PAN-SEARED RIB-EYE
For an easy, meaty main, try Alton Brown's recipe for Pan-Seared Rib Eye from Good Eats on Food Network. The trick to a good sear? A hot skillet.
Provided by Alton Brown
Categories main-dish
Time 15m
Yield 1 to 2 servings
Number Of Ingredients 3
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.
BONE-IN RIB-EYE WITH GREEN PEPPERCORN PAN SAUCE
Provided by Tyler Florence
Time 30m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees F.
- Sprinkle the steaks with salt and pepper. Heat a large cast-iron pan over high heat. Add the oil. Sear the steaks on both sides until a nice crust form, about 3 minutes per side. Place the pan in the oven and cook until desired doneness is reached. When the steaks come out of the oven, take the steaks out of the cast-iron pan.
- Place the pan on medium heat. Add the shallots to the pan with the thyme. Using the rendered fat from the steaks that is still in the pan, saute until the shallots begin to caramelize, 7 to 10 minutes. Deglaze the pan with the cognac and take the thyme out. Add the beef demi in with the green peppercorns and Dijon. Bring to a simmer, and then add the cream, honey and 1 tablespoon salt. Stir and pour over the steaks.
PAN-SEARED RIB-EYE
Provided by Anne Burrell
Categories main-dish
Time 1h5m
Yield 2 to 4 servings
Number Of Ingredients 14
Steps:
- Remove the steaks from the fridge at least 15 minutes before cooking.
- Preheat the oven to 375 degrees F.
- In a small bowl, mix together the sugar, garlic powder, pimenton, cayenne and 1 teaspoon salt. Drizzle the steaks with olive oil to lightly coat. Coat the steaks with the spice rub on all sides.
- Heat a large cast-iron pan over high heat. Add the butter and let melt. Add the steaks and cook, turning to cook on all sides, until richly browned, about 10 minutes. Meanwhile, add the thyme bundle and garlic cut-side down. If the pan seems dry, add more butter. Tilt the pan to spoon the butter over the steaks as they cook. Once the steaks are browned and basted on all sides, place them on a sheet pan fitted with a wire rack. Transfer to the oven and cook through to desired temperature. I like my steaks medium rare! Allow the steaks to rest and the juices to settle at least 10 minutes before slicing.
- Meanwhile, lower the heat to medium-low under the pan and add the onion rings. Allow to char on both sides, flipping once after about 1 minute. Set aside.
- To a medium bowl, add the arugula, lemon juice and olive oil to lightly coat. Season with salt and pepper. Add the charred onion and toss.
- Remove the meat from the bone and slice into 1- to 3/4-inch slices. Lay the steak on a serving platter with the bone on top and garnish with the arugula onion salad. Serve!
SEARED RIB EYE, SALSA VERDE, DIRTY RICE
Provided by Robert Irvine : Food Network
Categories main-dish
Time 2h
Yield 4 servings
Number Of Ingredients 21
Steps:
- For the salsa verde: First, dice the tomatoes, medium cut, then puree them in a food processor or blender. Next, add the cilantro, onions, balsamic, garlic, oil and jalapenos. Again, puree, taste, then season with salt and pepper. After seasoning, place in the refrigerator for at least 1 hour to allow the flavors to merge.
- For the dirty rice: In a saute pan over medium-high heat, add the oil and allow to warm. Next, add the onions and cook, with stirring motion, until slightly translucent. This should take 3 to 4 minutes. Next, add the cooked beans and carrots and allow to warm. Then add the tomato juice and reduce the heat to medium-low. Continue to cook until the juice has reduced to 1/4 cup, 3 to 4 minutes. Next, add the rice. Warm the rice and blend the flavors over medium-low heat for 5 minutes. Once the rice has warmed and the juice has finished reducing, remove from the heat, add the celery leaves, taste and season to preference with the Cajun spice.
- For the steak: In a large saute pan over high heat, add and warm the oil for 1 to 2 minutes. Sprinkle the steaks on both sides with the salt and pepper, and add to the pan. Reduce the heat to medium-high and cook for 3 to 4 minutes. Flip the steak and repeat the process on the second side for a final 3 to 4 minutes. Remove from the pan, allow to rest and serve over the dirty rice. Finish with salsa verde.
PAN SEARED RIB-EYE STEAKS WITH COWBOY COFFEE PAN BLEND
Provided by Food Network
Time 26m
Yield 4 servings
Number Of Ingredients 6
Steps:
- To prepare the coffee blend, combine all the ingredients in a jar with a tight-fitting lid. Shake well.
- To prepare the steaks, preheat the oven to 450 degrees F. Season each steak with the coffee blend, evenly coating all sides and edges. Heat the oil in a large heavy skillet over high heat until just to the smoking point. Add as many steaks to the pan as will fit without overcrowding and sear well, 2 to 3 minutes per side. Transfer the steaks to a baking sheet and repeat with the remaining steaks. Place the steaks in the oven and cook for 5 to 10 minutes for medium rare. Let stand for at least 5 minutes before serving. Or finish on the grill.
PAN SEARED RIB EYE
Provided by Alton Brown
Time 15m
Yield 1 to 2 servings
Number Of Ingredients 3
Steps:
- Place 10 to 12-inch cast iron skillet in oven and heat oven to 500 degrees. Bring steak(s) to room temperature.
