SALT AND PEPPER RIBEYE STEAK
Salting the ribeye steak two days prior to cooking brines the steak, helps tenderize it, and adds rich flavor.
Provided by Diamond Crystal Salt
Categories Trusted Brands: Recipes and Tips Diamond Crystal® Salt
Time P2DT30m
Yield 6
Number Of Ingredients 5
Steps:
- Two days before cooking, salt both sides of each steak with 1/2 teaspoon Diamond Crystal® Kosher Salt per steak. Place steaks in an airtight container and refrigerate until ready to cook.
- Remove the steaks from the refrigerator about 30 minutes prior to cooking. Sprinkle both sides of steak with black pepper.
- Heat cast iron pan over medium-high heat until very hot. Add vegetable oil and heat until oil shimmers.
- Carefully place steaks in pan. Cook until brown and hard-seared on one side, 4 to 5 minutes.
- Turn steaks and top with one teaspoon butter. Cook for 3 to 4 more minutes or to desired doneness. You may need to cook the steaks in batches depending on the size of your cast iron pan. Keep the cooked steaks in a 170 degree F oven until ready to serve.
Nutrition Facts : Calories 351.9 calories, Carbohydrate 0.3 g, Cholesterol 91.2 mg, Fat 27.2 g, Fiber 0.1 g, Protein 25 g, SaturatedFat 11.3 g, Sodium 1024 mg
RED WINE MARINATED RIBEYE STEAK
I made this marinade to get rid of a partial bottle of wine and some fresh herbs that needed using. It turned out to be the best steak I've ever made. Cooking time is marinating time.
Provided by under12parsecs
Categories Steak
Time 8h5m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Whisk together all ingredients but the steak. Pour into a large ziplock bag. Add steaks and smoosh them around to coat. Allow the steak to marinate in the fridge for several hours. Mine went about 8, but I think you could do overnight.
- Allow steak to come back to room temperature so the meat cooks evenly. Grill on a charcoal grill to your desired doneness.
RIBEYE STEAK SANDWICHES
Make and share this Ribeye Steak Sandwiches recipe from Food.com.
Provided by Tiffany D.
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- For the caramelized onions:.
- Heat the oil and butter in a frying pan over low heat. Add the onion and cook, stirring occasionally, for 15 minutes or until softened. Add the sugar and vinegar and cook for a further 10-15 minutes, or until caramelized. Transfer to a small bowl and set aside.
- For the steaks:.
- Preheat a grill pan to high. Preheat a char-grill or large frying pan over medium-high heat.
- Drizzle the steaks with olive oil and season with salt and pepper, garlic powder. Cook for 3 minutes on each side for medium-well or until cooked to your desired temperature.
- Lightly toast the bread under the griller. Spread the mayonnaise and dijon over all of the bread.
- Stack steak slices on bread, spoon on carmelized onions, top with crumbled feta and sprinkle a pinch of parsley!
- For assembly: Stack steak slices on bread, spoon on carmelized onions, top with crumbled feta and sprinkle a pinch of parsley!
- Directions:.
- Heat the oil and butter in a frying pan over low heat. Add the onion and cook, stirring occasionally, for 15 minutes or until softened. Add the sugar and vinegar and cook for a further 10-15 minutes, or until caramelized. Transfer to a small bowl and set aside.
- Preheat a grill pan to high. Preheat a char-grill or large frying pan over medium-high heat.
- Drizzle the steaks with olive oil and season with salt and pepper, garlic powder. Cook for 3 minutes on each side for medium-well or until cooked to your desired temperature.
- Lightly toast the bread under the griller. Spread the mayonnaise and dijon over all of the bread.
- Stack steak slices on bread, spoon on carmelized onions, top with crumbled feta and sprinkle a pinch of parsley!
- For assembly: Stack steak slices on bread, spoon on carmelized onions, top with crumbled feta and sprinkle a pinch of parsley!
Nutrition Facts : Calories 176.2, Fat 8.2, SaturatedFat 3.3, Cholesterol 11.4, Sodium 169, Carbohydrate 23.6, Fiber 1.8, Sugar 10.8, Protein 3
RARE RIBEYE STEAK FRESH SPRING ROLLS WITH PEANUT SAUCE #A1
A.1. Original Sauce Recipe Contest Entry. Vietnamese style ribeye steak spring rolls with avocado, fresh spinach & carrot and cucumber slaw. Served with an A1 Steak Sauce enhanced peanut sauce.
Provided by Joe O.
Categories Sauces
Time 45m
Yield 6 Spring Rolls, 6 serving(s)
Number Of Ingredients 19
Steps:
- Peanut Sauce:.
- Place first 6 ingredients in a small pot and stir until combined over low heat. Set aside.
- Rare Ribeye Steak Fresh Spring Rolls:.
- Marinate steaks with A1 Steak Sauce, vinegar and salt for at least 15 minutes.
- While steak is marinating, combine carrots, cucumbers, vinegar, salt and sugar in a medium bowl to make a slaw.
- Once steak is marinated, cook on high heat for about 2 to 3 minutes on each side.
