RIB-EYE STEAK WITH HERB BUTTER AND CHARRED PEPPERS
Provided by Food Network Kitchen
Time 1h5m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Lay the steak flat on a board; tie kitchen twine tightly around the sides (including the bone) to help the steak keep its shape during cooking.
- Grind the mushrooms in a spice grinder or blender; transfer to a bowl and mix with the garlic, balsamic vinegar, brown sugar, 1 tablespoon Worcestershire sauce, 1 1/2 tablespoons rosemary, the red pepper flakes and 2 teaspoons salt. Cut 8 deep slits about 1 inch apart all over the steak; fill each slit with some of the mushroom mixture, then rub the rest all over the meat. Transfer the steak to a plate, cover with plastic wrap and refrigerate 2 to 4 hours. Remove from the refrigerator about 1 hour before grilling.
- Meanwhile, combine the butter, scallions, parsley, the remaining 1 tablespoon Worcestershire sauce and 1/2 tablespoon rosemary, and 1 teaspoon salt in a bowl. Cover and refrigerate until ready to use.
- Preheat a grill to medium high, then prepare for indirect heat: For gas, turn off the burners on one side. For charcoal, push the coals to one side. Brush the steak with the olive oil, then place on the cooler side of the grill (indirect heat). Cover and cook, turning occasionally, until a thermometer inserted into the thickest part registers 110 degrees F to 120 degrees F, 20 to 30 minutes. Move the steak to the hotter side of the grill (direct heat) and cook until the thermometer registers 125 degrees F, 2 to 3 more minutes per side. Transfer to a cutting board and let rest 15 minutes, spreading with some of the herb butter.
- Meanwhile, grill the peppers over direct heat, turning, brushing with the lemon juice and seasoning with salt, until charred, 8 to 10 minutes. Top the steak with more herb butter and serve with the peppers.
Nutrition Facts : Calories 643, Fat 46 grams, SaturatedFat 19 grams, Cholesterol 237 milligrams, Sodium 1,624 milligrams, Carbohydrate 11 grams, Fiber 2 grams, Protein 45 grams
RIB-EYE STEAKS WITH GORGONZOLA BUTTER AND CRISPY SWEET ONION RINGS
Categories Onion Fry Sauté Dinner Blue Cheese Steak Butter Bon Appétit Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 18
Steps:
- For gorgonzola butter:
- Preheat oven to 350°F. Place garlic on piece of foil; drizzle with olive oil. Enclose garlic in foil. Bake until garlic is very soft, about 1 hour. Cool. Squeeze garlic cloves out from papery skins into medium bowl; mash garlic with fork. Mix in butter, cheese, and parsley. Season with salt and pepper. Transfer Gorgonzola butter to sheet of plastic wrap. Using plastic wrap as aid, form butter into 1 1/4-inch-diameter log, wrapping plastic tightly around butter. Chill until firm. (Can be made 2 days ahead; keep chilled.) Cut into 1/2-inch-thick rounds.
- For onion rings:
- Pour buttermilk into large bowl. Add onion rings; toss to coat. Let stand 1 hour, tossing occasionally. Mix flour, onion powder, garlic powder, salt, and pepper in another large bowl.
- Preheat oven to 350°F. Pour enough oil into heavy large skillet to reach depth of 3 inches. Heat over medium-high heat to 350°F. Working with a few onion rings at a time, shake off excess buttermilk, then turn onion rings in flour mixture to coat. Fry onion rings until deep golden brown, adjusting heat as necessary for each batch to maintain temperature at 350°F, about 2 minutes. Transfer onion rings to paper towels to drain, then place on baking sheet and keep warm in oven while frying remaining onion rings.
- For steaks:
- Brush steaks with olive oil; sprinkle with salt and pepper. Heat 2 large nonstick skillets over medium-high heat. Add 3 steaks to each skillet and cook to desired doneness, about 4 minutes per side for medium-rare. Serve with Gorgonzola butter and onion rings.
GRILLED RIB-EYE STEAKS WITH ROASTED PEPPERS
Categories Beef Marinate Picnic Low Carb Bell Pepper Summer Grill Grill/Barbecue Bon Appétit
Yield Serves 8
Number Of Ingredients 10
Steps:
- Whisk 1/3 cup oil, thyme, savory and 2 teaspoons anchovies in 13x9x2-inch glass dish to blend. Add steaks; turn to coat. Let stand at room temperature 1 hour, or cover and refrigerate overnight.
