Three Pepper Rib Eye Steak Recipes

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PEPPERED RIBEYE STEAKS



Peppered Ribeye Steaks image

A true Southerner to the core, I love to cook-especially on the grill. This recipe is one of my favorites! The seasoning rub makes a wonderful marinade, and nothing beats the summertime taste of these flavorful grilled steaks! -Sharon Bickett, Chester, South Carolina

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 8 servings.

Number Of Ingredients 10

1 tablespoon garlic powder
1 tablespoon paprika
2 teaspoons dried ground thyme
2 teaspoons dried ground oregano
1-1/2 teaspoons kosher salt
1-1/2 teaspoons pepper
1 teaspoon lemon-pepper seasoning
1 teaspoon cayenne pepper
1 teaspoon crushed red pepper flakes
4 beef ribeye steaks (1-1/2 inches thick and 8 ounces each)

Steps:

  • Combine all seasonings. Sprinkle over steaks, pressing mixture into both sides to help it adhere. Refrigerate, covered, for at least 1 hour or up to 24 hours., Remove steaks; blot with paper towels to remove any surface moisture, taking care to leave as much garlic mixture on steaks as possible. If desired, sprinkle with additional kosher salt. Grill steaks, covered, turning occasionally, on a greased grill rack over medium indirect heat until a thermometer reads 110°. Move steaks to direct heat; continue grilling until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Let stand 5 minutes before slicing. Place on a warm serving platter; cut across grain into thick slices.

Nutrition Facts : Calories 257 calories, Fat 18g fat (7g saturated fat), Cholesterol 67mg cholesterol, Sodium 453mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 21g protein.

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

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

SEARED RIB-EYE STEAK WITH ARUGULA AND ROASTED PEPPER SALAD



Seared Rib-Eye Steak with Arugula and Roasted Pepper Salad image

Provided by Giada De Laurentiis

Time 30m

Yield 4 servings

Number Of Ingredients 7

6 tablespoons extra-virgin olive oil, plus extra for brushing
2 (1-inch-thick) rib-eye steaks (about 1 pound each)
Kosher salt and freshly ground black pepper
3 cups arugula, washed and spun dry
11/2 cups roasted peppers, rinsed and patted dry
2 tablespoons balsamic vinegar
Small block Parmesan (about 8 ounces)

Steps:

  • In a large saute pan, heat 2 tablespoons olive oil. Season steaks with salt and pepper. When pan starts to smoke, carefully add steaks. Allow the steaks to cook for about 3 to 4 minutes on 1 side, without moving or piercing the meat. This will help create a good, crusty sear. When steaks are brown, flip and sear the other side for 3 to 4 minutes. Remove meat to a large plate and allow to rest for 10 minutes.
  • Decoratively line a large platter with arugula. Tear the roasted peppers into large pieces and scatter over the arugula. In a small bowl, whisk in the remaining olive oil, balsamic vinegar and any meat juices that may have collected on the plate from the steaks. Season with salt and pepper.
  • Slice the steaks across the grain and on a bias into 1 1/2-inch thick pieces. Lay the slices on top of the salad and drizzle with dressing. Using a vegetable peeler, shave about Parmesan over the dish.

RIB-EYE STEAK WITH HERB BUTTER AND CHARRED PEPPERS



Rib-Eye Steak With Herb Butter and Charred Peppers image

Provided by Food Network Kitchen

Time 1h5m

Yield 4 servings

Number Of Ingredients 15

1 bone-in double-cut rib-eye steak (about 2 1/2 inches thick; about 2 1/2 pounds), trimmed of excess fat
1 0.7-ounce package dried Porcini mushrooms
2 cloves garlic, minced
1 tablespoon balsamic vinegar
1 tablespoon packed dark brown sugar
2 tablespoons Worcestershire sauce
2 tablespoons minced fresh rosemary
1/4 teaspoon red pepper flakes
Kosher salt
4 tablespoons unsalted butter, softened
2 minced scallions
2 tablespoons minced fresh parsley
2 tablespoons extra-virgin olive oil
8 ounces rainbow baby bell peppers
Juice of 1 lemon

Steps:

