GRILLED RIB-EYE STEAKS
Steps:
- Gather the ingredients.
- In a small bowl, mix the garlic, black pepper, mustard, paprika, chili powder, thyme, salt, and cayenne until well blended.
- Brush the oil on both sides of the steaks and place each steak on a large sheet of plastic wrap.
- Rub the spice mixture on both sides of steaks.
- Wrap tightly and refrigerate at least 1 hour or up to 24 hours.
- Heat a gas grill to high, prepare a hot charcoal fire until the coals form white ash, or heat a broiler.
- Grill or broil the steaks 4 to 6 inches above the heat source for 5 to 7 minutes on each side for rare, 7 to 9 minutes for medium, or 9 to 11 minutes for well-done.
- Remove the steaks to serving plates and garnish with thyme sprigs. Enjoy!
Nutrition Facts : Calories 340 kcal, Carbohydrate 2 g, Cholesterol 88 mg, Fiber 1 g, Protein 29 g, SaturatedFat 10 g, Sodium 269 mg, Sugar 0 g, Fat 24 g, ServingSize Makes 6 servings, UnsaturatedFat 0 g
GRILLED DRY-RUBBED RIB-EYE STEAKS
Coating rib-eye steaks with a mixture of Spanish smoked paprika, garlic powder, oregano, and coriander before grilling yields super-flavorful meat every time. Flame-kissed scallions make the perfect partner.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 1h10m
Yield Serves 6 to 8
Number Of Ingredients 9
Steps:
- In a small bowl, combine pimenton, garlic powder, oregano, coriander, 2 tablespoons salt, and 2 teaspoons pepper. Generously season both sides of steaks with mixture. Rub both sides of each steak with olive oil. Let stand on a rimmed baking sheet at least 30 minutes and up to 1 hour.
- Preheat grill to medium-high; clean and lightly oil grates. Grill steaks, rotating once, until well-browned on outsides and cooked to desired doneness, 6 to 7 minutes per side for medium-rare (about 125 degrees on an instant-read thermometer). Transfer to a platter; loosely cover with parchment-lined foil. Let stand at least 15 and up to 30 minutes.
- Toss scallions in a bowl with olive oil; season with salt and pepper. Grill over medium-high, turning, until lightly charred in places and tender, 4 to 5 minutes. Slice steaks against the grain and serve with charred scallions.
STEAK DRY RUB
This dry rub is perfect for grilled steaks and will add amazing flavor to any cut of meat. Extra rub can be stored at room temperature for later use.
Provided by richlids
Categories Side Dish Sauces and Condiments Recipes
Time 5m
Yield 6
Number Of Ingredients 8
Steps:
- Mix kosher salt, smoked paprika, onion powder, garlic powder, oregano, black pepper, brown sugar, and cumin together in a sealable container. Seal container and shake to mix.
Nutrition Facts : Calories 49 calories, Carbohydrate 10.7 g, Fat 0.9 g, Fiber 3 g, Protein 1.8 g, SaturatedFat 0.2 g, Sodium 2886.5 mg, Sugar 4.1 g
DRY RUBBED RIB EYE WITH MUSHROOM SAUCE
Provided by Anne Burrell
Time 50m
Yield 1 serving
Number Of Ingredients 30
Steps:
- For the steak: Combine all the dry ingredients in a bowl. Use your fingers to make sure that all of the ingredients are evenly distributed. Rub the outside of each steak generously with the rub. Let sit for a few minutes.
- Preheat a saute pan or cast iron skillet over high heat.
- Lightly oil the steaks. Place the steaks in a very hot pan and get a good sear on both sides. Cook for 6 to 7 minutes per side for medium-rare.
- Remove the steak from the pan and let rest in a warm spot for 7 to 8 minutes.
- For the mushroom sauce: Drain the fat from the pan. Add the shallots and bring the pan to a medium heat and season with salt. Cook the shallots for 3 to 4 minutes and add in the garlic. Cook the garlic and shallots together for 2 to 3 minutes.
- Add the mushrooms, season with salt, and stir to coat with oil. Cook the mushrooms until they look soft and wilted, 4 to 5 minutes.
- Add the brandy and cook until it has reduced by half.
- Add the veal demi-glaze. Bring to a boil and reduce to a simmer and simmer for 4 to 5 minutes; the consistency should be almost as thick as gravy. If it is still thin, let it simmer for another couple of minutes until it does thicken.
- Check the consistency by coating a spoon with the sauce, turn the spoon over and draw a line down the middle of the spoon with your finger. If your finger leaves a track down the spoon without moving, then it is ready! Taste and adjust the salt, if needed.
- Slice the steak on the bias across the grain leaving a few bites of meat on the bone. Serve slices and meat on the bone over Crispy Smashed Potatoes and top with mushroom sauce. Serve with Glazed Carrots on the side.
- Place the potatoes in a saucepan filled with cold water. Salt the water. Bring the potatoes to a boil over medium-high heat. Cook until just tender, 8 to 10 minutes. Drain the potatoes.
