Grilled Rib Eye With Wasabi Garlic Paste Recipes

GRILLED RIB-EYE WITH WASABI-GARLIC PASTE

Steps:

• Prepare a gas or charcoal grill or heat a large heavy skillet until it is just smoking.
• Place wasabi powder in a small bowl, and add about 1 tablespoon cold water. Stir to dissolve, adding water if necessary to make a paste. If you are using the paste, squeeze it into a bowl. Smash and peel garlic, then sprinkle it with salt, and mince it finely. Stir into wasabi along with oil until smooth.
• Grill the meat on one side until well browned, 4 or 5 minutes. Season the uncooked side with salt, then turn, and smear the cooked side with the paste. Cook 2 to 5 minutes longer, depending on the doneness you like, and serve.

GRILLED RIB EYE WITH TOMATO AND POBLANO CHILE SAUCE

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

Steps:

• Place all but the meat in a blender and puree.
• Place in large zip lock bag add meat and marinade 4-8 hours.
• Remove from marinade and place sauce in pot and bring to boil then simmer for 5 minutes.
• Place 1 inch steaks on grill over medium heat. Grill, uncovered, 15 minutes for medium rare doneness, turning occasionally. (Do not overcook.) Carve steaks into thin slices. Or for the hungry man let them eat steak! ;) Season with salt and pepper, as desired serving with sauce.

GRILLED RIBEYE

Steps:

• At LongHorn Steakhouse, we recommend a char-grill for bone-in steak like our Outlaw Ribeye®. If grilling outdoors, clean and spray oil your grill, heat to 550 degrees F. If grilling indoors, preheat saute pan or indoor grill to high heat. Season ribeye steaks with salt, pepper, granulated onion powder and granulated garlic powder. Place seasoned steaks on grill. Grill to your desired degree of doneness. Make quarter turns to get diamond marks. Remove steaks from grill. Plate each steak and enjoy! Degrees of Doneness: Rare: 95-105 degrees. Cool red center. Medium Rare: 115-125 degrees. Warm red center with a hint of pink. Medium: 130-140 degrees. Warm pink center. Medium Well: 150-160 degrees. Some pink in the center. Well: 165-175 degrees. No pink, cooked all the way through.

GRILLED RIB-EYE WITH ANCHOVIES, MUSTARD AND GARLIC

Steps:

• Puree the anchovy, mustard, and garlic in food processor or blender, to form a paste then blend in the olive oil in a stream. Grind some pepper onto the steaks. Rub the steak thoroughly with the marinade and let the steaks marinate in the refrigerator for 2 days. Grill the steaks to desired temperature.

GRILLED RIB-EYE STEAKS WITH ROASTED PEPPERS

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.

GRILLED RIB-EYE STEAKS WITH PARSLEY-GARLIC BUTTER

Steps:

• For the Parsley-Garlic Butter, mix together in small bowl, then cover and chill first five ingredients.
• Prepare barbecue (medium-high heat). Rub steaks with generous amounts of salt and pepper.
• Grill steaks to desired doneness, about 6 minutes per side for medium-rare. Cut each steak in half, top with spoonful of chilled butter, and serve.

GRILLED RIBEYES WITH BROWNED GARLIC BUTTER

Steps:

• In a small heavy saucepan, melt butter with garlic over medium heat. Heat 4-6 minutes or until butter is golden brown, stirring constantly. Remove from heat., Season steaks with salt and pepper. Grill, covered, over medium heat or broil 4 in. from heat 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Gently warm garlic butter over low heat. Serve with steaks.

GRILLED RIB EYE WITH INDIAN-SPICED MUSHROOMS

Steps:

• Prepare a gas grill for indirect-heat cooking over medium-high heat; see Grilling Procedure .
• Pat steaks dry and season each with 1/4 teaspoon each of salt and pepper. Oil grill rack, then sear steaks directly over heat, covered, turning once and moving to area over turned-off burner if flare-ups occur, until well browned, 3 to 5 minutes total. Move steaks to area over turned-off burners and grill, covered, 6 to 8 minutes more for medium-rare. Let rest on a cutting board while preparing mushrooms.
• Cook ginger, garlic, and spices in oil in a 10-inch heavy skillet over medium heat, stirring, 1 minute. Add tomato paste and 1/4 teaspoon salt and cook, stirring, until a shade darker, about 2 minutes. Add mushrooms and water and cook, uncovered, stirring occasionally, until mushrooms are tender and coated, 5 to 7 minutes. Remove from heat and stir in cilantro.
• Slice steaks across the grain and serve with mushrooms.
• grilled herbed potatoes