Pan Seared Rib Eye Steaks With Goat Cheese Caper And Sun Dried Tomato Butter Recipes

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PAN-SEARED RIB-EYE

For an easy, meaty main, try Alton Brown's recipe for Pan-Seared Rib Eye from Good Eats on Food Network. The trick to a good sear? A hot skillet.

Provided by Alton Brown

Categories     main-dish

Time 15m

Yield 1 to 2 servings

Number Of Ingredients 3



Pan-Seared Rib-Eye image

Steps:

  • Place a 10-to-12-inch cast-iron skillet in the oven and heat the oven to 500 degrees F. Bring the steak to room temperature.
  • When the oven reaches temperature, remove the skillet and place on the range over high heat for 5 minutes. Coat the steak lightly with oil and sprinkle both sides with a generous pinch of salt. Grind on black pepper.
  • Immediately place the steak in the middle of the hot, dry skillet. Cook 30 seconds without moving. Turn with tongs and cook another 30 seconds, then put the pan straight into the oven for 2 minutes. Flip the steak and cook for another 2 minutes. (This time is for medium-rare steak. If you prefer medium, add a minute to both of the oven turns.)
  • Remove the steak from the skillet, cover loosely with foil and rest for 2 minutes. Serve whole or slice thin and fan onto plate.

1 boneless rib eye steak, 1 1/2 inches thick
Canola oil, to coat
Kosher salt and ground black pepper

SEARED RIB EYE STEAK WITH TOMATO-CAPER RELISH

Provided by Ian Knauer

Categories     Tomato     Father's Day     Dinner     Steak     Summer     Capers     Bon Appétit     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 13



Seared Rib Eye Steak with Tomato-Caper Relish image

Steps:

  • Place 1/4 teaspoon coarse salt and garlic on work surface. Using flat side of knife blade, smash garlic and salt together until paste forms. Transfer garlic paste to medium bowl. Add orange and yellow tomatoes, olives, cilantro, 3 tablespoons olive oil, capers, lime juice, chopped jalapeño chiles, and dried oregano; toss relish to blend well. Season relish to taste with salt and pepper. DO AHEAD: Can be prepared 1 hour ahead. Let stand at room temperature.
  • Sprinkle steaks on both sides with cumin, 3/4 teaspoon pepper, and 2 teaspoons coarse salt. Heat remaining 1 tablespoon olive oil in heavy large skillet over high heat until very hot, about 2 minutes. Add steaks. Sear steaks until browned and cooked to medium-rare, 6 to 7 minutes per side. Transfer steaks to cutting board and let rest 10 minutes.
  • Thinly slice steaks crosswise. Overlap slices on plates. Serve with relish.

2 1/4 teaspoons coarse kosher salt, divided
1 garlic clove, chopped
3/4 pound orange and yellow vine-ripened tomatoes, cut into 1/3-inch cubes
6 tablespoons coarsely chopped pimiento-stuffed olives
6 tablespoons chopped fresh cilantro
4 tablespoons extra-virgin olive oil, divided
3 tablespoons drained capers
1 1/2 tablespoons fresh lime juice
2 1/4 teaspoons finely chopped pickled jalapeño chiles
3/4 teaspoon dried oregano, crumbled
3 1 1/2-inch-thick rib-eye steaks (each about 1 pound)
2 1/4 teaspoons ground cumin
3/4 teaspoon freshly ground black pepper

PAN-SEARED RIB-EYE STEAK WITH BéARNAISE

I found this on epicurious. This recipe is from Gourmet March 2008. I did make the suggested shoestring potatoes to go along with the steaks... very tasty. The egg yolks in the sauce will not be fully cooked. Béarnaise can be made 20 minutes ahead and kept in bowl, covered, over hot water off heat.

Provided by Queen Dana

Categories     Steak

Time 20m

Yield 2 serving(s)

Number Of Ingredients 10



Pan-Seared Rib-Eye Steak With Béarnaise image

Steps:

  • Cook steaks:.
  • Halve steaks crosswise, then pat dry and sprinkle all over with 1 teaspoon salt and 1/2 teaspoon pepper (total).
  • Heat a 12-inch heavy ovenproof skillet (not nonstick) over medium heat until hot, then add oil, swirling skillet to coat bottom, and cook steaks 5 minutes per side for medium-rare.
  • Transfer steaks to a platter and let stand, loosely covered with foil, 5 minutes.
  • Make béarnaise while steaks stand:.
  • Boil wine, vinegar, shallots, and 1 tablespoon tarragon in a small heavy saucepan until liquid is reduced to 2 tablespoons, then strain through a fine-mesh sieve set into a medium metal bowl, pressing on and then discarding solids.
  • Whisk yolks into vinegar mixture, then set bowl over a pan of barely simmering water and cook, whisking constantly, until yolks have thickened slightly (do not scramble).
  • Whisk in butter 1 piece at a time, adding each piece before previous one has melted completely. Remove from heat and whisk in lemon juice, remaining tablespoon tarragon, 1/2 teaspoon salt, and 1/2 teaspoon pepper (or to taste). Serve steaks with sauce.

Nutrition Facts : Calories 602.1, Fat 60, SaturatedFat 32.6, Cholesterol 398.7, Sodium 25.3, Carbohydrate 7.6, Fiber 0.4, Sugar 0.5, Protein 6.1

2 boneless rib-eye steaks (1 1/4-inch-thick 16 ounces each)
1 tablespoon vegetable oil
1/4 cup dry white wine
1/4 cup white wine vinegar
1/4 cup finely chopped shallot
2 tablespoons chopped fresh tarragon, divided
3 large egg yolks
1/2 cup unsalted butter, cut into 8 pieces
1/2 teaspoon fresh lemon juice (to taste)
shoe string potato

PAN-SEARED RIB-EYE STEAKS WITH GOAT CHEESE, CAPER AND SUN-DRIED

The rest of the title should read Tomato Butter. It's apparently too long for the space. If you like goat cheese, this is a really good steak from Bon Appetit. Cooking time will depend on the thickness of your steak. The butter can be made 3 days ahead.

Provided by lazyme

Categories     Steak

Time 30m

Yield 4 serving(s)

Number Of Ingredients 5



Pan-Seared Rib-Eye Steaks With Goat Cheese, Caper and Sun-Dried image

Steps:

  • Using electric mixer, beat cheese and butter in medium bowl until fluffy. Stir in tomatoes and capers. Season with salt and pepper. Spoon butter onto sheet of plastic wrap, forming 3-inch-long log. Wrap and refrigerate until firm. (Can be made 3 days ahead. Keep refrigerated.).
  • Pat steaks dry. Heat heavy large nonstick skillet over high heat. Sprinkle steaks with salt and pepper. Add steaks to hot skillet; cook about 5 minutes per side for medium-rare. Transfer to cutting board. Tent with foil and let stand 5 minutes.
  • Cut steaks across grain into 1/4-inch-thick slices. Sprinkle with salt and pepper. Divide among plates. Using hot sharp knife, cut butter log into 4 rounds. Place 1 butter round atop each serving.

Nutrition Facts : Calories 562.8, Fat 46.8, SaturatedFat 21.1, Cholesterol 137.4, Sodium 261.2, Carbohydrate 1, Fiber 0.3, Sugar 0.1, Protein 32.7

2 ounces soft fresh goat cheese, room temperature (such as Montrachet)
2 tablespoons butter, room temperature
2 tablespoons sun-dried tomatoes packed in oil, drained and minced
1 tablespoon capers, drained
2 (12 ounce) boneless rib-eye steaks (each about 12 ounces and 1 1/4-inches thick)

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