- Heat the olive oil in a pan with high sides over high heat. Stir in the garlic and cook for 1 minute. Stir in the crushed red pepper. Add the potatoes and saute until beginning to brown. Lightly smash the potatoes and flip them to brown the other side. Season with salt and keep warm.
- Bring a pot of well-salted water to a boil. Set up a bowl of well-salted ice water. Blanch the carrots in the boiling water. When they are cooked but still have some crunch, plunge them immediately into the ice water. When cool, use a clean tea towel to rub the skin off the carrots. Reserve.
- To a large skillet add the butter, sugar, lemon juice, garlic, thyme, cayenne and about 1/2 cup water. Bring the pan to medium heat, swirling occasionally. When most of the water has reduced and the mixture seems homogenous, remove the garlic and add the carrots and stir until they are coated. Cook until the carrots are completely coated and hot, another 2 to 3 minutes.
BOBBY'S DRY-RUBBED RIB-EYE STEAKS WITH MESA BARBECUE SAUCE
Provided by Bobby Flay
Categories Beef Fourth of July Graduation Father's Day Backyard BBQ Dinner Meat Steak Summer Tailgating Family Reunion Grill Grill/Barbecue Party Advance Prep Required
Yield Makes 8 servings
Number Of Ingredients 15
Steps:
- For Bobby's Dry Rub:
- Combine all the ingredients in a small bowl. Makes about 1 1/4 cups. Any extra will keep in a tightly covered glass jar for several months.
- For the Steaks:
- Preheat a gas or charcoal grill to high. Rub each steak on one side with the dry rub, brush with olive oil, and grill, rub-side down, until golden brown, 3 to 4 minutes. Turn over and continue grilling 4 to 5 minutes for medium rare. Place on a large serving platter and brush with Mesa Barbecue Sauce.
DRY-RUBBED RIB EYE STEAK RESTAURANT STYLE
The other day I saw Chef Anne Burrell demonstrate this delicious way to serve thick and tender steak! The brown sugar in the dry rub gives the steak a crusty finish, while the smoked paprika and other spices keep it savory. The recipe calls for Kosher salt - if you only have regular table salt, reduce the amount of salt to 1 1/2 - 2 tablespoons total. You need to refrigerate the seasoned steaks for several hours, a day, or longer. I personally don't recommend the 3 day chill period (shown in the published recipe) as the salt pulls moisture out of the meat and you may dry smaller steaks out completely. Chill time and grill preparation are not included in the prep time.
Provided by ninja
Categories Steak
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine all the spices in a bowl. Stir to evenly distribute all the ingredients. If you want to monitor the amount of salt, combine all the spices except the salt in a bowl. Add 1 tablespoon Kosher salt and stir. Taste the rub and then gradually add more salt to taste.
- Rub the outside of each steak on all sides generously with the rub and store any leftovers in an airtight container. Wrap each steak in plastic wrap two times, and refrigerate up to 24 hours (my preference) or at most 3 days. This makes the steak taste aged.
- Preheat a gas or charcoal grill until hot. Brush the grill to remove any left over food, then oil the grill. Remove the steaks from the refrigerator about 20 to 30 minutes before cooking and let them come to room temperature. Just before cooking, remove the plastic wrap and lightly oil the steaks with extra-virgin olive oil.
- Place the steaks on a very hot grill and char both sides of the steaks, a few minutes per side. When the outsides of the steaks have become well seared, move the steaks to a cooler part of the grill to continue cooking for 6 to 7 minutes per side for medium rare.
- Remove steaks from the grill and let rest in a warm spot for 7 to 8 minutes. Cut the steak off the bone and slice on the bias across the grain in slices to the thickness you prefer, up to 1 inch thick. Add the bone to the serving plate if you have folks who will appreciate it. If desired, drizzle the meat with extra-virgin olive oil. Serve immediately.
Nutrition Facts : Calories 888.6, Fat 69.1, SaturatedFat 28.1, Cholesterol 212.4, Sodium 5410.6, Carbohydrate 8.1, Fiber 0.5, Sugar 6.9, Protein 55
DRY-RUBBED RIB-EYE
Provided by Anne Burrell
Categories main-dish
Time P1DT1h5m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Combine all of the dry ingredients in a bowl. Use your fingers to make sure that all of the ingredients are evenly distributed. Rub the outside of each steak generously with the rub. Wrap each steak in plastic wrap and refrigerate for at least 24 hours, 2 to 3 days is better. This will make the steak taste like it has been aged.
- Preheat a gas or charcoal grill. Brush and oil the grill to loosen and remove any crud. Remove the steaks from the refrigerator about 20 to 30 minutes before cooking. Right before cooking remove the plastic wrap and lightly oil the steaks. Place the steaks on a very hot grill to put a char on both sides of the steak. When both sides of the steak have become well charred move the steak to a cooler part of the grill to continue cooking for 6 to 7 minutes per side for medium rare. Remove the steak from the grill and let rest in a warm spot for 7 to 8 minutes. Cut the steak off the bone and slice on the bias across the grain. Drizzle with extra-virgin olive oil and serve immediately.
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