BEEF CROSTINI WITH HORSERADISH SPREAD
Provided by Martha
Time 2h20m
Number Of Ingredients 21
Steps:
- Approximately 1½ to 2 hours before serving, trim beef of all fat and gristle, leaving about one pound of meat. Slice on the bias into slices about three to four inches long and about an inch and a half wide. Place in a gallon zip lock bag.
- Mix all of the marinade ingredients and add to the bag. Squeeze and move around so all pieces get covered. Seal and refrigerate ninety minutes to two hours, longer if you are using a cheaper cut of meat.
- While beef is marinating, make spread by whipping all ingredients and refrigerating until later.
- Heat a ribbed grill pan over medium high heat.
- Lightly butter both sides of each piece of bread and grill to form grill marks. Wipe the grill pan and remove from heat.
- Heat a medium sauce pan with the two cups of oil to 275 degrees F, no higher. Use a candy thermometer to gauge. Drop the shallots in and cook for about eight minutes or until lightly golden brown. Move them to a plate to hold. Reheat the same oil to 350 degrees F. Place a strainer over a metal bowl and have this standing by. Also cover a plate with paper towels. Once the oil is at 350 degrees, drop the shallots back in for only a few seconds to crisp then pour the whole pan, oil and shallots, into the metal bowl with the strainer. Lift the strainer out and shake out shallots onto the paper towels. Set these aside.
- Remove the meat from the bag and discard the marinade. Lay out the pieces of beef and pat dry on both sides.
- Heat the grill pan to medium high to high and brush some of the oil from the shallot bowl of oil onto the grill grates and fry one third of the beef, laying each piece down then after a minute, flipping with tongs. They will cook quickly. Once cooked, move to a plate or platter. Wipe pan between batches and cook the remaining two batches.
- To assemble, divide the spread between the twelve slices of grilled bread, top with the beef then again with the crispy shallots.
BLACK POWDER COWBOY RIB EYES WITH BLUE CHEESE BUTTER AND ROSEMARY SMOKE
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 4h55m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- For the blue cheese butter: Whisk together the butter, blue cheese, chives, honey, mustard and lemon zest in a bowl until uniform. Season to taste with salt and pepper. Using a spatula, scrape out onto plastic wrap, then form into a log and refrigerate until firm, about 1 hour.
- For the black powder rub: Toast the sesame seeds, peppercorns, poppy seeds and mustard seeds in a dry pan until fragrant, 1 to 2 minutes. Transfer to a small food processor, blender or spice grinder along with the salt, brown sugar, granulated garlic and dehydrated onion and pulse until finely ground.
- For the rib eyes: Preheat the oven to 225 degrees F. Line a sheet pan with foil and fit a rack inside.
- Brush the steaks with vegetable oil and coat in a good amount of the black powder rub. Place on the wire-racked sheet pan and roast until the internal temperature registers 115 to 120 degrees F, 1 to 1 1/2 hours.
- Heat a large cast-iron skillet over medium-high heat. Add a little vegetable oil to the bottom and sear the steak until properly charred, about a minute per side. (Don't forget to hold the steak upright with tongs to sear the edges.) Transfer to a warm plate. (See Cook's Note.)
- Slice a medallion of the cold blue cheese butter and place it on top of each steak. Very carefully ignite a rosemary sprig with a torch to get it smoking (blow out any flame; you just want the smoke) and place it on top of the steak and butter. Immediately cover with a cloche or dome to trap in the smoke. Repeat with the remaining steak. Serve and slice tableside, if desired, into manageable pieces.
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
SIMPLE CROSTINI
Crostini are perfect spooned high with your pick of toppings.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 30m
Yield Makes 60
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Arrange baguette slices on two large rimmed baking sheets; brush both sides with oil, and season with salt and pepper.
- Bake, rotating sheets halfway through, until golden, 15 to 20 minutes (if undersides are not browning, turn crostini over once during baking). Let cool on baking sheets. Top crostini with desired toppings, and serve.
Nutrition Facts : Calories 36 g, Fat 3 g, Protein 1 g
SURF AND TURF RIB-EYE CROSTINI WITH GORGONZOLA MOUSSE AND CARAMELIZED BOURBON SHALLOTS
Provided by Jeff Mauro, host of Sandwich King
Categories appetizer
Time 3h10m
Yield about 36
Number Of Ingredients 24
Steps:
- For the steak: Liberally sprinkle both sides of the steaks with salt and pepper, then let sit at room temperature for 1 hour.
