Saltfriedribeyesteak Recipes

SALT AND PEPPER RIBEYE STEAK

Salt and Pepper Ribeye Steak image

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

Ingredients

6 (8 ounce) rib-eye steaks
1 tablespoon Diamond Crystal® Kosher Salt
1 ½ teaspoons ground black pepper
1 tablespoon vegetable oil, or as needed
2 tablespoons unsalted butter

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-FRIED RIB-EYE STEAK

Salt-Fried Rib-Eye Steak image

No oil is needed to saute' these beauties. The juices from the meat mix with the salt to form a crusty coating that not only prevents the steaks from sticking to the pan but adds a great caramelized flavor. Gourmet...this same method can be used to cook four 6 ounce hamburgers (1 1/4 inch thick)using 2 teaspoons salt

Provided by JoJoStar

Categories Steak

Time 35m

Yield 4 serving(s)

Number Of Ingredients 2

Ingredients

2 (7/8 lb) rib eye steaks (should be 1-1/4 inches thick (1-3/4 pounds total)
4 teaspoons kosher salt

Steps:

Pat steaks dry.
Sprinkle salt evenly in a 10-inch cast-iron skillet.
Heat skillet over moderately high heat until faint wisps of smoke are visible.
Add steaks and cook, shaking skillet after 1 or 2 minutes to loosen them from the bottom, for 6 minutes.
Turn steaks over and cook for 5 minutes more for medium-rare.
Transfer to a cutting board and let stand, loosely covered with foil, for 5 minutes before slicing.

Nutrition Facts : Calories 543.8, Fat 43.8, SaturatedFat 17.9, Cholesterol 134.9, Sodium 1855.2, Protein 34.8

SALISBURY STEAK

Salisbury Steak image

Treat your family to Ree Drummond's Salisbury Steak recipe from The Pioneer Woman on Food Network; smother the beef patties in gravy for a rib-sticking meal.

Provided by Ree Drummond : Food Network

Categories main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 16

Ingredients

1 1/2 pounds lean ground beef
1/2 cup seasoned breadcrumbs
1 tablespoon ketchup
2 teaspoons dry mustard
4 dashes Worcestershire sauce
1 cube beef bouillon, crumbled (or powdered beef base)
Salt and pepper
1 tablespoon butter
1 tablespoon olive oil
1 whole onion, halved and thinly sliced (or diced if you prefer)
2 cups beef broth, more if needed for thinning
1 tablespoon ketchup
1 teaspoon seasoning sauce, such as Kitchen Bouquet, optional
4 dashes Worcestershire
1 teaspoon cornstarch, optional
Salt and pepper

Steps:

For the meat mixture: Combine the ground beef, breadcrumbs, ketchup, dry mustard, Worcestershire sauce, bouillon and some salt and pepper. Knead until all combined. Form into 4 to 6 oval patties, and then make lines across the patties to give them a "steak" appearance.
Fry the patties in a skillet with the butter and oil over medium-high heat on both sides until no longer pink in the middle. Remove from the skillet and pour off any excess grease.
For the gravy: Reduce the heat to medium and add in the sliced onions. Stir and cook until golden brown and somewhat soft, for several minutes. Add the beef stock, ketchup, seasoning sauce, if using, and the Worcestershire. Then combine the cornstarch with a little beef broth and add to the sauce if using. Stir and cook to reduce.
Add a sprinkle of salt and pepper and more broth if needed for thinning. Then return the patties to the gravy. Spoon the gravy over the top and let them simmer and heat back up for a couple of minutes.

SALT-FRIED RIB-EYE STEAKS

Salt-Fried Rib-Eye Steaks image

Categories Beef Sauté Quick & Easy Wheat/Gluten-Free Father's Day Dinner Winter Gourmet

Yield Serves 4

Number Of Ingredients 2

Ingredients

two 1 1/4-inch-thick rib-eye steaks (about 1 3/4 pounds total)
4 teaspoons coarse salt

Steps:

Pat steaks dry. Sprinkle salt evenly in bottom of a well-seasoned 10-inch cast-iron skillet. Heat skillet over moderately high heat until faint wisps of smoke are visible and fry steaks, shaking skillet after 1 or 2 minutes to loosen them from bottom, 6 minutes. Turn steaks over and fry 5 minutes more for medium-rare. Transfer steaks to a cutting board and let stand 5 minutes before slicing.

BEST SALISBURY STEAK

Best Salisbury Steak image

A good recipe for Salisbury steak recipe is hard to find! I remember enjoying it often when I was growing up, but when I decided to add it to my recipe collection, I wasn't able to find it in my modern cookbooks. I came up with these ingredients on my own and experimented until it tasted like I remembered. -Faye Hintz, Springfield, Missouri

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 14

Ingredients

1 egg
3 tablespoons crushed butter-flavored crackers
1 tablespoon finely chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon rubbed sage
3/4 pound ground beef
1 can (4 ounces) mushroom stems and pieces, drained
2 tablespoons butter
3 tablespoons all-purpose flour
1-3/4 cups water
2 beef bouillon cubes
1/4 teaspoon browning sauce, optional
Hot mashed potatoes

Steps:

In a medium bowl, combine egg, cracker crumbs, onion, salt, pepper and sage. Add beef and mix well. Shape into two patties. , In a medium skillet, cook patties for 4-5 minutes per side or until browned; drain. Remove to a platter and keep warm. , In the same skillet, saute mushrooms in butter for 2 minutes. Stir in flour; blend well. Add water and bouillon; cook and stir until smooth and thickened. Stir in browning sauce if desired. Return patties to gravy and cook, uncovered, over low heat for 10 minutes, stirring occasionally. Serve with mashed potatoes.

Nutrition Facts :

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