Rib Eye Steaks That Are Superb Recipes

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REMARKABLE RIB-EYES



Remarkable Rib-Eyes image

These rib-eyes are so tender it is unbelievable! My family has been making these for years and anyone who stops by loves them. These steaks go great with pasta or potatoes.

Provided by MARIKABAR

Categories     Meat and Poultry Recipes     Beef     Steaks     Rib-Eye Steak Recipes

Time 1h25m

Yield 4

Number Of Ingredients 3

4 (6 ounce) rib-eye steaks
2 cups soy sauce
4 cloves garlic, chopped

Steps:

  • Place steaks, soy sauce, and garlic in a large resealable plastic bag. Seal bag, and marinate 1 hour in the refrigerator, or overnight.
  • Preheat grill for high heat.
  • Lightly oil grill grate. Discard marinade, and place steaks on the grill. Cook steaks 7 minutes on each side, or to desired doneness.

Nutrition Facts : Calories 292.8 calories, Carbohydrate 10.7 g, Cholesterol 60.3 mg, Fat 15.7 g, Fiber 1.1 g, Protein 26.7 g, SaturatedFat 6.4 g, Sodium 7262.9 mg, Sugar 2.2 g

RIB-EYE STEAKS THAT ARE SUPERB



Rib-Eye Steaks That are Superb image

I saw this recipe on the Food Network and tried to write it down as closely as I can recall. Very simple to make and quick. I therefore did some experimenting and came up with, I am sure, the same method for cooking the Rib-Eye Steaks. These are the best steaks that I have made and I have made many others. Tender, succulent and so tasty.

Provided by William Uncle Bill

Categories     Steak

Time 13m

Yield 4-6 serving(s)

Number Of Ingredients 4

32 ounces boneless rib eye steaks, 1 inch thick (4 steaks)
1 tablespoon freshly cracked black pepper, coarse
1 teaspoon granulated garlic powder (optional)
1 1/2 tablespoons kosher salt or 1 1/2 tablespoons coarse sea salt

Steps:

  • Remove steaks from the refrigerator and let them sit for about 30 minutes to take the chill out of the meat.
  • Now, coat both sides generously with coarse black pepper and granulated garlic powder.
  • Heat an iron skillet or a heavy bottomed frying pan until very hot on high heat.
  • For each steak, sprinkle onto the skillet, 3/4 teaspoon of coarse salt and allow salt to heat up for at least 1 minute.
  • Place the steaks on the coarse salt and cook for 3 minutes; DO NOT DISTURB at all, DO NOT LOOK or even move the steaks.
  • Turn the steaks over and cook for an additional 3 minutes; again DO NOT DISTURB at all.
  • The cooking time of 6 minutes gives you a medium-rare steak; DO NOT OVERCOOK.
  • If you desire to cook it to medium, then cook for an additional 30 seconds to 1 minute per side.
  • Remove steaks to a plate, cover with foil and let rest for 5 minutes, so that all juices are absorbed by the meat.
  • Scrape off any excess coarse pepper and salt if desired and discard.
  • I prefer to slice the steaks on an angle about 1/4 inch to 3/8 inch thickness.
  • Serve with freshly processed horseradish.
  • NOTE; Make sure that the heat is on as HIGH as possible without burning at all times during cooking the steaks. This will vary depending on your cooktop.
  • Do not use ordinary table salt.
  • Beef Tenderloin steaks are also real great cooked in this manner. If using a steak thicker than 1 inch, add 1 extra minute per side for medium-rare.

Nutrition Facts : Calories 626.9, Fat 50.2, SaturatedFat 20.5, Cholesterol 154.5, Sodium 2743.7, Carbohydrate 1.1, Fiber 0.4, Protein 40

PEPPERED RIBEYE STEAKS



Peppered Ribeye Steaks image

A true Southerner to the core, I love to cook-especially on the grill. This recipe is one of my favorites! The seasoning rub makes a wonderful marinade, and nothing beats the summertime taste of these flavorful grilled steaks! -Sharon Bickett, Chester, South Carolina

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 8 servings.

Number Of Ingredients 10

1 tablespoon garlic powder
1 tablespoon paprika
2 teaspoons dried ground thyme
2 teaspoons dried ground oregano
1-1/2 teaspoons kosher salt
1-1/2 teaspoons pepper
1 teaspoon lemon-pepper seasoning
1 teaspoon cayenne pepper
1 teaspoon crushed red pepper flakes
4 beef ribeye steaks (1-1/2 inches thick and 8 ounces each)

Steps:

  • Combine all seasonings. Sprinkle over steaks, pressing mixture into both sides to help it adhere. Refrigerate, covered, for at least 1 hour or up to 24 hours., Remove steaks; blot with paper towels to remove any surface moisture, taking care to leave as much garlic mixture on steaks as possible. If desired, sprinkle with additional kosher salt. Grill steaks, covered, turning occasionally, on a greased grill rack over medium indirect heat until a thermometer reads 110°. Move steaks to direct heat; continue grilling until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Let stand 5 minutes before slicing. Place on a warm serving platter; cut across grain into thick slices.

Nutrition Facts : Calories 257 calories, Fat 18g fat (7g saturated fat), Cholesterol 67mg cholesterol, Sodium 453mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 21g protein.

GOURMET RIB EYE STEAK RECIPE BY TASTY



Gourmet Rib Eye Steak Recipe by Tasty image

Here's what you need: ribeye steak, salt, pepper, canola oil, butter, garlic, fresh rosemary, fresh thyme

Provided by Pierce Abernathy

Categories     Lunch

Yield 2 servings

Number Of Ingredients 8

1 ribeye steak, preferably USDA Prime, 2-inch (5 cm) thick
salt, to taste
pepper, to taste
3 tablespoons canola oil
3 tablespoons butter
3 cloves garlic, peeled and smashed
2 sprigs fresh rosemary
3 sprigs fresh thyme

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!

Nutrition Facts : Calories 575 calories, Carbohydrate 2 grams, Fat 54 grams, Fiber 1 gram, Protein 21 grams, Sugar 0 grams

PAN-FRIED RIB-EYE STEAK



Pan-fried rib-eye steak image

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

2 rib-eye steaks, each about 200g and 2cm thick
1tbsp sunflower oil
1 tbsp/25g butter
1 garlic clove, left whole but bashed once
thyme, optional

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

PEPPERED RIB-EYE STEAKS



Peppered Rib-Eye Steaks image

This recipe came from my SIL. If you love pepper, you'll enjoy the flavors of these steaks. Prep time includes chilling the steaks.

Provided by Dreamgoddess

Categories     Steak

Time 1h21m

Yield 6 serving(s)

Number Of Ingredients 9

3 teaspoons garlic powder
3 teaspoons dried thyme
2 teaspoons ground black pepper
1 1/2 teaspoons salt
1 1/2 teaspoons lemon pepper
1 1/2 ground red pepper
1 1/2 teaspoons dried parsley
6 rib eye steaks, 1 1/2 inch thick
3 tablespoons olive oil

Steps:

  • Combine garlic powder, thyme, black pepper, salt, lemon pepper, red pepper, and parsley.
  • Brush the steaks with oil.
  • Rub steaks with the combined seasonings.
  • Place steaks in a large pan.
  • Cover and refrigerate for 1 hour.
  • Grill the steaks over medium-high heat for 6-8 minutes on each side (or to your desired doneness).

PAN-SEARED RIB-EYE



Pan-Seared Rib-Eye image

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

1 boneless rib eye steak, 1 1/2 inches thick
Canola oil, to coat
Kosher salt and ground black pepper

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.

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