Best Seared Rib Eye Steak With Tomato Caper Relish Recipes

Seared Rib Eye Steak with Tomato-Caper Relish image

Provided by Ian Knauer

Yield Makes 6 servings

Number Of Ingredients 13

2 1/4 teaspoons coarse kosher salt, divided
1 garlic clove, chopped
3/4 pound orange and yellow vine-ripened tomatoes, cut into 1/3-inch cubes
6 tablespoons coarsely chopped pimiento-stuffed olives
6 tablespoons chopped fresh cilantro
4 tablespoons extra-virgin olive oil, divided
3 tablespoons drained capers
1 1/2 tablespoons fresh lime juice
2 1/4 teaspoons finely chopped pickled jalapeño chiles
3/4 teaspoon dried oregano, crumbled
3 1 1/2-inch-thick rib-eye steaks (each about 1 pound)
2 1/4 teaspoons ground cumin
3/4 teaspoon freshly ground black pepper

Steps:

Place 1/4 teaspoon coarse salt and garlic on work surface. Using flat side of knife blade, smash garlic and salt together until paste forms. Transfer garlic paste to medium bowl. Add orange and yellow tomatoes, olives, cilantro, 3 tablespoons olive oil, capers, lime juice, chopped jalapeño chiles, and dried oregano; toss relish to blend well. Season relish to taste with salt and pepper. DO AHEAD: Can be prepared 1 hour ahead. Let stand at room temperature.
Sprinkle steaks on both sides with cumin, 3/4 teaspoon pepper, and 2 teaspoons coarse salt. Heat remaining 1 tablespoon olive oil in heavy large skillet over high heat until very hot, about 2 minutes. Add steaks. Sear steaks until browned and cooked to medium-rare, 6 to 7 minutes per side. Transfer steaks to cutting board and let rest 10 minutes.
Thinly slice steaks crosswise. Overlap slices on plates. Serve with relish.

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

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.