Best Pan Seared Rib Eye Steaks With Goat Cheese Caper And Sun Dried Tomato Butter Recipes

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PAN-SEARED RIB-EYE



Pan-Seared Rib-Eye image

For an easy, meaty main, try Alton Brown's recipe for Pan-Seared Rib Eye from Good Eats on Food Network. The trick to a good sear? A hot skillet.

Provided by Alton Brown

Categories     main-dish

Time 15m

Yield 1 to 2 servings

Number Of Ingredients 3

1 boneless rib eye steak, 1 1/2 inches thick
Canola oil, to coat
Kosher salt and ground black pepper

Steps:

  • Place a 10-to-12-inch cast-iron skillet in the oven and heat the oven to 500 degrees F. Bring the steak to room temperature.
  • When the oven reaches temperature, remove the skillet and place on the range over high heat for 5 minutes. Coat the steak lightly with oil and sprinkle both sides with a generous pinch of salt. Grind on black pepper.
  • Immediately place the steak in the middle of the hot, dry skillet. Cook 30 seconds without moving. Turn with tongs and cook another 30 seconds, then put the pan straight into the oven for 2 minutes. Flip the steak and cook for another 2 minutes. (This time is for medium-rare steak. If you prefer medium, add a minute to both of the oven turns.)
  • Remove the steak from the skillet, cover loosely with foil and rest for 2 minutes. Serve whole or slice thin and fan onto plate.

PAN SEARED RIB EYE



Pan Seared Rib Eye image

Provided by Alton Brown

Time 15m

Yield 1 to 2 servings

Number Of Ingredients 3

1 boneless rib eye steak, 1 1/2-inch thick
Canola oil to coat
Kosher salt and ground black pepper

Steps:

  • Place 10 to 12-inch cast iron skillet in oven and heat oven to 500 degrees. Bring steak(s) to room temperature.
  • When oven reaches temperature, remove pan and place on range over high heat. Coat steak lightly with oil and season both sides with a generous pinch of salt. Grind on black pepper to taste.
  • Immediately place steak in the middle of hot, dry pan. Cook 30 seconds without moving. Turn with tongs and cook another 30 seconds, then put the pan straight into the oven for 2 minutes. Flip steak and cook for another 2 minutes. (This time is for medium rare steaks. If you prefer medium, add a minute to both of the oven turns.)
  • Remove steak from pan, cover loosely with foil, and rest for 2 minutes. Serve whole or slice thin and fan onto plate.

PAN-SEARED RIB-EYE



Pan-Seared Rib-Eye image

Provided by Anne Burrell

Categories     main-dish

Time 1h5m

Yield 2 to 4 servings

Number Of Ingredients 14

Two 1 1/2-inch-thick bone-in rib-eye steaks
1/2 teaspoon brown sugar
1/2 teaspoon garlic powder
1/2 teaspoon pimenton
1/4 teaspoon cayenne pepper
Kosher salt
Extra-virgin olive oil, for drizzling
4 tablespoons butter, plus more as needed
1 bunch fresh thyme
1 head garlic, cut in half crosswise
1 Spanish onion, cut into 1/4- to 1/2-inch rings
1 large handful arugula
1/2 lemon, juiced
Freshly ground black pepper

Steps:

  • Remove the steaks from the fridge at least 15 minutes before cooking.
  • Preheat the oven to 375 degrees F.
  • In a small bowl, mix together the sugar, garlic powder, pimenton, cayenne and 1 teaspoon salt. Drizzle the steaks with olive oil to lightly coat. Coat the steaks with the spice rub on all sides.
  • Heat a large cast-iron pan over high heat. Add the butter and let melt. Add the steaks and cook, turning to cook on all sides, until richly browned, about 10 minutes. Meanwhile, add the thyme bundle and garlic cut-side down. If the pan seems dry, add more butter. Tilt the pan to spoon the butter over the steaks as they cook. Once the steaks are browned and basted on all sides, place them on a sheet pan fitted with a wire rack. Transfer to the oven and cook through to desired temperature. I like my steaks medium rare! Allow the steaks to rest and the juices to settle at least 10 minutes before slicing.
  • Meanwhile, lower the heat to medium-low under the pan and add the onion rings. Allow to char on both sides, flipping once after about 1 minute. Set aside.
  • To a medium bowl, add the arugula, lemon juice and olive oil to lightly coat. Season with salt and pepper. Add the charred onion and toss.
  • Remove the meat from the bone and slice into 1- to 3/4-inch slices. Lay the steak on a serving platter with the bone on top and garnish with the arugula onion salad. Serve!

PAN-SEARED RIB-EYE STEAKS WITH GOAT CHEESE, CAPER AND SUN-DRIED TOMATO BUTTER



Pan-Seared Rib-Eye Steaks with Goat Cheese, Caper and Sun-Dried Tomato Butter image

Categories     Beef     Cheese     Dairy     Tomato     Father's Day     Dinner     Goat Cheese     Steak     Spring     Capers     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 5

2 ounces soft fresh goat cheese (such as Montrachet), room temperature
2 tablespoons butter, room temperature
2 tablespoons minced drained oil-packed sun-dried tomatoes
1 tablespoon drained capers
2 boneless rib-eye steaks (each about 12 ounces and 1 1/4 inches thick)

Steps:

  • Using electric mixer, beat cheese and butter in medium bowl until fluffy. Stir in tomatoes and capers. Season with salt and pepper. Spoon butter onto sheet of plastic wrap, forming 3-inch-long log. Wrap and refrigerate until firm. (Can be made 3 days ahead. Keep refrigerated.)
  • Pat steaks dry. Heat heavy large nonstick skillet over high heat. Sprinkle steaks with salt and pepper. Add steaks to hot skillet; cook about 5 minutes per side for medium-rare. Transfer to cutting board. Tent with foil and let stand 5 minutes.
  • Cut steaks across grain into §-inch-thick slices. Sprinkle with salt and pepper. Divide among plates. Using hot sharp knife, cut butter log into 4 rounds. Place 1 butter round atop each serving.

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