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
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.
GRILLED RIBEYE STEAKS
"In summer, I love to marinate these steaks overnight, then grill them for family and friends," writes Tim Hanchon of Muncie, Indiana. "When the weather is not as nice, they can be cooked under the broiler." The recipe makes a lot, so you can use the extra steak to make Pepper Steak Salad or Steak Tortillas (also found in Recipe Finder).
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a shallow dish, combine soy sauce, onions, brown sugar, garlic, ginger and pepper; add the steaks and turn to coat. Cover and refrigerate 8 hours or overnight., Drain and discard marinade. Grill steaks, covered, over medium heat 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).
Nutrition Facts : Calories 700 calories, Fat 45g fat (18g saturated fat), Cholesterol 168mg cholesterol, Sodium 1977mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 0 fiber), Protein 55g protein.
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 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.
RIBEYE STEAKS GRILLED INDOORS
Our smokeless grill lets us enjoy grilled foods anytime we want. The addition of Liquid Smoke adds that cooked "outdoor grilled" taste that we love. My husband and I have decided, why go to an expensive steakhouse restaurant when we can make steaks this good at home. I know that there are many ways to marinade and cook steaks,...
Provided by Elaine Bovender
Categories Beef
Time 40m
Number Of Ingredients 5
Steps:
- 1. Remove steaks from refrigerator about 30 minutes prior to cooking. Prick with a fork on both sides and liberally sprinkle Adolph's Meat Tenderizer. Cover and set aside.
- 2. Preheat smokeless grill to 450 degrees. When temperature is reached, brush steaks on both sides with oil. Place steaks on the grill and sprinkle with a few drops of Liquid Smoke, brush to spread evenly. Sprinkle with salt and pepper to taste. Please note that you may not need to add much salt, if any because the Adolph's meat tenderizer contains salt.
- 3. For medium to medium well: Cook 5 to 7 minutes and turn steaks. At this time, I brush on a few more drops of Liquid Smoke. Cook for 3 to 5 minutes. Remove from grill and put on a serving platter. Tent with aluminum foil and let rest for 5 minutes before serving.
GRILLED STEAKS (INDOORS)
Cold outside? No problem grill indoors with your Grill Pan. Just be sure to let your grill pan get very, very hot before cooking. Yes you can use a regular cast iron pan. Start with high quality steaks, choice grade or better like a center cut, be it a filet, rib eye, or strip steak. With marbling, the white ribbons of fat running through the beef. The fat will turn to liquid during cooking, keeping the meat moist and flavorful. Thick is the best way to get a flavorful crust on the outside of the steaks. A steak less than 1.5" thick will cook through before the outside is seared. The steak is coating with my mix Recipe #206538 Which is easy to make or just use the suggested ingredients below. Your exhaust fan should be on because this method creates a fair amount of smoke as the steak is seared.
Provided by Rita1652
Categories Steak
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat grill pan to very very hot.
- Rub seasoning evenly onto steaks then drizzle with olive oil and let it marinate for 10 minutes at room temperature.
- Place steaks in pan searing the steaks for 2 to 3 minutes on each side.
- After the steaks are seared, reduce the heat to moderately hot to hot and continue cooking the steaks to a desired doneness using the timing suggestions below.
- Transfer the steaks to a platter, and let rest 5 minutes before slicing and serving.
- Cooking times below include the initial searing time. Give filet mignon one minute less to cook than other steaks.
- DO NOT OVERCOOK.
- For best results, check the internal temperature for doneness with an instant-read thermometer a couple of minutes before the end of suggested cooking time.
- Thickness and Times for Rare (120-130°F):.
- 1 inch 8 minutes;.
- 1 1/4 inches 10 minutes;.
- 1 3/4 inches 12 minutes;.
- Thickness and Times for Medium Rare (130-140°F).
- 1 inch 10 minutes;.
- 1 1/4 inches 12 minutes;.
- 1 3/4 inches 14 minutes;.
- Thickness and Times for Medium (140-150°F):.
- 1 inch 13 minutes;.
- 1 1/4 inches 15 minutes;.
- 1 3/4 inches 17 minutes;.
- Thickness and Times for Medium Well (150-160°F):.
- 1 inch 18 minutes;.
- 1 1/4 inches 20 minutes;.
- 1 3/4 inches 22 minutes;.
Nutrition Facts : Calories 1036.4, Fat 74.1, SaturatedFat 29.4, Cholesterol 303.9, Sodium 531.3, Carbohydrate 0.4, Fiber 0.1, Sugar 0.2, Protein 86.3
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