Best Pan Roasted Ribeye With Caramelized Onions And White Truffle Butter Recipes

THE BEST REVERSE-SEAR METHOD FOR THICK STEAKS

The Best Reverse-Sear Method for Thick Steaks image

This is a flavorful way to easily cook 2-inch steaks in your kitchen. This oven-to-stovetop method will make your steaks tender and juicy and create an awesome golden brown crust. Cooking your steaks in a low-temperature oven allows for great control over the temperature. Use a remote thermometer probe that provides the temperature reading throughout the process if you can. Finish the steaks by searing in a hot cast iron pan, basting with butter, herbs, and garlic to form a nice glaze.

Provided by Howard

Categories Meat and Poultry Recipes Beef Steaks Rib-Eye Steak Recipes

Time 1h45m

Yield 2

Number Of Ingredients 8

Ingredients

2 (6 ounce) (2-inch-thick) rib-eye steaks
2 tablespoons kosher salt
2 tablespoons ground black pepper
4 tablespoons canola oil
2 tablespoons unsalted butter
2 sprigs fresh rosemary
3 cloves garlic, crushed
1 pinch sea salt flakes to taste

Steps:

Remove steaks from the refrigerator at least 30 minutes before cooking to bring them to room temperature.
Position racks in the middle and lower third of the oven. Place a cast iron skillet on the bottom rack. Preheat the oven to 225 degrees F (110 degrees C). Line a baking sheet with aluminum foil and place a wire rack on top.
Pat the steaks dry with a paper towel and season generously on all sides with salt and pepper. Place on the wire rack on the baking sheet.
Bake in the preheated oven for 40 minutes. Continue baking, checking internal temperature every 10 minutes, until steaks reach 120 degrees F (49 degrees C) for medium-rare. Remove from the oven and set aside.
Use an oven mitt to remove the hot cast iron skillet from the oven. Set it over medium-high heat on the stovetop. Add oil; heat until it barely starts smoking. Carefully add the steaks, releasing them away from you so the oil doesn't splatter in your direction. Cook until a golden crust forms, turning only once, 2 minutes per side. Use tongs to stand steaks on their sides to render any fat.
Reduce heat to low and add butter, rosemary, and garlic. Baste steaks with the butter mixture using a spoon, about 3 minutes. Move steaks onto a cutting board and let rest for about 10 minutes.
Serve steaks whole or sliced, finished with sea salt flakes.

Nutrition Facts : Calories 568.1 calories, Carbohydrate 5.8 g, Cholesterol 123.1 mg, Fat 52.1 g, Fiber 1.9 g, Protein 20.7 g, SaturatedFat 14.2 g, Sodium 5964.3 mg, Sugar 0.1 g

STEAKS WITH TRUFFLE BUTTER

Steaks with Truffle Butter image

These New York strip steaks gets a touch of elegance from a homemade truffle butter.

Provided by Tony

Categories Meat and Poultry Recipes Beef Steaks Strip Steak Recipes

Time 1h20m

Yield 4

Number Of Ingredients 7

Ingredients

½ cup unsalted butter, softened
2 teaspoons truffle oil
⅛ truffle, thinly shaved
1 pinch sea salt to taste
4 (6 ounce) New York strip steaks
1 pinch sea salt and ground black pepper to taste
2 tablespoons olive oil

Steps:

Mix butter, truffle oil, shaved truffle, and sea salt together in a bowl. Cover and refrigerate for at least 1 hour.
Place a baking pan in the oven and preheat to 350 degrees F (175 degrees C).
Season steaks with salt and pepper.
Heat oil in a heavy skillet over medium-high heat until shimmering. Add steaks, working in batches if necessary, and sear until browned, about 3 minutes per side.
Remove the hot baking pan from the oven and place steaks on top.
Bake in the preheated oven until steaks are firm and reddish-pink and juicy in the center, 8 to 10 minutes. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).
Let steaks rest for 5 minutes. To serve, dab 1 tablespoon truffle butter on top of each steak.

Nutrition Facts : Calories 550.3 calories, Cholesterol 149.7 mg, Fat 49 g, Protein 26.9 g, SaturatedFat 22.5 g, Sodium 217.7 mg