- After resting steaks, slice about 1/4 inch thick across short end to make at least 12 slices.
- Place warm water in a 8" pie pan and dip 1 rice paper to completely wet both sides.
- Lay rice paper flat on work surface and place two piece of steak about 2 inches from the top.
- Follow with 2 slices of avocado on top of the steak.
- Place enough fresh spinach leaves to cover to the bottom of rice paper and follow with the carrot and cucumber slaw on top of the spinach,.
- To roll spring rolls, bring 1 inch of the bottom spring roll up followed but the right and left sides.
- Roll rice paper tightly over the ingredient and the steaks should end up on top like pictured.
- Serve with A1 Steak Sauce peanut sauce and enjoy.
Nutrition Facts : Calories 205, Fat 14, SaturatedFat 4.4, Cholesterol 25.8, Sodium 466.8, Carbohydrate 11.8, Fiber 2.7, Sugar 7.8, Protein 9.2
BEER AND BROWN SUGAR RIBEYE STEAK RECIPE RECIPE - (4.5/5)
Provided by á-31143
Number Of Ingredients 6
Steps:
- Whisk together beer, teriyaki sauce and brown sugar in a large shallow dish or zip-top plastic freezer bag. Add steaks, turning to coat. Cover or seal. Chill 24 hours, turning once. Preheat grill to 350°F to 400°F (medium-high). Remove steaks from marinade, discarding marinade. Sprinkle steaks with salt and pepper. Grill, covered with grill lid, 5 minutes on each side or to desired degree of doneness. Remove from grill, and let stand 5 minutes before serving.
GRILLED RIBEYE STEAK WITH SPICY A1 SAUCE
Make and share this Grilled Ribeye Steak With Spicy A1 Sauce recipe from Food.com.
Provided by foodart
Categories Steak
Time 50m
Yield 2 serving(s)
Number Of Ingredients 3
Steps:
- Place the steak onto a dish and rub the steaks with McCormick's Montreal Brand steak seasoning on all side and let rest for 30 minutes.
- Heat and lightly oil the grill pan and place over a high heat for about 5 minutes and place the Ribeye steak and grill until medium rare. At no time move the Ribeye steaks. Let the steaks rest before serving.
Nutrition Facts :
ABC RIBEYE STEAK
Got some good steaks in the fridge, but the weather isn't cooperating with your grilling plans? Try stir-frying your steaks in this Chinese-inspired dish with mixed Asian ingredients. Quick and easy, always a hit!
Provided by khilker
Categories World Cuisine Recipes Asian
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Mix oyster sauce, soy sauce, and mirin together in a small bowl to make sauce.
- Heat 1 tablespoon oil in a wok or large skillet over high heat until shimmering, about 1 minute. Add red onion; cook and stir until golden, about 1 minute. Transfer to a plate.
- Heat remaining 1 tablespoon oil in the same wok over high heat. Add steak; saute to desired doneness, 3 to 5 minutes. Transfer to a plate, reserving juices in the wok.
- Return onion to the wok. Stir in bok choy, tofu, and enoki mushrooms. Cook and stir until tofu is heated through and bok choy is wilted, about 3 minutes. Return steak to the wok. Stir in sauce, tossing to coat.
Nutrition Facts : Calories 421.2 calories, Carbohydrate 27.5 g, Cholesterol 50.2 mg, Fat 23.1 g, Fiber 10.4 g, Protein 32.8 g, SaturatedFat 6.7 g, Sodium 1166.6 mg, Sugar 13.8 g
GRILLED RIBEYE STEAK WITH ONION BLUE CHEESE SAUCE FROM THE PIONEER WOMAN COOKS RECIPE - (4.3/5)
Provided by Foodiewife
Number Of Ingredients 8
Steps:
- Salt and pepper both sides of the steaks. Grill in 2 tablespoons butter until medium rare. Saute onions in 4 tablespoons butter over high heat. Cook for 5 to 7 minutes, or until dark and caramelized. Reduce heat to simmer and pour in cream. Cook for 3 to 5 minutes, or until reduced by half. Stir in blue cheese until melted. Serve steaks on generous portion of sauce.
HAWAIIAN RIBEYE STEAK
Steps:
- In a saucepan, mix all the marinade ingredients. Place saucepan over the flame and bring to a boil. Cover with lid and let it simmer on low flame for an hour. Remove from heat, place aside and allow to cool entirely. Take a glass baking dish and the steaks in it. Pour the marinade over it and refrigerate for about 4 hours. In the meantime, you need to get your grill ready. In case you have a gas grill, set to medium temperature. If you like smoke flavored meat, you can use a charcoal grill. Heat the grill, until the coals glow and spread them out evenly. Next, remove the steak from the marinade and place on the grill for 4-6 mins per side. When done, remove from grill and keep aside for a few minutes before serving.
PAN SEARED RIBEYE STEAK
Categories Beef
Number Of Ingredients 3
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.
