Best Rib Eye Steak With Black Olive Vinaigrette Recipes

Tuscan Rib-Eye Steak image

Provided by Giada De Laurentiis

Time 12h40m

Yield 1 to 2 servings

Number Of Ingredients 14

One 18-ounce bone-in rib-eye steak, about 1 1/2-inches thick
2 teaspoons extra-virgin olive oil
4 sprigs fresh rosemary
4 sprigs fresh thyme
2 cloves garlic, peeled and smashed
1 1/4 teaspoons kosher salt
1/2 teaspoon lemon zest
1 teaspoon fresh lemon juice
2 teaspoons plus 1 teaspoon extra-virgin olive oil
1/4 teaspoon chopped fresh rosemary
1/4 teaspoon chopped fresh thyme
1/4 teaspoon freshly ground black pepper, plus more for seasoning
1 large egg
6 or 7 leaves baby arugula

Steps:

For the marinade: The day before you plan on cooking your steak, place the rib-eye in a resealable baggie along with the olive oil, rosemary, thyme and garlic. Move the herbs and garlic around in the bag to coat the steak with all the flavors. Refrigerate overnight.
For the steak: Remove the steak from the refrigerator 30 minutes before cooking. Preheat the oven to 400 degrees F.
Heat a grill pan over medium-high heat. Sprinkle the steak evenly with 1 teaspoon of the salt. Place the steak on the grill pan and sear for 5 minutes without moving the steak. Flip the steak and repeat on the other side. Remove the steak to a baking sheet and place in the oven for 10 minutes for medium doneness. Allow the steak to rest for 15 minutes.
Meanwhile, in a small bowl mix together the lemon zest, lemon juice, 2 teaspoons olive oil, rosemary, thyme, 1/8 teaspoon of the salt and 1/8 teaspoon of the pepper. Set aside.
Heat a small nonstick skillet over medium heat. Add 1 teaspoon olive oil and slide in the egg, being careful not to break the yolk. Sprinkle with the remaining 1/8 teaspoon salt and 1/8 teaspoon pepper. Reduce the heat to medium-low and gently cook the egg until the white is just set and the yolk is still soft, about 3 minutes.
Transfer the rested steak to a serving plate. Scatter the arugula over the steak and drizzle 1 teaspoon of the herb oil. Lay the egg, sunny-side up, over the top. Drizzle with the remaining herb oil and season with a few grinds of black pepper.

Rib-Eye Steak with Black Olive Vinaigrette image

Provided by Giada De Laurentiis

Categories main-dish

Time 30m

Yield 2 to 4 servings

Number Of Ingredients 14

1 2-inch rib-eye steak, boneless
1 tablespoons olive oil
1 tablespoon herbes de Provence
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/2 cup black olives, pitted
3 tablespoons red wine vinegar
2 teaspoons Dijon mustard
1 garlic clove
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
6 tablespoons extra-virgin olive oil
6 tablespoons vegetable oil
2 tablespoons chopped fresh flat-leaf parsley

Steps:

For the Rib-eye: Preheat your grill pan on medium high heat. Coat the beef with olive oil and sprinkle with the Herbs de Provence, salt, and pepper. Cook for 6 to 8 minutes a side until the meat is medium-rare, remove from heat, and allow to rest.
For the Black Olive Vinaigrette: Combine the olives, red wine vinegar, mustard, garlic, salt, and pepper in a blender and blend until mixed. In a small pitcher combine the olive oil and vegetable oil. Drizzle the oil into the blender with the machine running. Transfer the vinaigrette to a serving dish. Stir in the parsley and serve with the rib-eye.

Grilled Grass-Fed Rib-Eye Steaks with Balsamic-Caper Vinaigrette image

Provided by Jeanne Thiel Kelley

Yield Makes 4 servings

Number Of Ingredients 12

1/2 cup balsamic vinegar
1/2 cup minced shallots
1/4 cup extra-virgin olive oil plus more for steaks and grill
1/4 teaspoon dried crushed red pepper
1/4 cup chopped fresh Italian parsley
2 tablespoons drained capers
2 teaspoons fresh thyme leaves
4 3/4-inch-thick grass-fed rib-eye steaks
3 garlic cloves, pressed
4 teaspoons smoked paprika*
2 teaspoons coarse kosher salt
1 1/2 teaspoons freshly 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.