Steakhouse Rib Eye Recipes
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.
PAN-FRIED RIB-EYE STEAK
Serve beef rib meat at least medium-rare, if not medium, to cook the fat running through it. This gives the meat lots of flavour - great with a red wine sauce
Provided by Barney Desmazery
Categories Dinner, Main course, Supper
Time 15m
Number Of Ingredients 5
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.
Nutrition Facts : Calories 520 calories, Fat 39 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 4 grams carbohydrates, Protein 39 grams protein, Sodium 0.67 milligram of sodium
STEAKHOUSE RIB-EYE
Make and share this Steakhouse Rib-Eye recipe from Food.com.
Provided by dawsoniv
Categories Steak
Time 10m
Yield 4 steaks, 4 serving(s)
Number Of Ingredients 5
Steps:
- Prepare your grill and add steaks when almost every bit of coal is white.
- Flip steaks once after a couple minutes while the steaks are still soft to the touch. Remove steaks from grill when there is a little resistance when you push the middle of the steak. You should be able to press one quarter of an inch for a medium rare steak.
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STEAKHOUSE-STYLE RIB EYES RECIPE - MARY-FRANCES HECK
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- Holding salt about 1 foot above steaks, sprinkle both sides of steaks evenly with salt in a steady stream, pressing slightly to adhere. Place steaks on a wire rack set inside a rimmed baking sheet. Chill, uncovered, 72 hours, turning twice a day.
- Remove steaks from refrigerator. Let stand 1 hour. Preheat oven to 400°F. Heat oil in a 12-inch cast-iron skillet over high. Sprinkle steaks evenly with pepper. When a wisp of smoke rises from skillet, add steaks in a single layer, and cook, undisturbed, until a light brown crust forms, about 4 minutes. Flip steaks, and cook 4 minutes. Using tongs, turn steaks on fatty edges, leaning steaks against sides of skillet to keep them stable, if needed. Cook, rolling occasionally to render fat on edges, until caramelized all over, 4 to 5 minutes. Place steaks flat in skillet, and add butter and garlic around steaks.
- Transfer skillet to preheated oven. Roast steaks 5 minutes. Transfer skillet to stovetop over medium. Slightly tilt skillet toward you so butter pools in bottom of skillet; spoon brown butter over steaks. Carefully flip steaks, and baste again. Return skillet to oven, and roast until a thermometer inserted in thickest portion registers 120°F, 4 to 6 minutes.
- Transfer steaks to a cutting board, and let rest 10 minutes. Remove bones, and separate fatty strip from each steak. Slice steak thinly against the grain, and reassemble steaks on a platter, fanning slices out slightly. Arrange bones on plates; sprinkle steaks with sel gris.
OUR BEST RIB EYE STEAK RECIPES - FOOD & WINE
From foodandwine.com
- Steakhouse-Style Rib Eyes. Rich cuts of meat, like a bone-in rib eye, benefit from a dry brine and air dry, which concentrates its flavor. Seasoning ahead of time increases iron-y notes in prime-graded cuts of meat and breaks down the connective tissue, resulting in an especially juicy steak.
- Rib Eye and Radishes in Bagna Cauda Butter. The trick to this amazingly delicious steak by Kay Chun is basting it with garlicky anchovy butter while it roasts.
- Butter-Basted Rib Eye Steaks. Rib eye steak can seem intimidating to cook, but this dish couldn't be more simple. Based on a recipe from Alain Ducasse, this method has essentially two parts: seasoning the meat well and letting it stand at room temperature for at least half an hour, and then cooking the steaks in a hot cast-iron skillet.
- Grilled Rib Eye Steaks with Apple-Radish Vinaigrette. A little Champagne vinegar in the dressing adds punchy flavor to these super easy steaks by F&W's Justin Chapple.
- Shabu-Shabu. For this shabu-shabu, you'll quickly cook fresh vegetables and paper-thin rib eye in hot and flavorful kombu broth right at the table. To get your rib eyes super thin, freeze them whole until very firm, about 30 minutes, and slice.
- Steak Au Poivre with Red Wine Pan Sauce. Red wine pan sauce is an amalgamation of fond (those browned bits left in the pan after searing meat), shallots, broth, good-quality red wine, and a few pats of butter to bind it all together and thicken it to a syrupy consistency.
- Bulgogi-Style Pepper Steak Sandwiches. These fast hoagies from Kay Chun are based on Korean bulgogi—grilled marinated beef. Chun tosses steak, peppers, and onions in a tasty mix of soy sauce, garlic, and ginger before grilling.
- Steak Tartare with Smoked Oyster Aioli. To make this steak tartare, you'll need both flatiron steak and boneless rib eye. Freeze the beef until it's just firm (about 15 minutes) before you dice.
- Beef-and-Celery Yakitori. The surprise in this dish is celery, which is actually perfect for skewering and grilling. It becomes deliciously crisp and tender, making it the ideal partner for rich and fatty rib eye steaks.
- Steak Burgers with au Poivre Special Sauce. These burgers are made with a mix of boneless beef chuck and boneless rib eye steak. Homemade au poivre special sauce, flavored with briny green peppercorns and cornichons, cognac, chives, lemon juice, shallot, and salt adds the finishing touch.
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