SALT AND PEPPER RIB EYE STEAK
This salt and pepper rib eye steak recipe, made with bone-in-rib eye, salt, and pepper either on the grill or stovetop, provides a foolproof technique for perfectly cooked steak.
Provided by Adam Rapoport
Categories Mains
Time 1h50m
Number Of Ingredients 5
Steps:
- Pat the steak dry with paper towels and place it on a wire rack situated on a rimmed baking sheet. Season with 1/2 teaspoon salt per side. Let stand at room temperature for at least 1 hour. Pat it dry with paper towels again and reseason it with 1/2 teaspoon salt per side and 1/2 teaspoon cracked peppercorns per side, pressing so the seasoning adheres.
- If making the rib eye on the stovetop, see the variation below. If making the rib eye on the grill, build a two-zone (medium-hot and medium-low) fire in a charcoal grill or heat a gas grill to high just before cooking, leaving one burner on low. Brush the grill grate with oil. Place the steak over the higher heat, close the heat, and cook, flipping it just once, until nicely charred, 3 to 4 minutes per side. (If a flare-up occurs, use tongs to gently slide the steak to a cooler part of the grill until the flames subside.) Move the steak to lower heat and cook, flipping once, 3 to 4 minutes per side. Using tongs, lift the steak and sear both edges (the bone side and the fatcap side) for 1 to 2 minutes per side to render some of the fat. Measure the temperature of the steak to ascertain when it has reached the desired temperature. For rare steak, it will take 14 to 18 minutes total grilling time to reach 120°F (49°C) although it will carry over to 125°F (51°C), or medium-rare, as it rests.
- Transfer the steak to a cutting board and let it rest for at least 10 minutes. Slice it against the grain and season it with coarse sea salt. You know what to do from here.
Nutrition Facts : ServingSize 1 portion, Calories 713 kcal, Carbohydrate 1 g, Protein 69 g, Fat 48 g, SaturatedFat 21 g, Cholesterol 208 mg, Sodium 2503 mg, Fiber 1 g, Sugar 0.01 g, UnsaturatedFat 25 g
SALT AND PEPPER RIBEYE STEAK
Salting the ribeye steak two days prior to cooking brines the steak, helps tenderize it, and adds rich flavor.
Provided by Diamond Crystal Salt
Categories Trusted Brands: Recipes and Tips Diamond Crystal® Salt
Time P2DT30m
Yield 6
Number Of Ingredients 5
Steps:
- Two days before cooking, salt both sides of each steak with 1/2 teaspoon Diamond Crystal® Kosher Salt per steak. Place steaks in an airtight container and refrigerate until ready to cook.
- Remove the steaks from the refrigerator about 30 minutes prior to cooking. Sprinkle both sides of steak with black pepper.
- Heat cast iron pan over medium-high heat until very hot. Add vegetable oil and heat until oil shimmers.
- Carefully place steaks in pan. Cook until brown and hard-seared on one side, 4 to 5 minutes.
- Turn steaks and top with one teaspoon butter. Cook for 3 to 4 more minutes or to desired doneness. You may need to cook the steaks in batches depending on the size of your cast iron pan. Keep the cooked steaks in a 170 degree F oven until ready to serve.
Nutrition Facts : Calories 351.9 calories, Carbohydrate 0.3 g, Cholesterol 91.2 mg, Fat 27.2 g, Fiber 0.1 g, Protein 25 g, SaturatedFat 11.3 g, Sodium 1024 mg
SALT-AND-PEPPER RIB EYE
Provided by Bon Appétit Test Kitchen
Categories Beef Fourth of July Graduation Father's Day Backyard BBQ Steak Summer Family Reunion Grill Grill/Barbecue Bon Appétit
Yield Makes 2 servings
Number Of Ingredients 4
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.
HIMALAYAN SALT BLOCK RIB-EYE
Kick your steak grilling up a notch with a Himalayan salt block. It makes an amazing presentation for any get-together! In San Diego, I worked at a waterfront restaurant. The views were beautiful, and the chef had to make sure his dishes reflected that beauty. One day, he created a seasonal dish using a Himalayan salt block to cook the meat. I was instantly in love with this grilling technique and have used it ever since!
Provided by Food Network
Categories main-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat a grill to 250 degrees F.
