Rib Eye Steak With Black Olive Vinaigrette Recipes

TUSCAN RIB-EYE STEAK

Tuscan Rib-Eye Steak image

Provided by Giada De Laurentiis

Time 12h40m

Yield 1 to 2 servings

Number Of Ingredients 14

Ingredients

One 18-ounce bone-in rib-eye steak, about 1 1/2-inches thick
2 teaspoons extra-virgin olive oil
4 sprigs fresh rosemary
4 sprigs fresh thyme
2 cloves garlic, peeled and smashed
1 1/4 teaspoons kosher salt
1/2 teaspoon lemon zest
1 teaspoon fresh lemon juice
2 teaspoons plus 1 teaspoon extra-virgin olive oil
1/4 teaspoon chopped fresh rosemary
1/4 teaspoon chopped fresh thyme
1/4 teaspoon freshly ground black pepper, plus more for seasoning
1 large egg
6 or 7 leaves baby arugula

Steps:

For the marinade: The day before you plan on cooking your steak, place the rib-eye in a resealable baggie along with the olive oil, rosemary, thyme and garlic. Move the herbs and garlic around in the bag to coat the steak with all the flavors. Refrigerate overnight.
For the steak: Remove the steak from the refrigerator 30 minutes before cooking. Preheat the oven to 400 degrees F.
Heat a grill pan over medium-high heat. Sprinkle the steak evenly with 1 teaspoon of the salt. Place the steak on the grill pan and sear for 5 minutes without moving the steak. Flip the steak and repeat on the other side. Remove the steak to a baking sheet and place in the oven for 10 minutes for medium doneness. Allow the steak to rest for 15 minutes.
Meanwhile, in a small bowl mix together the lemon zest, lemon juice, 2 teaspoons olive oil, rosemary, thyme, 1/8 teaspoon of the salt and 1/8 teaspoon of the pepper. Set aside.
Heat a small nonstick skillet over medium heat. Add 1 teaspoon olive oil and slide in the egg, being careful not to break the yolk. Sprinkle with the remaining 1/8 teaspoon salt and 1/8 teaspoon pepper. Reduce the heat to medium-low and gently cook the egg until the white is just set and the yolk is still soft, about 3 minutes.
Transfer the rested steak to a serving plate. Scatter the arugula over the steak and drizzle 1 teaspoon of the herb oil. Lay the egg, sunny-side up, over the top. Drizzle with the remaining herb oil and season with a few grinds of black pepper.

SALT AND PEPPER RIBEYE STEAK

Salt and Pepper Ribeye Steak image

Salting the ribeye steak two days prior to cooking brines the steak, helps tenderize it, and adds rich flavor.

Provided by Diamond Crystal Salt

Categories Trusted Brands: Recipes and Tips Diamond Crystal® Salt

Time P2DT30m

Yield 6

Number Of Ingredients 5

Ingredients

6 (8 ounce) rib-eye steaks
1 tablespoon Diamond Crystal® Kosher Salt
1 ½ teaspoons ground black pepper
1 tablespoon vegetable oil, or as needed
2 tablespoons unsalted butter

Steps:

Two days before cooking, salt both sides of each steak with 1/2 teaspoon Diamond Crystal® Kosher Salt per steak. Place steaks in an airtight container and refrigerate until ready to cook.
Remove the steaks from the refrigerator about 30 minutes prior to cooking. Sprinkle both sides of steak with black pepper.
Heat cast iron pan over medium-high heat until very hot. Add vegetable oil and heat until oil shimmers.
Carefully place steaks in pan. Cook until brown and hard-seared on one side, 4 to 5 minutes.
Turn steaks and top with one teaspoon butter. Cook for 3 to 4 more minutes or to desired doneness. You may need to cook the steaks in batches depending on the size of your cast iron pan. Keep the cooked steaks in a 170 degree F oven until ready to serve.

Nutrition Facts : Calories 351.9 calories, Carbohydrate 0.3 g, Cholesterol 91.2 mg, Fat 27.2 g, Fiber 0.1 g, Protein 25 g, SaturatedFat 11.3 g, Sodium 1024 mg

RIB EYE STEAKS WITH BALSAMIC VINEGAR GLAZE

Rib Eye Steaks with Balsamic Vinegar Glaze image

Categories Sauté Low Carb Quick & Easy Vinegar Rosemary Steak Bon Appétit

Yield 2 Servings; Can Be Doubled

Number Of Ingredients 5

Ingredients

2 3/4-inch-thick boneless rib eye steaks or other tender beefsteaks (about 6 ounces each)
3 teaspoons olive oil
1/3 cup chopped shallots
2 teaspoons chopped fresh rosemary
3 tablespoons balsamic vinegar

Steps:

Sprinkle steaks with salt and generous amount of pepper. Rub 1 teaspoon oil over bottom of heavy medium skillet. Heat skillet over medium-high heat. Add steaks to skillet and cook to desired doneness, about 4 minutes per side for rare. Using tongs, transfer steaks to plate; tent with foil to keep warm.
Add remaining 2 teaspoons oil to same skillet. Reduce heat to medium-low. Add shallots and rosemary and cook for 2 minutes, stirring occasionally, Add vinegar and cook until reduced to glaze, stirring up browned bits, about 1 minute. Mix in juices from plate with steaks. Spoon glaze over steaks and serve.

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