Rib Eye Steaks With Parsley Butter And Bloody Mary Shots Recipes

BLOODY MARY STEAK HOAGIES

Steps:

• For the bloody mary sauce: Heat the oil in a medium skillet over medium-high heat. Add the scallions and garlic and cook until wilted, about 1 minute. Add the bloody mary mix and Worcestershire sauce, season with pepper and scrape up the brown bits (suc) on the bottom of the skillet with a wooden spoon. Bring to a boil, then reduce to a simmer and allow to thicken and reduce by half, 1 to 2 minutes.
• To finish the sauce, stir in the parsley and pickled peppers. Remove from the heat and whisk in the cold butter. Set aside.
• For the hoagies: Heat the oil in a cast-iron grill pan or skillet over high heat. Spread the steak in an even layer on one side of the pan and, without touching, cook until it is easily released, about 2 minutes. Sprinkle the meat with salt and pepper, flip and cook to desired temperature, about 1 minute more for medium. Allow the steak to rest, about 10 to 15 minutes.
• Meanwhile, add the onions to other side of the grill pan and cook until they begin to caramelize, 2 to 3 minutes.
• Butter the insides of the cut hoagie rolls. Toast the rolls, open-side down, on a griddle or large skillet over medium-high heat until light golden brown, about 2 minutes. Set aside.
• Toss the steak and onions together on the grill pan over medium heat, then divide the mixture in half, making two mounds in the shape of the hoagie roll. Ladle some of the warm steak sauce over top of each mound and immediately cover each with 2 slices of provolone so that the steam melts the cheese.
• Place the toasted hoagies rolls, open-side down, on top of the cheese-covered steak mix. Using a large spatula to get underneath the steak with one hand and holding the roll with the other hand, flip the sandwich over, pressing the spatula into the hoagie roll once inverted to scrape all the yumminess into the toasted roll. Serve topped with parsley and more sauce on the side for dipping, then eat and enjoy!

BLOODY MARY STEAK

Steps:

• In a medium skillet, heat 1 tablespoon oil. Add the whites and light greens of the scallions and garlic and cook over medium-high heat until wilted, about 1 minute. Deglaze with the lemon juice, then add the bloody mary mix and Worcestershire sauce. Bring to a boil and reduce by half, 1 to 2 minutes.
• Meanwhile, sprinkle both sides of the steak with salt and pepper. In a cast-iron grill pan over high heat, add the remaining tablespoon oil. Place the steak in the pan and cook without touching, about 2 minutes. Flip and cook to the desired temperature, about another minute for medium. Remove from the pan to a cutting board and allow to rest for 10 to 15 minutes. Slice the meat against the grain and set aside.
• To finish the sauce, stir in the parsley and pickled peppers. Remove from the heat and whisk in the cold butter.
• Add the sauce to the bottom of a warm plate and top with the sliced steak, halved grape tomatoes, whole fresh parsley leaves and reserved scallion greens.

GRILLED RIB-EYE STEAKS WITH PARSLEY-GARLIC BUTTER

Steps:

• For the Parsley-Garlic Butter, mix together in small bowl, then cover and chill first five ingredients.
• Prepare barbecue (medium-high heat). Rub steaks with generous amounts of salt and pepper.
• Grill steaks to desired doneness, about 6 minutes per side for medium-rare. Cut each steak in half, top with spoonful of chilled butter, and serve.