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-ROASTED RIB EYES
Steaks this thick need a two-step cooking process. Give them a good sear on the stove-top, then transfer them to the oven to allow the inside to finish cooking without burning the outside. Ask your butcher to french the bones by removing excess fat and muscle, if desired.
Provided by Jean Touitou
Yield Makes 6 servings
Number Of Ingredients 7
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.
RIB-EYE STEAK AND POTATOES FOR TWO
For a special occasion with a sweetheart, sharing a simple, luxurious dinner at home is even better than going to a restaurant. Splurge on a cut like rib-eye or tenderloin and open a great bottle of wine. It's a simple, no-fuss endeavor, yet very special.
Provided by David Tanis
Categories dinner, easy, for two, quick, steaks and chops, main course
Time 1h
Yield 2 servings
Number Of Ingredients 9
Steps:
- Season steak generously with salt and pepper. Sprinkle with sliced garlic and rosemary and set aside to marinate, 20 to 30 minutes.
- Heat oven to 450 degrees. Meanwhile, bring a pot of well-salted water to a boil. Add potatoes and cook at a brisk simmer until just done, 10 to 15 minutes. Drain and keep warm.
- Heat a cast-iron or other heavy skillet over high heat. Remove and discard sliced garlic from steak. (If left on, it will burn in the skillet.)
- When pan is hot, put in the steak and let brown well on one side, 4 to 5 minutes. Wait until steak forms a crust and comes away cleanly from the bottom to move it.
- Flip steak and transfer pan to oven, uncovered. Roast until juices begin to rise on surface of steak (you will see the droplets) and internal temperature is 120 degrees, 8 to 10 minutes. Remove steak from pan and let rest, tented with foil, for 5 to 10 minutes. (Residual heat will continue to cook the meat to medium-rare as it rests.) Warm a serving bowl for the potatoes and plates for the steak.
- Melt butter in a wide skillet over medium-high heat. Add potatoes and toss to coat and heat through. Sprinkle with salt and pepper. Add minced garlic and cook, stirring, until softened but not browned, 1 minute or less. Gently stir in parsley and lemon zest and transfer to serving bowl.
- Cutting on a slight diagonal, slice steak into 1/2-inch slices, then transfer to plates. If using, place a handful of greens next to the steak. Serve immediately, passing potatoes at the table.
Nutrition Facts : @context http, Calories 850, UnsaturatedFat 26 grams, Carbohydrate 45 grams, Fat 56 grams, Fiber 7 grams, Protein 46 grams, SaturatedFat 27 grams, Sodium 1153 milligrams, Sugar 2 grams, TransFat 3 grams
EASY RIB EYE ROAST
I make this every time rib eyes are on sale. Easy and delicious; there are never any leftovers! We usually cook ours medium-rare!
Provided by Kendall Christine Hanson
Categories Main Dish Recipes Roast Recipes
Time 1h40m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat an oven to 500 degrees F (260 degrees C).
- Beat butter and garlic together in a bowl. Poke several holes in roast with a sharp knife. Rub butter mixture all over roast and season meat with salt and black pepper. Place roast, fat-side up, in a roasting pan.
- Roast in the preheated oven for 20 minutes, reduce heat to 325 degrees F (165 degrees C), and continue cooking until roast is reddish-pink and juicy in the center, 1 1/2 to 2 hours. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Nutrition Facts : Calories 471.5 calories, Carbohydrate 1.3 g, Cholesterol 185.9 mg, Fat 39.7 g, Fiber 0.3 g, Protein 26.8 g, SaturatedFat 21 g, Sodium 256.7 mg
PAN SEARED RIB EYE
This is the only way I cook steaks now. Learned this recipe from Alton Brown's show Good Eats on the Food Network.
Provided by cooking_geek
Categories Steak
Time 15m
Yield 2 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts :
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-ROASTED RIBEYE WITH CARAMELIZED ONIONS AND WHITE TRUFFLE BUTTER
This is a savory steak with the slight sweetness of caramelized onions and the earthiness of truffle oil. I would serve this with some mashed goat cheese and a nice green veggie. This recipe could be for 2, you and your honey! A nice Cabernet would pair well, but I like so many that it's hard to choose. Cheers.
