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
ROASTED BONE-IN RIB-EYE FOR TWO
Steps:
- Preheat the oven to 375 degrees F.
- Set a 10-inch saute pan over medium-high heat. Season the steak with the salt and pepper. Add the oil to the pan, and, once hot, place the steak, fat side down, in the hot pan. Sear the steak until well caramelized and most of the fat has rendered, about 5 minutes. Turn the steak over and sear for 5 minutes on each of the other 3 remaining sides. Once seared on all sides, place the steak on a small baking sheet and roast in the oven until an instant read thermometer inserted into its center registers 135 degrees F, about 1 hour.
- Remove the steak from the oven and allow to rest for 10 minutes before slicing in half, and slicing each half into strips that run across the grain. Serve with the Creamed Spinach and Potato Gratin.
- Preheat the oven to 400 degrees F. Lightly grease a 4-cup baking dish or ramekin with the butter and set aside.
- Place the spinach and enough water to cover the bottom of a large skillet or saute pan over medium heat, cover tightly, and cook, stirring occasionally, until completely wilted, 5 to 7 minutes. Drain in a colander and set aside.
- Bring the cream to a low boil in a medium saucepan. Remove from the heat. Whisk the cornstarch and milk in a small bowl until smooth to make a slurry. Add the slurry to the hot cream and return to medium heat, whisking until the mixture thickens and starts to boil, about 1 minute. Add the Parmesan, salt, and pepper and whisk until smooth. Add the cooked spinach and, stirring constantly with a wooden spoon, return to a boil, about 1 minute. Remove from the heat.
- Pour the spinach into the prepared baking dish, sprinkle the Cheddar evenly over the top, and bake until the cheese is melted, 5 to 6 minutes. Serve hot.
- Preheat the oven to 400 degrees F.
- In a mixing bowl, whisk the cream and yolks together. Whisk well. Season with salt and pepper. Butter a square baking dish. Lay a layer of the potatoes over the bottom of the pan. Season the layer with salt and pepper. Sprinkle with 1/8 of the cheese. Ladle 1 cup of the cream mixture over the cheese. Lay another layer of the potatoes over the cream mixture. Using your hands, firmly press the layers together. Repeat the above process with the remaining ingredients. Place a piece of parchment paper over the potatoes and cover with foil. Place in the oven and cook for 30 minutes. Remove the foil and continue to cook for 15 minutes, until golden brown and bubbly on the top. Remove from the oven and cool slightly before serving.
PAN-SEARED RIB-EYE WITH FRENCH ONION CONFIT
Provided by Tyler Florence
Categories main-dish
Time 1h15m
Yield 1 to 2 servings
Number Of Ingredients 25
Steps:
- For the onion confit: Heat a large enameled cast-iron pot over medium heat. Add the butter; when it begins to foam, add the red onions, marjoram, thyme, bay leaves and sugar, and sprinkle liberally with salt. When the onions begin to caramelize, add the red wine and balsamic vinegar and reduce to dry. Reduce the heat to medium-low and add 1 cup of the beef stock; cook until reduced to a glaze. Repeat until all the beef stock has been used. Turn off the heat and adjust the seasoning with salt and pepper.
- For the rib-eye: Heat a 12-inch cast-iron skillet over high heat; add the oil. Pat the steak dry with paper towels, and sprinkle liberally with salt and pepper. When the oil is just below smoking, place the steak into the pan. Once a nice sear has developed, flip the steak and add the butter, thyme and garlic. If the garlic or steak begins to burn, reduce the heat. Cook, basting the steak with the bubbling butter, until an internal temperature of 125 degrees F has been reached for medium-rare. Remove the steak to a cutting board and let rest for 7 to 10 minutes before slicing. Serve with the French onion confit.
- Place the potatoes in a large pot, cover with room temperature water and season liberally with salt. Bring to a boil over high heat. Reduce to a simmer and cook until fork tender. Drain the potatoes, saving 1/2 cup of the cooking water for thinning out if needed.
- Pass the potatoes through a food mill into a large bowl. Add the butter and heavy cream, and fold together with a spatula until combined. Fold in the shredded cheese. If the potatoes get too thick, thin them out with a little of the cooking water. Add salt and pepper to taste. Serve garnished with chives and a drizzle of olive oil.
THE ULTIMATE RIBEYE FRENCH ONION SOUP
I love to reimagine classic dishes. The addition of tender ribeye here takes the French onion soup you've always known to a new level. Garnish with more fresh thyme sprigs.
Provided by RusticJoyfylFood
Time 4h
Yield 8
Number Of Ingredients 13
Steps:
- Sprinkle steak with 1/2 teaspoon salt and 1/2 teaspoon pepper.
