Rib Eye Steak With Caponata Recipes

RIB EYE STEAK PANINI

Steps:

• Preheat a panini maker.
• For the vegetables: In a large nonstick skillet, heat the oil over medium-high heat. Add the garlic, onions, peppers, herbes de Provence, salt and pepper. Cook, stirring occasionally, until the vegetables are soft, 8 to 10 minutes. Remove the vegetables and set aside.
• For the steak: In the same skillet, heat the oil over high heat. Add the steak and sprinkle with the salt and pepper. Cook, stirring constantly, until the steak is cooked through to desired doneness, 2 to 3 minutes.
• For the panini: Spoon 2 tablespoons of marinara sauce onto the bottom of each roll. Add the arugula and top with the cooked vegetables. Arrange the steak on the vegetables and place a slice of cheese on top. Place the tops on the rolls and cook in a panini maker until the cheese has melted, about 5 minutes.

RIB-EYE STEAK AU POIVRE WITH CAPERS

Steps:

• In a small bowl, combine the black peppercorns with the garlic, cumin and 1 tablespoon of the olive oil.
• Rub this mixture all over the steaks and let stand at room temperature for 2 hours.
• In a large skillet, heat the remaining 1 tablespoon of olive oil until shimmering.
• Season the steaks with salt, add them to the skillet and cook over moderate heat until browned, about 4 minutes per side for medium rare.
• Transfer the steaks to a warmed platter and season again with salt.
• Discard the fat in the skillet.
• Add the wine and simmer over low heat until reduced to a syrup, about 2 minutes.
• Add the mustard, green peppercorns and capers in brine and stir once or twice.
• Remove the skillet from the heat and stir in the butter.
• Return the steaks to the skillet and turn to glaze with the sauce.
• Transfer the steaks to plates, sprinkle with the parsley and serve with afore mentioned dishes.

AMAZING RIB EYE STEAKS WITH MARSALA SAUCE

Steps:

• Heat olive oil in skillet over high heat.
• Salt and pepper steaks to taste.
• Place steaks in hot skillet and immediately turn down heat to medium high.
• Cook steaks for 4 minutes on each side or to your taste.
• Remove steaks to a platter and cover with foil to keep warm.
• Remove skillet from heat and add butter and garlic.
• Return to heat and add mushrooms and saute until done.
• Add flour and cook for about a minute,decrease heat to medium low, then add wine and broth.
• Bring to a boil, stirring constantly until thick.
• Remove pan from heat and add rosemary.

RIB-EYE STEAK AND POTATOES FOR TWO

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.

SALT AND PEPPER RIBEYE STEAK

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.

SEARED STEAK WITH CELERY & PEPPER CAPONATA

Steps:

• For the caponata, spray a large, wide non-stick pan with 3 sprays of oil, and add the onion and garlic. Cover and cook for 5 mins, stirring halfway through to brown them.
• Tip in the tomatoes and a can of water, then stir in all the other caponata ingredients. Cover the pan and leave to simmer for 30 mins.
• Heat a griddle or small non-stick frying pan. Generously grind black pepper over the steak and sear on both sides, about 6 mins in total, until cooked to your liking. Allow to rest while you wilt the spinach in a covered pan on a low heat.
• Spoon the caponata onto 2 serving plates, top with the spinach, then slice the beef and arrange on top.

CAJUN RIB-EYE STEAK

Steps:

• Combine oil, sliced onion, garlic powder and 1 tablespoon black pepper in 13 x 9 x 2-inch glass baking dish. Add steaks to marinade, turning to coat. Spoon half of sliced onion evenly over steaks. Cover and refrigerate overnight.
• Prepare barbecue (medium-high heat) or preheat broiler. Remove steaks from marinade. Combine paprika, cayenne, salt, white pepper and 1/2 teaspoon black pepper in small bowl. Sprinkle each side of each steak with 1 teaspoon spice mixture. Grill or broil steaks until cooked through, about 8 minutes per side for medium-rare. Cut each steak in half. Divide steaks among plates; serve.

GOURMET RIB EYE STEAK RECIPE BY TASTY

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!