PAN-ROASTED RIBEYE WITH CARAMELIZED ONIONS AND WHITE TRUFFLE BUTTER
This is a savory steak with the slight sweetness of caramelized onions and the earthiness of truffle oil. I would serve this with some mashed goat cheese and a nice green veggie. This recipe could be for 2, you and your honey! A nice Cabernet would pair well, but I like so many that it's hard to choose. Cheers.
Provided by MikeSweetman
Categories Meat and Poultry Recipes Beef Steaks Rib-Eye Steak Recipes
Time 1h8m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat 2 tablespoons oil in a saucepan over medium-high heat. Add onions; cook, stirring occasionally, until onions are dark and soft, about 25 minutes.
- Mix butter, shallot, and truffle oil in a bowl until blended. Refrigerate until set, about 10 minutes.
- Preheat an oven-safe skillet over medium-high heat. Pour in remaining 2 tablespoons oil. Season steaks with salt and pepper on both sides. Cook steaks until browned, about 2 minutes per side. Cover with aluminum foil.
- Transfer skillet to the preheated oven and bake until steaks are reddish-pink and juicy in the center, 4 to 6 minutes. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Let rest in the skillet, covered, about 5 minutes.
- Slice steaks and transfer to serving plates. Cover with onions; top with a slice of truffle butter.
Nutrition Facts : Calories 340 calories, Carbohydrate 5.7 g, Cholesterol 71.1 mg, Fat 29.5 g, Fiber 1 g, Protein 13.3 g, SaturatedFat 12.7 g, Sodium 165.9 mg, Sugar 2.5 g
BONE-IN RIB-EYE WITH GREEN PEPPERCORN PAN SAUCE
Provided by Tyler Florence
Time 30m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees F.
- Sprinkle the steaks with salt and pepper. Heat a large cast-iron pan over high heat. Add the oil. Sear the steaks on both sides until a nice crust form, about 3 minutes per side. Place the pan in the oven and cook until desired doneness is reached. When the steaks come out of the oven, take the steaks out of the cast-iron pan.
- Place the pan on medium heat. Add the shallots to the pan with the thyme. Using the rendered fat from the steaks that is still in the pan, saute until the shallots begin to caramelize, 7 to 10 minutes. Deglaze the pan with the cognac and take the thyme out. Add the beef demi in with the green peppercorns and Dijon. Bring to a simmer, and then add the cream, honey and 1 tablespoon salt. Stir and pour over the steaks.
AGED RIB EYE WITH ONION PURéE
Provided by Magnus Nilsson
Categories Beef Herb Onion Father's Day Dinner Steak Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Heat 2 tablespoons butter in a 12" heavy skillet over medium-low heat. Add onions and cook, stirring constantly, until translucent (do not brown), 10-12 minutes. Add stock and 3/4 cup water. Bring to a simmer, reduce heat to low, cover, and continue to simmer until onions are falling apart, about 20 minutes. Uncover and stir until onions are almost dry (do not brown), about 5 minutes. Transfer onions to a blender. Add buttermilk and 1 tablespoon water. Purée until smooth. Season with kosher salt.
- Preheat oven to 350°F. Arrange a wire rack inside a rimmed baking sheet. Melt 2 tablespoons butter with oil in a large cast-iron skillet or large heavy skillet over medium-high heat. Season steak generously with kosher salt. Cook until a deep brown crust forms, 3-4 minutes per side and 1-2 minutes on edges. Place on prepared rack. Roast until a thermometer inserted into steak registers 115°F, about 40 minutes. (Steak will carry over to medium-rare.) Let rest for 30 minutes.
- Melt remaining 2 tablespoons butter in a large skillet over medium-high heat; cook until butter browns, about 2 minutes. Add steak and cook for 30 seconds per side, allowing steak to absorb butter. Cut steak into 4 slices. Place 1 steak slice on each plate and sprinkle with sea salt. Spoon warm onion purée alongside. Scatter herbs over purée.
PAN-SEARED RIB-EYE WITH FRENCH ONION CONFIT
Provided by Tyler Florence
Categories main-dish
Time 1h15m
Yield 1 to 2 servings
Number Of Ingredients 25
Steps:
- For the onion confit: Heat a large enameled cast-iron pot over medium heat. Add the butter; when it begins to foam, add the red onions, marjoram, thyme, bay leaves and sugar, and sprinkle liberally with salt. When the onions begin to caramelize, add the red wine and balsamic vinegar and reduce to dry. Reduce the heat to medium-low and add 1 cup of the beef stock; cook until reduced to a glaze. Repeat until all the beef stock has been used. Turn off the heat and adjust the seasoning with salt and pepper.
