PAN-FRIED RIB EYE STEAKS
We really enjoyed these steaks. They are a great way to use garden oregano, and the sauce is delicious over steaks and drizzled over baked potatoes. Recipe source: Bon Appetit (December 2005)
Provided by ellie_
Categories Steak
Time 30m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- In a small cup or bowl mix oregano, cumin and paprika together.
- Sprinkle steaks with salt and pepper. then sprinkle each side of steaks with spice mixture, reserving some for the sauce.
- Heat oil in large skillet over medium-high heat. Add steaks and cook to desired doneness (about 5-10 minutes per side for medium). Transfer steaks to a platter and keep warm.
- In the same skillet, combine broth, vinegar, honey and the remaining spice mixture. Bring to a boil and boil until slightly reduced (3-5 minutes). Remove from heat and whisk in butter. Season sauce with salt and pepper if desired.
- Pour sauce over steaks.
Nutrition Facts : Calories 204.6, Fat 19.4, SaturatedFat 8.3, Cholesterol 30.8, Sodium 301.4, Carbohydrate 8.5, Fiber 1.4, Sugar 6, Protein 1.7
PAN-FRIED RIB-EYE STEAK
Serve beef rib meat at least medium-rare, if not medium, to cook the fat running through it. This gives the meat lots of flavour - great with a red wine sauce
Provided by Barney Desmazery
Categories Dinner, Main course, Supper
Time 15m
Number Of Ingredients 5
Steps:
- Up to 8 hrs before cooking, pat the steaks dry with kitchen paper and season with salt and pepper. Heat the oil over a high flame in a heavy-based frying pan that will comfortably fit both steaks. When the oil is shimmering, turn the heat down to medium-high and add the butter. Once it's sizzling, carefully lay the steaks in the pan, tucking the garlic and herbs in at the sides.
- Stand over the steaks with a pair of tongs, searing and turning them every 30 seconds to 1 min so they get a nice brown crust. As a rough guide, each steak will take 4 mins in total for rare, 5-6 mins in total for medium and 8-10 mins for well done. If you have a digital cooking thermometer, the temperatures you're looking for in middle of the steak are 50C for rare, 60C for medium and 70C for well done. Leave the steaks to rest for at least 5 mins. While the steaks are resting, you can make a classic red wine sauce to go with them.
Nutrition Facts : Calories 520 calories, Fat 39 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 4 grams carbohydrates, Protein 39 grams protein, Sodium 0.67 milligram of sodium
PAN-FRIED RIBEYE STEAK
Serve this pan-fried ribeye steak next to a heaping pile of roasted garlic mashed potatoes and a salad-and your sweetie (or family) will love you for it.
Categories Valentine's Day comfort food dinner main dish meat
Time 15m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Combine the seasoning salt, lemon and pepper seasoning and kosher salt together in a small bowl. Add lots of black pepper, to taste, and mix to create a rub for your steaks.
- Sprinkle some of the rub on one side of the steaks and rub it all over, then flip and rub the remaining seasoning all over the steaks.
- Bring a skillet to medium heat. Once hot, add the olive oil and butter. Cook until the oil is hot and the butter is beginning to brown. With tongs, set the steaks right into the sizzling butter/oil mixture.
- Cook for about 2 minutes on the first side, then flip and turn the heat down to a medium-low to finish off the cooking. Cooking it for about 2 ½ minutes on the second side will result in a medium-rare piece of meat. Alter your cooking time a little to achieve a steak that is a little less pink in the center.
- Let the steaks rest for a couple minutes before digging in or slice the steaks for a nice presentation and drizzle with the leftover pan sauce from the bottom of the skillet. Serve with mashed potatoes and a side salad.
PAN-SEARED RIB-EYE
For an easy, meaty main, try Alton Brown's recipe for Pan-Seared Rib Eye from Good Eats on Food Network. The trick to a good sear? A hot skillet.
Provided by Alton Brown
Categories main-dish
Time 15m
Yield 1 to 2 servings
Number Of Ingredients 3
Steps:
- Place a 10-to-12-inch cast-iron skillet in the oven and heat the oven to 500 degrees F. Bring the steak to room temperature.
- When the oven reaches temperature, remove the skillet and place on the range over high heat for 5 minutes. Coat the steak lightly with oil and sprinkle both sides with a generous pinch of salt. Grind on black pepper.
- Immediately place the steak in the middle of the hot, dry skillet. 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 the steak and cook for another 2 minutes. (This time is for medium-rare steak. If you prefer medium, add a minute to both of the oven turns.)
