PORCINI-RUBBED RIB-EYE
Provided by Anne Burrell
Categories main-dish
Time 1h5m
Yield 2 to 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F.
- Combine the salt, porcini powder, brown sugar, garlic powder and cayenne in a bowl. Use your fingers to make sure the ingredients are evenly distributed. Rub the steaks generously with the rub. Let sit for a few minutes.
- Heat a saute pan or cast-iron skillet over high heat until very hot.
- Lightly oil the steaks. Working in batches, place one of the steaks in the skillet and get a good sear on both sides, 6 to 7 minutes per side. Add the garlic, 2 sprigs thyme and 2 tablespoons butter to the pan and use a spoon to baste the steak with the butter. Remove the steak to a wire rack set over a baking sheet. Repeat with the remaining steak, thyme and butter.
- Add the garlic to the rack with the steaks and roast until the steaks reach the desired doneness, 10 to 15 minutes for medium rare. Let rest in a warm spot for 7 to 8 minutes. Slice on the bias and serve with the roasted garlic.
RIB-EYE STEAK
Turn on the grill for Bobby Flay's Rib-Eye Steak recipe from Food Network. The meat gets its flavor from a steak rub of chili powder, cayenne, salt and pepper.
Provided by Food Network
Categories main-dish
Time 17m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat a grill to high heat.
- Place rib-eye steaks on a large platter and season with rub on all sides. Transfer seasoned steaks to the hot grill, and cook for 4 to 6 minutes on each side for medium-rare, longer if desired. Remove steaks and let rest for 5 to 10 minutes before serving.
- In a small bowl, combine all ingredients, to taste. Adjust the ratio of spices to your preference.
PAN-SEARED RIB-EYE STEAKS WITH PORCINI AND ROSEMARY RUB
Provided by Bruce Aidells
Categories Mushroom Sauté Quick & Easy Father's Day Rosemary Steak Bon Appétit
Yield Makes 4 to 6 servings
Number Of Ingredients 6
Steps:
- Place steaks and soy sauce in large resealable plastic bag. Seal bag, releasing excess air; turn to coat. Let steaks marinate at room temperature 2 hours, turning occasionally.
- Process porcini mushrooms in spice mill to fine powder. Mix 1 1/2 tablespoons mushroom powder, rosemary, and pepper in small bowl (reserve any remaining powder for another use).
- Drain steaks; pat dry. Sprinkle mushroom-rosemary rub generously over both sides of steaks, pressing to adhere.
- Heat oil in heavy large skillet (preferably cast-iron) over medium-high heat. Fry steaks until browned and cooked to desired doneness, about 8 minutes per side for rare, adjusting heat to medium if browning too quickly.
- Transfer steaks to plate; tent with foil to keep warm. Let rest 10 minutes. Cut into 1/2-inch-thick slices and serve.
- *Available in the produce section of many supermarkets and at specialty foods stores and Italian markets.
DRY-RUBBED RIB-EYE
Provided by Anne Burrell
Categories main-dish
Time P1DT1h5m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Combine all of the dry ingredients in a bowl. Use your fingers to make sure that all of the ingredients are evenly distributed. Rub the outside of each steak generously with the rub. Wrap each steak in plastic wrap and refrigerate for at least 24 hours, 2 to 3 days is better. This will make the steak taste like it has been aged.
- Preheat a gas or charcoal grill. Brush and oil the grill to loosen and remove any crud. Remove the steaks from the refrigerator about 20 to 30 minutes before cooking. Right before cooking remove the plastic wrap and lightly oil the steaks. Place the steaks on a very hot grill to put a char on both sides of the steak. When both sides of the steak have become well charred move the steak to a cooler part of the grill to continue cooking for 6 to 7 minutes per side for medium rare. Remove the steak from the grill and let rest in a warm spot for 7 to 8 minutes. Cut the steak off the bone and slice on the bias across the grain. Drizzle with extra-virgin olive oil and serve immediately.
RIB-EYE STEAK RUB
Steps:
- Combine all ingredients, except oil, in a large bowl. While stirring, add olive till the mixture is a "slushy" consistency. Submerge steaks in mixture, rubbing it into the surface of the steaks. Marinate steaks in mixture for approximately 30 minutes. Preheat grill to 425 to 450 degrees F and place steaks on grill, flipping halfway through. To cook a 16-ounce steak to preferred doneness, cook for: rare, 2 to 3 minutes on each side, medium-rare, 4 to 5 minutes on each side and medium, 6 to 7 minutes on each side
PORCINI-RUBBED STEAK
Porcini mushrooms really make this dish. A must-try for any steak lover, this simple recipe is a real treat
Provided by Emma Lewis
Categories Dinner, Lunch, Main course, Supper
Time 20m
Number Of Ingredients 5
Steps:
- Whizz the mushrooms into a fine powder in a small food processor or coffee grinder. Mix with a good pinch of salt, pepper and the thyme leaves. Rub the mixture all over the steaks, then pop onto a plate or into a sealable kitchen bag and chill overnight.
