GRILLED RIB-EYE STEAKS WITH MOUTH-ON-FIRE SALSA
"I buy big, thick steaks to achieve that juicy, rosy medium-rare doneness."
Provided by Curtis Stone
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Make the salsa: Prepare a grill for high heat. In a small heavy skillet, combine the olive oil and chiles de arbol and cook over medium heat, about 4 minutes, or until the chiles are toasted and beginning to blacken. Remove the chiles and set aside. Allow the chile oil to cool slightly.
- On a large baking sheet, toss the tomatillos, tomatoes, jalapenos and scallions with the chile oil and season with salt. Lightly oil the grill grates with vegetable oil, place the vegetables on the grill and close the lid. Cook the vegetables, turning only once, until they are blackened as much as possible; don't stress out if the tomatoes and tomatillos break open and begin to fall apart-it's a sign that they're cooked through. Aim for these cooking times: 8 minutes per side for the tomatoes and tomatillos, about 6 minutes per side for the jalapenos and about 3 minutes per side for the scallions. Using tongs, transfer the vegetables to the baking sheet and let cool slightly. Meanwhile, let the steaks stand at room temperature, 30 minutes.
- Trim the stems from the jalapenos and remove the seeds, if desired. Do not remove the charred skins. In a blender, combine the blackened vegetables, the garlic, cilantro, lemon juice and the toasted chiles de arbol and blend until smooth. Season the salsa to taste with salt. (You will have about 5 cups salsa; it will keep for up to 5 days, stored airtight in the refrigerator.)
- Make the steaks: Reduce the grill heat to medium high. For a gas grill, spread the drained wood chips in the smoker box and close it; alternatively, spread the wood chips in the foil pan. Place the smoke box or foil pan on a lit burner. For a charcoal grill, sprinkle the drained wood chips over the hot coals.
- Coat the steaks with the olive oil and season with salt and pepper. When you see the wood chips beginning to smoke, set the steaks on the grill grate and grill them 4 to 5 minutes per side, or until the meat feels only slightly resilient when pressed with a fingertip, for medium rare. Transfer the steaks to a carving board and let rest, uncovered, about 5 minutes. Serve the steaks with the salsa.
RIB-EYE STEAKS WITH CURRIED SALT
Steps:
- Stir together salt and curry powder. Pat steaks dry and sprinkle both sides evenly with curried salt.
- Heat a well-seasoned 10-inch cast-iron skillet over moderately high heat until hot but not smoking, then sear steaks 4 to 5 minutes on each side, or until an instant-read thermometer inserted horizontally into thickest part of meat registers 130°F for medium-rare. Transfer steaks to a plate and let stand 5 minutes.
- Add water to skillet and deglaze pan by boiling, scraping up brown bits, until reduced to about 2 tablespoons. Spoon juices over meat.
SALT AND PEPPER RIBEYE STEAK
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
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
HIMALAYAN SALT BLOCK RIB-EYE
Kick your steak grilling up a notch with a Himalayan salt block. It makes an amazing presentation for any get-together! In San Diego, I worked at a waterfront restaurant. The views were beautiful, and the chef had to make sure his dishes reflected that beauty. One day, he created a seasonal dish using a Himalayan salt block to cook the meat. I was instantly in love with this grilling technique and have used it ever since!
Provided by Food Network
Categories main-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat a grill to 250 degrees F.
- Place a Himalayan salt block onto the grates and cover the grill. After 20 minutes, raise the grill temperature to 325 degrees F. After 20 more minutes, raise the grill temperature to 400 degrees F.
- Meanwhile, bring the rib-eyes to room temperature.
- Brush both sides of the rib-eyes with the vegetable oil. Season the rib-eyes with the kosher salt and pepper on both sides.
- Place the rib-eyes on the Himalayan salt block and cover. Cook until the rib-eyes are golden and caramelized on the bottom and the internal temperature reads 125 degrees F, 7 to 10 minutes. Flip the rib-eyes, then apply 1 tablespoon of butter to the top of each and rest 1 sprig of rosemary on top of the butter. Continue to cook, covered, until the internal temperature reads 130 degrees F for medium rare, another 3 to 4 minutes. Remove the rib-eyes to a cutting board and allow to rest for 5 minutes. Remove the rosemary sprigs and finish with a sprinkle of flaky sea salt.
SALT-FRIED RIB-EYE STEAK
No oil is needed to saute' these beauties. The juices from the meat mix with the salt to form a crusty coating that not only prevents the steaks from sticking to the pan but adds a great caramelized flavor. Gourmet...this same method can be used to cook four 6 ounce hamburgers (1 1/4 inch thick)using 2 teaspoons salt
Provided by JoJoStar
Categories Steak
Time 35m
Yield 4 serving(s)
Number Of Ingredients 2
Steps:
- Pat steaks dry.
- Sprinkle salt evenly in a 10-inch cast-iron skillet.
- Heat skillet over moderately high heat until faint wisps of smoke are visible.
- Add steaks and cook, shaking skillet after 1 or 2 minutes to loosen them from the bottom, for 6 minutes.
- Turn steaks over and cook for 5 minutes more for medium-rare.
- Transfer to a cutting board and let stand, loosely covered with foil, for 5 minutes before slicing.
Nutrition Facts : Calories 543.8, Fat 43.8, SaturatedFat 17.9, Cholesterol 134.9, Sodium 1855.2, Protein 34.8
SALT-FRIED RIB-EYE STEAKS
Categories Beef Sauté Quick & Easy Wheat/Gluten-Free Father's Day Dinner Winter Gourmet
Yield Serves 4
Number Of Ingredients 2
Steps:
- Pat steaks dry. Sprinkle salt evenly in bottom of a well-seasoned 10-inch cast-iron skillet. Heat skillet over moderately high heat until faint wisps of smoke are visible and fry steaks, shaking skillet after 1 or 2 minutes to loosen them from bottom, 6 minutes. Turn steaks over and fry 5 minutes more for medium-rare. Transfer steaks to a cutting board and let stand 5 minutes before slicing.
PAN-FRIED RIB-EYE STEAKS WITH CURRIED SALT
These are best if made in a cast-iron skillet. Plan ahead the steaks need to come down to almost room temperature before starting this recipe. This recipe can easily be doubled but you will have to make it in two batches.
Provided by Kittencalrecipezazz
Categories Steak
Time 1h4m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Remove the steaks from the fridge and let sit out until almost room temperature, this may take about 1-1/2 hours depending on how cold your meat is.
- In a small cup or bowl mix the salt, curry powder and black pepper together.
- Pat the steaks dry with a paper towel then lightly brush on oil all over the steaks.
- Sprinkle both sides of the steak with salt/curry mixture.
- Heat a large cast-iron skillet over high heat until hot but not smoking (no need to grease the pan the steaks already have oil on them).
- Sear the steaks about 4 minutes on each side or until until medium-rare or desired doneness; transfer the steaks to a plate and let stand for about 5 minutes.
- Add in the water to the skillet and deglaze pan by boiling, scraping up any browned bits until reduced to about 2 tablespoons; spoon the juices over the steaks.
Nutrition Facts : Calories 6.4, Fat 0.2, Sodium 1309.7, Carbohydrate 1.2, Fiber 0.7, Sugar 0.1, Protein 0.2
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