  • Lay the steak flat on a board; tie kitchen twine tightly around the sides (including the bone) to help the steak keep its shape during cooking.
  • Grind the mushrooms in a spice grinder or blender; transfer to a bowl and mix with the garlic, balsamic vinegar, brown sugar, 1 tablespoon Worcestershire sauce, 1 1/2 tablespoons rosemary, the red pepper flakes and 2 teaspoons salt. Cut 8 deep slits about 1 inch apart all over the steak; fill each slit with some of the mushroom mixture, then rub the rest all over the meat. Transfer the steak to a plate, cover with plastic wrap and refrigerate 2 to 4 hours. Remove from the refrigerator about 1 hour before grilling.
  • Meanwhile, combine the butter, scallions, parsley, the remaining 1 tablespoon Worcestershire sauce and 1/2 tablespoon rosemary, and 1 teaspoon salt in a bowl. Cover and refrigerate until ready to use.
  • Preheat a grill to medium high, then prepare for indirect heat: For gas, turn off the burners on one side. For charcoal, push the coals to one side. Brush the steak with the olive oil, then place on the cooler side of the grill (indirect heat). Cover and cook, turning occasionally, until a thermometer inserted into the thickest part registers 110 degrees F to 120 degrees F, 20 to 30 minutes. Move the steak to the hotter side of the grill (direct heat) and cook until the thermometer registers 125 degrees F, 2 to 3 more minutes per side. Transfer to a cutting board and let rest 15 minutes, spreading with some of the herb butter.
  • Meanwhile, grill the peppers over direct heat, turning, brushing with the lemon juice and seasoning with salt, until charred, 8 to 10 minutes. Top the steak with more herb butter and serve with the peppers.

Nutrition Facts : Calories 643, Fat 46 grams, SaturatedFat 19 grams, Cholesterol 237 milligrams, Sodium 1,624 milligrams, Carbohydrate 11 grams, Fiber 2 grams, Protein 45 grams

STEAK WITH THREE PEPPERS



Steak with Three Peppers image

Fresh ginger and garlic season this mouthwatering mixture of beef strips, sweet peppers, romaine lettuce and crunchy water chestnuts. "My husband loves stir-fry," writes Katherine Prier of Conway, Missouri. "I like it, too, because it's quick, easy and cleanup is a breeze since everything cooks in one pan."-Katherine Prier, Conway, Missouri

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 16

4 teaspoons cornstarch, divided
1/2 teaspoon sugar
3 tablespoons reduced-sodium soy sauce, divided
1 tablespoon sherry or reduced-sodium beef broth
3 tablespoons additional reduced-sodium beef broth
3 teaspoons sesame oil, divided
3/4 teaspoon hot pepper sauce
1 pound beef top sirloin steak, cut into 1/2-inch strips
4 teaspoons canola oil, divided
1 each medium sweet red, yellow and orange peppers, cut into 1/4-inch slices
1 medium onion, cut into thin wedges
1 tablespoon minced fresh gingerroot
3 garlic cloves, minced
6 romaine lettuce leaves, cut into 1/2-inch strips
1 can (8 ounces) sliced water chestnuts, drained
Hot cooked rice, optional

Steps:

  • In a small bowl, combine 2 teaspoons cornstarch and sugar. Stir in 2 tablespoons soy sauce, sherry or broth, additional broth, 1 teaspoon sesame oil and hot pepper sauce until smooth; set aside. , In another bowl, combine the remaining cornstarch, soy sauce and sesame oil until smooth. Transfer to a large resealable plastic bag; add beef. Turn gently to coat; cover and refrigerate for 1 hour., Drain and discard marinade. In a large nonstick skillet or work, stir-fry beef in 1 teaspoon hot canola oil for 3 minutes or until no longer pink. Remove and keep warm. In same skillet, stir-fry the peppers, onion and ginger in remaining canola oil for 3 minutes or until vegetables are crisp-tender. Add garlic; stir 1 minute longer. , Stir reserved soy sauce mixture until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the lettuce, water chestnuts and reserved beef. Cook and stir for 1 minute or until heated through. Serve with rice if desired.

Nutrition Facts : Calories 306 calories, Fat 14g fat (3g saturated fat), Cholesterol 67mg cholesterol, Sodium 489mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 5g fiber), Protein 27g protein. Diabetic Exchanges

THREE-PEPPER STEAK



Three-Pepper Steak image

If you love asian food, you'll love this Chinese style flank steak. ...Three Pepper Steak. (Stir-fried beef in a light soy sauce. Serve over steamed rice.)

