RIB EYE STEAK WITH BLUE CHEESE COMPOUND BUTTER AND CRISPY ONION STRINGS RECIPE BY TASTY
Elevate your thick, juicy steaks with a creamy blue cheese compound butter and fried onion strings. Basting your steaks with butter and herbs in the final minutes of cooking gives them that eye-catching color and crispy exterior you can't wait to cut into it. These small and easy additions will add so much flavor to your dish. You'll score extra points with that special someone with the pretty presentation, too.
Provided by Betsy Carter
Categories Dinner
Yield 2 servings
Number Of Ingredients 18
Steps:
- Make the compound butter: In a medium bowl, mix together the butter, blue cheese, chives, salt, and pepper until well combined.
- Transfer the butter to a piece of plastic wrap and roll into a log. Refrigerate for at least 1 hour, or until ready to use.
- Make the fried onions: In a shallow bowl, combine the onions and buttermilk and let sit at room temperature for 1 hour.
- In a medium bowl, whisk together the flour, paprika, salt, and pepper. Dip the buttermilk-coated onions into the flour mixture, shaking off any excess.
- Fill a large skillet with high sides with the canola oil. Heat the oil over medium-high heat until it reaches 375˚F (190˚C). Once the oil is hot, add the onions in batches and fry for 3 minutes, until golden brown. Transfer the onions to a wire rack to drain and season with salt.
- Generously season the steaks all over with salt and pepper.
- Add the olive oil to a large cast-iron or stainless-steel pan over high heat. Once the oil begins to shimmer, add the steaks and cook, without disturbing, until a brown crust forms, about 7 minutes. Flip the steaks and continue to cook for 7 minutes more, until the steak is browned on both sides. Sear the sides of the steak to render any fat. Add the butter and thyme to the pan. Tilt the pan toward you and baste the steaks with the melted butter for 2 minutes, until the internal temperature reaches 135°F (60°C) for medium rare.
- Serve the steak with the crispy onions and blue cheese compound butter.
- Enjoy!
GRILLED RIBEYES WITH HERB BUTTER
I make this recipe for special occasions. The tantalizing fragrance of the herbs de Provence is unforgettable. The seasoning and herb butter goes well with filet mignon, T-bone and steak strips, too. -John Baranski, Baldwin City, Kansas
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 18
Steps:
- In a shallow dish, combine the first 8 ingredients. Add the steaks and turn to coat. Cover; refrigerate overnight., Drain and discard marinade. Combine the steak seasonings; sprinkle over steaks., Grill steaks, covered, over medium heat or broil 3-4 in. from the heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., For herb butter, in a small bowl, beat the butter, parsley and horseradish until blended. Spoon 1 tablespoon herb butter over each steak.
Nutrition Facts : Calories 976 calories, Fat 77g fat (31g saturated fat), Cholesterol 232mg cholesterol, Sodium 1271mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 61g protein.
ROASTED RIB-EYE STEAK WITH HERBED MUSTARD SAUCE AND ROOT VEGETABLES
Categories Beef Herb Mustard Onion Roast Dinner Meat Steak Root Vegetable Carrot Turnip Fall Rutabaga Bon Appétit Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 2 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 450°F. Combine vegetables and 3 tablespoons oil in medium bowl; toss to blend. Sprinkle generously with salt and pepper. Spread vegetables on rimmed baking sheet. Rub steak with remaining 2 tablespoons oil. Place steak on small baking sheet. Sprinkle generously with salt and pepper. Roast vegetables 40 minutes. Place steak in oven. Roast vegetables until tender and beginning to brown, stirring occasionally, and roast steak until cooked to desired doneness, about 20 minutes for medium-rare. Let steak stand 3 minutes. Thinly slice crosswise. Divide between 2 plates. Arrange roasted vegetables alongside. Serve, passing mustard sauce separately.
MARINATED RIB-EYES
Actually, this is an excellent marinade for any steak. The marinade mainly consists of Worcestershire sauce and brown sugar. The sugar makes the steaks tender and gives just a hint of sweetness. I sometimes add some Dijon mustard or red pepper flakes for a little zing.