- Place a Himalayan salt block onto the grates and cover the grill. After 20 minutes, raise the grill temperature to 325 degrees F. After 20 more minutes, raise the grill temperature to 400 degrees F.
- Meanwhile, bring the rib-eyes to room temperature.
- Brush both sides of the rib-eyes with the vegetable oil. Season the rib-eyes with the kosher salt and pepper on both sides.
- Place the rib-eyes on the Himalayan salt block and cover. Cook until the rib-eyes are golden and caramelized on the bottom and the internal temperature reads 125 degrees F, 7 to 10 minutes. Flip the rib-eyes, then apply 1 tablespoon of butter to the top of each and rest 1 sprig of rosemary on top of the butter. Continue to cook, covered, until the internal temperature reads 130 degrees F for medium rare, another 3 to 4 minutes. Remove the rib-eyes to a cutting board and allow to rest for 5 minutes. Remove the rosemary sprigs and finish with a sprinkle of flaky sea salt.
SALT AND PEPPER SPARE RIBS
They say that whoever makes the most delicious thing with the fewest number of ingredients wins, which was the idea that inspired these. The recipe reminded me just how delicious pork ribs are when we don't try to do too much to them. Plus, this has to be the easiest method I've ever shared for doing ribs.
Provided by Chef John
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Spare Ribs
Time 7h25m
Yield 8
Number Of Ingredients 8
Steps:
- Mix salt, black pepper, white pepper, cayenne, and garlic powder together in a small bowl. Set spice rub aside.
- Stir Dijon mustard and vinegar together in a small bowl.
- Place ribs on a foil-lined baking sheet. Turn the ribs over so that the meat side is down. Use the tip of a small, sharp knife to make some very shallow slashes every few inches through the membrane that covers the ribs. Poke the knife 3 or 4 times between each rib bone, about 1/4 inch deep.
- Brush about 1/2 of the Dijon mustard mixture on top. Sprinkle with about 40% of the spice rub. Turn the rack over and brush on the rest of the mustard and vinegar mixture. Sprinkle on the rest of the rub, reserving 1 or 2 teaspoons in case you want to use it to season the cooked ribs later.
- Refrigerate the ribs, uncovered, 4 to 12 hours before baking.
- Preheat the oven to 300 degrees F (150 degrees C). Remove ribs from the refrigerator.
- Cook in the center of the preheated oven for 1 1/2 hours. Remove from the oven and baste with the pan drippings. Continue to cook until very tender and the tip of a knife slides in very easily, about 1 1/2 hours more.
- Remove from the oven, baste again, and let ribs rest for 15 minutes before cutting and serving.
Nutrition Facts : Calories 400.1 calories, Carbohydrate 1.2 g, Cholesterol 120.2 mg, Fat 30.2 g, Fiber 0.4 g, Protein 29.1 g, SaturatedFat 11.1 g, Sodium 1084.1 mg, Sugar 0.1 g
SALT AND PEPPER CRUSTED RIB ROAST
Provided by Ian Knauer
Categories Pepper Roast Father's Day Back to School Dinner Beef Rib Fall Gourmet
Number Of Ingredients 4
Steps:
- Preheat oven to 450°F with rack in middle.
- Rub roast all over with oil, then sprinkle all over with kosher salt. Coarsely crush peppercorns in a folded kitchen towel (not terry cloth) with a meat pounder or bottom of a heavy skillet. Coat meat on all sides with peppercorns, pressing to help them adhere.
- Roast on a rack in a 13- by 9-inch roasting pan 20 minutes. Reduce oven temperature to 350°F and roast until an instant-read thermometer inserted into center of meat (do not touch bone) registers 110°F, 1 1/2 to 2 hours more. Transfer to platter and let rest, uncovered, 30 minutes (temperature of meat will rise to about 130°F for medium-rare).◊
More about "salt and pepper rib eye recipes"
SALT-AND-PEPPER RIB EYE RECIPE | BON APPéTIT
From bonappetit.com
3.8/5 (57)Estimated Reading Time 2 mins
- Put steak on a wire rack set on a rimmed baking sheet. Pat dry with paper towels. Season with 1/2 tsp. salt pers 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 tsp. salt; press in 1/2 tsp. 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° for rare (steak will carry over to 125°, 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.
