SEARED RIB-EYE STEAK WITH SMASHED POTATOES
Surprise your partner on Valentine's Day with a steak dinner for two. One rib-eye is plenty -- ours is amped up with homemade scallion butter and a side of crispy potatoes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 1h
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees. Let steak stand until room temperature.
- Bring potatoes to a boil in generously salted water. Cook until fork-tender, about 8 minutes. Drain and let cool slightly. Brush a rimmed baking sheet with 1 tablespoon oil. Lightly crush each potato on sheet with palm to 1/2-inch thickness. Brush with 1 tablespoon oil. Season with salt and pepper, and scatter thyme on top. Roast until golden and crisp, about 25 minutes, rotating sheet once.
- Meanwhile, combine butter and scallion in a bowl. Season with salt. Heat a large cast-iron or other heavy skillet over medium-high heat, 2 minutes. Pat steak dry and rub with remaining 1 teaspoon oil. Season generously with salt and pepper and place in hot pan. Cook until browned, about 5 minutes a side. Transfer skillet to oven. Roast alongside potatoes until a thermometer inserted in thickest part of steak reads 130 degrees for medium-rare, 10 to 12 minutes. Transfer steak to a platter, top with scallion butter, and let rest 10 minutes before slicing. Serve with potatoes.
BUTTER BASTED RIB EYE WITH CRISPY SMASHED POTATOES AND HORSERADISH
Provided by Eric Greenspan
Categories main-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Heat a large cast-iron pan over high heat.
- Salt each rib eye on 1 side. Place salt-side down in the pan and sear until brown, about 4 minutes (you may have to do in batches or use multiple pans). Salt the top side of the rib eyes and turn over. Cook until brown on the flip side, about 3 more minutes. Add the butter to the pan and allow to foam. Add garlic and thyme and baste steaks with butter. Cook, flipping every 2 to 3 minutes and continuing to baste, until desired internal temperature is reached, about 10 minutes for medium-rare. Serve with Crispy Smashed Potatoes and Horseradish.
- Preheat oil in a deep fryer to 350 degrees F.
- Cover the fingerling potatoes with cold salted water. Bring to a boil and simmer until tender, about 10 minutes. Strain. Using the back of a spatula or wooden spoon, slightly smash each potato until skin splits and potatoes are about 1/2- to 3/4-inch thick but still intact.
- Deep-fry potatoes until golden brown and crispy, 1 to 2 minutes. Remove to a sheet pan fitted with a rack to drain slightly.
- Add sour cream, horseradish and mayonnaise to a small bowl and stir to combine.
- Transfer potatoes to a serving dish. Drizzle with horseradish cream mixture.
RIB-EYE STEAK AND CRISPY SMASHED POTATOES FOR TWO
Looking for a special dinner for two? First, pan-sear one big steak to share. Then, while the steak rests, use the tasty beef fat left in the skillet to sear smashed paprika-spiced potatoes to crispy, golden perfection.
Provided by Anna Stockwell
Categories Valentine's Day Beef Potato Shallot Parsley Basil Orange Paprika Dinner Wheat/Gluten-Free Steak
Yield 2 servings
Number Of Ingredients 11
Steps:
- Season steak with 1/2 tsp. salt and 1/2 tsp. pepper. Let sit at room temperature 1 hour.
- Meanwhile, fill a large pot with about 1" water and season with a big pinch of salt. Set a steamer basket in pot. Cover and bring water to a boil. Add potatoes, cover, and steam until fork-tender, 20-25 minutes. Remove steamer basket with potatoes from heat and let cool to room temperature. Crush each flat with the back of a spatula to about 1" thick (the skins will split and some potato flesh might crumble, which is fine).
- While potatoes cook, cover shallots with vinegar in a small bowl. Let sit at least 10 minutes and up to 30. Pour oil over, then stir in parsley, basil, orange zest, and 1/4 tsp. salt; set sauce aside until ready to serve.
- About half an hour before you want to eat, heat a large heavy skillet (preferably cast iron) over high. Using tongs, hold fat cap of steak against skillet while it heats until enough oil to coat pan is rendered, about 2 minutes. Lay steak down in hot beef fat and cook over high heat, turning every 2 minutes, until a deep brown crust forms and an instant-read thermometer inserted into thickest part of steak registers 120°F for medium-rare, 12-15 minutes. Transfer to a cutting board and let rest 10 minutes.
- Heat skillet with beef fat over medium. Add potatoes and paprika; season with remaining 3/4 tsp. salt. Cook, turning once, until potatoes are golden brown and crisp, about 10 minutes.
