TERIYAKI RIB EYE STEAKS
Great Japanese teriyaki-style marinated ribeye steak with a from-scratch teriyaki sauce.
Provided by Agent48
Categories World Cuisine Recipes Asian Japanese
Time 2h25m
Yield 2
Number Of Ingredients 11
Steps:
- Whisk together the soy sauce, water, sugar, honey, Worcestershire sauce, vinegar, olive oil, onion powder, garlic powder, and ground ginger in a large bowl. Pierce steaks several times with a fork. Marinate steaks in soy sauce mixture for at least 2 hours.
- Cook the steaks in a hot skillet, wok, or hibachi over medium heat; 7 minutes per side for medium. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
Nutrition Facts : Calories 297.1 calories, Carbohydrate 13.5 g, Cholesterol 60.3 mg, Fat 18.1 g, Fiber 0.2 g, Protein 19.6 g, SaturatedFat 6.7 g, Sodium 991.6 mg, Sugar 11.7 g
SPICY BARBECUED RIB-EYE STEAKS WITH SMOKED VEGETABLE SALSA
Categories Beef Garlic Marinate Backyard BBQ Steak Spice Summer Grill Grill/Barbecue Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Mix first 7 ingredients in medium bowl. Using fork, mash in garlic. Using 3 tablespoons spice mixture for each steak, rub spices onto both sides of steaks. Whisk corn oil into remaining spice mixture; set oil rub aside. Place steaks in two 13x9x2-inch glass dishes. Cover; chill steaks and oil rub at least 4 hours and up to 1 day.
- Prepare barbecue (medium-high heat). Brush steaks with some of oil rub. Grill steaks to desired doneness, brushing occasionally with oil rub, about 5 minutes per side for medium-rare; let stand 5 minutes. Serve with Smoked Vegetable Salsa .
SMOKEY ROTISSERIE BLACKENED RIBEYE STEAK
Provided by Robert Irvine : Food Network
Categories main-dish
Time 25m
Yield 8 servings
Number Of Ingredients 3
Steps:
- Heat grill. Cut the beef into smaller steaks, approximately 8 to 10 slices. Season with salt and pepper and Smokey Rotisserie blend, rubbing seasonings into surface of steak. Grill both sides of steak to about medium and serve.
RIB EYE STEAKS WITH MEXICAN BARBECUE SAUCE
Make and share this Rib Eye Steaks With Mexican Barbecue Sauce recipe from Food.com.
Provided by ratherbeswimmin
Categories Very Low Carbs
Time 1h3m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Make the sauce: in a small bowl, cover the ancho chile with 3/4 cup boiling and allow the chile to soften for 20-30 minutes, turning occasionally.
- Lightly brush or spray the tomatoes and onions with oil.
- Grill over direct high heat until slightly charred, 8-10 minutes, turning once.
- Place the chile and soaking water, tomatoes, and onions in a blender or food processor; add in the remaining sauce ingredients; process until completely smooth, about 1 minute.
- Pour the sauce into a saucepan; bring to a boil over high heat then decrease heat to a simmer and for 5-10 minutes; remove from heat.
- Pour half of the sauce into a small bowl to brush on the steaks as they grill; reserve the rest to serve with the steaks.
- The steaks: let the steaks stand at room temperature for 20-30 minutes before grilling.
- In a small bowl, combine the paprika, salt, brown sugar, and pepper.
- Lightly brush or spray the steaks on both sides with oil; season with the spice mixture.
- Grill the steaks over direct high heat until cooked to desired doneness, 6-8 minutes for medium-rare, brushing with sauce and turning once.
- Remove from grill and let rest for 3-5 minutes; serve warm with the reserved sauce.
Nutrition Facts : Calories 976, Fat 75.7, SaturatedFat 30.7, Cholesterol 231.3, Sodium 1070, Carbohydrate 9.2, Fiber 2.1, Sugar 4.4, Protein 60.9
JERKED RIB-EYE STEAKS WITH YUCCA CHIPS AND HABANERO SAUCE
You want the hottest? You've got the hottest! This sauce is made from habanero peppers, the hottest chile of all, so be warned. We love this sauce over many things, but especially in this recipe. (I usually make the sauce the night before. This makes it faster to get the meal on the table.) Yuca (cassava) is a root vegetable from the Caribbean. Chips made from sweet potatoes or regular potatoes can be substituted, if you want.
Provided by TasteTester
Categories Meat
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- To prepare steaks, rub them with oil and season with jerk spice. (You can buy it premade or use a recipe such as Recipe #229453, #229453. Place steaks on a plate, cover with plastic wrap, and let sit at room temperature until sauce and chips are made. (If sauce was made ahead of time, just keep the steaks, covered, until chips are made.).
- Meanwhile, to prepare the sauce, place all ingredients in a saucepan with 1 cup of water and bring to a boil. Boil over medium-high heat for about 15 minutes or until liquid is reduced by half. Transfer to a blender and puree. Set aside and cool.
- Prepare the grill (steaks may also be broiled or sauteed in heavy pan, using same time as on the grill).
- To prepare chips, peel yuca with heavy knife and then cut into paper-thin slices. In deep fryer or large heavy skillet, heat oil to 375 degrees F. Carefully add the yuca slices in batches and fry for about 20-30 seconds, until crispy and golden brown. Remove chips with a slotted spoon and drain on paper towels. Immediately season with salt and sprinkle with lime juice squeezed from the wedges. Keep warm in a low temperature oven.
- Place seasoned steaks on the hot grill and cook for 4-5 minutes per side for medium-rare, or 6-7 minutes per side for medium.
- To serve, place steak in the middle of a plate and top with sauce. Place a little extra sauce to the left of the steak. To the right of the steak, place chips and serve immediately.
Nutrition Facts : Calories 2379.9, Fat 225.4, SaturatedFat 29.3, Sodium 75, Carbohydrate 95.9, Fiber 4.4, Sugar 30.2, Protein 3.1
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