Kentucky Rib Eyes Recipes

MARINATED RIB EYES

Steps:

• In a large zip-lock bag, combine the first 9 ingredients.
• Remove 1/3 cup marinade and refrigerate.
• Pierce steaks several times on both sides with a fork.
• Place in the zip-lock bag and turn to coat.
• Cover and refrigerate overnight.
• Remove steaks, discarding marinade.
• Grill, uncovered, over medium-hot heat for 4-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees; medium, 160; well done, 170).
• Warm reserved marinade and serve with steaks.

PAN-ROASTED RIB EYES

Steps:

• Preheat oven to 400°F. Season steaks generously with salt and pepper; let rest at room temperature for 30 minutes. Scatter thyme and rosemary sprigs evenly in bottom of a roasting pan; dot with 4 tablespoons butter.
• Melt 1 tablespoon butter with 1 tablespoon oil in a large heavy skillet over medium-high heat. Reduce heat to medium and add 1 steak to skillet. Cook until seared and golden brown on all sides (including edges), 2-3 minutes per side. Transfer steak to prepared roasting pan. Pour out oil and wipe skillet with paper towels. Repeat with remaining 1 tablespoon butter, 1 tablespoon oil, and steak.
• Roast steaks in oven, turning halfway through cooking and basting frequently with herb butter in pan, until an instant-read thermometer inserted into steak registers 125°F for medium-rare, about 20 minutes, or to desired doneness.
• Transfer steaks to a cutting board. Drizzle 1 tablespoon herb butter from roasting pan over each steak and let rest for 10 minutes. Slice against the grain and divide among plates. Don't forget to set out the bones for those who like to gnaw on them. Serve with Béarnaise Sauce.

BLOWOUT RIB-EYE

Steps:

• Prepare a charcoal or gas grill for indirect cooking so that one section of the grate is quite hot and there is no heat under the other part. (Or put a dry cast-iron skillet in the oven and turn the heat to 325.) If the steak is floppy (and the butcher hasn't done it already), tie a string horizontally around it to help it cook evenly. Rub the meat and bone on all sides with salt and pepper, and let it come to room temperature.
• Put the steak on the cool side of the grill (or in the hot pan) so that the bone is toward the hot side. Cover, and cook until it releases evenly from the grates or pan and has an internal temperature of about 100 degrees, 5 to 15 minutes, depending on the thickness of the cut and the heat of the grill.
• Move the steak to the hot part of the grill, and cook, undisturbed, until it sears and releases easily, 2 to 5 minutes. (If indoors, transfer the skillet to the stove over medium-high heat.) Repeat with the other side, cooking it to one stage before your desired doneness. If you want truly rare, remove the steak when its interior measures 125 degrees, or even a little bit less; for medium-rare, 135 degrees is about right. Let the rib-eye rest on a surface that will capture any juices for at least 5 and up to 15 minutes.
• Remove the string if you used one, and cut away the bone. Slice as thickly or thinly as you like, and serve with the meat juices and any of the sauces.

KENTUCKY RIB EYES

Steps:

• Combine and whisk well together; bourbon, soy, mustard, onions, sugar, salt, Worcestershire, pepper and garlic. Place steaks in a shallow dish and pour marinade over. Cover with plastic wrap and refrigerate overnight. Preheat grill. Season steaks on one side with salt and pepper. Place seasoned side down on grill. Before flipping season top of steaks. Cook to desired temperature.Remove from grill to a serving platter and top each steak with one tablespoon Bourbon Butter.
• For Bourbon Butter: Allow butter to come to room temperature. Combine all ingredients in a food processor. and mix well. On a flat surface, form butter mixture into a log about 2 inches in diameter.Roll in parchment paper and freeze. Chips can be sliced as needed.

SKILLET-ROASTED BONE-IN RIB-EYE

Steps:

• Rub the steak all over with 1 tablespoon olive oil, 2 sprigs rosemary, 1 clove garlic and 1 sprig thyme. Cover and refrigerate for at least 4 hours and up to 8 hours.
• Let the steak stand at room temperature for 1 hour before cooking.
• Preheat the oven to 250 degrees F.
• Heat a medium cast-iron pan over high heat. Season the steak all over with kosher salt. Add the remaining 3 tablespoons olive oil to the pan and immediately place the steak in the pan. Cook, undisturbed, until a nice dark crust forms, 3 to 4 minutes. Flip the steak over and sear the other side. Transfer the steak to a plate. Remove the pan from the heat and let cool slightly, about 3 minutes.
• Put the remaining 3 sprigs rosemary, 2 cloves garlic and 1 sprig thyme into the pan and place the steak on top of the herbs. Transfer to the oven and cook, flipping the steak every 10 minutes, until an instant-read thermometer inserted into the thickest part of the steak reads 120 degrees F for medium rare, about 1 hour. Let rest for 15 minutes on a cutting board.
• To carve, run your knife along the bone to cut away the meat. (Reserve the bone for plating.) Cut the steak at a 45-degree angle into 1/2-inch slices. Place the meat next to the bone on a large plate, sprinkle with sea salt and drizzle with olive oil.

PAN SEARED RIB EYE

Steps:

• Place 10 to 12-inch cast iron skillet in oven and heat oven to 500 degrees. Bring steak(s) to room temperature.
• When oven reaches temperature, remove pan and place on range over high heat. Coat steak lightly with oil and season both sides with a generous pinch of salt. Grind on black pepper to taste.
• Immediately place steak in the middle of hot, dry pan. Cook 30 seconds without moving. Turn with tongs and cook another 30 seconds, then put the pan straight into the oven for 2 minutes. Flip steak and cook for another 2 minutes. (This time is for medium rare steaks. If you prefer medium, add a minute to both of the oven turns.)
• Remove steak from pan, cover loosely with foil, and rest for 2 minutes. Serve whole or slice thin and fan onto plate.

BULGOGI (KOREAN BBQ RIB EYE) RECIPE BY TASTY

Steps:

• Pat the steak with paper towels to absorb any excess moisture. Transfer the steak to an airtight container.
• In a blender or food processor, combine the roughly chopped white onion, Asian pear, garlic, ginger, ½ cup brown sugar, soy sauce, sesame oil, and black pepper and blend until smooth.
• Pour the marinade over the beef. Add the thinly sliced white onion and roughly chopped green onions and mix well to coat evenly. Cover and refrigerate for at least 1 hour, or overnight.
• Heat 1 teaspoon vegetable oil in a Korean barbecue griddle or medium nonstick skillet over medium-high heat. Working in batches to avoid overcrowding the pan, add the bulgogi and cook for about 3 minutes, or until browned. Flip and cook for another 1-2 minutes, until browned on the other side.
• Transfer the bulgogi to a plate and top with the chopped green onion and toasted sesame seeds. Serve with rice.
• Enjoy!