Best Grilled Grass Fed Rib Eye Steaks With Balsamic Caper Vinaigrette Recipes

Rib-Eye Steaks With Balsamic-Caper Vinaigrette image

Provided by TheBeave

Categories Meat

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

1/2 cup balsamic vinegar
1/2 cup minced shallot
1/4 cup extra virgin olive oil, plus more for steaks and grill
1/4 teaspoon dry crushed red pepper
1/4 cup chopped fresh Italian parsley
2 tablespoons drained capers
2 teaspoons fresh thyme leaves
4 rib eye steaks
3 garlic cloves, pressed
4 teaspoons smoked paprika
2 teaspoons salt
1 1/2 teaspoons fresh ground black pepper

Steps:

Simmer vinegar in small pan over medium heat until reduced to 1/4 cup, about 6 minutes.
Add shallots, 1/4 cup oil, and crushed red pepper; return to simmer.
Remove from heat; whisk in parsley, capers, and thyme. Season vinaigrette with salt and pepper.
Rub both sides of steaks with oil and garlic.
Mix paprika, 2 teaspoons coarse salt, and 1 1/2 teaspoons black pepper in small bowl.
Sprinkle on both sides of steaks. Let stand at least 15 minutes and up to 1 hour.
Prepare barbecue (medium-high heat). Brush grill rack with oil to coat.
Grill steaks until cooked to desired doneness, about 3 minutes per side for medium-rare.
Transfer steaks to plates. Spoon vinaigrette over.

Nutrition Facts : Calories 176.6, Fat 13.9, SaturatedFat 1.9, Sodium 1304.5, Carbohydrate 11.9, Fiber 1.4, Sugar 5.1, Protein 1.4

Rib Eye Steaks with Balsamic Vinegar Glaze image

Yield 2 Servings; Can Be Doubled

Number Of Ingredients 5

2 3/4-inch-thick boneless rib eye steaks or other tender beefsteaks (about 6 ounces each)
3 teaspoons olive oil
1/3 cup chopped shallots
2 teaspoons chopped fresh rosemary
3 tablespoons balsamic vinegar

Steps:

Sprinkle steaks with salt and generous amount of pepper. Rub 1 teaspoon oil over bottom of heavy medium skillet. Heat skillet over medium-high heat. Add steaks to skillet and cook to desired doneness, about 4 minutes per side for rare. Using tongs, transfer steaks to plate; tent with foil to keep warm.
Add remaining 2 teaspoons oil to same skillet. Reduce heat to medium-low. Add shallots and rosemary and cook for 2 minutes, stirring occasionally, Add vinegar and cook until reduced to glaze, stirring up browned bits, about 1 minute. Mix in juices from plate with steaks. Spoon glaze over steaks and serve.

Rib-Eye Steak au Poivre with Balsamic Reduction image

Yield Makes 4 servings

Number Of Ingredients 5

2 tablespoons whole black peppercorns
4 (3/4-inch-thick) boneless rib-eye steaks (3/4 pound each)
1 tablespoon vegetable oil
2 tablespoons unsalted butter
1/2 cup balsamic vinegar

Steps:

Coarsely grind peppercorns with a mortar and pestle. Pat steaks dry and coat both sides with peppercorns, pressing to adhere. Season with salt.
Heat oil with 1 tablespoon butter in a 12-inch heavy skillet over moderately high heat until hot but not smoking. Reduce heat to moderate and cook steaks, 2 at a time, about 4 minutes on each side for medium-rare.
Transfer steaks to a platter. Add vinegar to skillet and deglaze by boiling over high heat, scraping up brown bits. Simmer vinegar until reduced to about 1/4 cup. Remove from heat and whisk in remaining tablespoon butter until melted. Season sauce with salt and drizzle over steaks.