Provided by DELLAKAY
Categories Meat and Poultry Recipes Beef Steaks Rib-Eye Steak Recipes
Time 1h25m
Yield 4
Number Of Ingredients 6
Steps:
- Season the steaks with the garlic powder, onion powder, salt, and pepper, and set aside.
- Pour the Worcestershire sauce and brown sugar into a large resealable plastic bag, seal, and shake to mix. Pour half of the marinade into another large resealable bag. Place two steaks in each bag, and turn to coat. Squeeze out excess air, and seal the bags. Refrigerate for at least 1 hour.
- Preheat grill for high heat. Drain the marinade from the steaks into a small saucepan, and bring to a boil; boil for several minutes.
- Brush grill grate with oil. Grill steaks 7 minutes per side, to desired doneness. Baste often with the boiled marinade during the final 5 minutes of cook time.
Nutrition Facts : Calories 757.2 calories, Carbohydrate 41.1 g, Cholesterol 152.1 mg, Fat 46.8 g, Fiber 0 g, Protein 40.4 g, SaturatedFat 19 g, Sodium 1298.5 mg, Sugar 29.7 g
MARVELOUS MUSTARD RIBS
This has been my most favorite rib recipe for the longest time. My DS and DD have always requested this dish when they come home during the summer.(BBQ time!!) I hope you will enjoy this dish. It is from a cook book called "HOT & SPICY" by Better Homes Gardens that I picked up at the store. I have a couple of excellent recipes out of this book. ENJOY!!! Cooking time includes chill time.
Provided by teresas
Categories Pork
Time 7h20m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Combine: sugar, pepper, paprika, curry powder, and salt in a bowl.
- Rub spice mixture over ribs, coating well.
- Place ribs in shallow pan.
- Cover and chill for 2 to 6 hours.
- Arrange medium coals around a drip pan in a covered grill.
- Test for medium-low heat above pan.
- Place ribs, fat side up, on grill rack over drip pan but not over coals.
- Lower grill hood.
- Grill about 1-1/4 hours or until tender, turning once, and adding more coals as needed.
- Meanwhile, for the sauce, combine brown sugar, vinegar, onion, mustard, garlic, honey, liquid smoke, and celery seed in a medium saucepan.
- Bring to a boil.
- Reduce heat and cook, uncovered, for 40 to 60 minutes or until slightly thickened, stirring occasionally.
- Brush sauce over ribs occasionally during last 10 to 15 minutes of grilling.
- Heat any remaining sauce until bubbly and pass around with ribs.
- (I cook these ribs on my propane gas grill and they come out just fine.).
PAN-SEARED RIB EYES WITH MUSTARD & WHITE WINE CREAM SAUCE
This is a recipe similar to the rib-eye recipe that the bar/grill I worked for made. It was delish! They would serve with thin crispy vidalia slices stacked on top, with a side of parsley red potatoes that would taste delish with the sauce!
Provided by love4culinary
Categories Meat
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat your oven to 350 (for finishing).
- First brush your rib eyes down with a small amount of olive oil.
- Then, take a small bown and mix the mustard, coarsely cracked black pepper, and salt.
- Rub this mixture into your rib eyes.
- Now take your pan and add a bit of olive oil, and sear your steaks about 3 minutes on each side.
- Transfer seared steaks to a sheet panthe steaks to a sheet pan and finish cooking in a 350 degree oven for around 10 minutes or so to obtain a medium rare steak.
- Reserve a bit of the oil in the skillet that the steaks were seared in, and over medium-high heat saute your shallots until they are nice and browned/glazed (approx 2 1/2 mins).
- Add your white wine and reduce for approximately 3-4 minutes, until 1/2 of the liquid remains.
- Add heavy cream to the skillet and stir in the green peppercorns.
- Continue to reduce sauce over med/high heat until reduced to about half.
- Whisk in both of your mustards until thoroughly blended.
- Season with salt and pepper.
- Serve over ribeyes.
Nutrition Facts : Calories 224, Fat 18.1, SaturatedFat 10.4, Cholesterol 61.1, Sodium 125.7, Carbohydrate 6.4, Fiber 1.2, Sugar 1, Protein 2.6
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