GRILLED CHIPOTLE CINNAMON MARINATED RIB-EYE STEAK
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat the grill to medium-high heat. Whisk together the marinade, water, oil, and cinnamon. Add to a ziptop plastic bag. Add the meat to the bag, press out any excess air, and seal. Turn the bag to coat the ribeye in the marinade. If desired, refrigerate the steak for 15 minutes. Remove the ribeye from the marinade and discard the marinade. Place the steak on the grill and cook 5-7 minutes per side or until desired temperature is reached. Remove from the grill and let stand for 5 minutes before slicing and serving.
GRILLED CHIPOTLE CINNAMON MARINATED RIB-EYE STEAK
Make and share this Grilled Chipotle Cinnamon Marinated Rib-Eye Steak recipe from Food.com.
Provided by McCormick Kitchens
Categories Steak
Time 19m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Mix Marinade Mix, water, oil and cinnamon in small dish. Place steak in large resealable plastic bag or glass dish. Add marinade; turn to coat well.
- Refrigerate 15 minutes or longer for extra flavor. Remove steak from marinade. Discard any remaining marinade.
- Grill over medium-high heat 5 to 7 minutes per side or until desired doneness.
Nutrition Facts : Calories 370.4, Fat 31.8, SaturatedFat 11.1, Cholesterol 77.1, Sodium 63.9, Protein 19.9
GRILLED CHIPOTLE CINNAMON MARINATED RIB-EYE STEAK
Cinnamon adds a unique twist to this chipotle pepper marinade for steak.
Provided by Grill Mates
Categories Entrees,
Yield 8
Number Of Ingredients 5
Steps:
- Mix Marinade Mix, water, oil and cinnamon in small dish. Place steak in large resealable plastic bag or glass dish. Add marinade; turn to coat well.
- Refrigerate 15 minutes or longer for extra flavor. Remove steak from marinade. Discard any remaining marinade.
- Grill over medium-high heat 5 to 7 minutes per side or until desired doneness.
Nutrition Facts : Calories 248 Calories
CHIPOTLE MARINATED RIBEYE WITH ENCEBOLLADO
Provided by Aarón Sánchez
Time 2h
Number Of Ingredients 11
Steps:
- Combine chipotle, roasted garlic, cumin, steak sauce, and salt and pepper in a mixing bowl combine well. Add the rib-eye and cover with the marinade, allow to sit at least 1 hour, as long as, overnight. For the encebollado heat a large saute pan over medium heat and add the onions, garlic and oil. Cook for about 15 minutes or until the onions have caramelized. Add the cilantro and lime juice and set aside. Keep warm. Grill the rib-eye steak to your preferred degree of doneness and serve with the encebollado on top.;
PAN SEARED RIB-EYE STEAK WITH CHIPOTLE BROWN BUTTER
Provided by Food Network
Time 25m
Yield 1 steak
Number Of Ingredients 8
Steps:
- Season both sides of the well trimmed rib-eye, as well as the edges with the pepper, salt and granulated garlic. If you have a good thick steak, it can handle a lot of seasoning. If you are using a thin steak, be easy on the salt. Put half of the butter in a very hot skillet, gently so you don't splatter hot butter all over the place. Add the onions first. The more rare the steak you desire, the longer you should saute the onions before starting the meat itself, (3 to 4 minutes for rare, etc). Now, gently add the steak to the skillet and sear thoroughly on each side to your desired doneness. If you can't tell how done the steak is by feel, use an instant-read thermometer:
- Extra Rare-below: 125 degrees F
- When the steak achieves the desired temperature, remove to a plate, leaving the onions in the pan. After you remove the steak from the heat source, it continues to cook, so I take my steaks off a little ahead of time. Add the rest of the butter after you have let the skillet come back up to temperature. Stir in the chipotles and deglaze the pan with the beer. Pour over the steak once the beer has reduced by half and serve.
- Rare: 135 degrees F .
- Medium-Rare: 145 degrees F .
- Medium: 160 degrees F .
- Well Done: 170 degrees F .
3-INGREDIENT CHIPOTLE-LIME GRILLED STEAK
Spicy chipotle and zesty lime perk up quick and easy grilled steak. Serve with tortillas and all the fixings for a zero-fuss taco night.
Provided by Rhoda Boone
Categories 3-Ingredient Recipes Summer Steak Chile Pepper Hot Pepper Lime Juice Lime Dinner
Yield 4 servings
Number Of Ingredients 8
Steps:
- Blend chile, adobo sauce, 1 tsp. lime zest, lime juice, oil, 1 1/2 tsp. salt, and 1 tsp. pepper in a blender until smooth. Place steak in a large resealable plastic bag, pour marinade over, and toss to coat. Marinate, tossing occasionally, at least 30 minutes at room temperature, or chill overnight.
