RIB-EYE STEAKS WITH ROASTED RED PEPPERS AND BALSAMIC VINEGAR
These flavorful steaks are easy to prepare, yet make a fabulous impression. I have enjoyed them served with some nice cheesy polenta on the side. The preparation time noted does not include marinating time.
Provided by JackieOhNo
Categories Steak
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Whisk oil, 1 T. vinegar, 2 t. garlic, rosemary, and pepper in 13x9x2-inch glass baking dish. Add steaks; turn to coat. Let stand 1 hour.
- Heat heavy large skillet over high heat. Remove steaks from marinade; sprinkle with salt. Place in skillet; saute to desired doneness, about 4 minutes per side for medium-rate. Transfer to plates.
- Add peppers, 1-1/2 T. vinegar, and 1 t. garlic to skillet. Stir until heated through, about 1 minute. Spoon peppers and pan juices over steaks.
SEARED RIB-EYE STEAK WITH ARUGULA AND ROASTED PEPPER SALAD
Provided by Giada De Laurentiis
Time 30m
Yield 4 servings
Number Of Ingredients 7
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 STEAKS WITH ROASTED RED PEPPERS AND BALSAMIC VINEGAR
Provided by Maria Watson
Categories Garlic Marinate Sauté Low Carb Quick & Easy Wheat/Gluten-Free Vinegar Steak Bell Pepper Bon Appétit California
Yield Serves 4
Number Of Ingredients 7
Steps:
- Whisk oil, 1 tablespoon vinegar, 2 teaspoons garlic, rosemary and pepper in 13 x 9 x 2-inch glass baking dish. Add steaks; turn to coat. Let stand 1 hour. Heat heavy large skillet over high heat. Remove steaks from marinade; sprinkle with salt. Place in skillet; sauté to desired doneness, about 4 minutes per side for medium-rare. Transfer to plates. Add peppers, 1 1/2 tablespoons vinegar and 1 teaspoon garlic to skillet. Stir until heated through, about 1 minute. Spoon peppers and pan juices over steaks.
OVEN ROASTED RIB-EYE STEAK
We like our steak well done and this method makes them really soft..this comes out great for rare temp also.. Use thinner steaks for well and thicker ones for rare or medium
Provided by petlover
Categories Roast Beef
Time 55m
Yield 2 steaks, 2 serving(s)
Number Of Ingredients 7
Steps:
- Sprinkle steaks liberally with Mccormick seasoning on both sides. Place steak into bowl and roll in olive oil so that its oil over and both sides. Cover with saran wrap and let marinade at room temperature for 30 minutes.
- Preheat oven to 450°F Place steaks in shallow pan and place 1 Tb butter on each steak as well as beef broth, thyme and rosemary.
- Roast until one side is browned/sizzled then turn over until other side is browned/sizzled. Leave a bit longer for well-done.
RIB-EYE STEAK AU POIVRE WITH BALSAMIC REDUCTION
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.
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RIBEYE STEAK SALAD WITH BALSAMIC VINAIGRETTE | GIADZY
From giadzy.com
- 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.
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- Heat 1 tsp olive oil in a small frying pan. Sauté the onion until it softens and just begins to become translucent. For the last minute of cooking add in the garlic.
- Cut the steak into bite size pieces, about 1" cubes. Trim any fat or tendons. Season meat well with salt and pepper, tossing to distribute evenly. Divide the meat in half to be cooked in two batches.
GRILLED WAGYU RIB EYE WITH ROASTED FIG MISO - FOOD & WINE
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- Preheat oven to 400°F. Toss together figs, 1 tablespoon olive oil, and 1/4 teaspoon salt on a rimmed baking sheet. Bake in preheated oven until figs are slightly caramelized and soft, about 20 minutes.
- Heat remaining 1 tablespoon olive oil in a medium saucepan over medium. Add chopped leeks, and cook until soft, about 1 minute. Add sake and mirin, and cook, stirring often, until liquid is reduced by half, about 2 minutes. Reduce heat to low. Stir in miso, and cook, stirring often, until mixture thickens and darkens in color, about 5 minutes. Remove miso mixture from heat.
- Using a fork, break cooked figs apart, removing stems. Combine figs, miso mixture, and balsamic vinegar in a food processor. Pulse until mostly smooth, about 20 times. Set aside.
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