- Heat a cast-iron skillet over medium-high heat until very hot. Add the steaks and sear until well browned, about 4 minutes. Flip the steaks and add the butter, garlic and rosemary. Using a spoon, continually baste the top of the steaks with the butter. Cook until medium to medium rare, about 6 more minutes. Set aside loosely covered with foil and let rest 10 minutes before slicing.
- For the Gorgonzola mousse: Blend together the Neufchatel and Gorgonzola until well combined. Using a hand mixer, beat the heavy cream to medium peaks. Fold in the cheese mixture until uniform. Season with salt and pepper.
- For the crostini: Heat a grill pan over medium-high heat.
- Drizzle some olive oil over both sides of the baguette slices and sprinkle with salt and pepper. Toast the slices on the grill pan until light golden on both sides, a few minutes per side.
- To build the crostini, thinly slice the rested steaks against the grain and layer onto the crostini, about 4 slices per crostini. Place a dollop of the Gorgonzola mousse on top (or pipe for a fancier presentation), followed by some Caramelized Bourbon Shallots, Marinated Radishes and microgreens. Top with a piece of shrimp on a tiny skewer or toothpick, tail up.
- Melt the butter in a pan over medium heat. Add the shallots and slowly sweat and caramelize for 15 to 20 minutes. Deglaze with the bourbon, cooking about a minute, then season with salt and pepper.
- Whisk together the vinegar, honey and mustard in a bowl and add the radishes. Let sit for at least 1 hour and up to overnight.
More about "rib eye crostini recipes"
RIBEYE STEAK CROSTINI WITH HORSERADISH SAUCE - LENA'S …
From lenaskitchenblog.com
3.7/5 (238)Total Time 28 minsCategory Appetizer, SnackCalories 272 per serving
- Very Important Tip: Make sure your steak has come to room temperature before cooking. Leave it uncovered on the kitchen counter for at least an hour.
- Preheat the broiler to medium-high. Add the olive oil to a shallow dish. Brush each slice of the baguette with oil and arrange them oil-side up on a baking sheet. Broil until they start to turn golden brown, about 1 to 1 and a half minutes. Watch closely so they don’t burn.
- In a small saucepan over medium-low heat, add the Boursin cheese, 2 teaspoons of water, and horseradish. Use a spoon to break up the cheese and stir continuously until the cheese has completely melted (making sure that the cheese doesn’t burn). Once melted, remove from heat and set aside.
RIB-EYE CROSTINI - PATRICIA HEATON
From patriciaheatonofficial.com
BISON RIBEYE STEAK RECIPE WITH HORSERADISH CROSTINI
From greatrangebison.com
18 CREATIVE CROSTINI RECIPES FOR ANY PARTY - TASTE OF HOME
From tasteofhome.com
ROASTED GARLIC RIB EYE CROSTINI - JAMIE GELLER
From jamiegeller.com
Servings 8Estimated Reading Time 1 minCategory AppetizersTotal Time 1 hr
HOW TO COOK A RIBEYE STEAK - DAMN DELICIOUS
From damndelicious.net
RIB-EYE STEAK RECIPES
From allrecipes.com
CROSTINI WITH STEAK AND HORSERADISH CREAM | WILLIAMS SONOMA
From williams-sonoma.com
STEAK CROSTINI WITH PEPPERS - COOKING WITH COCKTAIL RINGS
From cookingwithcocktailrings.com
CROSTINI RECIPE (EASY BAKED VERSION) | KITCHN
From thekitchn.com
STEAK & BOURSIN CHEESE CROSTINI - COOKING WITH COCKTAIL RINGS
From cookingwithcocktailrings.com
RIB-EYE CROSTINI – RECIPES NETWORK
From recipenet.org
25 EASY CROSTINI TOPPING RECIPES AND IDEAS - INSANELY GOOD
From insanelygoodrecipes.com
OUR BEST RIB EYE STEAK RECIPES - FOOD & WINE
From foodandwine.com
CROSTINI RECIPE WITH BLUE CHEESE & GRILLED SWEET ONIONS - FOOD
From foodandwine.com
BEST RIBEYE STEAK RECIPE - HOW TO MAKE RIBEYE STEAK - DELISH
From delish.com
ROLLED CAP OF RIBEYE CROSTINI- TWO WAYS - SNAKE RIVER FARMS
From snakeriverfarms.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 »
You'll also love