Steakhouse Rib Eye 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.

STEAKHOUSE STEAKS

Steps:

• Preheat the oven to 400 degrees F.
• Heat a large, well-seasoned cast iron skillet over high heat until very hot, 5 to 7 minutes.
• Meanwhile, pat the steaks dry with a paper towel and brush them lightly with vegetable oil. Combine the fleur de sel and cracked pepper on a plate and roll the steaks in the mixture, pressing lightly to evenly coat all sides.
• When the skillet is ready, add the steaks and sear them evenly on all sides for about 2 minutes per side, for a total of 10 minutes.
• Top each steak with a tablespoon of butter, if using, and place the skillet in the oven. Cook the steaks until they reach 120 degrees F for rare or 125 degrees F for medium-rare on an instant-read thermometer. (To test the steaks, insert the thermometer sideways to be sure you're actually testing the middle of the steak.)
• Remove the steaks to a serving platter, cover tightly with aluminum foil and allow to rest at room temperature for 10 minutes. Serve hot with Roquefort Chive Sauce on the side.
• Bring the heavy cream to a boil in a small heavy-bottomed saucepan over medium-high heat. Cook at a low boil, stirring occasionally, until the mixture has become thick and creamy, about 20 minutes. Remove the pan from the heat, add the cheese, salt, pepper and chives and whisk rapidly until the cheese melts.
• Yield: 4 servings

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!

STEAKHOUSE RIB-EYE

Steps:

• Prepare your grill and add steaks when almost every bit of coal is white.
• Flip steaks once after a couple minutes while the steaks are still soft to the touch. Remove steaks from grill when there is a little resistance when you push the middle of the steak. You should be able to press one quarter of an inch for a medium rare steak.

MAJESTIC STEAKHOUSE RIB EYE

Steps:

• Combine sour cream, horseradish, roasted peppers, Worcestershire, Tabasco, pepper and salt in a mixing bowl. Set aside.
• Heat a grill. Brush the steaks with olive oil. Season with salt and pepper. Grill to desired doneness. Serve with the sauce.

THE PERFECT RIB EYE MARINADE

Steps:

• In a shallow, nonreactive dish, mix red wine vinegar, Worcestershire sauce, garlic, onion, and pepper. Place steaks in the mixture. Cover, and marinate 1 hour in the refrigerator.
• Preheat an outdoor grill for high heat, and lightly oil grate.
• Grill steaks on the prepared grill 5 to 7 minutes per side, to desired doneness. Discard remaining marinade.