Ribeye Steak Recipes

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:

• Remove steaks from the refrigerator and let them sit for about 30 minutes to take the chill out of the meat.
• Now, coat both sides generously with coarse black pepper and granulated garlic powder.
• Heat an iron skillet or a heavy bottomed frying pan until very hot on high heat.
• For each steak, sprinkle onto the skillet, 3/4 teaspoon of coarse salt and allow salt to heat up for at least 1 minute.
• Place the steaks on the coarse salt and cook for 3 minutes; DO NOT DISTURB at all, DO NOT LOOK or even move the steaks.
• Turn the steaks over and cook for an additional 3 minutes; again DO NOT DISTURB at all.
• The cooking time of 6 minutes gives you a medium-rare steak; DO NOT OVERCOOK.
• If you desire to cook it to medium, then cook for an additional 30 seconds to 1 minute per side.
• Remove steaks to a plate, cover with foil and let rest for 5 minutes, so that all juices are absorbed by the meat.
• Scrape off any excess coarse pepper and salt if desired and discard.
• I prefer to slice the steaks on an angle about 1/4 inch to 3/8 inch thickness.
• Serve with freshly processed horseradish.
• NOTE; Make sure that the heat is on as HIGH as possible without burning at all times during cooking the steaks. This will vary depending on your cooktop.
• Do not use ordinary table salt.
• Beef Tenderloin steaks are also real great cooked in this manner. If using a steak thicker than 1 inch, add 1 extra minute per side for medium-rare.

Steps:

• Place a 10-to-12-inch cast-iron skillet in the oven and heat the oven to 500 degrees F. Bring the steak to room temperature.
• When the oven reaches temperature, remove the skillet and place on the range over high heat for 5 minutes. Coat the steak lightly with oil and sprinkle both sides with a generous pinch of salt. Grind on black pepper.
• Immediately place the steak in the middle of the hot, dry skillet. Cook 30 seconds without moving. Turn with tongs and cook another 30 seconds, then put the pan straight into the oven for 2 minutes. Flip the steak and cook for another 2 minutes. (This time is for medium-rare steak. If you prefer medium, add a minute to both of the oven turns.)
• Remove the steak from the skillet, cover loosely with foil and rest for 2 minutes. Serve whole or slice thin and fan onto plate.

Steps:

• Up to 8 hrs before cooking, pat the steaks dry with kitchen paper and season with salt and pepper. Heat the oil over a high flame in a heavy-based frying pan that will comfortably fit both steaks. When the oil is shimmering, turn the heat down to medium-high and add the butter. Once it's sizzling, carefully lay the steaks in the pan, tucking the garlic and herbs in at the sides.
• Stand over the steaks with a pair of tongs, searing and turning them every 30 seconds to 1 min so they get a nice brown crust. As a rough guide, each steak will take 4 mins in total for rare, 5-6 mins in total for medium and 8-10 mins for well done. If you have a digital cooking thermometer, the temperatures you're looking for in middle of the steak are 50C for rare, 60C for medium and 70C for well done. Leave the steaks to rest for at least 5 mins. While the steaks are resting, you can make a classic red wine sauce to go with them.

Steps:

• For the caramelized onions:.
• Heat the oil and butter in a frying pan over low heat. Add the onion and cook, stirring occasionally, for 15 minutes or until softened. Add the sugar and vinegar and cook for a further 10-15 minutes, or until caramelized. Transfer to a small bowl and set aside.
• For the steaks:.
• Preheat a grill pan to high. Preheat a char-grill or large frying pan over medium-high heat.
• Drizzle the steaks with olive oil and season with salt and pepper, garlic powder. Cook for 3 minutes on each side for medium-well or until cooked to your desired temperature.
• Lightly toast the bread under the griller. Spread the mayonnaise and dijon over all of the bread.
• Stack steak slices on bread, spoon on carmelized onions, top with crumbled feta and sprinkle a pinch of parsley!
• For assembly: Stack steak slices on bread, spoon on carmelized onions, top with crumbled feta and sprinkle a pinch of parsley!
• Directions:.
• Heat the oil and butter in a frying pan over low heat. Add the onion and cook, stirring occasionally, for 15 minutes or until softened. Add the sugar and vinegar and cook for a further 10-15 minutes, or until caramelized. Transfer to a small bowl and set aside.
• Preheat a grill pan to high. Preheat a char-grill or large frying pan over medium-high heat.
• Drizzle the steaks with olive oil and season with salt and pepper, garlic powder. Cook for 3 minutes on each side for medium-well or until cooked to your desired temperature.
• Lightly toast the bread under the griller. Spread the mayonnaise and dijon over all of the bread.
• Stack steak slices on bread, spoon on carmelized onions, top with crumbled feta and sprinkle a pinch of parsley!
• For assembly: Stack steak slices on bread, spoon on carmelized onions, top with crumbled feta and sprinkle a pinch of parsley!

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!