Grilled Rib Eyes With Sauteed Broccoli And Oysters Recipes

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 RIB EYES WITH SAUTEED BROCCOLI AND OYSTERS

Steps:

• For the oyster sauce: Melt the butter in a saucepan over medium heat. Saute the garlic and shallots until the shallots start to brown, about 2 minutes. Add the veal stock and cream and cook for 5 minutes. Add the oysters and their reserved liquid, the Worcestershire sauce and cayenne. Season with salt and pepper. Cook until reduced by half, about 10 minutes. Keep warm.
• For the sauteed broccoli and oysters: Heat the oil in a wok or large skillet and saute the garlic, ginger and shallots. Add the oysters and their reserved liquid. Add the honey, soy sauce and broccoli and saute for 2 minutes. Add the lemon zest and juice, cayenne and salt and pepper. Keep warm.
• For the steak and mushrooms: Remove the steaks from the refrigerator 30 minutes before you're ready to prepare them. Rub the steaks with salt and pepper. Heat 1 tablespoon oil in a cast-iron skillet until hot. Sear the steaks on one side for about 5 minutes. Flip and continue cooking for 2 to 3 minutes on the other side. Transfer the steaks to a plate and cover loosely with foil. Heat the remaining 2 tablespoons oil in the skillet and saute the mushrooms. Season with salt and pepper. Top the steaks with oyster sauce and sauteed mushrooms. Serve the broccoli and oysters on the side. Wine suggestion for this recipe: Cabernet Sauvignon

GRILLED BONE-IN RIB EYE

Steps:

• The night before you plan to cook the steaks, pat dry with paper towels and put on a wire rack set inside a rimmed baking sheet. Season generously with salt and pepper and chill, uncovered, until about an hour before you want to cook your steaks. Pull steaks from the refrigerator and let sit on your counter at room temperature.
• Prepare a grill for medium-high, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Grill steaks over direct heat, turning, until nicely charred, about 4 minutes per side. Move steaks over indirect heat and continue grilling, turning halfway through, until browned all over, about 4 minutes per side. Using tongs, hold a steak perpendicular to grill and sear bone side and fat-cap side of steak to render out some of the fat, about 2 minutes per side. Repeat with remaining steaks. Insert an instant-read thermometer into the thickest part of steaks; if it registers 120°F for rare (steaks will carry over to 125°F, or medium-rare, as they rest), they're done. Continue to cook over indirect heat if needed-another 2-4 minutes should do it. Transfer to a cutting board; let rest 20 minutes before slicing against the grain.
• Arrange sliced steaks on a platter and sprinkle with sea salt.

DRUMMOND GRILLED RIB-EYES

Steps:

• Prepare a grill or grill pan for medium-high heat.
• Put the steaks on a platter and brush one side with half of the melted butter. Sprinkle on half of the seasoned salt, lemon and pepper seasoning and garlic salt.
• Grill the steaks seasoning-side down for 2 minutes. Brush the top side with the remaining butter and sprinkle on the remaining seasoned salt, lemon and pepper seasoning and garlic salt. Flip the steaks and cook on the other side for 2 minutes for rare. (For medium-rare, cook 3 minutes per side.) Remove to a platter and rest for 5 minutes before serving.

GRILLED RIB EYES WITH SAUTEED BROCCOLI AND OYSTERS

Steps:

• For the oyster sauce:.
• Melt the butter in a saucepan over medium heat. Saute the garlic and shallots until the shallots start to brown, about 2 minutes. Add the veal stock and cream and cook for 5 minutes. Add the oysters and their reserved liquid, the Worcestershire sauce and cayenne. Season with salt and pepper. Cook until reduced by half, about 10 minutes. Keep warm.
• For the sauteed broccoli and oysters:.
• Heat the oil in a wok or large skillet and saute the garlic, ginger and shallots. Add the oysters and their reserved liquid. Add the honey, soy sauce and broccoli and saute for 2 minutes. Add the lemon zest and juice, cayenne and salt and pepper. Keep warm.
• For the steak and mushrooms:.
• Remove the steaks from the refrigerator 30 minutes before you're ready to prepare them.
• Rub the steaks with salt and pepper. Heat 1 tablespoon oil in a cast-iron skillet until hot. Sear the steaks on one side for about 5 minutes. Flip and continue cooking for 2 to 3 minutes on the other side.
• Transfer the steaks to a plate and cover loosely with foil.
• Heat the remaining 2 tablespoons oil in the skillet and saute the mushrooms. Season with salt and pepper.
• Top the steaks with oyster sauce and sauteed mushrooms. Serve the broccoli and oysters on the side.
• Wine suggestion for this recipe: Cabernet Sauvignon.