- Cut meat from bone and slice against the grain into thick slices. Transfer steak and potatoes to a platter. Drizzle some green sauce over and serve with remaining sauce alongside.
RIB-EYE WITH STEAK PAN POTATOES & PEAS
Indulge in rib-eye steak, which takes just 20 minutes to make. Cooking the potatoes in the steak pan ensures you'll make the most of all the lovely, meaty flavours
Provided by Tom Kerridge
Categories Dinner, Main course
Time 20m
Number Of Ingredients 8
Steps:
- Flatten the steaks out slightly with your hands. Mix the garlic with the vinegar and a large pinch of salt and rub over both sides of the steaks and set aside.
- Cook the potatoes in boiling water for 8-10 mins until just tender, then drain and set aside. Meanwhile, heat the oil and butter in a large non-stick frying pan over a high heat and sizzle the steaks for 5-6 mins on each side until nicely seared, then sit on a board to rest. Add the potatoes and pan-fry until starting to brown.
- Pour some boiling water over the peas, then drain and add to the pan with the sliced radishes to heat through for 2 mins, then toss in the radish leaves (if you have them) for 30 secs.
- Carve the steaks into thick slices and drizzle with a bit more oil and some seasoning to make a dressing with the juices. Fan out the meat and serve with the potatoes in a bowl on the side.
Nutrition Facts : Calories 573 calories, Fat 41 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 29 grams protein, Sodium 0.5 milligram of sodium
SCALLOPED POTATO-CRUSTED RIB EYE RECIPE BY TASTY
Here's what you need: medium white onion, crimini mushroom, fresh spinach, garlic, salt, pepper, boneless ribeye roast, canola oil, prosciutto, mayonnaise, dried thyme, lemon juice, large russet potatoes, grated parmesan cheese
Provided by Claire Nolan
Categories Dinner
Yield 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350˚F (180˚C).
- Pour 1 tablespoon of oil into a medium skillet over medium heat and sauté the onion, mushrooms, and spinach for about 5-7 minutes, or until the onions begin to turn translucent. Add 1 tablespoon of garlic, salt, and pepper and cook, stirring occasionally, until all the liquid evaporates and the mixture becomes a thick paste. Remove from the pan and let cool completely.
- Generously season the rib eye all over with salt and pepper. Heat the oil in a medium skillet over medium-high heat. Sear the meat for 3-5 minutes on all sides, until a crust has formed all over. Let rest on a wire rack for 10 minutes.
- Arrange overlapping sheets of plastic wrap until you have a surface twice the length and width of the rib eye. Lay overlapping strips of prosciutto on the plastic in an even layer, making sure the prosciutto sheet is large enough to cover the rib eye. Spread the cooled mushroom mixture evenly over the prosciutto.
- In a small bowl, stir together the mayonnaise, remaining ½ tablespoon minced garlic, ½ teaspoon salt, the thyme, and lemon juice. Generously brush the rib eye with the garlic mayo, then place the rib eye in the center of the prosciutto-mushroom sheet.
- Keeping everything even and tight, wrap the rib eye with the prosciutto, using the plastic wrap to help wrap it tightly and to seal the ends. Tuck the ends of the plastic wrap underneath the wrapped rib eye to keep its shape and chill in the refrigerator for 30 minutes.
- Using a knife or mandoline, carefully cut the potatoes into slices ⅛-inch (3 mm) thick and lay on paper towels. Sprinkle the potato slices with salt and let sit for 10 minutes to draw out any excess moisture. Pat the potatoes dry.
- Evenly sprinkle 1 cup (115 g) of Parmesan cheese over a parchment-lined baking sheet.
- Arrange the potato slices in overlapping rows over the Parmesan until the pan is covered. Sprinkle the remaining cup of Parmesan evenly over the potatoes.
- Bake for 30 minutes, until slightly golden and the potatoes are still flexible. Remove the potatoes from the oven and increase the heat to 400˚F (200˚C).
- Place the chilled, prosciutto-wrapped rib eye in the center of the potato sheet. Fold the potatoes over the rib eye and peel back the parchment. Sprinkle Parmesan under the seam (it will help seal the potato layer) and all over the top.
- Loosely cover the pan with foil and bake for 30 minutes. Remove the foil and bake for 20 minutes more, or until the potatoes are golden brown and the internal temperature of the beef is at least 135°F (57°C) for medium-rare. Rest for 10 minutes before slicing.
- Enjoy!
