RIB-EYE STEAK AND MUSHROOM RISOTTO
Rib-eye steak and mushroom risotto are perfectly sous-vide steaks with fall-flavored Arborio rice, full of cheese, garlic, shallots, and creamy, buttery goodness. Top risotto with Parmesan cheese if desired.
Provided by Culinary Envy
Categories Main Dish Recipes Rice Risotto Recipes
Time 2h59m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat a sous vide cooker to 132 degrees F (56 degrees C) in a water bath, according to manufacturer's instructions.
- Season steaks with salt and pepper and place in a vacuum-seal or heavy-duty freezer bag. Seal. Drop the bag into the water bath and set timer for 2 hours.
- Remove steaks from bag and place on a paper towel-lined plate. Pat dry carefully on both sides.
- Heat canola oil in a heavy skillet over medium-high heat until it starts smoking. Add steaks. Cook until nicely browned on both sides, flipping every 15 to 30 seconds, about 90 seconds total. Transfer steaks to a plate; let rest for 10 minutes. Slice thinly against the grain.
- Heat 2 tablespoons olive oil in a large, heavy saucepan over medium-high heat. Stir in white mushrooms and cremini mushrooms; cook until soft, about 3 minutes. Transfer mushrooms and their liquid to a bowl.
- Heat the remaining tablespoon olive oil in the same saucepan over medium-low heat. Add shallots and garlic. Cook, stirring constantly, until shallots are tender, about 3 minutes. Add rice and increase heat to medium. Cook and stir until rice is pale golden with nearly translucent edges, 3 to 4 minutes.
- Pour wine into the rice mixture; cook, stirring constantly, until fully absorbed, about 6 minutes. Add 1/2 cup chicken broth; stir until absorbed, about 3 minutes. Add remaining broth, 1/2 cup at a time, stirring risotto continuously until liquid is absorbed and rice is tender yet firm to the bite, 15 to 20 minutes more.
- Remove risotto from heat. Stir in mushrooms with their liquid, butter, chives, sea salt, and freshly ground pepper. Plate the risotto with strips of steak on the side.
Nutrition Facts : Calories 549.3 calories, Carbohydrate 56.8 g, Cholesterol 51.4 mg, Fat 24.5 g, Fiber 3.3 g, Protein 21.8 g, SaturatedFat 9.3 g, Sodium 304.6 mg, Sugar 3.1 g
RIB-EYE STEAK WITH HORSERADISH AND MUSHROOM CREAM
This is a quick sauce with horseradish, mushrooms, and sour cream that you can whip up in a few minutes to enhance steaks on the grill.
Provided by ChrisMc
Categories Sauces
Time 10m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Broil steaks.
- Cook onions and garlic in oil; when soft, add mushrooms.
- Combine stock and cornstarch.
- Add stock to skillet along with horseradish, thyme, and pepper.
- Bring the sauce to a boil and cook 1-2 minutes.
- Add the sour cream and remove from heat.
- Serve over steak.
Nutrition Facts : Calories 302.5, Fat 26.8, SaturatedFat 6.1, Cholesterol 14.9, Sodium 304.7, Carbohydrate 13.3, Fiber 2.6, Sugar 5.2, Protein 5.8
HORSERADISH RIB EYE STEAKS
Make and share this Horseradish Rib Eye Steaks recipe from Food.com.
Provided by Wildflour
Categories < 15 Mins
Time 15m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Mix steak sauce, horseradish, cumin and garlic.
- Grill or broil steaks 4 to 6 minutes on each side or to desired doneness, brushing liberally with steak sauce mixture occasionally.
- Serves 2.
Nutrition Facts : Calories 17.2, Fat 0.6, SaturatedFat 0.1, Sodium 50.9, Carbohydrate 3.1, Fiber 0.7, Sugar 1.3, Protein 0.6
GARLIC & HORSERADISH CRUSTED STEAKS
Garlic & Horseradish...what could be better?! I got this recipe form Central Market located here in TX and changed it a bit. (Cook time is actually the time to let it marinate in the fridge)
Provided by Rise3834
Categories Kosher
Time 1h40m
Yield 2-4 Steaks
Number Of Ingredients 8
Steps:
- Whisk the horseradish, mustard, garlic, olive oil and 2 tablespoons pepper in a bowl.
- Spread generously over the beef.
- Marinate, covered, in the refrigerator for 1 to 2 hours.
- Season with kosher salt and additional pepper.
- Grill or broil to desired temperature.
- Note: It is best never to pierce a steak with a fork when turning as you will lose some of the juices and cause the steak to be less tender.
- Also, when grilling, may I suggest grilling an onion at the same time (This trick taught to me by Titanium Chef, her recipe#25572).
- Note: To avoid the crust from falling off while grilling I suggest using a flat grill pan (the type with the holes in it). Be sure to spray it with a non-stick spray and let it heat before placing the steak on it.
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