- Brush away any excess mixture. Heat a griddle pan until smoking hot. Turn the heat to medium, then smear a little olive oil over one side of each steak. Griddle, oiled side down, for 3 mins. Turn over (there's no need to oil the other side), then cook for another 2 mins for medium-rare. Serve with a baked potato and a wintery salad.
Nutrition Facts : Calories 478 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 1 grams carbohydrates, Fiber 2 grams fiber, Protein 47 grams protein, Sodium 0.29 milligram of sodium
PORCINI-RUBBED BEEF RIB ROAST
Using dried porcini mushrooms as the base of the rub for this dramatic centerpiece roast gives it the funky, earthy flavor usually associated with expensive dry-aged beef.
Provided by Anna Stockwell
Categories Christmas Christmas Eve Beef Roast Mushroom Wheat/Gluten-Free
Yield Serves 8-10
Number Of Ingredients 6
Steps:
- Pulse mushrooms, kosher salt, peppercorns, and marjoram in a spice mill or mini food processor until coarsely ground. Pat meat dry, then rub mushroom mixture all over. Transfer to a wire rack set inside a rimmed baking sheet. Let sit at room temperature 1 hour (for even more flavor, chill, uncovered, overnight, then let sit at room temperature 1 hour before roasting).
- Preheat oven to 225°F. Roast meat until an instant-read thermometer inserted into the center registers 120°F (for medium-rare), about 4 hours. Tent with foil and let sit at room temperature at least 30 minutes and up to 1 hour.
- Increase oven temperature to 500°F. Remove foil and roast meat until browned and crisp, 5-10 minutes. Immediately transfer to a cutting board. Cut off ribs in 1 piece, then slice into individual ribs. Carve roast into 1/2" slices and arrange on a serving platter along with ribs. Season with sea salt and serve with Horseradish-Yogurt Sauce, if desired.
- Do Ahead
- Rub can be made 1 day ahead; store in an airtight container at room temperature.
More about "rib eye steaks with porcini rub recipes"
CAPITAL GRILLE PORCINI RUBBED STEAK | BEST STEAK AT HOME!
From savoryexperiments.com
4.9/5 (30)Total Time 20 minsCategory Main Course, Main DishCalories 627 per serving
- Place dehydrated porcini mushrooms into your food processor and grind until they are nothing but dust. Word to the wise... allow to sit for a few minutes before opening or else you might get a mushroom dust bomb in your kitchen.
- In a small bowl combine ground porcini mushrooms with sea salt, pepper, crushed red pepper and sugar, mix to make the rub.
- Remove steaks from the fridge. Rub into steaks evenly and on both sides. Allow to rest and marinate for 20 minutes so it forms a paste and sticks well.
- When ready to cook, heat seasoned cast iron to just before smoking point. Depending on the size you might need to cook steaks two at a time to avoid overcrowding the pan. Heat over HIGH heat and turn on the fans to prevent the smoke detector from going off.
PETITE RIBEYE STEAK WITH PORCINI ALEPPO RUB RECIPE
From discover.grasslandbeef.com
PORCINI-RUBBED RIB EYE STEAK WITH OVEN-DRIED TOMATOES …
From parade.com
PORCINI STEAK RUB RECIPE - TASTING TABLE
From tastingtable.com
5/5 (11)Calories 18 per servingCategory Dinner
RIB EYE WITH PORCINI SALT AND SALSA VERDE | STEAK RECIPES - SBS
From sbs.com.au
HOW TO COOK A RIBEYE STEAK - THE BEST RIB EYE RECIPE EVER
From menshealth.com
GRILLED RIBEYE STEAKS {WITH BROWN SUGAR RUB} - OUT GRILLING
From outgrilling.com
RIB-EYE STEAK RECIPES
From allrecipes.com
GRILLED RIB-EYE STEAKS RECIPE WITH DRY RUB - THE SPRUCE EATS
From thespruceeats.com
BEST GRILLED BONE-IN RIB EYE STEAK RECIPE - GOOD HOUSEKEEPING
From goodhousekeeping.com
RIB-EYE STEAKS WITH PORCINI RUB RECIPE | FOOD NETWORK
From foodnetwork.cel30.sni.foodnetwork.com
JUICY AIR FRYER STEAK - THE RECIPE REBEL
From thereciperebel.com
OUR BEST RIB EYE STEAK RECIPES - FOOD & WINE
From foodandwine.com
RIB-EYE STEAK RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
PORCINI DRY-RUBBED RIB EYE - OCEAN CRUISES - VIKING CRUISES
From vikingcruises.com
RIB-EYE STEAK RUB RECIPE | FOOD NETWORK
From foodnetwork.cel29.sni.foodnetwork.com
You'll also love