Nutrition Facts : Calories 841 calories, Carbohydrate 26 grams, Fat 54 grams, Fiber 2 grams, Protein 63 grams, Sugar 4 grams
RIB-EYE STEAK AND POTATOES FOR TWO
For a special occasion with a sweetheart, sharing a simple, luxurious dinner at home is even better than going to a restaurant. Splurge on a cut like rib-eye or tenderloin and open a great bottle of wine. It's a simple, no-fuss endeavor, yet very special.
Provided by David Tanis
Categories dinner, easy, for two, quick, steaks and chops, main course
Time 1h
Yield 2 servings
Number Of Ingredients 9
Steps:
- Season steak generously with salt and pepper. Sprinkle with sliced garlic and rosemary and set aside to marinate, 20 to 30 minutes.
- Heat oven to 450 degrees. Meanwhile, bring a pot of well-salted water to a boil. Add potatoes and cook at a brisk simmer until just done, 10 to 15 minutes. Drain and keep warm.
- Heat a cast-iron or other heavy skillet over high heat. Remove and discard sliced garlic from steak. (If left on, it will burn in the skillet.)
- When pan is hot, put in the steak and let brown well on one side, 4 to 5 minutes. Wait until steak forms a crust and comes away cleanly from the bottom to move it.
- Flip steak and transfer pan to oven, uncovered. Roast until juices begin to rise on surface of steak (you will see the droplets) and internal temperature is 120 degrees, 8 to 10 minutes. Remove steak from pan and let rest, tented with foil, for 5 to 10 minutes. (Residual heat will continue to cook the meat to medium-rare as it rests.) Warm a serving bowl for the potatoes and plates for the steak.
- Melt butter in a wide skillet over medium-high heat. Add potatoes and toss to coat and heat through. Sprinkle with salt and pepper. Add minced garlic and cook, stirring, until softened but not browned, 1 minute or less. Gently stir in parsley and lemon zest and transfer to serving bowl.
- Cutting on a slight diagonal, slice steak into 1/2-inch slices, then transfer to plates. If using, place a handful of greens next to the steak. Serve immediately, passing potatoes at the table.
Nutrition Facts : @context http, Calories 850, UnsaturatedFat 26 grams, Carbohydrate 45 grams, Fat 56 grams, Fiber 7 grams, Protein 46 grams, SaturatedFat 27 grams, Sodium 1153 milligrams, Sugar 2 grams, TransFat 3 grams
RIB SHACK COPYCAT MASHED POTATOES
Idaho is well known for being the potato state-even our license plates say "Famous Potatoes"! This is my version of the scrumptious smashers that are served at a local barbecue joint. Everyone who tries them there begs for the recipe, which the place won't give out, so I made my own copycat version. These can be made ahead and kept warm in the slow cooker. -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Drain and return to pan; gently mash potatoes while gradually adding milk, cream cheese spread and butter to reach desired consistency. Stir in remaining ingredients.
Nutrition Facts : Calories 238 calories, Fat 15g fat (8g saturated fat), Cholesterol 41mg cholesterol, Sodium 477mg sodium, Carbohydrate 15g carbohydrate (2g sugars, Fiber 1g fiber), Protein 10g protein.
SMOKY RIB-EYE STEAKS WITH LOADED MASHED POTATOES
Make and share this Smoky Rib-Eye Steaks With Loaded Mashed Potatoes recipe from Food.com.
Provided by Queen Dana
Categories Steak
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Arrange a steamer basket in a large pot with 1 inch of water in the bottom. Spread the potatoes in the basket in an even layer, cover, and bring to a boil. Reduce the heat to medium low and steam until the potatoes are tender, about 15 minutes.
- Meanwhile, cook the bacon in a large cast-iron skillet over medium heat, turning once, until crisp, 7 to 8 minutes total. Transfer the bacon to a paper-towel-lined plate; discard all but 1 Tbs. of the fat from the skillet.
- Season the steaks all over with the paprika, 1-1/2 teaspoons salt, and 1/2 teaspoons pepper. Heat the skillet with the reserved bacon fat over medium-high heat. Arrange the steaks in the skillet in a single layer. Cook, flipping once, until deep golden-brown outside and medium rare inside, 10 to 12 minutes total. Transfer the steaks to a cutting board and let rest for 5 minutes.
- Meanwhile, transfer the hot potatoes to a large bowl. Stir in the milk and butter and mash with a potato masher until just combined. Stir in the cheese, sour cream, scallions, and salt and pepper to taste.
- Slice the steaks across the grain and transfer to dinner plates. Serve the potatoes on the side with the bacon crumbled on top.
Nutrition Facts : Calories 449.8, Fat 23.4, SaturatedFat 13.3, Cholesterol 61.1, Sodium 246.7, Carbohydrate 49.3, Fiber 4.6, Sugar 4.9, Protein 12.3
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