- Heat butter and oil in a 6-quart Dutch oven or heavy-bottomed pot over medium-high heat. Add steak; sear for 2 to 3 minutes per side. Remove steak; drain all but 1 tablespoon drippings. Stir in onions and thyme; cook, stirring occasionally, until onions are tender, about 15 minutes. Add wine and bring to a boil, stirring with a wooden spoon to scrape up any browned bits. Boil until wine is reduced by half, about 15 minutes.
- Cut steak from the bones and chop into 1-inch pieces; transfer to the pot. Add broth and bring to a boil. Reduce heat; simmer, uncovered, stirring occasionally, until beef is very tender, about 3 hours. Add water as needed to keep onions and beef covered.
- Preheat the oven to 425 degrees F (220 degrees C). Arrange bread on a small baking sheet.
- Bake bread in the preheated oven until toasted, about 6 minutes.
- Stir mozzarella cheese and Parmesan cheese together in a small bowl.
- Remove and discard bones and thyme sprigs from the pot. Skim off any excess fat. Stir in remaining salt and pepper.
- Set an oven rack 4 to 6 inches from the heat source and preheat the oven's broiler. Divide soup among 4 oven-proof bowls or mugs; arrange on a large foil-lined baking sheet. Top each bowl with toast and cheeses.
- Broil soups until cheese is browned and bubbly, 1 to 2 minutes. Watch closely to prevent burning.
Nutrition Facts : Calories 444.8 calories, Carbohydrate 21.7 g, Cholesterol 105.1 mg, Fat 22.7 g, Fiber 4.2 g, Protein 27.8 g, SaturatedFat 10.6 g, Sodium 490.9 mg, Sugar 5.9 g
FRENCH ONION RIB EYE STEAKS
Make and share this French Onion Rib Eye Steaks recipe from Food.com.
Provided by SharleneW
Categories Roast Beef
Time 40m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- For French Onions: In a 10-inch frying pan, combine onion, butter and sugar.
- Stir often over medium-high heat until onion is lightly browned, about 12 minutes.
- Add flour and mix well.
- Stir in beef broth and milk.
- Stir over high heat until boiling.
- Continue to boil, stirring constantly, until liquid is almost evaporated, 4 to 5 minutes.
- Remove from heat and stir in 1/2 cup shredded Swiss cheese and shredded Parmesan Cheese.
- Add salt and pepper to taste. (Makes about 1 cup).
- Rinse steak and pat dry.
- Pat salt, pepper and garlic flakes evenly onto meat.
- Preheat oven to 400°F.
- Pour oil in 10-inch non-stick pan and heat over high heat (tilt to cover bottom of pan with oil).
- When oil is hot, add steak and brown on both sides, about 4 minutes total.
- Supporting meat with tongs, tip steak onto its edge and rotate to brown lightly, about 2 minutes total.
- As fat accumulates in pan, wipe it out with paper towels.
- Put steak on oven-safe plate and bake in 400°F oven until meat is done to your liking, 8 to 12 minutes for rare or about 20 minutes for well done.
- Remove plate from oven.
- Turn oven heat to broil.
- Remove fat from plate with a paper towel.
- Mound French onions on meat and sprinkle with 1/2 cup shredded Swiss cheese.
- Broil in pan about 6 inches from heat until cheese bubbles and begins to brown, 3 to 4 minutes.
- Remove pan from oven and pour broth around meat, stirring to release browned bits.
- To serve, cut meat and onions into 4 equal portions.
- Transfer to individual plates and spoon juices around meat.
FRENCH-BONED RIBEYE FOR TWO
Amazing flavor from the bone, nice marbling and very tender. I paired this particular steak with ST.FRANCIS's Merlot; however, you can choose your wine that will stand up to a steak like this. Wine suggestions: Barolo from Italy, a Meritage blend or maybe a Syrah-Grenache blend from Paso Robles, Ca. Your call. Cheers to all...
Provided by Raphe Reeves @Smokr
Categories Beef
Number Of Ingredients 7
Steps:
- Apply a light coat of Garlic Infused Olive Oil over the ribeye. If you don't have Garlic Infused, you can use EVOO (Extra Virgin Olive Oil).
- Mix all the ingredients, from above, together in a mixing bowl.
- Apply the dry rub evenly to the entire ribeye.
- Allow the ribeye, with rub applied, to sit at room temp for two hours prior to grilling. You want the meat at room temp before placing it on the grille.
- Now you have two options: 1) You can place the ribeye in the oven at 450 degrees for 15 minutes to sear it. 2) You can pan sear the ribeye, on high heat, in a skillet (I prefer cast iron) with butter (1 Tbsp for each side) for 3 minutes on each side.