- For the rib-eye: Heat a 12-inch cast-iron skillet over high heat; add the oil. Pat the steak dry with paper towels, and sprinkle liberally with salt and pepper. When the oil is just below smoking, place the steak into the pan. Once a nice sear has developed, flip the steak and add the butter, thyme and garlic. If the garlic or steak begins to burn, reduce the heat. Cook, basting the steak with the bubbling butter, until an internal temperature of 125 degrees F has been reached for medium-rare. Remove the steak to a cutting board and let rest for 7 to 10 minutes before slicing. Serve with the French onion confit.
- Place the potatoes in a large pot, cover with room temperature water and season liberally with salt. Bring to a boil over high heat. Reduce to a simmer and cook until fork tender. Drain the potatoes, saving 1/2 cup of the cooking water for thinning out if needed.
- Pass the potatoes through a food mill into a large bowl. Add the butter and heavy cream, and fold together with a spatula until combined. Fold in the shredded cheese. If the potatoes get too thick, thin them out with a little of the cooking water. Add salt and pepper to taste. Serve garnished with chives and a drizzle of olive oil.
RIB-EYE STEAK WITH VIDALIA ONIONS
Steps:
- For the steak:
- Rub each steak on both sides with some of the olive oil and seasonings. Grill over high heat, turning just once, to desired doneness.
- For the onions:
- Put some of the chopped garlic, 2 tablespoons butter, and a teaspoon of seasoning on the cut side of each of 4 onion halves. Top each with the another half. Wrap each onion completely in aluminum foil, and bury in the hot coals for about 10 minutes, until quite soft. Move to the grates to finish cooking, another 5 minutes or so. The onions should be golden and soft to the point of falling apart.
EASY PRIME RIB OR RIB EYE ROAST
This recipe is a combination of Ree Drummond's preparation and research of the reverse sear method. It is the easiest and most foolproof recipe for a roast and the technique works for pork as well. Play with the spices, but remember, simpler is better because the taste of the beef needs to be the star. I use my counter top roaster and it works great. Very little drippings will come from this roast, so plan on a separate gravy or Au Jus recipe (out of a package is fine). I panicked when my first 10 lb roast came out at 138 degrees after 5 hours. It was pink all the way through, juicy and perfect medium. I like rare to medium rare beef, so I try to roast this to about 125 degrees. The roast will gain 5-10 degrees while it rests. It does not need to be rested after the final step which only browns the outside and does not heat or affect the inside of the roast at all.
Provided by Bay Haven Inn
Categories Meat
Time 17h
Yield 10 pounds, 15 serving(s)
Number Of Ingredients 5
Steps:
- Crush peppercorns in a bag using a rolling pin, or use the whirry thing to crush them up. A bullet blender is my favorite little whirry thing, but any food processor or spice/coffee grinder will work. Chop the rosemary and thyme. Mix salt, pepper, rosemary and thyme to blend. The salt and pepper are necessary, the other spices are optional. Don't be afraid to change the mixture to suit your personal taste. Less is more with added spices.
- Roll the roast in the spice mixture to coat completely. Use more pepper and salt if needed to coat completely.
- Wrap in aluminum foil, place on a baking sheet and refrigerate overnight or for at least 12 hours. I did 18 hours, the time is approximate. In my research, I also found that covering the roast while it marinates is negotiable.
- Remove from refrigerator and let sit unwrapped on the counter for at least 30 minutes before cooking. This allows for more even cooking and is necessary.
- Preheat oven or roaster to 200 degrees Fahrenheit. Heat the roasting rack during this time. My turkey rack was perfect.
- Cook uncovered on a roasting rack for 25 minutes per pound for medium rare to a temperature of 125 to 130. 30 minutes for a firm medium at 135-140 degrees. Any higher temperature will produce a grey, well done interior, not a good thing. No peeking! Check the temperature with an instant read digital thermometer (cheap, quick and accurate) inserted to the center of the roast an hour before time is up, then maybe one more time a half hour later. The temperature is most important for a great roast, not the cooking time.
- Tent loosely with aluminum foil and let rest for at least 30 minutes. This is your variable time, it can rest up to 2 hours, about an hour is optimal. This step is critical as the juices inside the meat are distributed and absorbed while resting. If cut at this time, the juices will drain, the meat will be exceptionally dry and lose a lot of flavor.