- Remove the steak from the skillet, cover loosely with foil and rest for 2 minutes. Serve whole or slice thin and fan onto plate.
PAN-SEARED RIB-EYE
Provided by Anne Burrell
Categories main-dish
Time 1h5m
Yield 2 to 4 servings
Number Of Ingredients 14
Steps:
- Remove the steaks from the fridge at least 15 minutes before cooking.
- Preheat the oven to 375 degrees F.
- In a small bowl, mix together the sugar, garlic powder, pimenton, cayenne and 1 teaspoon salt. Drizzle the steaks with olive oil to lightly coat. Coat the steaks with the spice rub on all sides.
- Heat a large cast-iron pan over high heat. Add the butter and let melt. Add the steaks and cook, turning to cook on all sides, until richly browned, about 10 minutes. Meanwhile, add the thyme bundle and garlic cut-side down. If the pan seems dry, add more butter. Tilt the pan to spoon the butter over the steaks as they cook. Once the steaks are browned and basted on all sides, place them on a sheet pan fitted with a wire rack. Transfer to the oven and cook through to desired temperature. I like my steaks medium rare! Allow the steaks to rest and the juices to settle at least 10 minutes before slicing.
- Meanwhile, lower the heat to medium-low under the pan and add the onion rings. Allow to char on both sides, flipping once after about 1 minute. Set aside.
- To a medium bowl, add the arugula, lemon juice and olive oil to lightly coat. Season with salt and pepper. Add the charred onion and toss.
- Remove the meat from the bone and slice into 1- to 3/4-inch slices. Lay the steak on a serving platter with the bone on top and garnish with the arugula onion salad. Serve!
PAN FRIED & OVEN BAKED STEAKS
This is the way I make the perfect steak (in my opinion), when hubby doesn't grab them and destroy them on the grill. Keep in mind that it is just a guide to oven baking steaks. The over-all outcome depends on how thick your steak(s) are and how you like them (rare, medium, well, etc). I've used this technique to make rib eye & strip steaks... some 3/4" thick, some 1 1/2" thick... just be sure to use a meat thermometer. I make a onion sauce which helps to de-glaze the pan and gives a nice Au Jus, which helps to keep the steaks stay moist after cutting into them (although they won't need it). I hope you enjoy your steaks. *Note: All ingredient weights and measurements are approx. *Cooking times will vary.
Provided by rosie316
Categories Steak
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Pre-heat oven to 400*F. Place a rimmed sheet pan large enough for the steak(s) into the oven to warm. Remove steak(s) from the refrigerator. Allow to sit at room temperature for 15 minutes on a cutting board.
- Sprinkle on desired amount of garlic powder, salt & pepper to each side of the steak(s). Cover top with a piece of plastic wrap. Using a meat mallet (tenderizer), pound steaks to desired thickness (I like them about 3/4" - 1" thick, but thicker is fine -- just adjust cooking time).
- Heat a non-stick or cast iron skillet over medium heat on stove top.
- Once the pan is hot, add the oil and heat until the oil shimmers.
- Lay steak(s) into the skillet. Leave undisturbed for 1 minute. Lift the edges of the steak(s) and swirl the pan to allow more oil underneath, and let sit for 1 more minute. When nicely browned, flip over and repeat this process.
- Remove steak(s) from the skillet and place onto the warmed, rimmed sheet pan, insert a meat thermometer (not touching a bone if your steak(s) have one), and place into the oven to bake.
- Now it all depends on the thickness of your steak(s) to reach your desired doneness. Example: If I am making a 1" thick steak, I will let it bake for 5 minutes, then flip it over and cook for 4 minutes more (we like them pink inside). If mine are 1 1/2" thick, I will bake them for about 8 minutes, flip and do 6-8 minutes more. Just keep and eye on your thermometer and use your own judgement.
- While steak(s) are baking, sautee the sliced onion over medium heat in the same pan that you browned the steaks in, adding more oil if needed (but doubtful). Once onion slices are golden and softened, add the beef broth and simmer until you are ready to eat.
- When steak(s) are baked to desired doneness, remove to a platter and pour juices from the sheet pan into the Au Jus and mix well. Loosely cover the steak(s) with tin foil and let 'rest' for 10 minutes (this is a MUST). Again, pour collected juices from the platter (after the 'rest' period) into the Au Jus and stir.
