SPANISH SPICE RUBBED RIB-EYE WITH SHERRY VINEGAR STEAK SAUCE
Steps:
- Place the peppers, vinegar, mustard, horseradish, honey, molasses, Worcestershire, salt and pepper in a food processor or blender and blend until smooth, watching for steak sauce consistency. Can be made 1 day in advance and refrigerated.
- Whisk together the paprika, ancho chili powder, mustard, fennel, salt and pepper in a small bowl until combined.
- Twenty minutes before grilling, remove the steaks from the refrigerator and let sit, covered at room temperature.
- Preheat grill to high.
- Brush the steaks on both sides with oil and season liberally with salt and black pepper. Rub 1 side of each steak with 1 tablespoon of the rub. Place the steaks on the grill, rub-side down and let cook until golden brown and slightly charred, 3 to 4 minutes. Turn the steak over and continue grilling 4 to 5 minutes for medium-rare doneness (internal temperature 135 degrees F), medium doneness (140 degrees F), medium-well doneness (150 degrees F). Remove the steaks to a cutting board or platter, tent loosely with foil and let rest 5 minutes before slicing. Serve with the Sherry Vinegar Steak Sauce on the side.
RIB-EYE STEAKS WITH SMOKEY ARRABIATA SAUCE
Provided by Giada De Laurentiis
Time 50m
Yield 4 servings
Number Of Ingredients 11
Steps:
- For the sauce: In a food processor, combine the tomatoes, onions, garlic, capers, chile, sugar, paprika, and salt. Process until slightly chunky. Pour the sauce into a medium saucepan and bring to a simmer over medium heat. Cook for 25 minutes until thickened. Season with salt and smoked paprika, to taste.
- For the steaks: Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Drizzle the steaks on both sides with olive oil. Season on both sides with salt and pepper. Grill for 5 to 6 minutes each side for medium-rare. Let the steaks rest for 5 minutes.
- Slice the steaks across the grain into 1/4-inch thick slices and serve with the sauce.
ARGENTINE SPICY RIB EYE STEAKS WITH HORSERADISH SAUCE
This recipe is a combination of two other recipes I have tried. One being an Argentine recipe and the other an appetizer from Bon Appetite Magazine. My husband loves this recipe as it is chuck full of flavor and it reminds him of one of his meals at a favorite restaurant. We prefer this steak with the horseradish sauce. You could easily substitute a good Chimicurra Sauce to make it more authentic.
Provided by Expat in Holland
Categories Meat
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a Tupperware container, combine peppercorns, red pepper flakes, garlic, shallots, rosemary, parsley, salt, red wine and oil.
- Mix well.
- Add steaks to container, turning to coat both sides well.
- Seal container with steaks and chill for at least 4 hours. Remove from fridge and let sit at room temperature for at least 15 minutes.
- Over hot BBQ coals, grill steaks for about 5 minutes per side. This will be a medium rare to medium steak.
- Let sit 5 minutes before serving.
- In a bowl combine Creme Fraise and horseradish together. Mix well and refrigerate until ready to serve as condiment to the grilled steaks.
Nutrition Facts : Calories 293.4, Fat 31.3, SaturatedFat 9.7, Cholesterol 40.8, Sodium 307.8, Carbohydrate 2.2, Fiber 0.2, Sugar 0.2, Protein 0.8
BIFE ANCHO (ARGENTINEAN RIB EYE)
Bife ancho is similar to what is known as the rib eye steak and is sold either boneless or bone-in. The meat is well marbled, and, so, is very tender and flavorful. Each steak should be thick-cut, about 1 1/2 - 2 inches.
Provided by threeovens
Categories Steak
Time 40m
Yield 4 serving(s)
Number Of Ingredients 2
Steps:
- Rub both sides of the steaks with sea salt and let rest 30 minutes before cooking.
- Sear the meat on a hot grill; once the juices start to accumulate on the upper side of the steak, it is time to flip.
- Flip only once; when the juices start to accumulate on the cooked upper side, the steaks are done.
