HICKORY GRILLED COWBOY RIB-EYE AND TOMATO AND WILD MUSHROOM RAGOUT ON ARUGULA SALAD
Provided by Food Network
Time 9h10m
Yield 4 servings
Number Of Ingredients 20
Steps:
- In a small bowl, mix salt, sugar, chipotle powder, pepper and garlic. Rub vigorously into the steak. Place the steak in a sealed container and refrigerate overnight. Place steak over medium high hickory smoke fire and sear for 10 minutes on each side. Remove from heat and allow to sit for 10 minutes. Slice into 1/2-inch slices. Place on arugula and add ragout. Top steak with horseradish sour cream.;
- In a saucepan place 1 teaspoon oil, garlic and shallots. Lightly brown. In a large bowl, toss tomatoes, mushrooms, 1 teaspoon oil and thyme and season with salt and pepper. Place tomatoes, skin side up, on medium hot grill for 8 minutes. Roughly chop tomatoes and add to the mushrooms.;
- In a medium mixing bowl combine all ingredients. Mix well.;
HICKORY-GRILLED RIB-EYE STEAKS WITH BACON-MOLASSES BUTTER
Categories Beef Pork Fourth of July Steak Bacon Summer Grill/Barbecue Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 5
Steps:
- Position rack in top third of oven and preheat to 375°F. Line small baking sheet with foil. Arrange bacon slices on foil; brush bacon with all of molasses, then sprinkle with pepper. Bake until bacon is cooked through but not crisp, about 15 minutes. Transfer bacon to work surface; cool. Chop bacon; transfer to small bowl. Add butter and stir to blend. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover; chill. Bring to room temperature before using.)
- Prepare barbecue (medium-high heat). When coals are white, spread wood chips in 8x8-inch disposable aluminum foil pan; place pan directly atop coals. Sprinkle steaks with salt and pepper. When chips are smoking, place steaks on grill rack. Cover grill and cook steaks to desired doneness, about 4 minutes per side for medium-rare. Transfer steaks to plates. Spoon bacon-molasses butter atop each and serve.
GRILLED RIB-EYED STEAKS WITH BéARNAISE BUTTER
Categories Beef Quick & Easy Steak Summer Grill Grill/Barbecue Tarragon Shallot Gourmet
Yield Serves 4
Number Of Ingredients 8
Steps:
- On a small plate with a fork blend all ingredients together well and transfer to a sheet of wax paper. Using wax paper as an aid, shape butter into a 4-inch-long log and wrap. Chill butter 1 hour long, or until firm. Bèarnaise butter may be made 5 days ahead and kept chilled, wrapped tightly.
- Prepare grill.
- Bring steaks to room temperature and rub lightly with oil. Season steaks with salt and pepper and grill on a rack set 5 to 6 inches over glowing coals 4 to 5 minutes on each side for medium-rare meat. (Alternatively, steaks may be grilled in a hot well-seasoned ridged grill pan over moderately high heat.)
- Serve steaks topped with slices of bèarnaise butter.
GRILLED RIBEYES WITH HERB BUTTER
I make this recipe for special occasions. The tantalizing fragrance of the herbs de Provence is unforgettable. The seasoning and herb butter goes well with filet mignon, T-bone and steak strips, too. -John Baranski, Baldwin City, Kansas
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 18
Steps:
- In a shallow dish, combine the first 8 ingredients. Add the steaks and turn to coat. Cover; refrigerate overnight., Drain and discard marinade. Combine the steak seasonings; sprinkle over steaks., Grill steaks, covered, over medium heat or broil 3-4 in. from the heat for 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°)., For herb butter, in a small bowl, beat the butter, parsley and horseradish until blended. Spoon 1 tablespoon herb butter over each steak.
Nutrition Facts : Calories 976 calories, Fat 77g fat (31g saturated fat), Cholesterol 232mg cholesterol, Sodium 1271mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 61g protein.
GRILLED RIB-EYE STEAKS
The char of a hot grill brings out the bold beef flavors of these steaks, which are simply seasoned with salt and pepper.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 3
Steps:
- Heat grill to high; clean and lightly oil hot grates. Let steaks stand at room temperature for 30 minutes. Generously season both sides of steaks with salt and pepper. Grill steaks, rotating once to create hatch marks, until well-browned on the outside and cooked to desired doneness, 6 to 7 minutes per side on a charcoal grill (or 8 to 9 minutes per side on a gas grill) for medium-rare (about 125 degrees). Transfer to a platter; cover with foil. Let rest for 10 minutes. Slice steaks against the grain.
GRILLED RIB EYE STEAKS
Make and share this Grilled Rib Eye Steaks recipe from Food.com.
Provided by Bobbie
Categories Steak
Time 19m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Let steaks stand at room temperature 15 to 20 minutes. Rub steaks evenly with steak seasoning (I use McCormick Grill Mates Montreal Steak Seasoning).
- Grill, covered with grill lid, over medium heat (300 to 350) for 2 1/2 minutes. Using tongs, turn each steak at a 60-degree angle, and grill 2 1/2 minutes more. Flip steaks, and grill 2 1/2 minutes. Turn steaks at a 60-degree angle, and grill 2 1/2 more minutes (medium-rare) or to desired degree of doneness.
- Remove steaks from grill, and brush evenly with butter. Let stand 5 minutes.
- (If you want rare steaks, adjust the time to 2 minutes in the above directions; for medium doneness, grill 4 minutes each turn; and for medium-well, allow about 5 minutes each turn).
Nutrition Facts : Calories 50.9, Fat 5.8, SaturatedFat 3.6, Cholesterol 15.3, Sodium 40.9, Protein 0.1
GRILLED RIB-EYE STEAKS WITH PARSLEY-GARLIC BUTTER
Make and share this Grilled Rib-Eye Steaks With Parsley-Garlic Butter recipe from Food.com.
Provided by Lizzie Rodriquez
Categories Steak
Time 27m
Yield 6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 758.2, Fat 65.4, SaturatedFat 30.1, Cholesterol 194.9, Sodium 236.4, Carbohydrate 0.2, Protein 39.9
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