Best Char Grilled Rib Eye With Roasted Shallot And Herb Butter Recipes

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CHAR-GRILLED RIB EYE WITH ROASTED SHALLOT AND HERB BUTTER



Char-Grilled Rib Eye with Roasted Shallot and Herb Butter image

There is nothing like a Rib Eye: it is the most flavorful steak you can buy. The thin streams of fat running through this cut of steak create outstanding flavor. You'll only need to season this with salt and pepper, because we're going to make a shallot-and-herb butter to slap on top of this baby once it's off the grill. As with any good steak, let this one rest for a few minutes before digging in. It will be moist and tender. SERVES 4 GENEROUSLY

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Number Of Ingredients 13

Olive oil
Four 12-ounce rib-eye steaks, bone in, about 1 1/2 inch thick
Kosher salt and freshly ground black pepper
1 recipe roasted shallot and herb butter (recipe follows)
1 medium shallot, peeled
1 tablespoon olive oil
Kosher salt and freshly ground black pepper
1 stick salted butter, room temperature
1 tablespoon finely chopped fresh parsley
1 tablespoon finely chopped fresh basil
1 tablespoon finely chopped fresh tarragon
1 teaspoon grated lemon zest
Pinch of crushed red-pepper flakes

Steps:

  • Take your steaks out of the fridge 30 minutes before you want to start grilling, so they can come to room temperature. Prepare the charcoal grill to medium-high heat on one side of your grill, and medium-low heat on the other. You will need just a few briquettes on the cooler side of the grill to maintain the low heat. (If using a gas grill, heat one side of the grill to medium-high heat and the other to low.)
  • When the grill is hot and ready to go, brush the grill grates with some olive oil. Season the steaks generously with salt and pepper. Place the steaks on the hot side of the grill for 3 to 4 minutes, then flip and grill for another 4 minutes. Once the steaks have a nice caramelized crust, move them to the cooler part of the grill, and continue cooking for 6 to 7 minutes for medium rare, or 8 to 9 minutes for medium. Remove the steaks from grill, and tent loosely with foil to keep warm. Let the steaks rest for 5 minutes, so the juices can redistribute throughout the meat. Spread steaks with the roasted shallot and herb butter.
  • GINA: Roasting the shallot gives it a deep, sweet flavor, and the lemon zest lightens the whole thing up. This butter would also be an excellent topping for fish or chicken.
  • Preheat the oven to 350 degrees F. Place the shallot on a square of foil, drizzle lightly with olive oil, and season with salt and pepper. Fold up the foil into a little packet, and place in the oven for 1 hour. Let cool completely. Pulse the roasted shallot and remaining ingredients in a food processor until combined but still coarse. Scrape the butter onto a piece of plastic wrap, spread it across lengthwise, and roll into a log. Twist the ends to seal. Place in the fridge to firm up for at least 35 minutes before serving.

HERB-ROASTED BEEF RIB-EYE WITH ROASTED SHALLOTS



Herb-Roasted Beef Rib-eye with Roasted Shallots image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 2h25m

Yield 2 to 4 servings

Number Of Ingredients 19

One 2-inch-thick boneless rib-eye (1 1/2 pounds), tied with 2 pieces of twine to keep it together in a compact round shape
Kosher salt and freshly cracked black pepper
1 tablespoon ground paprika
1/2 teaspoon ground cumin
1/2 teaspoon dry mustard
2 tablespoons canola oil
4 ounces (1 stick) unsalted butter
10 sprigs fresh thyme
4 sprigs fresh rosemary
1/2 head garlic, cloves smashed
Fleur de sel, for sprinkling
2 tablespoons aged balsamic vinegar
Extra-virgin olive oil, for drizzling
Roasted Shallots, recipe follows
8 shallots, cut in half through the root, skins left on
2 tablespoons olive oil, plus more for finishing
1 teaspoon fresh thyme leaves
Kosher salt and freshly cracked black pepper
1 tablespoon balsamic vinegar

Steps:

  • Season the steak rather liberally with kosher salt. Bring it to room temperature, about 1 hour outside of the fridge.
  • Preheat the oven to 325 degrees F.
  • Combine the paprika, cumin, mustard and a few turns of freshly cracked pepper in a small bowl. Season the steak with the rub.
  • Heat the canola oil in a saute pan over high heat until smoking. Add the steak and sear on all sides, about 3 minutes per side. Add the butter, thyme, rosemary and garlic. Reduce the heat to medium low and baste the steak with the butter as it begins to brown, 2 to 3 minutes (without burning).
  • Transfer the steak to a rack in a roasting pan and top with a few pieces of the herbs and garlic and 3 spoonfuls of the butter. Roast to an internal temperature of 120 degrees F for medium rare, 7 to 10 minutes. Allow the meat to rest for 15 minutes before slicing.
  • Finish the sliced meat with a sprinkle of fleur de sel and a drizzle of aged balsamic and olive oil. Serve with the roasted shallots and a simple watercress salad if desired.
  • Preheat the oven to 400 degrees F.
  • Toss the shallots with the olive oil and thyme and season with salt and pepper. Lay the shallots on a baking sheet cut-side down. Roast until the shallots are very tender, about 25 minutes.
  • Toss the shallots with the vinegar and additional olive oil.

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