Provided by MikeSweetman
Categories Meat and Poultry Recipes Beef Steaks Rib-Eye Steak Recipes
Time 1h8m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat 2 tablespoons oil in a saucepan over medium-high heat. Add onions; cook, stirring occasionally, until onions are dark and soft, about 25 minutes.
- Mix butter, shallot, and truffle oil in a bowl until blended. Refrigerate until set, about 10 minutes.
- Preheat an oven-safe skillet over medium-high heat. Pour in remaining 2 tablespoons oil. Season steaks with salt and pepper on both sides. Cook steaks until browned, about 2 minutes per side. Cover with aluminum foil.
- Transfer skillet to the preheated oven and bake until steaks are reddish-pink and juicy in the center, 4 to 6 minutes. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Let rest in the skillet, covered, about 5 minutes.
- Slice steaks and transfer to serving plates. Cover with onions; top with a slice of truffle butter.
Nutrition Facts : Calories 340 calories, Carbohydrate 5.7 g, Cholesterol 71.1 mg, Fat 29.5 g, Fiber 1 g, Protein 13.3 g, SaturatedFat 12.7 g, Sodium 165.9 mg, Sugar 2.5 g
PAN ROASTED MEDALLION OF BEEF RIB-EYE
with Purée of Yukon Gold Potatoes and California Golden Relish by Chef Thomas Keller. Many steps to this but well worth it for your dinner guests. If you can make an aluminum ring and stack/layer the different parts of this at serving time it looks grand!! (it should remind you of an ice cream sandwich, potatoes, Raisin Relish, Beef then sauce) Since I've not made this I'm guesting on the prep and cook time.
Provided by Charlotte J
Categories Potato
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 31
Steps:
- California Golden Raisin Relish:.
- Place golden raisins, sugar, vinegar, red onions, water and a sachet consisting of 1 star anise, a 1-inch piece of cinnamon stick, 6 allspice berries, 10 black peppercorns and 2 whole cloves in a 10-inch pot.
- Bring to a simmer over low heat.
- Cover and continue to cook for 10 minutes.
- Remove cover and reduce liquid until dry.
- Be careful not to burn.
- Remove from heat, let cool and mix in remaining ingredients.
- Red Wine Sauce:.
- In a medium saucepan, bring wine, vegetables, parsley, thyme, bay leaves and garlic to a simmer.
- Simmer until almost all the liquid has evaporated.
- Add peppercorns and veal stock and simmer for another 10 to 15 minutes, or until stock is reduced to a sauce consistency (about 1 cup).
- Strain through a fine-mesh strainer into a small saucepan.
- This sauce can be refrigerated for 2 to 3 days.
- Yukon Gold Potato Purée:.
- Put the potatoes in a large pot and cover with cold water, twice the volume of the potatoes.
- Bring to a slow simmer; cook until potatoes can be pierced with a knife with no resistance.
- While potatoes are still hot, peel and then press them through a potato ricer into a heavy-bottomed saucepan and begin to incorporate the hot cream and butter.
- Whisk well; season potatoes with salt and pepper.
- Keep warm.
- Beef Medallions:.
- Heat canola oil in a large saucepan until smoking.
- Season beef with salt and pepper.
- Working in batches, pan-roast medallions on each side until browned, about 2 minutes per side for medium rare (145°F).
- It is important not to crowd meat in pan or it will steam not pan roast.
- Remove meat from pan and reserve in a warm area.
- To Serve:.
- Heat 8 dinner plates.
- Evenly divide potato purée in center of each plate.
- Portion raisin relish evenly on top of each beef medallion.
- Carefully lift each medallion and position it on top of the purée.
- Spoon red wine sauce around each plate and garnish with a sprig of chervil.
Nutrition Facts : Calories 650.8, Fat 48, SaturatedFat 22.5, Cholesterol 101.8, Sodium 60.1, Carbohydrate 46.6, Fiber 2.8, Sugar 28.1, Protein 3.6
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
More about "pan roasted rib eyes recipes"
PAN-ROASTED RIB EYES RECIPE | BON APPéTIT
From bonappetit.com
4.2/5 (16)Estimated Reading Time 2 minsServings 6
- Preheat oven to 400°. 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 Tbsp. butter.
- Melt 1 Tbsp. butter with 1 Tbsp. 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 Tbsp. butter, 1 Tbsp. 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° for medium-rare, about 20 minutes, or to desired doneness.
