Grilled Rib Eye Steaks With Roasted Pepper Salsa Recipes

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GRILLED RIB EYE WITH TOMATO AND POBLANO CHILE SAUCE



Grilled Rib Eye with Tomato and Poblano Chile Sauce image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h50m

Yield 4 servings

Number Of Ingredients 15

2 large poblano chiles (about 5 ounces each)
1 tablespoon dried Mexican oregano
1/4 teaspoon fennel seeds
1/8 teaspoon dried crushed red pepper
2 tablespoons extra-virgin olive oil
2 cloves garlic, finely chopped
1 cup canned crushed tomatoes
1/4 cup beef broth
1 tablespoon tomato paste
Kosher salt and freshly ground black pepper
1 tablespoon cornstarch
2 1/2 teaspoons kosher salt
1 1/4 teaspoons freshly ground black pepper
Four 8-ounce rib eye steaks (each about 1-inch thick)
Vegetable oil, for brushing

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Steps:

  • For the sauce: Place the chiles directly over a gas flame or place on a grill until blackened on all sides and softened, 5 to 6 minutes. Place the roasted chiles in a bowl. Cover and let them steam, 10 to 15 minutes. Peel the chiles. Cut off the stems, cut the chiles lengthwise in half and scrape out any seeds. Roughly chop the chiles.
  • Combine the oregano, fennel seeds and crushed red pepper in a mortar. Grind with a pestle to a coarse powder. Heat the olive oil in a medium skillet over medium heat. Add the herb mixture and stir until fragrant and the oil is bubbling, 1 to 2 minutes. Add the garlic and stir 30 seconds. Add the crushed tomatoes, broth, tomato paste and the chopped poblanos. Bring to a simmer, whisking to blend. Reduce the heat to low and simmer for 5 minutes to blend the flavors. Season with salt and pepper.
  • For the steaks: In a small bowl, stir the cornstarch, salt and pepper to blend evenly. Rub a generous 1/2 teaspoon of the seasoning mixture over each side of each steak to coat. Arrange the steaks on a baking sheet and freeze for 30 minutes.
  • Preheat a ridged grill pan (preferably cast iron) over high heat for 4 to 5 minutes. Brush the pan with oil. Cook the steaks until the bottom is crusty, about 5 minutes. Flip the steaks over and cook again until the bottom is crusty, but the center is still medium-rare, about 4 minutes longer.
  • Transfer the steaks to a platter or individual plates. Let stand 5 minutes. Spoon the sauce alongside.

GRILLED RIB-EYE STEAKS WITH MOUTH-ON-FIRE SALSA



Grilled Rib-Eye Steaks with Mouth-on-Fire Salsa image

"I buy big, thick steaks to achieve that juicy, rosy medium-rare doneness."

Provided by Curtis Stone

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 16

1 cup coarsely chopped fresh cilantro
Juice of 1 lemon
For the steaks:
4 boneless rib-eye steaks (about 12 ounces each and 1 inch thick)
1 tablespoon olive oil
Kosher salt and freshly ground black pepper
3 tablespoons olive oil
2 dried chiles de arbol
8 large tomatillos, husked and rinsed
3 medium heirloom tomatoes (about 1 1/4 pounds)
2 red jalapeno peppers
1 green jalapeno pepper
1 bunch scallions, trimmed
Kosher salt
Vegetable oil, for the grill
2 cloves garlic

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Steps:

  • Make the salsa: Prepare a grill for high heat. In a small heavy skillet, combine the olive oil and chiles de arbol and cook over medium heat, about 4 minutes, or until the chiles are toasted and beginning to blacken. Remove the chiles and set aside. Allow the chile oil to cool slightly.
  • On a large baking sheet, toss the tomatillos, tomatoes, jalapenos and scallions with the chile oil and season with salt. Lightly oil the grill grates with vegetable oil, place the vegetables on the grill and close the lid. Cook the vegetables, turning only once, until they are blackened as much as possible; don't stress out if the tomatoes and tomatillos break open and begin to fall apart-it's a sign that they're cooked through. Aim for these cooking times: 8 minutes per side for the tomatoes and tomatillos, about 6 minutes per side for the jalapenos and about 3 minutes per side for the scallions. Using tongs, transfer the vegetables to the baking sheet and let cool slightly. Meanwhile, let the steaks stand at room temperature, 30 minutes.
  • Trim the stems from the jalapenos and remove the seeds, if desired. Do not remove the charred skins. In a blender, combine the blackened vegetables, the garlic, cilantro, lemon juice and the toasted chiles de arbol and blend until smooth. Season the salsa to taste with salt. (You will have about 5 cups salsa; it will keep for up to 5 days, stored airtight in the refrigerator.)
  • Make the steaks: Reduce the grill heat to medium high. For a gas grill, spread the drained wood chips in the smoker box and close it; alternatively, spread the wood chips in the foil pan. Place the smoke box or foil pan on a lit burner. For a charcoal grill, sprinkle the drained wood chips over the hot coals.
  • Coat the steaks with the olive oil and season with salt and pepper. When you see the wood chips beginning to smoke, set the steaks on the grill grate and grill them 4 to 5 minutes per side, or until the meat feels only slightly resilient when pressed with a fingertip, for medium rare. Transfer the steaks to a carving board and let rest, uncovered, about 5 minutes. Serve the steaks with the salsa.

