RIB EYE STEAKS WITH COWBOY BUTTER
Provided by Ree Drummond : Food Network
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- For the cowboy butter: Well in advance, make the cowboy butter. Place the softened butter in the bowl of a mixer fitted with a paddle attachment. Whip the butter until it's fluffy. Add the parsley, red pepper flakes, black pepper, garlic, lemon zest and the juice of half the lemon. Mix it until it's totally combined, scraping the sides as needed. Add more parsley, more lemon juice, more pepper or salt if you'd like.
- Lay out a long piece of plastic wrap and scoop the butter mixture in a long strip down the middle of it. Carefully pull one side of the plastic wrap over the butter, squeezing it gently to form it into a log. Continue to roll the log of butter into a roll. When it's all rolled up, twist the ends (like a piece of candy) until they become very taut (this means the butter is pressing together inside the plastic to form a cohesive roll). Place the roll of butter into the fridge so it will harden, or into the freezer if you need to speed along the process.
- For the steaks: Preheat the oven to 475 degrees F. Sprinkle salt and pepper on both sides of the steaks.
- Melt the butter in a heavy ovenproof skillet over medium-high heat. When it's melted and golden brown, sear the steaks for about 45 seconds per side. Set in the oven to finish, about 3 minutes.
- Lay a thick slice of cowboy butter on top of each steak so it will begin to melt. Serve within 5 minutes.
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.
GRILLED BONE-IN RIBEYE WITH HOMEMADE HERB BRUSH
Provided by Valerie Bertinelli
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the grill to medium-high (400 degrees F) and prepare half for indirect grilling. Remove the steaks from the refrigerator, pat them dry and let them sit at room temperature for 30 minutes before grilling.
- To make the herb brush: Starting with the basil, gather the herbs and work around the tip of an 8-inch-long metal skewer. Tie them tightly to the skewer with kitchen twine. Trim the ends of the kitchen twine so there are no long ends. Set aside until ready to grill.
- After the steaks have sat out for 30 minutes, brush both sides with the vegetable oil and season generously with salt and pepper. Transfer the meat to the hot side of the grill for 4 minutes. While the steak is grilling, melt the butter in a small cast iron skillet or saucepan on the grill. Flip the steaks after 4 minutes and baste with the butter, using the herb brush. Grill the steak for an additional 4 minutes.
- Transfer the steaks to the indirect heat side of the grill and baste with the butter and herb brush once again, being sure to leave about 2 tablespoons of the butter in the skillet and remove from the grill. Cook the steaks, undisturbed, over indirect heat until they register 125 to 130 degrees F with an instant read thermometer for medium-rare.
- In the meantime, finely chop the garlic on a large wood cutting board with a juice groove. Season the garlic with 1/2 teaspoon salt. Use the flat side of your knife to mash the garlic and salt together to create a paste. Pour the remaining butter from the skillet onto the cutting board. Use a fork to spread the mixture on the surface area of the board. Cut the kitchen twine from the herb brush and lay the herbs on top of the garlic mixture. Remove the steaks from the grill and rest them on top of the herbs and garlic mixture for 10 minutes before slicing.
- After 10 minutes, remove the bone from the steaks and slice against the grain. Place the meat on the herbs and serve directly from the seasoned cutting board.
BUTTER-BASTED, PAN SEARED RIB-EYE STEAK
Steps:
- Enjoy!
Nutrition Facts : Calories 522 kcal, Carbohydrate 0 g, Cholesterol 155 mg, Fiber 0 g, Protein 11 g, SaturatedFat 32 g, Sodium 345 mg, Sugar 0 g, Fat 54 g, ServingSize 1 Steak (2 Servings), UnsaturatedFat 0 g
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.
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BUTTER-BASTED RIB EYE STEAKS RECIPE - FOOD & WINE
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- Season the rib eye steaks all over with salt and freshly ground pepper. Let the meat stand at room temperature for 30 minutes.
- In a large cast-iron skillet, heat the canola oil until shimmering. Add the steaks and cook over high heat until crusty on the bottom, about 5 minutes. Turn the steaks and add the butter, thyme, garlic and rosemary to the skillet. Cook over high heat, basting the steaks with the melted butter, garlic and herbs, until the steaks are medium-rare, 5 to 7 minutes longer. Transfer the steaks to a cutting board and let rest for 10 minutes. Cut the steaks off the bone, then slice the meat across the grain and serve.
GRILLED BUTTER BASTED RIB-EYE RECIPE | TRAEGER GRILLS
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- Season both sides of steaks with salt and pepper and let stand at room temperature for 20 minutes. Ingredients. 2 thick-cut bone-in rib-eye steaks. To Taste kosher salt.
- When ready to cook, set the Traeger temperature to 500℉ and preheat with the lid closed for 15 minutes. Place a cast iron skillet with enough room for the steaks directly on the grill grate and preheat.
- Place steaks on the hottest part of the grill and cook for 5 minutes with the lid closed. Grill: 500 ˚F.
- After 5 minutes, open the lid and place the butter in the skillet, it should melt almost immediately. Ingredients. 4 Tablespoon Butter, unsalted.
- Flip the steaks into the cast iron skillet, so the grilled side is facing up. Cook for 5 to 7 minutes, basting the steaks with butter every couple of minutes.
- Remove steaks from the pan and rest for 10 minutes. Transfer steaks to plates and pour reserved butter over the top. Enjoy! * Cook times will vary depending on set and ambient temperatures.
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