- Transfer steaks to a cutting board. Drizzle 1 Tbsp. 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.
PAN SEARED RIB EYE - GOOD DECISIONS
From gooddecisions.com
HOW TO COOK RIBEYE STEAK: PERFECT PAN-SEARED JUICY …
From masterclass.com
PERFECT RIB EYE ROAST RECIPE - THE SPRUCE EATS
From thespruceeats.com
PAN-ROASTED RIB EYES | RECIPE | RIB EYE RECIPES, ROAST, RED MEAT …
From pinterest.ca
HOW TO COOK RIBEYE IN THE OVEN | STEAK UNIVERSITY
From mychicagosteak.com
PAN-ROASTED RIB EYES | RECIPE | ROAST, RIB, STEAK IN OVEN
From pinterest.com
BUTTER-BASTED RIB EYE STEAK RECIPE - THE SPRUCE EATS
From thespruceeats.com
PAN ROASTED RIBEYE CAP — ONIONS ON THE FLOOR
From onionsonthefloor.com
BEEF RIBEYE ROAST {EASY NO-FAIL PRIME RIB} - THE BUSY BAKER
From thebusybaker.ca
PAN-ROASTED RIBEYE - RECIPES | COOKS.COM
From cooks.com
PERFECT RIBEYE STEAK RECIPE, PAN FRIED, OVEN ROASTED
From spinachtiger.com
ALTON BROWN'S 5-STAR PAN-SEARED RIB-EYE - YOUTUBE
From youtube.com
BEST PAN SEARED BISON RIB-EYE WITH PAN GRAVY AND BAKED …
From foodnetwork.ca
PAN ROASTED RIB-EYE STEAK RECIPE - TODAY
From today.com
PAN ROASTED RIBEYE WITH MIREPOIX SALT & TRUFFLE BUTTER RECIPE …
From heb.com
PAN RIB EYES - RECIPES | COOKS.COM
From cooks.com
PAN-SEARED RIB EYES RECIPE | HAYLIE DUFF | COOKING CHANNEL
From cookingchanneltv.com
PAN-ROASTED RIB EYES | RECIPE | RIB EYE RECIPES, HOW TO COOK …
From pinterest.com
PAN-ROASTED RIB EYES | KEEPRECIPES: YOUR UNIVERSAL RECIPE BOX
From keeprecipes.com
PAN SEARED GARLIC RIB EYE STEAK - BUTTER YOUR BISCUIT
From butteryourbiscuit.com
BEST PAN-FRIED STEAK RECIPE - HOW TO PAN FRY A RIBEYE STEAK
From thepioneerwoman.com
27 EASY AND TASTY OVEN ROASTED RIB EYE RECIPES BY HOME COOKS
From cookpad.com
PAN-SEARED RIBEYE WITH GARLIC BUTTER - THE TOASTY KITCHEN
From thetoastykitchen.com
PAN ROASTED RIB EYE STEAK RECIPE | DEPORECIPE.CO
From deporecipe.co
PERFECT PAN-SEARED RIBEYE STEAKS RECIPE | ALTON BROWN
From altonbrown.com
PAN-SEARED RIB-EYE – GOING MY WAYZ
From goingmywayz.com
PAN SEARED RIBEYE WITH GARLIC BUTTER | CLASSIC BAKES
From classicbakes.com
PAN-ROASTED RIB EYES - GLUTEN FREE RECIPES
From fooddiez.com
INA GARTEN BONELESS RIBEYE ROAST RECIPES AND FOOD TIPS
From recipes.camp
PAN-ROASTED RIB-EYES RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
PAN-ROASTED RIBEYE RECIPE - ALLCLAD
From all-clad.ca
PAN-ROASTED RIB EYES – FREEDIETDAY.COM
From freedietday.com
PAN-SEARED RIBEYE STEAK RECIPE - CERTIFIED ANGUS BEEF
From certifiedangusbeef.com
RIB EYE ROAST WITH HERB AND GARLIC CRUST - CLASSIC-RECIPES
From classic-recipes.com
PAN-ROASTED RIB EYES - PLAIN.RECIPES
From plain.recipes
PAN-SEARED RIB-EYE - ALTON BROWN'S RECIPE GUARANTEES THE PERFECT ...
From foodnetwork.co.uk
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 »
You'll also love