Roast Peppered Rib Eye Recipes

PEPPERED RIBEYE ROAST

Steps:

• Combine the pepper and cardamom; rub over roasts. In a large bowl, combine the soy sauce, vinegar, tomato paste, garlic powder and paprika. Pour half into each of two large resealable plastic bags; place each roast in one of the bags. Seal bags and turn to coat; refrigerate overnight., Drain and discard marinade. Place each roast in a roasting pan. Bake, uncovered, at 350° for 2 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).

ROAST PEPPERED RIB EYE OF BEEF

Steps:

• Trim fat from roast.
• Combine pepper and cardamom.
• Rub all over beef and press in with heel of hand.
• Prepare marinade.
• Combine tomato paste, garlic powder, and paprika.
• Slowly add soy sauce, blending well.
• Slowly add vinegar.
• Place roast in large plastic zipper bag or oven bag.
• Pour marinade into bag and seal closed.
• Refrigerate at least 24 hours, turning occasionally.
• Remove meat from marinade and let stand at room temperature about 2 hours.
• Preheat oven to 300°F.
• Wrap tightly in foil or use an oven bag.
• Place in shallow pan and roast for 1 to 1 1/2 hours for medium rare. After 1 hour, begin testing with a meat thermometer inserted to the center of the roast. Remove when thermometer reads 120. Do not over cook! Roast will continue to cook while standing, and the end pieces will be more done than the center. Reserve about 1 cup of marinade for au jus.
• Remove meat from bag and let rest covered with foil about 15 to 20 minutes before carving. Reserve drippings.
• Meanwhile, prepare au jus:.
• Strain drippings and skim off fat.
• Bring 1 cup of drippings, 1 cup of water, and 1/2 to 1 cup of marinade to a boil. Reduce to desired strength.
• Carve roast and serve au jus.

EASY RIB EYE ROAST

Steps:

• Preheat an oven to 500 degrees F (260 degrees C).
• Beat butter and garlic together in a bowl. Poke several holes in roast with a sharp knife. Rub butter mixture all over roast and season meat with salt and black pepper. Place roast, fat-side up, in a roasting pan.
• Roast in the preheated oven for 20 minutes, reduce heat to 325 degrees F (165 degrees C), and continue cooking until roast is reddish-pink and juicy in the center, 1 1/2 to 2 hours. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

SALT-AND-PEPPER RIB EYE

Steps:

• Put steak on a wire rack set on a rimmed baking sheet. Pat dry with paper towels. Season with 1/2 teaspoon salt per side. Chill uncovered for up to 3 hours. Remove steak from refrigerator 1 hour before grilling and let come to room temperature. Pat dry with paper towels. Season again with 1/2 teaspoon salt; press in 1/2 teaspoon pepper per side so pieces adhere.
• Build a two-zone fire in a charcoal grill for direct (medium-high coals) and indirect (medium-low coals) heat. Alternatively, heat a gas grill to high just before cooking, leaving one burner on low. Sear steak over direct heat, flipping once, until nicely charred, 3-4 minutes per side. (If a flare-up occurs, use tongs to gently slide the steak to a cooler part of the grill.) Move steak to indirect heat and continue grilling, flipping once, 3-4 minutes per side. Using tongs, lift steak and sear both edges (the bone side and the fat-cap side) for 1-2 minutes per side to render out some of the fat. Grill steak to desired temperature, 14-18 minutes total or until an instant-read thermometer registers 120°F for rare (steak will carry over to 125°F, or medium-rare, as it rests).
• Transfer steak to a carving board; let rest for 10 minutes. Slice across the grain, season with coarse sea salt, and serve.

PEPPERED RIB ROAST

Steps:

• Combine the pepper and cardamom; rub over roast. In a shallow dish, combine the soy sauce, vinegar, tomato paste, paprika and garlic powder; add the roast and turn to coat. Cover; refrigerate overnight., Drain and discard marinade. Place roast on a rack in a shallow roasting pan. Cover and bake at 350° for 2 to 2-3/4 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 20 minutes before carving., Meanwhile, for gravy, pour the pan drippings and loosened brown bits into a saucepan; skim fat. Combine cornstarch and cold water until smooth; gradually stir into the drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the roast.

GRILLED RIB-EYE STEAKS WITH ROASTED PEPPERS

Steps:

• Whisk 1/3 cup oil, thyme, savory and 2 teaspoons anchovies in 13x9x2-inch glass dish to blend. Add steaks; turn to coat. Let stand at room temperature 1 hour, or cover and refrigerate overnight.
• Char all peppers over gas flame, in broiler or on barbecue until blackened on all sides. Enclose peppers in paper bag 10 minutes. Peel, seed and cut peppers into 1/2-inch-wide strips. Mix 1/3 cup oil, 2 teaspoons anchovies and garlic in large bowl to blend. Add peppers. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill. Bring peppers to room temperature before continuing.)
• Prepare barbecue (medium-high heat). Remove steaks from marinade; pat dry. Sprinkle steaks with salt and pepper. Grill steaks to desired doneness, about 6 minutes per side for medium-rare. Transfer to cutting board. Let stand 5 minutes.
• Cut steaks diagonally into thin slices. Divide meat among plates. Spoon peppers next to meat. Pour any juices from cutting board over peppers. Sprinkle with parsley and serve.

CRACKED PEPPER RIB-EYE STEAK WITH ROASTED ONION SAUCE

Steps:

• Preheat the oven to 350°.
• Place the onion wedges in a baking dish. Drizzle with the oil and sprinkle with a little salt. Stir to coat all the pieces evenly. Roast, uncovered, until browned and soft, about 1 hour. Remove and let stand until slightly cooled.
• Put the onions in a blender or food processor; add the broth and soy sauce and blend to a smooth puree. Transfer the sauce to a small saucepan, cover and set aside.
• Preheat the broiler or prepare coals for grilling.
• Press the cracked pepper onto both sides of each steak, using about 1 teaspoons of pepper for each steak. Broil or grill the steaks until seared and nicely browned on one side, about 4 minutes for medium-rare and 5 minutes for medium. Turn and cook 4 minutes more for both medium-rare and medium.
• Reheat the onion sauce while the steaks are cooking. Spoon the warmed sauce over each steak and serve.

PEPPERED RIB EYE ROAST

Steps:

• Combine the pepper and cardamom; rub over roasts. Place each in a shallow baking dish. In a bowl, combine the soy sauce, vinegar, tomato paste, garlic powder and paprika. Pour over the roasts; turn several times. Cover and refrigerate overnight.
• Place each roast in a roasting pan. Bake, uncovered, at 350 degrees F for 2 hours or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees F; medium, 160 degrees F; well-done, 170 degrees F).

SCALLOPED POTATO-CRUSTED RIB EYE RECIPE BY TASTY

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!