Provided by SassyMom3

Categories     Steak

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

1 boneless beef top round (about 1 pound) or 1 beef flank steak (about 1 pound)
3 tablespoons reduced sodium soy sauce
1 tablespoon cornstarch
1 tablespoon brown sugar
1 1/2 teaspoons sesame oil
1/4 teaspoon red pepper flakes
3 tablespoons vegetable oil, divided
1 small red bell pepper, cut into 1/2-inch strips
1 small green bell pepper, cut into 1/2-inch strips
1 small yellow bell pepper, cut into 1/2-inch strips
1 small onion, cut into 1-inch pieces
2 garlic cloves, finely chopped
hot cooked rice

Steps:

  • Cut beef in half lengthwise, then crosswise into 1/4-inch-thick slices. Set aside.
  • Combine soy sauce, cornstarch, brown sugar, sesame oil and red pepper flakes in medium bowl; stir until smooth. Add beef and toss to coat.
  • Heat 1 tablespoon vegetable oil in a large nonstick skillet or wok over high heat. Add bell peppers; stir-fry until crisp-tender. Remove to large bowl.
  • Add 1 tablespoon vegetable oil and heat 30 seconds. Add half of beef mixture to wok; stir-fry until well browned. Remove beef to bowl with bell peppers.
  • Repeat with remaining 1 tablespoon vegetable oil and beef mixture. Reduce heat to medium.
  • Add onion; stir-fry about 2 minutes or until softened. Add garlic; stir-fry 30 seconds. Return bell peppers, beef and any accumulated juices to wok; cook until heated through.
  • Spoon rice into serving dish; top with beef and vegetable mixture.

Nutrition Facts : Calories 161.4, Fat 12.1, SaturatedFat 1.6, Sodium 454, Carbohydrate 13, Fiber 1.4, Sugar 5.5, Protein 1.7

GRILLED RIB-EYE STEAKS WITH ROASTED PEPPERS



Grilled Rib-Eye Steaks with Roasted Peppers image

Categories     Beef     Marinate     Picnic     Low Carb     Bell Pepper     Summer     Grill     Grill/Barbecue     Bon Appétit

Yield Serves 8

Number Of Ingredients 10

2/3 cup olive oil
2 tablespoons minced fresh thyme
2 tablespoons minced fresh savory or 2 teaspoons dried
4 teaspoons mashed anchovy fillets
4 14- to 16-ounce rib-eye steaks (each about 11/2 inches thick), trimmed of excess fat
3 red bell peppers
3 yellow bell peppers
2 green bell peppers
4 garlic cloves, minced
2 tablespoons minced fresh parsley

Steps:

  • Whisk 1/3 cup oil, thyme, savory and 2 teaspoons anchovies in 13x9x2-inch glass dish to blend. Add steaks; turn to coat. Let stand at room temperature 1 hour, or cover and refrigerate overnight.
  • Char all peppers over gas flame, in broiler or on barbecue until blackened on all sides. Enclose peppers in paper bag 10 minutes. Peel, seed and cut peppers into 1/2-inch-wide strips. Mix 1/3 cup oil, 2 teaspoons anchovies and garlic in large bowl to blend. Add peppers. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill. Bring peppers to room temperature before continuing.)
  • Prepare barbecue (medium-high heat). Remove steaks from marinade; pat dry. Sprinkle steaks with salt and pepper. Grill steaks to desired doneness, about 6 minutes per side for medium-rare. Transfer to cutting board. Let stand 5 minutes.
  • Cut steaks diagonally into thin slices. Divide meat among plates. Spoon peppers next to meat. Pour any juices from cutting board over peppers. Sprinkle with parsley and serve.

RIB-EYE STEAKS WITH BELL PEPPER AND OLIVES



Rib-Eye Steaks with Bell Pepper and Olives image

Can be prepared in 45 minutes or less.

Yield Serves 2

Number Of Ingredients 6

1 tablespoon vegetable oil
two 1-inch-thick rib-eye steaks
1 large garlic clove, minced
1 small red bell pepper, chopped fine
1/2 cup Kalamata or other brine-cured black olives, pitted and chopped fine
1 tablespoon red-wine vinegar

Steps:

  • In a heavy skillet heat the oil over moderately high heat until it is hot but not smoking and in it brown the steaks, patted dry and seasoned with salt and pepper, for 1 minute on each side. Reduce the heat to moderate, cook the steaks for 2 minutes more on each side for medium-rare meat, and transfer them to 2 plates.
  • In the fat remaining in the skillet cook the garlic over moderately low heat, stirring, for 30 seconds, or until it is fragrant, add the bell pepper, and cook the mixture, stirring occasionally, for 3 minutes, or until the bell pepper is softened. Stir in the olives, the vinegar, and salt and pepper to taste and cook the mixture, stirring, for 1 minute. Spoon the olive mixture over the steaks.

PEPPERED RIB-EYE STEAKS



Peppered Rib-Eye Steaks image

This recipe came from my SIL. If you love pepper, you'll enjoy the flavors of these steaks. Prep time includes chilling the steaks.

