Rib Eye Steaks With Roasted Red Peppers And Balsamic Vinegar Recipes

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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



Rib-Eye Steaks With Roasted Red Peppers and Balsamic Vinegar image

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.

1/2 cup extra virgin olive oil
2 1/2 tablespoons balsamic vinegar
3 teaspoons minced garlic
2 teaspoons dried rosemary
1 teaspoon ground black pepper
4 rib eye steaks (about 3/4-inch thick)
salt, to taste
1 (7 ounce) jar roasted red peppers, drained, cut into strips

SEARED RIB-EYE STEAK WITH ARUGULA AND ROASTED PEPPER SALAD

Provided by Giada De Laurentiis

Time 30m

Yield 4 servings

Number Of Ingredients 7



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

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.

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)

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



Rib-Eye Steaks with Roasted Red Peppers and Balsamic Vinegar image

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.

1/2 cup olive oil
2 1/2 tablespoons balsamic vinegar
3 teaspoons minced garlic
2 teaspoons dried rosemary
1 teaspoon ground black pepper
4 3/4-inch-thick rib-eye steaks
1 7- to 7 1/4-ounce jar roasted red peppers, drained, cut into strips

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



Oven Roasted Rib-Eye Steak image

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.

2 beef rib eye steaks
steak seasoning, McCormick Steakhouse Grinder
2 tablespoons olive oil
2 pinches rosemary
2 pinches thyme
1/2 cup beef broth
2 tablespoons butter

RIB-EYE STEAK AU POIVRE WITH BALSAMIC REDUCTION

Categories     Beef     Sauté     Quick & Easy     Vinegar     Steak     Gourmet

Yield Makes 4 servings

Number Of Ingredients 5



Rib-Eye Steak au Poivre with Balsamic Reduction image

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.

2 tablespoons whole black peppercorns
4 (3/4-inch-thick) boneless rib-eye steaks (3/4 pound each)
1 tablespoon vegetable oil
2 tablespoons unsalted butter
1/2 cup balsamic vinegar

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  • 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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