RIB-EYE STEAKS WITH THYME-SHALLOT BUTTER, PAPRIKA POTATOES AND ASPARAGUS
We think of rib eye steaks as a special-occasion meal; they are costly and far from lean--but, boy, are they good! This is a meal we might make to celebrate with friends, or just with each other; or on a Friday night to mark the end of a particularly crazy week. Buy rib eyes that are about 1 inch thick. Any thicker than that and the outside might get overdone before the center is medium-rare. The herbed butter takes these steaks to an even more decadent level, but this classic steak-and-potatoes meal is also wonderful without it. You can, of course, make extra herbed butter and keep it in the refrigerator or freezer to use on potatoes, rice, corn, or anything and everything else on which butter gets slathered.
Provided by Food Network
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F. Coat a sheet pan with cooking spray.
- Use a fork to mash the butter with the shallot, thyme, lemon zest and 1/4 teaspoon of the salt in a small bowl. Transfer it to the center of a small sheet of plastic wrap and roll it into a 1-inch-diameter log; twist the ends closed and chill in the freezer to harden until ready to use, at least 15 to 20 minutes.
- Combine the potatoes with 1 tablespoon of the oil in a bowl. Toss with the paprika, 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper. Arrange the potatoes in a single layer, cut side down, around the edges of the sheet pan. Roast for 20 minutes, rotating the pan front to back after 10 minutes.
- Meanwhile, combine the asparagus with 1/4 teaspoon of the salt and the remaining 1 tablespoon oil.
- After the potatoes have roasted 20 minutes, add the asparagus to the center of the sheet pan. Roast for 10 minutes, until the vegetables are tender. Transfer the potatoes and asparagus to a serving platter and tent with foil to keep warm.
- Position an oven rack 4 to 5 inches below the heat source and preheat the broiler.
- Season the steaks with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper and place them on the sheet pan. Broil, turning them once, until an instant-read thermometer inserted horizontally into the thickest part of the steak registers 130 degrees F for medium-rare, 6 to 8 minutes. Let the steaks rest for 5 minutes, then serve topped with a slice of the butter and a side of potatoes and asparagus.
BUTTER BASTED RIB EYE WITH CRISPY SMASHED POTATOES AND HORSERADISH
Provided by Eric Greenspan
Categories main-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Heat a large cast-iron pan over high heat.
- Salt each rib eye on 1 side. Place salt-side down in the pan and sear until brown, about 4 minutes (you may have to do in batches or use multiple pans). Salt the top side of the rib eyes and turn over. Cook until brown on the flip side, about 3 more minutes. Add the butter to the pan and allow to foam. Add garlic and thyme and baste steaks with butter. Cook, flipping every 2 to 3 minutes and continuing to baste, until desired internal temperature is reached, about 10 minutes for medium-rare. Serve with Crispy Smashed Potatoes and Horseradish.
- Preheat oil in a deep fryer to 350 degrees F.
- Cover the fingerling potatoes with cold salted water. Bring to a boil and simmer until tender, about 10 minutes. Strain. Using the back of a spatula or wooden spoon, slightly smash each potato until skin splits and potatoes are about 1/2- to 3/4-inch thick but still intact.
- Deep-fry potatoes until golden brown and crispy, 1 to 2 minutes. Remove to a sheet pan fitted with a rack to drain slightly.
- Add sour cream, horseradish and mayonnaise to a small bowl and stir to combine.
- Transfer potatoes to a serving dish. Drizzle with horseradish cream mixture.
RIB-EYE STEAK AND POTATOES FOR TWO
For a special occasion with a sweetheart, sharing a simple, luxurious dinner at home is even better than going to a restaurant. Splurge on a cut like rib-eye or tenderloin and open a great bottle of wine. It's a simple, no-fuss endeavor, yet very special.
Provided by David Tanis
Categories dinner, easy, for two, quick, steaks and chops, main course
Time 1h
Yield 2 servings
Number Of Ingredients 9
Steps:
- Season steak generously with salt and pepper. Sprinkle with sliced garlic and rosemary and set aside to marinate, 20 to 30 minutes.
- Heat oven to 450 degrees. Meanwhile, bring a pot of well-salted water to a boil. Add potatoes and cook at a brisk simmer until just done, 10 to 15 minutes. Drain and keep warm.
- Heat a cast-iron or other heavy skillet over high heat. Remove and discard sliced garlic from steak. (If left on, it will burn in the skillet.)
- When pan is hot, put in the steak and let brown well on one side, 4 to 5 minutes. Wait until steak forms a crust and comes away cleanly from the bottom to move it.
- Flip steak and transfer pan to oven, uncovered. Roast until juices begin to rise on surface of steak (you will see the droplets) and internal temperature is 120 degrees, 8 to 10 minutes. Remove steak from pan and let rest, tented with foil, for 5 to 10 minutes. (Residual heat will continue to cook the meat to medium-rare as it rests.) Warm a serving bowl for the potatoes and plates for the steak.
