Rock N Rib Eye Steaks Recipes

Steps:

• Combine all seasonings. Sprinkle over steaks, pressing mixture into both sides to help it adhere. Refrigerate, covered, for at least 1 hour or up to 24 hours., Remove steaks; blot with paper towels to remove any surface moisture, taking care to leave as much garlic mixture on steaks as possible. If desired, sprinkle with additional kosher salt. Grill steaks, covered, turning occasionally, on a greased grill rack over medium indirect heat until a thermometer reads 110°. Move steaks to direct heat; continue grilling until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Let stand 5 minutes before slicing. Place on a warm serving platter; cut across grain into thick slices.

Steps:

• Up to 8 hrs before cooking, pat the steaks dry with kitchen paper and season with salt and pepper. Heat the oil over a high flame in a heavy-based frying pan that will comfortably fit both steaks. When the oil is shimmering, turn the heat down to medium-high and add the butter. Once it's sizzling, carefully lay the steaks in the pan, tucking the garlic and herbs in at the sides.
• Stand over the steaks with a pair of tongs, searing and turning them every 30 seconds to 1 min so they get a nice brown crust. As a rough guide, each steak will take 4 mins in total for rare, 5-6 mins in total for medium and 8-10 mins for well done. If you have a digital cooking thermometer, the temperatures you're looking for in middle of the steak are 50C for rare, 60C for medium and 70C for well done. Leave the steaks to rest for at least 5 mins. While the steaks are resting, you can make a classic red wine sauce to go with them.

Steps:

• Blend marinade and beer; pour over steaks and marinate for 15 minutes. Remove steaks from marinade and pat dry with paper towel; discard used marinade. Season steaks with salt and pepper.
• Meanwhile, preheat grill to medium-high. Toss mushrooms with 1/4 cup sauce and the melted butter. Spread mushrooms on a large piece of foil; top with a second sheet and crimp the edges together to make a thin, tightly closed packet. Grill steaks and mushroom packet, turning once, for 4-5 minutes per side for medium, or until cooked to preferred doneness. Baste the steaks liberally with remaining Diana sauce while grilling. Carefuly open mushroom packet and sprinkle in green onions.
• Serve with mushrooms mixture.
• VARIATIONS:.
• For family steaks, blend tomato juice with marinadeand use Diana Sauce original flavour on the grill.
• For Whisky maple steaks, blend whisky with marinade and use Diana Sauce, Maple flavour on the grill.