Rock N Rib Eye Steaks Recipes

RIB-EYE STEAK

Steps:

• Rub salt and pepper, to taste, on the steak and cook steak over medium fire. Let rest for about 5 to 10 minutes before serving.

PERFECT RIB EYE STEAKS

Steps:

• Spread the steak seasoning in a line on a shallow dish.
• Holding the steaks upright (like a wheel), press the edge of the steak into the seasoning. Turn a little and repeat. Repeat with other steak.
• Grill or broil as usual and serve.

GOURMET RIB EYE STEAK RECIPE BY TASTY

Steps:

• Preheat oven to 200°F (95°C).
• Generously season all sides of the steak with salt and pepper.
• Transfer to a wire rack on top of a baking sheet, then bake for about 45 minutes to an hour until the internal temperature reads about 125°F (51° C) for medium-rare. Adjust the bake time based on if you like your steak more rare or more well-done.
• Heat the canola oil in a pan over high heat until smoking.
• Sear the steak for 30 seconds on the first side, then flip.
• Add the butter, garlic, rosemary, and thyme, and swirl around the pan.
• Transfer the garlic and herbs on top of the steak and baste the steak with the butter using a large spoon.
• Baste for about 30 seconds, then flip and baste the other side for about 15 seconds.
• Turn the steak on its side and cook to render off any excess fat.
• Rest the steak on a cutting board or wire rack for about 10 minutes. Slicing the steak before the resting period has finished will result in a lot of the juices leaking out, which may not be desirable.
• Slice the steak into ½ -inch (1 cm) strips, then fan out the slices and serve.
• Enjoy!

PEPPERED RIBEYE STEAKS

Steps:

• Combine all seasonings. Sprinkle over steaks, pressing mixture into both sides to help it adhere. Refrigerate, covered, for at least 1 hour or up to 24 hours., Remove steaks; blot with paper towels to remove any surface moisture, taking care to leave as much garlic mixture on steaks as possible. If desired, sprinkle with additional kosher salt. Grill steaks, covered, turning occasionally, on a greased grill rack over medium indirect heat until a thermometer reads 110°. Move steaks to direct heat; continue grilling until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Let stand 5 minutes before slicing. Place on a warm serving platter; cut across grain into thick slices.

ROCK 'N RIB-EYE STEAKS

Steps:

• Blend marinade and beer; pour over steaks and marinate for 15 minutes. Remove steaks from marinade and pat dry with paper towel; discard used marinade. Season steaks with salt and pepper.
• Meanwhile, preheat grill to medium-high. Toss mushrooms with 1/4 cup sauce and the melted butter. Spread mushrooms on a large piece of foil; top with a second sheet and crimp the edges together to make a thin, tightly closed packet. Grill steaks and mushroom packet, turning once, for 4-5 minutes per side for medium, or until cooked to preferred doneness. Baste the steaks liberally with remaining Diana sauce while grilling. Carefuly open mushroom packet and sprinkle in green onions.
• Serve with mushrooms mixture.
• VARIATIONS:.
• For family steaks, blend tomato juice with marinadeand use Diana Sauce original flavour on the grill.
• For Whisky maple steaks, blend whisky with marinade and use Diana Sauce, Maple flavour on the grill.