Nutrition Facts : Calories 932.1, Fat 75.1, SaturatedFat 30.6, Cholesterol 231.3, Sodium 190.5, Protein 59.6
RIB-EYE STEAK WITH HORSERADISH AND MUSHROOM CREAM
This is a quick sauce with horseradish, mushrooms, and sour cream that you can whip up in a few minutes to enhance steaks on the grill.
Provided by ChrisMc
Categories Sauces
Time 10m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Broil steaks.
- Cook onions and garlic in oil; when soft, add mushrooms.
- Combine stock and cornstarch.
- Add stock to skillet along with horseradish, thyme, and pepper.
- Bring the sauce to a boil and cook 1-2 minutes.
- Add the sour cream and remove from heat.
- Serve over steak.
Nutrition Facts : Calories 302.5, Fat 26.8, SaturatedFat 6.1, Cholesterol 14.9, Sodium 304.7, Carbohydrate 13.3, Fiber 2.6, Sugar 5.2, Protein 5.8
ARGENTINIAN STEAK WITH RED CHIMICHURRI
Argentinian culture is renowned for beef and asados (barbecues). Red chimichurri sauce is the typical sauce accompaniment.
Provided by Jillian
Categories World Cuisine Recipes Latin American South American Argentinian
Time 7h45m
Yield 4
Number Of Ingredients 23
Steps:
- Place parsley, onion, tomato, bell pepper, garlic, oregano, paprika, salt, bay leaf, black pepper, and chile flakes into a large bowl. Allow to sit for 30 minutes.
- Mix vinegar and water into the chimichurri and allow to sit for another 30 minutes.
- Mix olive oil into the mixture and transfer to a glass, non-reactive, container with a lid. Make sure liquid covers the ingredients; if not, add equal parts water, red wine vinegar, and oil until it does. Place in the refrigerator and let stand, 6 hours, up to 2 days.
- Poke steaks all over with a fork. Mix sweet onions, cilantro, white wine vinegar, olive oil, garlic, thyme, oregano, and cumin together for beef in a bowl.
- Place steaks into marinade and refrigerate for 6 hours, to overnight.
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Sear steaks on the preheated grill, about 2 minutes on each side. Reduce heat to medium and grill until desired doneness level, or about 5 minutes per side. Serve with chimichurri.
Nutrition Facts : Calories 758.1 calories, Carbohydrate 23.3 g, Cholesterol 98.2 mg, Fat 55.5 g, Fiber 5.8 g, Protein 43.5 g, SaturatedFat 10.6 g, Sodium 1553.3 mg, Sugar 8.1 g
HORSERADISH RIB EYE STEAKS
Make and share this Horseradish Rib Eye Steaks recipe from Food.com.
Provided by Wildflour
Categories < 15 Mins
Time 15m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Mix steak sauce, horseradish, cumin and garlic.
- Grill or broil steaks 4 to 6 minutes on each side or to desired doneness, brushing liberally with steak sauce mixture occasionally.
- Serves 2.
Nutrition Facts : Calories 17.2, Fat 0.6, SaturatedFat 0.1, Sodium 50.9, Carbohydrate 3.1, Fiber 0.7, Sugar 1.3, Protein 0.6
RIB EYE STEAKS WITH PEACH AND HORSERADISH SAUCE
The steaks are seasoned simply and grilled. A peach and horseradish sauce is poured over top. Serve with grilled peaches, if desired
Provided by threeovens
Categories Steak
Time 17m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Brush steaks with oil on both sides; season both sides with salt and pepper.
- Grill steaks over medium heat for 10 to 12 minutes, for medium rare, turning once; set aside to rest.
- Meanwhile, in a small bowl, combine peach preserves, horseradish, and plum sauce.
- If serving grilled peaches, halve and pit peaches and grill over medium heat 8 to 10 minutes, turning once.
- Slice steaks and serve with sauce.
Nutrition Facts : Calories 125, Fat 3.5, SaturatedFat 0.5, Sodium 83.2, Carbohydrate 23.3, Fiber 0.6, Sugar 13.5, Protein 0.3
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