BUTTER-BASTED BISON RIBEYE STEAK
Steps:
- Season steak liberally on all sides with salt and pepper. Set on wire rack set in rimmed baking sheet and place in refrigerator uncovered overnight. 2 Meanwhile, place potatoes in a medium pot, cover with water, season with salt, and bring to a boil over high heat. Reduce to a simmer and cook until tender, about 10 minutes total. Meanwhile, remove leaves from 1 sprig of rosemary and 1 sprig of thyme and finely chop. Set aside. Drain potatoes and set aside to cool. Cut each potato in half lengthwise. Potatoes can be cooked through this stage up to a day in advance and stored in a sealed container in the refrigerator. 3 Heat oil in a 12-inch heavy-bottomed cast-iron skillet over high heat until just beginning to smoke. Carefully add steak and cook, flipping frequently, until a pale golden brown crust starts to develop, about 4 minutes total. 4 Reduce heat to medium. Add 3 tablespoons butter, garlic, whole rosemary sprigs, and whole thyme sprigs to the skillet and continue to cook, flipping steak occasionally, and basting any light spots with foaming butter. To baste, tilt pan slightly so that butter collects by handle. Use a spoon to pick up butter and pour it over steak, aiming at light spots. Continue flipping and basting until an instant read thermometer inserted into thickest part of tenderloin side registers 115 to 120°F for medium rare, or 125°F for medium, 6 to 8 minutes total. Immediately transfer steak to a wire rack set in a rimmed baking sheet and place herb sprigs and garlic on top. Allow steak to rest uncovered while you cook the potatoes. 5 Return skillet to medium-high heat and add remaining tablespoon butter. When foaming subsides, add potatoes, cut-side down. Cook, shaking pan occasionally, until potatoes are deep golden brown and crisp, about 8 minutes. Add chopped rosemary and thyme, season with salt and pepper, and toss to coat potatoes. Cook, tossing and stirring, until fragrant, about 1 minute.
BEER AND BROWN SUGAR RIBEYE STEAK RECIPE
Pro pit master Troy Black, a regular on the Kansas City Barbeque Society circuit, teamed up with the editors of Southern Living magazine to pen All Fired Up, a cookbook that'll keep you busy at the grill all summer long. We all know that beer is an awesome steak marinade and that a little sugar makes everything better. Apply that logic to a juicy ribeye and turn out a steak you can really be proud of. Reprinted with permission from All Fired Up
Provided by @MakeItYours
Number Of Ingredients 6
Steps:
- Directions:
- Whisk together first 3 ingredients in a large shallow dish or zip-top plastic freezer bag.
- Add steaks, turning to coat. Cover or seal, and chill 24 hours, turning once.
- Preheat grill to 350° to 400° (medium-high) heat. Remove steaks from marinade, discarding marinade. Sprinkle steaks with salt and pepper. Grill, covered with grill lid, 5 minutes on each side or to desired degree of doneness. Remove from grill, and let stand 5 minutes. Try out these steak recipes on Food Republic:
- Spicy Hoisin Skirt Steak Recipe
- Tequila-Marinated Hanger Steak Recipe
- Country Fried Steak With Gravy Recipe
RIBEYE STEAK WITH RED WINE SAUCE - ATKINS - 5 NET CARBS
From Dr. Atkins Quick & Easy New Diet Cookbook. Phases 1-4. Per Serving: 5 grams carbs, 0 fiber, 5 net carbs, 48.5 grams protein, 39 grams fat, 612 cal
Provided by mariposa13
Categories Steak
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Note: If you have access to fresh herbs, add some chopped tarragon or rosemary to the sauce (optional).
- Heat 2 tbsp oil in large heavy skillet over med-high heat, until hot, but not smoking.
- Lower heat to med, add one steak and cook for 6 min each side for medium.
- Remove the steak from skillet and keep warm. Repeat with remaining 2 tbsp oil and second steak.
- Add butter to skillet and heat until the foam subsides.
- Add garlic and shallots, cook, stirring for about 5 min, until shallots are transparent.
- Add the wine, broth, pepper, and salt, and bring to a boil, scraping up any browned bits from the bottom of the pan. Lower the heat and simmer for 3 minute.
- Slice steaks into thin strips and top with the wine sauce.
- Serve immediately.
Nutrition Facts : Calories 237.1, Fat 19.4, SaturatedFat 5.5, Cholesterol 15.3, Sodium 167.1, Carbohydrate 5, Fiber 0.1, Sugar 0.4, Protein 1
RIBEYE STEAK
Make and share this Ribeye Steak recipe from Food.com.
Provided by Sevgi
Categories Steak
Time 15m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Pre-Heat Grill.
- Season the steak with your favorite steak seasoning on both sides.
- Slice the Mushrooms.
- Add butter to a small sauce pan.
- Add the mushrooms and cook until soft.
- Grill the steak.
- Place mushrooms on top of steak. Serve with a nice healthy salad!
Nutrition Facts : Calories 211.3, Fat 23.1, SaturatedFat 14.6, Cholesterol 61.1, Sodium 204.5, Carbohydrate 1.2, Fiber 0.3, Sugar 0.7, Protein 1.3
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