt. Set aside.
- For the farro: Bring a large pot of salted water to boil, as for pasta. Add the farro, then reduce the heat and simmer rapidly until just tender, about 30 minutes. Rinse to cool and drain well. Add to a serving bowl.
- Preheat a 2-burner grill pan or outdoor grill to medium to medium-high heat.
- For the steaks: Combine the brown sugar, paprika, salt and pepper in a small bowl. Rub all over the steaks on both sides. Place the steaks on the grill. Grill for 90 seconds, then give the steaks a 90-degree turn. Grill for another 90 seconds, then flip the steaks. Repeat the procedure on the second side, cooking the steaks 6 to 7 minutes total for medium-rare.
- Remove the steaks to a cutting board and let rest for 5 minutes. Unwrap the chilled butter and slice into 4 or 5 rounds. Place on the steaks to melt while they rest.
- Meanwhile, grill the scallions until tender, turning once, 2 to 3 minutes. Grill the lemon until charred on the cut sides, about 2 minutes. Chop the scallions and add to the bowl with the farro. Squeeze the lemon over the farro and add the tomatoes, cucumbers, Garlic Oil, cilantro, mint, feta and dukkah. Toss well and season with salt if needed. Mound the salad on a serving platter. Thinly slice the steaks against the grain and place on the salad. Serve immediately.
- Combine the garlic cloves, rosemary sprigs, thyme sprigs, bay leaf and oil in a small saucepan. Bring to a simmer over the lowest heat and cook until the cloves are light golden and completely tender, about 30 minutes. Let cool. Remove the herbs and stir in the red pepper flakes.
GRILLED RIB EYE WITH TOMATO AND POBLANO CHILE SAUCE
Provided by Giada De Laurentiis
Categories main-dish
Time 1h50m
Yield 4 servings
Number Of Ingredients 15
Steps:
- For the sauce: Place the chiles directly over a gas flame or place on a grill until blackened on all sides and softened, 5 to 6 minutes. Place the roasted chiles in a bowl. Cover and let them steam, 10 to 15 minutes. Peel the chiles. Cut off the stems, cut the chiles lengthwise in half and scrape out any seeds. Roughly chop the chiles.
- Combine the oregano, fennel seeds and crushed red pepper in a mortar. Grind with a pestle to a coarse powder. Heat the olive oil in a medium skillet over medium heat. Add the herb mixture and stir until fragrant and the oil is bubbling, 1 to 2 minutes. Add the garlic and stir 30 seconds. Add the crushed tomatoes, broth, tomato paste and the chopped poblanos. Bring to a simmer, whisking to blend. Reduce the heat to low and simmer for 5 minutes to blend the flavors. Season with salt and pepper.
- For the steaks: In a small bowl, stir the cornstarch, salt and pepper to blend evenly. Rub a generous 1/2 teaspoon of the seasoning mixture over each side of each steak to coat. Arrange the steaks on a baking sheet and freeze for 30 minutes.
- Preheat a ridged grill pan (preferably cast iron) over high heat for 4 to 5 minutes. Brush the pan with oil. Cook the steaks until the bottom is crusty, about 5 minutes. Flip the steaks over and cook again until the bottom is crusty, but the center is still medium-rare, about 4 minutes longer.
- Transfer the steaks to a platter or individual plates. Let stand 5 minutes. Spoon the sauce alongside.
GRILLED RIBEYE
Provided by Food Network
Yield 4 servings
Number Of Ingredients 5
Steps:
- At LongHorn Steakhouse, we recommend a char-grill for bone-in steak like our Outlaw Ribeye®. If grilling outdoors, clean and spray oil your grill, heat to 550 degrees F. If grilling indoors, preheat saute pan or indoor grill to high heat. Season ribeye steaks with salt, pepper, granulated onion powder and granulated garlic powder. Place seasoned steaks on grill. Grill to your desired degree of doneness. Make quarter turns to get diamond marks. Remove steaks from grill. Plate each steak and enjoy! Degrees of Doneness: Rare: 95-105 degrees. Cool red center. Medium Rare: 115-125 degrees. Warm red center with a hint of pink. Medium: 130-140 degrees. Warm pink center. Medium Well: 150-160 degrees. Some pink in the center. Well: 165-175 degrees. No pink, cooked all the way through.
DRUMMOND GRILLED RIB-EYES
Provided by Ree Drummond : Food Network
Categories main-dish
Time 15m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Prepare a grill or grill pan for medium-high heat.
- Put the steaks on a platter and brush one side with half of the melted butter. Sprinkle on half of the seasoned salt, lemon and pepper seasoning and garlic salt.
- Grill the steaks seasoning-side down for 2 minutes. Brush the top side with the remaining butter and sprinkle on the remaining seasoned salt, lemon and pepper seasoning and garlic salt. Flip the steaks and cook on the other side for 2 minutes for rare. (For medium-rare, cook 3 minutes per side.) Remove to a platter and rest for 5 minutes before serving.
GRILLED RIB-EYE WITH ANCHOVIES, MUSTARD AND GARLIC
Provided by Food Network
Number Of Ingredients 6
Steps:
- Puree the anchovy, mustard, and garlic in food processor or blender, to form a paste then blend in the olive oil in a stream. Grind some pepper onto the steaks. Rub the steak thoroughly with the marinade and let the steaks marinate in the refrigerator for 2 days. Grill the steaks to desired temperature.
More about "grilled rib eyes with peperonata recipes"
BEST STEAK MARINADE FOR GRILLED RIBEYE STEAKS - WORKS …
From thissillygirlskitchen.com
GRILLED RIBEYE STEAK RECIPE (ONLY 2 INGREDIENTS) - MOMSDISH
From momsdish.com
4.8/5 (578)Total Time 20 minsCategory MeatsCalories 354 per serving
- Set grill to medium heat. Once its preheated, grill both sides according to your doneness preference as measured by a meat thermometer (see Steak Temperature & Doneness Guide above).
GRILLED RIB-EYE STEAK WITH PEPERONATA | KATV
From katv.com
Estimated Reading Time 1 min
HOW TO GRILL A STEAK HOUSE STYLE RIBEYE STEAK - CHEF DENNIS
From askchefdennis.com
GRILLED RIB EYE WITH PEPERONATA RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
HOW TO GRILL RIB EYE STEAK - GRILLING COMPANION
From grillingcompanion.com
GRILLED RIB-EYES WITH PEPERONATA RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
GRILLED RIB-EYES WITH PEPERONATA – RECIPES NETWORK
From recipenet.org
GRILLED RIBEYE STEAK | BEST BEEF RECIPES
From bestbeefrecipes.com
GRILLED RIB-EYES WITH PEPERONATA | RECIPE | RIBS ON GRILL, FOOD …
From pinterest.com
RECIPE DETAIL PAGE | LCBO - ENGLISH
From lcbo.com
RECIPETHING - GRILLED RIB-EYES WITH PEPERONATA
From recipething.com
You'll also love