- After your choice in Step #5, now it's time to transfer the ribeye to the grille. I heat my grille to 250-275 degrees, place a meat thermometer in the thickest part of the ribeye and cook until it reads 125 degrees internal heat.
- Once the internal temp reads 125 degrees (for a nice med-rare), I remove the ribeye from the grille and let it rest, under aluminum foil, for 10-15 minutes before slicing the ribeye.
More about "french boned ribeye for two recipes"
FRENCH RIBEYE STEAK WITH GARLIC AND THYME - TANGLED WITH …
From tangledwithtaste.com
Servings 2Calories 1851 per servingCategory Dinner, Main Course
- In a large cast-iron skillet, heat the canola oil with the garlic and half of the thyme in it, over med-high-high heat.
- When you can see that the oil has gotten hot, Add the steak and do not move it for four minutes.
BONE-IN RIBEYE STEAK: THE PERFECT VALENTINE'S DAY DINNER …
From camilamade.com
Cuisine AmericanTotal Time 30 minsCategory Main CourseCalories 500 per serving
HOW TO MASTER FRENCHING A RIB ROAST - LEITE'S CULINARIA
From leitesculinaria.com
FRENCH BONE IN RIB ROAST - THERESCIPES.INFO
From therecipes.info
RIBEYE CHEESESTEAK (30 MINUTES) - ZONA COOKS
From zonacooks.com
HOW TO COOK A BONELESS RIBEYE ROAST? - BRADY'S LANDING
From theurbanbaker.com
MOINK IN THE WILD: FRENCH RIBEYE STEAK WITH GARLIC AND THYME
From blog.moinkbox.com
CHEFSTEPS CUTS - FRENCHED BONE-IN RIBEYE STEAK
From chefsteps.com
FRENCH-BONED RIBEYE FOR TWO | RECIPE | COOKING FOR TWO, …
From pinterest.com
SIMPLE RIBEYE STEAK FOR TWO - CTV
From more.ctv.ca
BONE IN BEEF RIBEYE ROAST WITH HERBS - LE COUP DE GRâCE
From lecoupdegrace.ca
WHAT DOES FRENCHING A BONE MEAN? - THE SPRUCE EATS
From thespruceeats.com
FRENCH-BONED RIBEYE FOR TWO | RECIPE | COOKING FOR TWO, …
From pinterest.co.uk
PERFECT RIBEYE STEAKS - SPEND WITH PENNIES
From spendwithpennies.com
SMALL RIBEYE ROAST - 101 COOKING FOR TWO
From 101cookingfortwo.com
FRENCHED BONE IN RIBEYE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
ROASTED BONE-IN RIB-EYE FOR TWO RECIPE - FOOD NEWS
From foodnewsnews.com
FRENCH CUT RIBEYE STEAK DINNER - JOVINA COOKS
From jovinacooksitalian.com
DELICIOUS AND RICH PRIME RIB FOR TWO RECIPE - THE SPRUCE EATS
From thespruceeats.com
CHâTEAUBRIAND RECIPE FOR TWO - MYGOURMETCONNECTION
From mygourmetconnection.com
BONE IN RIBEYE WITH ROASTED GARLIC BUTTER RECIPE - ABOUT
From discover.grasslandbeef.com
RIB EYE STEAK FOR TWO - EVERYDAY GOURMET
From everydaygourmet.tv
FRENCH CUT BONE-IN PORK CHOPS WITH GARLIC HERB BUTTER
From simpleartisticcooking.com
FRENCH ONION RIB EYE STEAK RECIPE -SUNSET MAGAZINE
From sunset.com
RIBEYE FRENCH DIP SANDWICH RECIPE - OWN THE GRILL
From ownthegrill.com
BONE IN FRENCH CUT RIBEYE - ALL INFORMATION ABOUT HEALTHY RECIPES …
From therecipes.info
BONE-IN STANDING RIBEYE ROAST RECIPE - CHEF BILLY PARISI
From billyparisi.com
HOW TO COOK RIBEYE STEAK: PERFECT PAN-SEARED JUICY RIBEYE STEAK …
From masterclass.com
PIN ON COOKING FOR TWO - PINTEREST.COM
From pinterest.com
COUNTRY FRENCH BEEF RIBEYES - BETTER HOMES & GARDENS
From bhg.com
ROSEMARY RIBEYE ROAST FOR TWO - SNAKE RIVER FARMS
From snakeriverfarms.com
PAN-SEARED RIBEYE WITH GARLIC BUTTER - THE TOASTY KITCHEN
From thetoastykitchen.com
QUICK ANSWER: HOW DO YOU COOK A 2 POUND BONE IN RIBEYE?
From antonscafebar.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love