Best Rib Eye Steak With Basil Hollandaise Recipes

Rib-Eye Steaks with Basil Butter and Sliced Tomatoes image

Provided by Chef Mary Nolan

Yield 4 servings

Number Of Ingredients 10

1/2 cup (1 stick) unsalted butter, softened
1 small shallot
1 garlic clove, peeled
1/2 teaspoon kosher salt, plus more for sprinkling
1/4 teaspoon freshly ground black pepper
1 cup basil leaves, loosely packed
2 1/2 pounds (2-3 steaks, depending on size) rib-eye steak
2 tablespoons olive oil, plus more for drizzling
3 large tomatoes, preferably heirloom
4 slices thick rustic bread

Steps:

Pulse butter, shallot, garlic, 1/2 teaspoon salt and pepper in a food processor until smooth. Scrape down the sides of the bowl, add basil, and pulse until well incorporated and smooth.
DO AHEAD: Butter mixture can be prepared up to 4 days in advance. Allow to come to room temperature before cooking the steak. NOTE: You will have extra butter...perfect for more steaks, hamburgers, chicken, eggs, and more.
Preheat oven to 350°. Preheat a grill pan over medium-high heat. Season steaks with a 5-finger pinch of salt on all sides. Sear until steaks are well browned and beginning to char around edges, about 5 minutes. Flip and repeat on the other side. Transfer to oven and cook until an instant-read thermometer inserted into thickest part of steaks registers 120° for medium-rare. Transfer steaks to a cutting board to rest and tent with foil. Meanwhile, drizzle bread with olive oil on both sides and grill until golden brown on both sides. (The grilled bread also tastes great with basil butter!)
Slice tomatoes and arrange on a platter. Sprinkle lightly with salt. Arrange sliced steak on top of tomatoes. Spread steak generously with basil butter and serve with grilled bread.
Heirloom tomatoes and the herb butter pair perfectly with the rich and full-bodied Cabernet Sauvignon from Tom Gore Vineyards.

Rib-Eye Steaks That are Superb image

Provided by William Uncle Bill

Categories Steak

Time 13m

Yield 4-6 serving(s)

Number Of Ingredients 4

32 ounces boneless rib eye steaks, 1 inch thick (4 steaks)
1 tablespoon freshly cracked black pepper, coarse
1 teaspoon granulated garlic powder (optional)
1 1/2 tablespoons kosher salt or 1 1/2 tablespoons coarse sea salt

Steps:

Remove steaks from the refrigerator and let them sit for about 30 minutes to take the chill out of the meat.
Now, coat both sides generously with coarse black pepper and granulated garlic powder.
Heat an iron skillet or a heavy bottomed frying pan until very hot on high heat.
For each steak, sprinkle onto the skillet, 3/4 teaspoon of coarse salt and allow salt to heat up for at least 1 minute.
Place the steaks on the coarse salt and cook for 3 minutes; DO NOT DISTURB at all, DO NOT LOOK or even move the steaks.
Turn the steaks over and cook for an additional 3 minutes; again DO NOT DISTURB at all.
The cooking time of 6 minutes gives you a medium-rare steak; DO NOT OVERCOOK.
If you desire to cook it to medium, then cook for an additional 30 seconds to 1 minute per side.
Remove steaks to a plate, cover with foil and let rest for 5 minutes, so that all juices are absorbed by the meat.
Scrape off any excess coarse pepper and salt if desired and discard.
I prefer to slice the steaks on an angle about 1/4 inch to 3/8 inch thickness.
Serve with freshly processed horseradish.
NOTE; Make sure that the heat is on as HIGH as possible without burning at all times during cooking the steaks. This will vary depending on your cooktop.
Do not use ordinary table salt.
Beef Tenderloin steaks are also real great cooked in this manner. If using a steak thicker than 1 inch, add 1 extra minute per side for medium-rare.