Spiced Rib Eye Steaks With Stout Recipes

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GRILLED SPICED RIB-EYE STEAKS



Grilled Spiced Rib-Eye Steaks image

Categories     Picnic     Steak     Spice     Summer     Grill/Barbecue     Gourmet

Yield Makes 8 servings

Number Of Ingredients 4

8 (1-inch-thick) bone-in rib-eye steaks (1 lb each)
1/4 teaspoon ground allspice
1 teaspoon ground cumin
2 tablespoons kosher salt

Steps:

  • Prepare grill for cooking.
  • Let steaks stand at room temperature 30 minutes. Stir together allspice, cumin, and salt. Pat steaks dry and sprinkle spice mixture onto both sides of steaks to lightly coat, pressing to adhere.
  • Grill steaks in 2 batches on an oiled rack set 5 to 6 inches over glowing coals 4 to 5 minutes on each side, or until an instant-read thermometer inserted horizontally 2 inches into thickest part of meat registers 130°F for medium-rare. Transfer steaks to a platter and let stand 10 minutes.

GUINNESS MARINATED RIB EYE STEAKS



Guinness Marinated Rib Eye Steaks image

Recipe adapted from Eating Well and placed here for safe keeping. They recommend serving it atop a toasted piece of rye bread.

Provided by januarybride

Categories     Steak

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

1 cup guinness beer (may sub another stout)
1/2 cup finely chopped sweet onion
1/3 cup reduced sodium soy sauce
2 tablespoons molasses (not blackstrap)
1 tablespoon chopped fresh rosemary (may sub 1 teaspoon dried)
1 tablespoon minced garlic
1/4 teaspoon Worcestershire sauce
1 lb boneless rib-eye steak, 1 1/2 inches thick

Steps:

  • Combine beer, sweet onion, soy sauce, molasses, rosemary, garlic and Worcestershire sauce in a large sealable plastic bag. Add steaks. Seal the bag, shake and turn it, and refrigerate, flipping over and shaking the bag from time to time, for 12 to 18 hours.
  • Preheat a grill to medium. Remove the steaks from the marinade and pat dry. Reserve 1 cup marinade (discard the rest). Grill the steaks until browned on the first side, 5 to 7 minutes. Turn over and grill until an instant-read thermometer inserted into the center of the steak registers 125°F for medium-rare. Remove from the grill and let rest for 5 to 10 minutes.
  • Meanwhile, place the reserved 1 cup marinade in a small saucepan and bring to a simmer over medium-high heat. Boil until reduced by about half, 7 to 10 minutes.
  • Drizzle each steak with about 1 tablespoon of the reduced sauce and serve.

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