- When oven reaches temperature, remove pan and place on range over high heat. Coat steak lightly with oil and season both sides with a generous pinch of salt. Grind on black pepper to taste.
- Immediately place steak in the middle of hot, dry pan. 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 steak and cook for another 2 minutes. (This time is for medium rare steaks. If you prefer medium, add a minute to both of the oven turns.)
- Remove steak from pan, cover loosely with foil, and rest for 2 minutes. Serve whole or slice thin and fan onto plate.
MARINATED RIB-EYES
Actually, this is an excellent marinade for any steak. The marinade mainly consists of Worcestershire sauce and brown sugar. The sugar makes the steaks tender and gives just a hint of sweetness. I sometimes add some Dijon mustard or red pepper flakes for a little zing.
Provided by DELLAKAY
Categories Meat and Poultry Recipes Beef Steaks Rib-Eye Steak Recipes
Time 1h25m
Yield 4
Number Of Ingredients 6
Steps:
- Season the steaks with the garlic powder, onion powder, salt, and pepper, and set aside.
- Pour the Worcestershire sauce and brown sugar into a large resealable plastic bag, seal, and shake to mix. Pour half of the marinade into another large resealable bag. Place two steaks in each bag, and turn to coat. Squeeze out excess air, and seal the bags. Refrigerate for at least 1 hour.
- Preheat grill for high heat. Drain the marinade from the steaks into a small saucepan, and bring to a boil; boil for several minutes.
- Brush grill grate with oil. Grill steaks 7 minutes per side, to desired doneness. Baste often with the boiled marinade during the final 5 minutes of cook time.
Nutrition Facts : Calories 757.2 calories, Carbohydrate 41.1 g, Cholesterol 152.1 mg, Fat 46.8 g, Fiber 0 g, Protein 40.4 g, SaturatedFat 19 g, Sodium 1298.5 mg, Sugar 29.7 g
PAN-SEARED RIB-EYE STEAKS WITH GOAT CHEESE, CAPER AND SUN-DRIED TOMATO BUTTER
Categories Beef Cheese Dairy Tomato Father's Day Dinner Goat Cheese Steak Spring Capers Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Using electric mixer, beat cheese and butter in medium bowl until fluffy. Stir in tomatoes and capers. Season with salt and pepper. Spoon butter onto sheet of plastic wrap, forming 3-inch-long log. Wrap and refrigerate until firm. (Can be made 3 days ahead. Keep refrigerated.)
- Pat steaks dry. Heat heavy large nonstick skillet over high heat. Sprinkle steaks with salt and pepper. Add steaks to hot skillet; cook about 5 minutes per side for medium-rare. Transfer to cutting board. Tent with foil and let stand 5 minutes.
- Cut steaks across grain into §-inch-thick slices. Sprinkle with salt and pepper. Divide among plates. Using hot sharp knife, cut butter log into 4 rounds. Place 1 butter round atop each serving.
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HOW TO COOK RIBEYE STEAK: PERFECT PAN-SEARED JUICY …
From masterclass.com
Estimated Reading Time 8 mins
- 1. Pat the steak dry with paper towels. Season both sides with salt and let stand at room temperature, 30 minutes to 1 hour, or refrigerate up to 72 hours. (If refrigerating, bring steak back to room temperature before cooking, by resting for 1 hour.) Pat dry with paper towels and season with more salt and pepper. Press pepper into the steak to adhere.
- 2. In a large skillet, melt the butter with the oil over medium-high heat. When the butter foam subsides, add the steak. Sear until a brown crust forms, about 2 minutes per side. Use strong tongs to press the edge of the steak into the pan, rolling and cooking edges until the fat is rendered. Return steak to pan flat-side down, reduce heat to medium, and cook until desired degree of doneness, about 2–2½ minutes for medium rare. For medium rare, the internal temperature should be 125°-130°F, internal color should be opaque, lighter red, and texture should be just resilient to the touch, droplets of red juice should rise to the surface of the steak.
- 3. Remove the steak from pan and transfer to a cutting board or plate, tent with foil, and rest, 5–20 minutes. This is a good time to make a simple pan sauce, if desired. Internal temperature will increase about 5°F during resting.
- Learn more about meat cooking techniques with Chef Thomas Keller [here](https://www.masterclass.com/classes/thomas-keller-teaches-cooking-techniques-meats-stocks-and-sauces).
PAN-SEARED RIBEYE WITH GARLIC BUTTER - THE TOASTY KITCHEN
From thetoastykitchen.com
4.8/5 (28)Total Time 15 minsCategory Main CourseCalories 650 per serving
- Place cast iron skillet over medium-high heat for 4-5 minutes. Meanwhile, season both sides of steaks with salt and pepper, gently pressing seasoning into the steaks.
- Once pan is hot, add canola oil. When hot and rippling, add steaks to pan, making sure they do not touch each other.
- Set a timer and sear first side for 2 minutes and 30 seconds (For a 1 inch steak at medium doneness - see table below for temperatures). Flip steak and set timer for 2 minutes and 30 seconds for second side.
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