- Melt butter in a wide skillet over medium-high heat. Add potatoes and toss to coat and heat through. Sprinkle with salt and pepper. Add minced garlic and cook, stirring, until softened but not browned, 1 minute or less. Gently stir in parsley and lemon zest and transfer to serving bowl.
- Cutting on a slight diagonal, slice steak into 1/2-inch slices, then transfer to plates. If using, place a handful of greens next to the steak. Serve immediately, passing potatoes at the table.
Nutrition Facts : @context http, Calories 850, UnsaturatedFat 26 grams, Carbohydrate 45 grams, Fat 56 grams, Fiber 7 grams, Protein 46 grams, SaturatedFat 27 grams, Sodium 1153 milligrams, Sugar 2 grams, TransFat 3 grams
BROWN BUTTER-BASTED STEAK
How to make steakhouse-quality steak at home. Step 1: Buy a great steak from a great butcher. Step 2: Salt it liberally. Step 3: Gradually build up a crusty sear. Step 4: Butter. Butter?! Yep-butter. Browned, nutty butter will deliver toasty flavor to every bite. It's the secret to pretty much all the great steakhouse dinners you've ever had.
Provided by Kat Boytsova
Categories Bon Appétit Dinner Beef Steak Butter Rosemary Garlic Father's Day
Yield 2 servings
Number Of Ingredients 7
Steps:
- Season steak generously with kosher salt and pepper and let sit at room temperature 1 hour.
- Heat a dry large skillet, preferably cast iron, over medium-high, then add oil. As soon as oil is smoking, cook steak, turning every 2 minutes or so, until a deep brown crust forms and the internal temperature is a few degrees below your favored doneness (120°F-125°F for medium-rare), 8-10 minutes.
- Add butter, rosemary, and garlic to skillet, tilt pan toward you so that butter pools on one side, and use a large spoon to continually baste steak with butter. Continue until butter is no longer bubbling and it smells nutty and is beginning to brown, about 1 minute. Transfer meat to a cutting board and let rest 10 minutes. (For medium-rare, your steak should reach an internal temperature of 125°F-130°F.)
- Cut meat from bone and slice against the grain 1" thick. Spoon some infused brown butter over steak and sprinkle with sea salt.
T-BONE STEAK WITH THYME AND GARLIC BUTTER
Is there anything better than a beautifully cooked steak? I love the simple flavors in this recipe-just great-quality meat paired with a garlicky herb butter. Perfect!
Provided by Donna Hay
Categories Garlic Kid-Friendly Quick & Easy Steak Thyme Small Plates
Yield 2 Servings
Number Of Ingredients 6
Steps:
- Heat the butter and oil in a large frying pan over high heat for 1-2 minutes or until the butter starts to foam. Sprinkle the steak with salt and pepper. Add the thyme, garlic and steak to the pan and cook for 4-5 minutes on each side, spooning the butter over the steak, for medium-rare or until cooked to your liking. Drizzle the steak with the butter to serve.
HERBED BUTTER RIB EYE STEAKS
Picture rib eye steaks cooked outdoors on your barbecue grill, with a delicious herb butter melted on top. Herb butter must be made 2 hours in advance and refrigerated.
Provided by Marie
Categories Steak
Time 25m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- In a small bowl, combine butter, garlic, lemon juice and parsley.
- Place mixture on wax paper and roll into a 1" log, wrap tightly and refrigerate for 2 hours or until firm.
- Preheat grill.
- Mix onion powder, salt and pepper together and sprinkle on each side.
- Place steak on grill and cook for about 7 minutes.
- Turn the steaks over and place a 1/4" pat of the butter on each steak.
- Cook for another 7 to 9 minutes for medium rare or until done as desired.
- Remove steaks from grill and place an additional 1/4" slice of herbed butter on each steak and allow to melt.
- Store the rest of the herbed butter in refrigerator.
Nutrition Facts : Calories 412.4, Fat 46.1, SaturatedFat 29.2, Cholesterol 122, Sodium 619, Carbohydrate 1.3, Fiber 0.2, Sugar 0.3, Protein 0.7
OVEN ROASTED RIB-EYE STEAK
We like our steak well done and this method makes them really soft..this comes out great for rare temp also.. Use thinner steaks for well and thicker ones for rare or medium
Provided by petlover
Categories Roast Beef
Time 55m
Yield 2 steaks, 2 serving(s)
Number Of Ingredients 7
Steps:
- Sprinkle steaks liberally with Mccormick seasoning on both sides. Place steak into bowl and roll in olive oil so that its oil over and both sides. Cover with saran wrap and let marinade at room temperature for 30 minutes.
- Preheat oven to 450°F Place steaks in shallow pan and place 1 Tb butter on each steak as well as beef broth, thyme and rosemary.
- Roast until one side is browned/sizzled then turn over until other side is browned/sizzled. Leave a bit longer for well-done.
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