Majestic Steakhouse Rib Eye Recipes
GOURMET RIB EYE STEAK RECIPE BY TASTY
Here's what you need: ribeye steak, salt, pepper, canola oil, butter, garlic, fresh rosemary, fresh thyme
Provided by Pierce Abernathy
Categories Lunch
Yield 2 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 200°F (95°C).
- Generously season all sides of the steak with salt and pepper.
- Transfer to a wire rack on top of a baking sheet, then bake for about 45 minutes to an hour until the internal temperature reads about 125°F (51° C) for medium-rare. Adjust the bake time based on if you like your steak more rare or more well-done.
- Heat the canola oil in a pan over high heat until smoking.
- Sear the steak for 30 seconds on the first side, then flip.
- Add the butter, garlic, rosemary, and thyme, and swirl around the pan.
- Transfer the garlic and herbs on top of the steak and baste the steak with the butter using a large spoon.
- Baste for about 30 seconds, then flip and baste the other side for about 15 seconds.
- Turn the steak on its side and cook to render off any excess fat.
- Rest the steak on a cutting board or wire rack for about 10 minutes. Slicing the steak before the resting period has finished will result in a lot of the juices leaking out, which may not be desirable.
- Slice the steak into ½ -inch (1 cm) strips, then fan out the slices and serve.
- Enjoy!
Nutrition Facts : Calories 575 calories, Carbohydrate 2 grams, Fat 54 grams, Fiber 1 gram, Protein 21 grams, Sugar 0 grams
MAJESTIC STEAKHOUSE RIB EYE
From a book called Restaurant Secrets. Wanting to try the sauce. Use your own steak recipe. You can use jarred roasted red peppers or roast your own by grilling 6 red peppers until charcoal black. Chill for 5 minutes in ice water. Remove skins, stem, seeds and puree.
Provided by charlie 5
Categories Very Low Carbs
Time 35m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Combine sour cream, horseradish, roasted peppers, Worcestershire, Tabasco, pepper and salt in a mixing bowl. Set aside.
- Heat a grill. Brush the steaks with olive oil. Season with salt and pepper. Grill to desired doneness. Serve with the sauce.
Nutrition Facts : Calories 1044.6, Fat 83.5, SaturatedFat 35.7, Cholesterol 248.2, Sodium 1315.8, Carbohydrate 9.3, Fiber 2.5, Sugar 1.7, Protein 61.8
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- Butter-Basted Rib Eye Steaks. Rib eye steak can seem intimidating to cook, but this dish couldn't be more simple. Based on a recipe from Alain Ducasse, this method has essentially two parts: seasoning the meat well and letting it stand at room temperature for at least half an hour, and then cooking the steaks in a hot cast-iron skillet.
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- Holding salt about 1 foot above steaks, sprinkle both sides of steaks evenly with salt in a steady stream, pressing slightly to adhere. Place steaks on a wire rack set inside a rimmed baking sheet. Chill, uncovered, 72 hours, turning twice a day.
- Remove steaks from refrigerator. Let stand 1 hour. Preheat oven to 400°F. Heat oil in a 12-inch cast-iron skillet over high. Sprinkle steaks evenly with pepper. When a wisp of smoke rises from skillet, add steaks in a single layer, and cook, undisturbed, until a light brown crust forms, about 4 minutes. Flip steaks, and cook 4 minutes. Using tongs, turn steaks on fatty edges, leaning steaks against sides of skillet to keep them stable, if needed. Cook, rolling occasionally to render fat on edges, until caramelized all over, 4 to 5 minutes. Place steaks flat in skillet, and add butter and garlic around steaks.
- Transfer skillet to preheated oven. Roast steaks 5 minutes. Transfer skillet to stovetop over medium. Slightly tilt skillet toward you so butter pools in bottom of skillet; spoon brown butter over steaks. Carefully flip steaks, and baste again. Return skillet to oven, and roast until a thermometer inserted in thickest portion registers 120°F, 4 to 6 minutes.
- Transfer steaks to a cutting board, and let rest 10 minutes. Remove bones, and separate fatty strip from each steak. Slice steak thinly against the grain, and reassemble steaks on a platter, fanning slices out slightly. Arrange bones on plates; sprinkle steaks with sel gris.
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