Slow Cooked Ribeye Recipe 375

ROASTED BONE-IN RIB-EYE FOR TWO

Roasted Bone-in Rib-Eye for Two image

Provided by Food Network

Time 2h

Yield 2 servings

Number Of Ingredients 23

Ingredients

2 tablespoons kosher salt
1 1/2 teaspoons freshly ground black pepper
1 (48 to 52-ounce) bone-in rib-eye
1 tablespoon olive oil
Creamed Spinach, recipe follows
Potato Gratin, recipe follows
1 teaspoon unsalted butter
2 1/2 pounds fresh baby spinach, rinsed
1/2 cup water, or as needed
2 cups heavy cream
2 tablespoons cornstarch
1/4 cup milk
1/2 cup grated Parmigiano-Reggiano
1 teaspoon salt
1/4 teaspoon ground white pepper
1/2 packed cup grated sharp or medium Cheddar
1 quart heavy cream
6 egg yolks
Salt
White pepper
Butter, for dish
3 pounds Idaho potatoes, peeled and thinly sliced vertically
1 pound Gruyere, grated

Steps:

Preheat the oven to 375 degrees F.
Set a 10-inch saute pan over medium-high heat. Season the steak with the salt and pepper. Add the oil to the pan, and, once hot, place the steak, fat side down, in the hot pan. Sear the steak until well caramelized and most of the fat has rendered, about 5 minutes. Turn the steak over and sear for 5 minutes on each of the other 3 remaining sides. Once seared on all sides, place the steak on a small baking sheet and roast in the oven until an instant read thermometer inserted into its center registers 135 degrees F, about 1 hour.
Remove the steak from the oven and allow to rest for 10 minutes before slicing in half, and slicing each half into strips that run across the grain. Serve with the Creamed Spinach and Potato Gratin.
Preheat the oven to 400 degrees F. Lightly grease a 4-cup baking dish or ramekin with the butter and set aside.
Place the spinach and enough water to cover the bottom of a large skillet or saute pan over medium heat, cover tightly, and cook, stirring occasionally, until completely wilted, 5 to 7 minutes. Drain in a colander and set aside.
Bring the cream to a low boil in a medium saucepan. Remove from the heat. Whisk the cornstarch and milk in a small bowl until smooth to make a slurry. Add the slurry to the hot cream and return to medium heat, whisking until the mixture thickens and starts to boil, about 1 minute. Add the Parmesan, salt, and pepper and whisk until smooth. Add the cooked spinach and, stirring constantly with a wooden spoon, return to a boil, about 1 minute. Remove from the heat.
Pour the spinach into the prepared baking dish, sprinkle the Cheddar evenly over the top, and bake until the cheese is melted, 5 to 6 minutes. Serve hot.
Preheat the oven to 400 degrees F.
In a mixing bowl, whisk the cream and yolks together. Whisk well. Season with salt and pepper. Butter a square baking dish. Lay a layer of the potatoes over the bottom of the pan. Season the layer with salt and pepper. Sprinkle with 1/8 of the cheese. Ladle 1 cup of the cream mixture over the cheese. Lay another layer of the potatoes over the cream mixture. Using your hands, firmly press the layers together. Repeat the above process with the remaining ingredients. Place a piece of parchment paper over the potatoes and cover with foil. Place in the oven and cook for 30 minutes. Remove the foil and continue to cook for 15 minutes, until golden brown and bubbly on the top. Remove from the oven and cool slightly before serving.

RIB EYE STEAK AND VEGETABLES COOKED IN A CROCK POT-SLOW COOKER

Rib Eye Steak and Vegetables Cooked in a Crock Pot-Slow Cooker image

Most people use the cheaper cuts of beeef ,but this is so good and tender I thought you might want to try !

Provided by chuckluna

Categories Steak

Time 1h10m

Yield 2 steaks and veggies, 2 serving(s)

Number Of Ingredients 10

Ingredients

2 good cuts rib eye
1 (8 ounce) packet onion soup mix
1 (8 ounce) packet brown gravy mix
3 cups water, l
2 cups potatoes, cut 1/8 thick
1 cup baby carrots
1 medium onion
1 cup celery, chopped
mushroom
salt, pepper, garlic powder, onion powder, and paprika to your taste

Steps:

Since your steaks are smaller than a roast , pre cook vegetables in microwave with some water to almost tender about 20 minutes , drain excess water. In crock pot put steaks and onion soup mix and a can of mushrooms. Whisk brown gravey and water in bowl. pour over steaks and soup mix add spices and gently mix. When vegetables are ready add to pot. Cover on high and cook. It takes around 1/12 hours for medium steak . Enjoy a very very tender steak !

SLOW COOKED RIBEYE RECIPE - (3.7/5)

Slow Cooked Ribeye Recipe - (3.7/5) image

Provided by SoCalPastryChef

Number Of Ingredients 9

Ingredients

4 pounds ribeye, trim off fat
2 packets Lipton onion soup mix
6 large baking potatos, diced
2 cups water
1 large onion, sliced
Olive oil
Salt, to taste
Pepper, to taste
Onion powder, to taste

Steps:

Season ribeye with salt, pepper and onion powder. Brown all sides of ribeye in a large skillet with 2 tablespoons of olive oil. Transfer ribeye to slow cooker with half of the potatoes and half of the onions covering the bottom. Place remaining potatoes and onions on top of ribeye. Combine water and soup mix in a small bowl, pour all over the top of the meat. Cover and cook on low for 6 to 8 hours (or cook on high for 3 to 4). Meat should be fork tender.

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