Rib Eye Steaks With Balsamic Vinegar Glaze Recipes

Steps:

• Coarsely grind peppercorns with a mortar and pestle. Pat steaks dry and coat both sides with peppercorns, pressing to adhere. Season with salt.
• Heat oil with 1 tablespoon butter in a 12-inch heavy skillet over moderately high heat until hot but not smoking. Reduce heat to moderate and cook steaks, 2 at a time, about 4 minutes on each side for medium-rare.
• Transfer steaks to a platter. Add vinegar to skillet and deglaze by boiling over high heat, scraping up brown bits. Simmer vinegar until reduced to about 1/4 cup. Remove from heat and whisk in remaining tablespoon butter until melted. Season sauce with salt and drizzle over steaks.

Steps:

• Preheat a grill to high heat.
• Place rib-eye steaks on a large platter and season with rub on all sides. Transfer seasoned steaks to the hot grill, and cook for 4 to 6 minutes on each side for medium-rare, longer if desired. Remove steaks and let rest for 5 to 10 minutes before serving.
• In a small bowl, combine all ingredients, to taste. Adjust the ratio of spices to your preference.

Steps:

• Sprinkle freshly ground pepper over both sides of each steak, and sprinkle with salt to taste.
• Heat a nonstick skillet over medium-high heat. Place steaks in hot pan, and cook for 1 minute on each side, or until browned. Reduce heat to medium-low, and add balsamic vinegar and red wine. Cover, and cook for 4 minutes on each side, basting with sauce when you turn the meat over.
• Remove steaks to two warmed plates, spoon one tablespoon of glaze over each, and serve immediately.

Steps:

• Sprinkle steaks with salt and generous amount of pepper. Rub 1 teaspoon oil over bottom of heavy medium skillet. Heat skillet over medium-high heat. Add steaks to skillet and cook to desired doneness, about 4 minutes per side for rare. Using tongs, transfer steaks to plate; tent with foil to keep warm.
• Add remaining 2 teaspoons oil to same skillet. Reduce heat to medium-low. Add shallots and rosemary and cook for 2 minutes, stirring occasionally, Add vinegar and cook until reduced to glaze, stirring up browned bits, about 1 minute. Mix in juices from plate with steaks. Spoon glaze over steaks and serve.

Steps:

• Combine 1st four ingredients in a ziploc bag or shallow pan.
• Add steaks to marinade.
• Marinate for 1-2 hours, turning steaks in marinade frequently.
• Grill steaks to desire doneness.
• I grill for 3-5 minutes on each side for medium-rare/medium doneness.
• While steaks are grilling, combine vinegar and bleu cheese to a creamy consistency.
• Serve sauce as a condiment to steaks.

Steps:

• Place the garlic, oregano, basil, parsley, rosemary, and salt into a mortar or small bowl, and mash into a coarse paste. Stir in the olive oil, balsamic vinegar, and white pepper until evenly blended. Scrape half of the mixture into a separate small bowl; set aside. Spread the remaining half of the herb mixture evenly over the steaks. Set aside to marinate for 1 hour.
• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Cook the steaks on the preheated grill for 7 minutes, then turn over, and coat with the reserved herb mixture. Continue cooking 7 minutes more for medium-well, or until your desired degree of doneness has been reached.