- You can now serve and enjoy your steak(s) with the Au Jus, or you can thicken the Au Jus to make a gravy by combining 1/4 cup cold water and add 1 tablespoon of cornstarch. Slowly add the slurry to the pan of Au Jus while simmering to reach your desired thickness (you may not need all of it, so add just a bit at a time). Simmer 2 minutes and then serve.
- Enjoy!
SALT-FRIED RIB-EYE STEAKS
Categories Beef Sauté Quick & Easy Wheat/Gluten-Free Father's Day Dinner Winter Gourmet
Yield Serves 4
Number Of Ingredients 2
Steps:
- Pat steaks dry. Sprinkle salt evenly in bottom of a well-seasoned 10-inch cast-iron skillet. Heat skillet over moderately high heat until faint wisps of smoke are visible and fry steaks, shaking skillet after 1 or 2 minutes to loosen them from bottom, 6 minutes. Turn steaks over and fry 5 minutes more for medium-rare. Transfer steaks to a cutting board and let stand 5 minutes before slicing.
TERIYAKI RIB EYE STEAKS
Great Japanese teriyaki-style marinated ribeye steak with a from-scratch teriyaki sauce.
Provided by Agent48
Categories World Cuisine Recipes Asian Japanese
Time 2h25m
Yield 2
Number Of Ingredients 11
Steps:
- Whisk together the soy sauce, water, sugar, honey, Worcestershire sauce, vinegar, olive oil, onion powder, garlic powder, and ground ginger in a large bowl. Pierce steaks several times with a fork. Marinate steaks in soy sauce mixture for at least 2 hours.
- Cook the steaks in a hot skillet, wok, or hibachi over medium heat; 7 minutes per side for medium. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
Nutrition Facts : Calories 297.1 calories, Carbohydrate 13.5 g, Cholesterol 60.3 mg, Fat 18.1 g, Fiber 0.2 g, Protein 19.6 g, SaturatedFat 6.7 g, Sodium 991.6 mg, Sugar 11.7 g
SKILLET RIB EYE STEAKS
Rib eye is exceptionally moist and tender, so it's a good choice for entertaining.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 4
Steps:
- Place steaks on a plate and pat dry with paper towels; season both sides generously with salt and pepper. Reserve half the rosemary; sprinkle the remaining evenly over top of each steak, pressing to adhere. Let come to room temperature, 20 to 30 minutes.
- Heat a large cast-iron skillet over medium, then add oil and garlic. When oil is hot but not smoking, push garlic to the edge of pan and add steaks, rosemary side up. Cook steaks until a dark-brown crust forms on the bottom, about 5 minutes. Turn with tongs and cook 3 to 4 minutes more for medium-rare (remove garlic once it begins to turn brown). Transfer steaks to a cutting board to rest 5 minutes.
- Meanwhile, add reserved rosemary to the skillet; once it begins to sizzle, stir to coat with the oil and, tilting skillet to collect oil, spoon it over the steaks. Slice steaks by cutting parallel to the bone on the diagonal.
PAN-FRIED STEAK
Follow our foolproof recipe for a restaurant-quality pan-fried steak in under 10 minutes. Serve with a simple steak sauce and a classic side like roasted potatoes. From the book Mad Hungry, by Lucinda Scala Quinn (Artisan Books).
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 15m
Number Of Ingredients 4
Steps:
- Heat a large heavy-bottomed skillet (preferably cast iron) over high 5 minutes. Generously season steaks with salt and pepper. Add 1/2 teaspoon butter to pan, then immediately top with one steak. Repeat with remaining 1/2 teaspoon butter and steak. Cook without moving steaks until a golden brown crust forms, 3 to 4 minutes. Turn and cook 2 minutes more for rare, or 3 to 4 minutes more for medium-rare. Transfer to a cutting board and let rest 5 minutes. Slice steaks against the grain; serve with sauce, if desired.
- Heat a 10- or 12-inch cast-iron skillet over high heat. Season the steaks liberally with salt and pepper. Seconds before adding a steak, drop 1/2 teaspoon of the butter into the pan and immediately top with the steak. Repeat with the remaining steak. Sear for 3 minutes without moving the steak (to form a crust). Turn and cook for 2 minutes for rare or 3 to 4 for medium rare. Remove the steaks from the pan and let them rest on a board or platter for a few minutes before serving.
More about "pan fried rib eye steaks recipes"
HOW TO PAN FRY A RIBEYE STEAK: 12 STEPS (WITH PICTURES)
From wikihow.com
95% (23)Estimated Reading Time 9 minsAuthor wikiHow StaffViews 449K
PAN FRIED RIBEYE STEAK WITH GARLIC - CLOVER MEADOWS …
From clovermeadowsbeef.com
- Rub the steak with a small amount of olive oil. You can use a brush to spread it evenly or fingers work great too.