Provided by Dreamgoddess

Categories     Steak

Time 1h21m

Yield 6 serving(s)

Number Of Ingredients 9

3 teaspoons garlic powder
3 teaspoons dried thyme
2 teaspoons ground black pepper
1 1/2 teaspoons salt
1 1/2 teaspoons lemon pepper
1 1/2 ground red pepper
1 1/2 teaspoons dried parsley
6 rib eye steaks, 1 1/2 inch thick
3 tablespoons olive oil

Steps:

  • Combine garlic powder, thyme, black pepper, salt, lemon pepper, red pepper, and parsley.
  • Brush the steaks with oil.
  • Rub steaks with the combined seasonings.
  • Place steaks in a large pan.
  • Cover and refrigerate for 1 hour.
  • Grill the steaks over medium-high heat for 6-8 minutes on each side (or to your desired doneness).

THREE PEPPER RIB EYE STEAK



Three Pepper Rib Eye Steak image

Make and share this Three Pepper Rib Eye Steak recipe from Food.com.

Provided by Pokey in San Antonio

Categories     Steak

Time 1h50m

Yield 4 serving(s)

Number Of Ingredients 13

4 lbs rib eye steaks (cut 1 1/2 inches thick)
1 tablespoon olive oil
1 tablespoon garlic powder
1 tablespoon paprika
2 teaspoons dried thyme (ground)
2 teaspoons dried oregano (ground)
1 1/2 teaspoons black pepper (fresh ground)
1 teaspoon cayenne (ground)
1 teaspoon salt
1 teaspoon lemon pepper
1 orange (sliced)
1 lime (sliced)
4 sprigs parsley

Steps:

  • Coat steaks with olive oil.
  • Mix all seasonings in a bowl.
  • Sprinkle both sides of steaks generously with spice mixture, pressing the mixture into the meat.
  • Chill for at least one hour.
  • Grill to desired doneness.
  • Remove and let sit for 15 minutes before serving.
  • Serve either whole or slice across grain.
  • Garnish with sliced orange, lime, and a sprig of parsley.

Nutrition Facts : Calories 1312.3, Fat 104, SaturatedFat 41.4, Cholesterol 308.4, Sodium 838.4, Carbohydrate 9.7, Fiber 3, Sugar 4.1, Protein 80.8

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From hola2.heroinewarrior.com


PEPPER STEAK RECIPE - SIMPLY HOME COOKED
2021-09-04 Cook the steak. Over high heat, heat some oil in a large wok and cook the steak in batches so that it has enough space to cook properly. Set aside the meat when it’s done and stir fry the garlic and onion in the same wok. Stir fry the …
From simplyhomecooked.com


HOW TO MAKE PERFECT GRILLED RIBEYE STEAK - SALT PEPPER SKILLET
2021-07-09 Preheat ~400° F for the hot zone and 250° for the cooler indirect zone. Pat the steak dry with a paper towel, drizzle on some cooking oil and season with pepper. Sear the steak for 3 to 5 minutes per side, turning with tongs every 30 to 60 seconds (for even internal cooking) with the lid open.
From saltpepperskillet.com


TOP 40 EASY RIB EYE STEAK RECIPES
Juicy Steak. 87. Boneless Garlic and Rosemary Rubbed Prime Rib with Red Wine Mushroom Sauce. 110. Pan-Roasted Ribeye with Caramelized Onions and White Truffle Butter. 7. Lomo de Res, Cuban-Style Rib-Eye Steaks. 19. The Best Reverse-Sear Method for Thick Steaks. › Juicy Marinated Steaks › Grilled Delmonico Steaks › Pan-Roasted Ribeye With ...
From hola2.heroinewarrior.com


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Top Asked Questions

How to cook ribeye steak in the oven?
Take the ribeye in a large mixing bowl and add salt, pepper, and onion powder on top to bring in the savory texture. Then place the steak meat on a frying pan greased with olive oil and cook for a couple of minutes to get a light brownish layer on all sides.
How much salt do you put on a ribeye steak?
1 6 (8 ounce) rib-eye steaks 2 1 tablespoon Diamond Crystal® Kosher Salt 3 1 ½ teaspoons ground black pepper 4 1 tablespoon vegetable oil, or as needed 5 2 tablespoons unsalted butter
How to cook a ribeye steak in a crock pot?
After giving rubbing massage when the steak meat gets an even coating of spices, place the ribeye steaks in a crock pot. Add water to the crock pot to maintain the tender meat and avoid the chances of excess burning. Cook the steak under medium-high heat for 3 hours after pouring barbeque sauce until the upper layer gets smoky and tender.
How to cook steak in a pan with vegetable oil?
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.

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