- Char all peppers over gas flame, in broiler or on barbecue until blackened on all sides. Enclose peppers in paper bag 10 minutes. Peel, seed and cut peppers into 1/2-inch-wide strips. Mix 1/3 cup oil, 2 teaspoons anchovies and garlic in large bowl to blend. Add peppers. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill. Bring peppers to room temperature before continuing.)
- Prepare barbecue (medium-high heat). Remove steaks from marinade; pat dry. Sprinkle steaks with salt and pepper. Grill steaks to desired doneness, about 6 minutes per side for medium-rare. Transfer to cutting board. Let stand 5 minutes.
- Cut steaks diagonally into thin slices. Divide meat among plates. Spoon peppers next to meat. Pour any juices from cutting board over peppers. Sprinkle with parsley and serve.
More about "rib eye steaks with grilled peppers and gorgonzola butter recipes"
GRILLED RIBEYE STEAK WITH GORGONZOLA BUTTER - I BREATHE …
From ibreatheimhungry.com
Cuisine AmericanCategory Keto Dinner RecipeServings 2Calories 535 per serving
DOUBLE-CUT RIB EYE WITH SWEET GORGONZOLA BUTTER RECIPE
From foodandwine.com
5/5 (1)Category DinnerAuthor Suzanne TrachtTotal Time 1 hr 35 mins
- Preheat grill to very high (500°F and up). Drizzle rib eye with oil, and sprinkle with salt and pepper. Let stand at room temperature 30 minutes.
- Place rib eye on oiled grates; grill, covered, turning often, until seared on all sides, about 10 minutes. Reduce heat to medium-high (400°F to 450°F), and continue to grill, covered, turning occasionally, until a thermometer inserted in thickest portion of rib eye registers 115°F, about 30 minutes for medium-rare.
- Remove from heat, and let rest at least 15 minutes and up to 30 minutes. To serve, cut rib eye between bones into 2 steaks. Thinly slice each steak against the grain; sprinkle with parsley and fleur de sel. Serve with Sweet Gorgonzola Butter.
GRILLED RIBEYE STEAKS WITH GORGONZOLA HERB BUTTER RECIPE
From sparklesofyum.com
5/5 (2)Total Time 1 hr 57 minsCategory DinnerCalories 711 per serving
OUR BEST RIB EYE STEAK RECIPES - FOOD & WINE
From foodandwine.com
GRILLED RIB-EYE STEAKS WITH PARSLEY-GARLIC BUTTER RECIPE - BON APPéTIT
From bonappetit.com
HOW TO GRILL RIB EYE STEAK - GRILLING COMPANION
From grillingcompanion.com
AIR FRYER RIB-EYE STEAK WITH GORGONZOLA BUTTER
From hamiltonbeach.com
GRILLED RIBEYE STEAK WITH HERB BUTTER - CERTIFIED ANGUS BEEF
From certifiedangusbeef.com
THESE GRILLED RIBEYE STEAKS ARE JUICY AND FLAVORFUL - ALLRECIPES
From allrecipes.com
RIBEYE STEAK WITH GORGONZOLA BUTTER - CULTURE: THE WORD ON CHEESE
From culturecheesemag.com
GRILLED RIBEYE STEAK RECIPE (ONLY 2 INGREDIENTS)
From momsdish.com
RIB EYE STEAK WITH GORGONZOLA SAUCE | CANADIAN LIVING
From canadianliving.com
RECIPE: GRILLED RIB-EYE WITH GORGONZOLA BUTTER
From damndeliciou.com
GRILLED RIB EYE STEAK WITH ROASTED GARLIC RESTING BUTTER
From heygrillhey.com
GRILLED GORGONZOLA RIB-EYE STEAK RECIPE - REDBOOK
From redbookmag.com
RIB-EYE STEAK RECIPES
From allrecipes.com
GRILLED STEAKS WITH GORGONZOLA BUTTER - BETTER HOMES & GARDENS
From bhg.com
#30-minutes-or-less #time-to-make #main-ingredient #preparation #beef #meat #steak
You'll also love