Best Bonnies Broiled Ribeye Steaks Garlic Herb Butter Recipes

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RIB-EYE STEAK WITH HERB BUTTER AND CHARRED PEPPERS



Rib-Eye Steak With Herb Butter and Charred Peppers image

Provided by Food Network Kitchen

Time 1h5m

Yield 4 servings

Number Of Ingredients 15

1 bone-in double-cut rib-eye steak (about 2 1/2 inches thick; about 2 1/2 pounds), trimmed of excess fat
1 0.7-ounce package dried Porcini mushrooms
2 cloves garlic, minced
1 tablespoon balsamic vinegar
1 tablespoon packed dark brown sugar
2 tablespoons Worcestershire sauce
2 tablespoons minced fresh rosemary
1/4 teaspoon red pepper flakes
Kosher salt
4 tablespoons unsalted butter, softened
2 minced scallions
2 tablespoons minced fresh parsley
2 tablespoons extra-virgin olive oil
8 ounces rainbow baby bell peppers
Juice of 1 lemon

Steps:

  • Lay the steak flat on a board; tie kitchen twine tightly around the sides (including the bone) to help the steak keep its shape during cooking.
  • Grind the mushrooms in a spice grinder or blender; transfer to a bowl and mix with the garlic, balsamic vinegar, brown sugar, 1 tablespoon Worcestershire sauce, 1 1/2 tablespoons rosemary, the red pepper flakes and 2 teaspoons salt. Cut 8 deep slits about 1 inch apart all over the steak; fill each slit with some of the mushroom mixture, then rub the rest all over the meat. Transfer the steak to a plate, cover with plastic wrap and refrigerate 2 to 4 hours. Remove from the refrigerator about 1 hour before grilling.
  • Meanwhile, combine the butter, scallions, parsley, the remaining 1 tablespoon Worcestershire sauce and 1/2 tablespoon rosemary, and 1 teaspoon salt in a bowl. Cover and refrigerate until ready to use.
  • Preheat a grill to medium high, then prepare for indirect heat: For gas, turn off the burners on one side. For charcoal, push the coals to one side. Brush the steak with the olive oil, then place on the cooler side of the grill (indirect heat). Cover and cook, turning occasionally, until a thermometer inserted into the thickest part registers 110 degrees F to 120 degrees F, 20 to 30 minutes. Move the steak to the hotter side of the grill (direct heat) and cook until the thermometer registers 125 degrees F, 2 to 3 more minutes per side. Transfer to a cutting board and let rest 15 minutes, spreading with some of the herb butter.
  • Meanwhile, grill the peppers over direct heat, turning, brushing with the lemon juice and seasoning with salt, until charred, 8 to 10 minutes. Top the steak with more herb butter and serve with the peppers.

Nutrition Facts : Calories 643, Fat 46 grams, SaturatedFat 19 grams, Cholesterol 237 milligrams, Sodium 1,624 milligrams, Carbohydrate 11 grams, Fiber 2 grams, Protein 45 grams

BONNIES BROILED RIBEYE STEAKS & GARLIC HERB BUTTER



BONNIES BROILED RIBEYE STEAKS & GARLIC HERB BUTTER image

When it is cold outside, we don't like to grill. So we broil our steaks indoors under the broiler. (I cooked this steak on an inside grill appliance) The following cooking method results in a nicely browned, juicy steak with minimal effort. I have tried it with both Ribeye and T-Bone steaks. The fresh garlic herb butter lends a...

Provided by BonniE !

Categories     Steaks and Chops

Time 20m

Number Of Ingredients 12

STEAK MARINADE
4 boneless rib-eye steaks 1 to 1 1/2 inches thick
1/4 cup worcestershire sauce
1 ziplock bag to marinate steak
SEASON WHEN BROILING
add salt and pepper for seasoning when broiling
2 teaspoons dark brown sugar after turning
GARLIC HERB BUTTER
4 tablespoons unsalted butter, softened
2 tablespoons minced thyme leaves
2 tablespoons minced parsley leaves
1 clove fresh garlic minced

Steps:

  • 1. Cover broiler pan inside with foil. Cover top with foil, punch in the holes for drainage. Spray with kitchen spray. Use top rack a few inches from the flame. Use the high broil setting.
  • 2. Marinate the steaks in worcestershire sauce in a ziplock bag for about 10 minutes. Then pat the steaks dry with paper towels. Season with salt and pepper. Place the steaks on the prepared broiler pan.
  • 3. Make the garlic herb butter by combining the softened unsalted butter, thyme, parsley and garlic, set aside at room temperature.
  • 4. COOK'S TIP: Don't omit the brown sugar in step #5 as it helps in browning the steak, and no, it doesn't make the steak taste sweet.
  • 5. Broil steaks until beginning to brown, 2 to 5 minutes. Turn the steaks over, sprinkle them with the brown sugar and broil until it is done to your liking. 5 minutes for rare and 12 minutes for well done. If you like rare beef, transfer the steak to a platter. If you like well-done beef, leave the steak on the broiler pan but remove it from the oven.
  • 6. Spread the garlic herb butter over the broiled steaks and loosely tent and allow the meat to rest for 10 minutes. Note: You can also use this butter on steak grilled indoors or outdoors.
  • 7. Serve. Enjoy!

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