- If chilled, let steak sit at room temperature 30 minutes. Prepare a grill or grill pan for medium-high heat. Remove steak from marinade; discard marinade. Grill steak until an instant-read thermometer inserted into the center of steak registers 120-125°F for medium-rare, 2-3 minutes per side for skirt; 3-4 minutes per side for flank. Let rest 10 minutes before thinly slicing against the grain (to make slicing easier for skirt steak, cut into 5-6" segments, then slice against the grain).
- Transfer to a platter and top with remaining 1/2 tsp. lime zest; season with salt and pepper. Serve with lime wedges alongside.
MARINATED RIB-EYES
Actually, this is an excellent marinade for any steak. The marinade mainly consists of Worcestershire sauce and brown sugar. The sugar makes the steaks tender and gives just a hint of sweetness. I sometimes add some Dijon mustard or red pepper flakes for a little zing.
Provided by DELLAKAY
Categories Meat and Poultry Recipes Beef Steaks Rib-Eye Steak Recipes
Time 1h25m
Yield 4
Number Of Ingredients 6
Steps:
- Season the steaks with the garlic powder, onion powder, salt, and pepper, and set aside.
- Pour the Worcestershire sauce and brown sugar into a large resealable plastic bag, seal, and shake to mix. Pour half of the marinade into another large resealable bag. Place two steaks in each bag, and turn to coat. Squeeze out excess air, and seal the bags. Refrigerate for at least 1 hour.
- Preheat grill for high heat. Drain the marinade from the steaks into a small saucepan, and bring to a boil; boil for several minutes.
- Brush grill grate with oil. Grill steaks 7 minutes per side, to desired doneness. Baste often with the boiled marinade during the final 5 minutes of cook time.
Nutrition Facts : Calories 757.2 calories, Carbohydrate 41.1 g, Cholesterol 152.1 mg, Fat 46.8 g, Fiber 0 g, Protein 40.4 g, SaturatedFat 19 g, Sodium 1298.5 mg, Sugar 29.7 g
MARINATED GRILLED RIBEYE STEAKS
In summer, I love to marinate these steaks overnight, then grill them for family and friends.-Tim Hanchon, Muncie, Indiana
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2-4 servings and about 1-1/4 pounds leftover steak.
Number Of Ingredients 7
Steps:
- In a shallow dish, combine the soy sauce, onions, brown sugar, garlic, ginger and pepper. Add the steaks and turn to coat; cover and refrigerate for 8 hours or overnight., Drain and discard marinade. Grill steaks, uncovered, over medium-hot heat for 8-10 minutes or until the meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). May be frozen for up to 3 months.
Nutrition Facts :
CHIPOTLE MARINATED GRILLED CHICKEN
This is a great, smokey, spicy marinade for chicken or firm fish. The marinade itself is very spicy, not to be used as a sauce. But the end result has just a little kick, not overpowering.
Provided by Kevin Naughton
Categories Meat and Poultry Recipes Chicken
Time 2h30m
Yield 4
Number Of Ingredients 13
Steps:
- Place the chipotle peppers, garlic, cayenne pepper, paprika, black pepper, cumin, lime juice, Worcestershire sauce, honey, vinegar, and olive oil into a blender. Puree until no pieces of garlic remain. Pour 1/4 of the marinade into a small dish and set aside. Rub a pinch of kosher salt into each chicken drumstick and place into a resealable plastic bag. Pour in the marinade, shake, and seal. Marinade at least 2 hours in the refrigerator.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove the chicken from the marinade and shake off excess. Discard the remaining marinade.
- Cook the chicken legs on the preheated grill until no longer pink at the bone and the juices run clear, about 8 minutes per side. An instant-read thermometer inserted near the bone should read at least 165 degrees F (74 degrees C). Once the legs are completely cooked, baste well with the remaining marinade, cover the grill, and cook and additional 2 minutes per side to glaze.
Nutrition Facts : Calories 267.7 calories, Carbohydrate 14.7 g, Cholesterol 37.8 mg, Fat 18.4 g, Fiber 0.5 g, Protein 11.5 g, SaturatedFat 3.1 g, Sodium 573.2 mg, Sugar 11.9 g
GRILLED CHIPOTLE CINNAMON MARINATED RIB-EYE STEAK
Make and share this Grilled Chipotle Cinnamon Marinated Rib-Eye Steak recipe from Food.com.
Provided by ElizabethKnicely
Categories Steak
Time 34m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Mix marinade mix, water, oil and cinnamon in small dish. Place steak in large resealable plastic bag or glass dish. Add marinade; turn to coat well.
- Refrigerate 15 minutes or longer for extra flavor. Remove steak from marinade. Discard any remaining marinade.
- Grill over medium-high heat 5 to 7 minutes per side or until desired doneness.
Nutrition Facts : Calories 371.1, Fat 31.8, SaturatedFat 11.1, Cholesterol 77.1, Sodium 63.7, Carbohydrate 0.1, Protein 19.9
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