HUMMUS WITH GROUND BEEF - THE LEMON BOWL®
From thelemonbowl.com
RIB EYE STEAK, BELL PEPPER, AND PINE NUTS RECIPE - FOOD NEWS
From foodnewsnews.com
ULTIMATE SALT AND PEPPER RIBS WITH CHILLI HONEY DRIZZLE
From kitchensanctuary.com
SALT-AND-PEPPER RIB EYE | RECIPE | STUFFED PEPPERS, SALT AND …
From pinterest.ca
SALT-AND-PEPPER RIB EYE - SAVVY NANA
From savvynana.com
SALT AND PEPPER RIBS RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
REVERSE-SEARED RIBEYE TACOS WITH AVOCADO SALSA - MASTERBUILT
From masterbuilt.com
SALT AND PEPPER RIB EYE STEAKS WITH BLUE CHEESE BUTTER AND …
From weber.com
10 BEST SALT AND PEPPER RIB RUB RECIPES | YUMMLY
From yummly.com
SALT-AND-PEPPER RIB EYE - SIERRAMEAT.COM
From sierrameat.com
SALT-AND-PEPPER RIB EYE - MACMEAT.COM
From macmeat.com
GRILLED RIBEYE STEAK WITH SALT & PEPPER RUB - MORTON SALT
From mortonsalt.com
SALT-AND-PEPPER RIB EYE - PLAIN.RECIPES
From plain.recipes
SALT AND PEPPER SHORT RIBS - TIFFY COOKS
From tiffycooks.com
10 BEST DRY SALT AND PEPPER RIBS RECIPES - YUMMLY
From yummly.com
SALT AND PEPPER RIB EYE RECIPE BY THE GRILLING BOOK
From thedailymeal.com
SALT-AND-PEPPER RIB EYE RECIPE | RECIPE | GOOD STEAK RECIPES, RIB …
From pinterest.com
SALT-AND-PEPPER RIB EYE RECIPES RECIPES | ARIA COOKING
From ariacook.blogspot.com
SALT AND PEPPER RIB EYE STEAK | RECIPE | FOOD, RECIPES, CAMPFIRE …
From pinterest.ca
SALT-AND-PEPPER RIB EYE RECIPES RECIPES
From klaparecipes.blogspot.com
SALT-AND-PEPPER RIB EYE RECIPES | RECIPE COLLECTION
From recipesoto.blogspot.com
SALT AND PEPPER RIB EYE STEAK | RECIPE | STEAK, STUFFED PEPPERS, …
From pinterest.com
STOVETOP SALT AND PEPPER RIB-EYE — ANNA DINNERPLAN
From annamagazine.ca
GARLIC RIBEYE STEAK - THERESCIPES.INFO
From therecipes.info
SALT-AND-PEPPER RIB EYE RECIPES RECIPES | RECIPE COLLECTION
From recipesoto.blogspot.com
SALT AND PEPPER RIBS - THE KITCHEN MAGPIE
From thekitchenmagpie.com
SALT AND PEPPER STEAK RUB RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
SALT-AND-PEPPER RIB EYE RECIPES | ARIA COOKING
From ariacook.blogspot.com
SALT AND PEPPER RIBS - PINCH OF NOM
From pinchofnom.com
SALT AND PEPPER RIBS - CHINA SICHUAN FOOD
From chinasichuanfood.com
SALT-AND-PEPPER RIB EYE RECIPES - RECIPE COLLECTION
From recipesmd.blogspot.com
SALT-AND-PEPPER RIB EYE - GLUTEN FREE RECIPES
From fooddiez.com
SALT-AND-PEPPER RIB EYE RECIPES | BUMBULO RECIPES
From bumbulo.blogspot.com
SALT AND PEPPER RIB EYE STEAKS WITH BLUE CHEESE BUTTER AND …
From weber.com
SALT & PEPPER PORK RIBS - SIMPLY ASIAN
From simplyasianhome.com
SALT-AND-PEPPER RIB EYE RECIPES RECIPES | SIMPLE RECIPES
From kiirecipes.blogspot.com
ULTIMATE TAKE AWAY STYLE SALT AND PEPPER CHILLI SPARE RIBS
From ohlaliving.com
SKILLET RIBEYE STEAK RECIPE - SALT PEPPER SKILLET
From saltpepperskillet.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love