EASY RIB EYE ROAST



Easy Rib Eye Roast image

I make this every time rib eyes are on sale. Easy and delicious; there are never any leftovers! We usually cook ours medium-rare!

Provided by Kendall Christine Hanson

Categories     Main Dish Recipes     Roast Recipes

Time 1h40m

Yield 8

Number Of Ingredients 5

1 cup softened butter
6 cloves garlic, minced
1 (4 pound) bone-in rib-eye roast
sea salt to taste
cracked black pepper to taste

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Steps:

  • Preheat an oven to 500 degrees F (260 degrees C).
  • Beat butter and garlic together in a bowl. Poke several holes in roast with a sharp knife. Rub butter mixture all over roast and season meat with salt and black pepper. Place roast, fat-side up, in a roasting pan.
  • Roast in the preheated oven for 20 minutes, reduce heat to 325 degrees F (165 degrees C), and continue cooking until roast is reddish-pink and juicy in the center, 1 1/2 to 2 hours. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Nutrition Facts : Calories 471.5 calories, Carbohydrate 1.3 g, Cholesterol 185.9 mg, Fat 39.7 g, Fiber 0.3 g, Protein 26.8 g, SaturatedFat 21 g, Sodium 256.7 mg

GRILLED RIB-EYE STEAKS WITH ROASTED-PEPPER SALSA



Grilled Rib-Eye Steaks with Roasted-Pepper Salsa image

Categories     Beef     Citrus     Herb     Pepper     Backyard BBQ     Steak     Spring     Summer     Grill/Barbecue     Gourmet

Yield Makes 6 servings

Number Of Ingredients 16

For salsa
6 red bell peppers (2 pounds)
1 to 2 habanero or Scotch bonnet chiles, seeded and minced
3 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
1 garlic clove, finely chopped
3/4 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons coarsely chopped fresh flat-leaf parsley
For steak
4 (1 1/2-inch-thick) bone-in rib-eye steaks (7 pounds)
3 1/2 teaspoons salt
2 teaspoons black pepper
Garnish: flaky sea salt such as Maldon
Special Equipment
an instant-read thermometer

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Steps:

  • Make salsa:
  • Prepare grill for direct-heat cooking over medium-hot charcoal (moderately high heat for gas).
  • Oil grill rack, then grill bell peppers, covered only if using a gas grill, turning occasionally, until slightly softened and charred, 15 to 20 minutes.
  • Transfer bell peppers to a large bowl and cover tightly with plastic wrap, then let stand 20 minutes. When cool enough to handle, peel peppers, discarding stems and seeds, and cut lengthwise into thin strips. Toss with remaining salsa ingredients.
  • Grill Steaks:
  • Prepare grill for indirect-heat cooking over medium-hot charcoal (moderately high heat for gas).
  • Pat steaks dry and sprinkle with salt and pepper. Oil grill rack, then sear steaks directly over coals, uncovered, turning over once and moving to area of grill with no coals underneath if flare-ups occur, until well browned, 4 to 6 minutes total. Move steaks to area with no coals underneath and grill, covered, until thermometer inserted into center of meat (do not touch bone) registers 120°F for medium-rare, 8 to 12 minutes more. Transfer steaks to a cutting board and let stand 15 minutes.

GRILLED RIB-EYE STEAKS WITH ROASTED PEPPERS



Grilled Rib-Eye Steaks with Roasted Peppers image

Categories     Beef     Marinate     Picnic     Low Carb     Bell Pepper     Summer     Grill     Grill/Barbecue     Bon Appétit

Yield Serves 8

Number Of Ingredients 10

2/3 cup olive oil
2 tablespoons minced fresh thyme
2 tablespoons minced fresh savory or 2 teaspoons dried
4 teaspoons mashed anchovy fillets
4 14- to 16-ounce rib-eye steaks (each about 11/2 inches thick), trimmed of excess fat
3 red bell peppers
3 yellow bell peppers
2 green bell peppers
4 garlic cloves, minced
2 tablespoons minced fresh parsley

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Steps:

  • Whisk 1/3 cup oil, thyme, savory and 2 teaspoons anchovies in 13x9x2-inch glass dish to blend. Add steaks; turn to coat. Let stand at room temperature 1 hour, or cover and refrigerate overnight.
  • Char all peppers over gas flame, in broiler or on barbecue until blackened on all sides. Enclose peppers in paper bag 10 minutes. Peel, seed and cut peppers into 1/2-inch-wide strips. Mix 1/3 cup oil, 2 teaspoons anchovies and garlic in large bowl to blend. Add peppers. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill. Bring peppers to room temperature before continuing.)
  • Prepare barbecue (medium-high heat). Remove steaks from marinade; pat dry. Sprinkle steaks with salt and pepper. Grill steaks to desired doneness, about 6 minutes per side for medium-rare. Transfer to cutting board. Let stand 5 minutes.
  • Cut steaks diagonally into thin slices. Divide meat among plates. Spoon peppers next to meat. Pour any juices from cutting board over peppers. Sprinkle with parsley and serve.

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