PAN FRIED RIB EYE STEAKS - ALL INFORMATION ABOUT HEALTHY RECIPES …
From therecipes.info
PAN-FRIED RIB-EYE STEAK | RECIPE CART
From getrecipecart.com
PAN FRIED RIBEYE STEAK WITH BUTTER - POORMANSGOURMET
From youtube.com
PAN-SEARED RIBEYE STEAK (SUPER JUICY) - COOKED BY JULIE
From cookedbyjulie.com
PAN FRIED RIB EYE STEAK RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
PAN-FRIED RIBEYE STEAK - HOW TO COOK MEAT
From howtocookmeat.com
RIB-EYE STEAK RECIPES | ALLRECIPES
From allrecipes.com
HOW TO COOK RIBEYE STEAK IN A FRYING PAN - BLOGCHEF.NET
From blogchef.net
THE BEST PAN FRIED RIBEYE STEAKS - SWEET CS DESIGNS
From sweetcsdesigns.com
HOW TO COOK RIBEYE STEAK IN OVEN AND PAN FRIED RECIPE
From spinachtiger.com
THE BEST PAN SEARED RIBEYE STEAK { 6 TIPS FOR THE PERFECT …
From bakeitwithlove.com
PAN FRIED RIBEYE STEAK RECIPE WITH THYME AND BUTTER
From todaysdelight.com
PERFECT PAN SEARED RIBEYE STEAKS - GIRL CARNIVORE
From girlcarnivore.com
PAN-SEARED RIBEYE WITH GARLIC BUTTER - THE TOASTY KITCHEN
From thetoastykitchen.com
PAN FRIED RIBEYE STEAKS - ALL INFORMATION ABOUT HEALTHY RECIPES …
From therecipes.info
PAN-SEARED RIBEYE STEAK RECIPE
From certifiedangusbeef.com
PAN SEARED STEAK RECIPE (STEAKHOUSE QUALITY!)
From natashaskitchen.com
THE BEST RIBEYE CAST IRON SKILLET STEAK (WITH VIDEO)
From castironrecipes.com
HOW TO COOK BONELESS RIBEYE STEAK - THERESCIPES.INFO
From therecipes.info
HOW TO COOK A RIBEYE STEAK - DAMN DELICIOUS
From damndelicious.net
HOW TO COOK RIBEYE STEAK: PERFECT PAN-SEARED JUICY …
From masterclass.com
HOW TO PAN FRY A STEAK PERFECTLY - A STEP-BY-STEP RECIPE!
From sevensons.net
PERFECT PAN-SEARED RIBEYE STEAKS RECIPE | ALTON BROWN
From altonbrown.com
PAN FRIED RIB EYE STEAKS - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
PAN-FRIED RIBEYE STEAKS RECIPE FROM H-E-B
From heb.com
SKILLET RIB EYE STEAKS RECIPE - ADD A PINCH
From addapinch.com
CAST IRON RIBEYE STEAK - SIMPLY HOME COOKED
From simplyhomecooked.com
RIBEYE STEAK (GRILLED OR PAN-SEARED) - THE FOOD CHARLATAN
From thefoodcharlatan.com
BEST STEAK RECIPE - HOW TO PAN FRY STEAK - DELISH
From delish.com
PAN-SEARED RIB-EYE STEAKS | CURTIS STONE | RECIPE - RACHAEL RAY …
From rachaelrayshow.com
PAN FRIED BEEF RIBEYE STEAK RECIPE | DEPORECIPE.CO
From deporecipe.co
PAN SEARED RIBEYE WITH GARLIC BUTTER | CLASSIC BAKES
From classicbakes.com
PAN SEARED GARLIC RIB EYE STEAK - BUTTER YOUR BISCUIT
From butteryourbiscuit.com
PAN FRIED RIB EYE STEAK - SALU SALO RECIPES
From salu-salo.com
PAN-FRIED RIB-EYE STEAKS - THE TELEGRAPH
From telegraph.co.uk
PAN-FRIED RIBEYE STEAKS - BACK TO THE SOUTH
From backtothesouth.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#30-minutes-or-less #time-to-make #course #main-ingredient #preparation #for-1-or-2 #main-dish #beef #stove-top #meat #steaks #equipment #number-of-servings
You'll also love