- Preheat oven to 500 degrees. 450 works almost as well if you are cooking something else at the same time. Roast for 8-10 minutes to brown the top. This step is only to brown the top, not for additional cooking and will not affect the interior temperature of the roast.
- It is possible to slice immediately without losing the juices. Either slice at the table or just before serving.
Nutrition Facts : Calories 389.6, Fat 13.3, SaturatedFat 5.2, Cholesterol 193.5, Sodium 7769.6, Carbohydrate 3.3, Fiber 1.2, Protein 65.3
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Aged rib eye with onion purée is a classic recipe that is perfect for steak lovers who appreciate the full flavor of perfectly aged beef. This dish is not only delicious but is also a simple and straightforward recipe that allows you to create a mouth-watering steak that is sure to impress your guests. The addition of onion purée elevates the dish to new heights and creates an exciting new flavor profile that complements the steak perfectly. In this article, we will explore what makes aged rib eye steak so amazing and how you can prepare it with the perfect onion purée recipe to create a show-stopping meal.
The Magic of Aged Beef
Ageing beef is the process of hanging beef carcasses for several days or weeks at a specific temperature and humidity level. Dry-aging is the most popular and preferred method as it preserves the tenderness, texture, and flavor of the beef. Through dry-aging, moisture evaporates from the meat, and the natural enzymes within the beef begin to break down the proteins and fats, resulting in a concentrated and intense flavor.
The rib eye cut comes from the muscle area between the ribs and is well marbled, providing the perfect combination of fat and meat. As it ages, the meat becomes tender and more flavorful, resulting in a melt-in-the-mouth texture with a rich, beefy flavor. The aging process also enhances the umami and sweetness of the meat, creating an intense and delicious taste that is truly unique.
The Perfect Onion Purée Recipe
The onion purée elevates the dish by adding a sweet and savory flavor that complements the beef perfectly. Here is a simple and easy-to-follow recipe for onion purée that will bring your dish to life.
Ingredients:
- 5 large onions, sliced thinly
- 4 tablespoons butter
- 1 tablespoon olive oil
- 1 tablespoon honey
- ¼ cup of cream
- Salt and pepper to taste
- 1 tablespoon fresh thyme leaves, chopped
Directions:
- In a large saucepan, melt the butter and add the olive oil. Once the butter has melted, add the sliced onions and stir to combine. Cook the onions over medium heat for 25-30 minutes until they are very soft and golden brown.
- Stir in the honey and thyme leaves and continue to cook the onions for an additional 5 minutes until they are caramelized and fragrant.
- Once the onions are fully caramelized, transfer them to a blender and blend until smooth. Slowly add the cream and continue blending until the purée is smooth and creamy. If the consistency is too thick, you can add more cream as desired. Season with salt and pepper to taste.
- The onion purée is now ready to serve with your perfectly aged rib eye steak.
Preparing the Aged Rib Eye Steak
Now that you have your onion purée recipe and a good understanding of the magic of aged beef, it's time to prepare your steak.
Ingredients:
- 2 aged rib eye steaks, about 1 inch thick
- 1 tablespoon of olive oil
- Salt and pepper to taste
Directions:
- Remove the aged rib eye steaks from the refrigerator and let them sit at room temperature for 30 minutes.
- Preheat your oven to 375°F. Heat a cast-iron skillet over medium-high heat on the stove.
- Coat the steaks in olive oil and season them generously with salt and pepper.
- Place the steaks in the skillet and cook for 2-3 minutes on each side until the steaks develop a crust. Do not move the steaks around too much as this will prevent them from browning correctly.
- Transfer the skillet to the oven and cook the steaks for 5-7 minutes until they reach an internal temperature of 125-130°F for medium-rare or 135-140°F for medium.
- Remove the steaks from the oven and let them rest for 5 minutes before slicing and serving with the onion purée.
Conclusion
Aged rib eye with onion purée is a delicious and easy-to-prepare dish that is perfect for dinner parties or a special weekend meal. The unique flavor profile of perfectly aged beef combined with the sweet and savory notes of the onion purée creates a show-stopping meal that is sure to impress. The key to the perfect aged rib eye steak is to let it age for the right amount of time and prepare it simply to allow the natural flavors to shine through. With this recipe, you can recreate a restaurant-quality meal at home that is guaranteed to wow your tastebuds.