Best Pan Fried Rib Eye Steaks Recipes

PAN-FRIED RIB EYE STEAKS

Pan-Fried Rib Eye Steaks image

We really enjoyed these steaks. They are a great way to use garden oregano, and the sauce is delicious over steaks and drizzled over baked potatoes. Recipe source: Bon Appetit (December 2005)

Provided by ellie_

Categories Steak

Time 30m

Yield 2 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons fresh oregano, chopped
2 teaspoons ground cumin
2 teaspoons paprika
2 rib eye steaks (3/4-inch thick)
salt
pepper
1 tablespoon olive oil
3/4 cup beef broth
2 teaspoons sherry wine vinegar
2 teaspoons honey
2 tablespoons butter, chilled

Steps:

In a small cup or bowl mix oregano, cumin and paprika together.
Sprinkle steaks with salt and pepper. then sprinkle each side of steaks with spice mixture, reserving some for the sauce.
Heat oil in large skillet over medium-high heat. Add steaks and cook to desired doneness (about 5-10 minutes per side for medium). Transfer steaks to a platter and keep warm.
In the same skillet, combine broth, vinegar, honey and the remaining spice mixture. Bring to a boil and boil until slightly reduced (3-5 minutes). Remove from heat and whisk in butter. Season sauce with salt and pepper if desired.
Pour sauce over steaks.

Nutrition Facts : Calories 204.6, Fat 19.4, SaturatedFat 8.3, Cholesterol 30.8, Sodium 301.4, Carbohydrate 8.5, Fiber 1.4, Sugar 6, Protein 1.7

PAN-FRIED RIB-EYE STEAKS WITH SPICY HERB BUTTER

PAN-FRIED RIB-EYE STEAKS WITH SPICY HERB BUTTER image

Categories Beef Dinner

Yield 6 Servings

Number Of Ingredients 10

Ingredients

1 1/2 TBSPs chili-garlic sauce (available in Asian markets)
1/2 TBSP chopped fresh thyme
1 TSP chopped fresh tarragon
1 TSP fresh lime juice
3/4 TSP prepared steak sauce
1/4 TSP Worcestershire sauce
1/2 CUP (1 stick) butter, room temperature
Sea Salt
6 8oz 1-inch-thick rib-eye steaks
1 1/2 TBSPs olive oil

Steps:

Blend chili-garlic sauce, chopped thyme, chopped tarragon, lime juice, steak sauce, and Worcestershire sauce in processor. Mix in butter. Season to taste with sea salt and pepper. Mound butter on sheet of plastic wrap; roll into 1 1/2-inch-diameter log and refrigerate at least 2 hours. (Can be made 1 day ahead. Keep refrigerated.) Rub steaks with oil and season generously with sea salt and pepper. Heat 2 heavy large skillets over high heat. Add 3 steaks to each skillet and cook to desired doneness, about 3 minutes per side for medium-rare. Cut herb butter into thick rounds. Transfer steaks to plates. Top steaks with butter and serve.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#30-minutes-or-less #time-to-make #course #main-ingredient #preparation #for-1-or-2 #main-dish #beef #stove-top #meat #steaks #equipment #number-of-servings