RIB-EYE STEAK
Turn on the grill for Bobby Flay's Rib-Eye Steak recipe from Food Network. The meat gets its flavor from a steak rub of chili powder, cayenne, salt and pepper.
Provided by Food Network
Categories main-dish
Time 17m
Yield 4 servings
Number Of Ingredients 5
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.
SPICY RIB-EYE STEAKS WITH TOMATO CHUTNEY
Number Of Ingredients 19
Steps:
- TO MAKE THE RUB In a small bowl thoroughly mix the rub ingredients. Reserve 1 tablespoon for the chutney. Coat both sides of the steaks with the remaining rub. Cover with plastic wrap and refrigerate for 1 to 2 hours.TO MAKE THE CHUTNEY: In a small saucepan over medium heat, warm the olive oil. Add the onion and cook, stirring occasionally, until golden, 4 to 5 minutes. Add the garlic and cook for 1 minute more, stirring occasionally. Add the reserved 1 tablespoon of the rub and stir to blend. Add the canned tomatoes, sun-dried tomatoes, and brown sugar. Stir and bring to a boil over high heat, breaking up the tomatoes with the side of a spoon. Reduce heat and simmer until almost all of the liquid has evaporated, 20 to 30 minutes. Add the remaining chutney ingredients stir and simmer until most of the liquid has evaporated, about 5 minutes more. Allow the mixture to cool slightly, then puree in a food processor. Transfer to a small serving bowl, cover with plastic wrap, and refrigerate. Allow the chutney to come to room temperature before serving.Allow the steaks to stand at room temperature for 20 to 30 minutes before grilling. Grill over Direct High heat until the internal temperature reaches 145°F for medium rare, 8 to 10 minutes, turning once halfway through grilling time. Remove from the grill and allow to rest about 5 minutes. Serve warm with the chutney on the side.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
Nutrition Facts : Nutritional Facts Serves
PAN-FRIED RIB-EYE STEAK
Serve beef rib meat at least medium-rare, if not medium, to cook the fat running through it. This gives the meat lots of flavour - great with a red wine sauce
Provided by Barney Desmazery
Categories Dinner, Main course, Supper
Time 15m
Number Of Ingredients 5
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.
Nutrition Facts : Calories 520 calories, Fat 39 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 4 grams carbohydrates, Protein 39 grams protein, Sodium 0.67 milligram of sodium
SPICY TOMATO CHUTNEY
Spicy and sweet - ginger, garlic, chili powder, and curry paste are just a few of the flavors in this tomato chutney. Best made with tomatoes fresh from the garden.
Provided by CURLING
Categories Side Dish Sauces and Condiments Recipes Chutney Recipes
Time 1h
Yield 32
Number Of Ingredients 11
Steps:
- Fill a saucepan with water, and bring to a boil. Place tomatoes in boiling water, and cook for 3 to 5 minutes, or until skins begin to crack and peel. Remove from water, cool, and peel.
- Puree tomatoes with ginger and garlic in a food processor or blender.
- Place tomato mixture, sugar, vinegar, onions, and golden raisins in a large saucepan. Season with mixed spice, chili powder, paprika, and curry paste. Simmer over medium heat until thick. Refrigerate until ready to use.
Nutrition Facts : Calories 62.9 calories, Carbohydrate 15.7 g, Fat 0.2 g, Fiber 0.9 g, Protein 0.7 g, Sodium 13.3 mg, Sugar 13.5 g
RIB-EYE STEAKS WITH BASIL BUTTER AND SLICED TOMATOES
Steak, Wine, and Summer's Best Tomatoes Are a Match Made in Heaven
Provided by Chef Mary Nolan
Yield 4 servings
Number Of Ingredients 10
Steps:
- Pulse butter, shallot, garlic, 1/2 teaspoon salt and pepper in a food processor until smooth. Scrape down the sides of the bowl, add basil, and pulse until well incorporated and smooth.
- DO AHEAD: Butter mixture can be prepared up to 4 days in advance. Allow to come to room temperature before cooking the steak. NOTE: You will have extra butter...perfect for more steaks, hamburgers, chicken, eggs, and more.
- Preheat oven to 350°. Preheat a grill pan over medium-high heat. Season steaks with a 5-finger pinch of salt on all sides. Sear until steaks are well browned and beginning to char around edges, about 5 minutes. Flip and repeat on the other side. Transfer to oven and cook until an instant-read thermometer inserted into thickest part of steaks registers 120° for medium-rare. Transfer steaks to a cutting board to rest and tent with foil. Meanwhile, drizzle bread with olive oil on both sides and grill until golden brown on both sides. (The grilled bread also tastes great with basil butter!)
- Slice tomatoes and arrange on a platter. Sprinkle lightly with salt. Arrange sliced steak on top of tomatoes. Spread steak generously with basil butter and serve with grilled bread.
- Heirloom tomatoes and the herb butter pair perfectly with the rich and full-bodied Cabernet Sauvignon from Tom Gore Vineyards.
RIB EYE STEAK WITH SPICY CREAM A1 SAUCE
I picked up one of those recipe cards at the store near the merchandise and spiced it up a bit. You could leave out the spices if you like a cooler taste!
Provided by Spyder-man
Categories Steak
Time 23m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Season steaks with garlic powder, salt and pepper.
- Preheat grill or broiler to high heat.
- Mix sour cream, A1 and cayenne, cover and refrigerate until serving.
- Grill steaks 8-9 minutes on each side or until cooked to desired doneness.
- Remove from grill and let rest 5-10 minutes before slicing.
- Top slices on each plate with a dollop of sauce.
- Serve with mixed green salad or some grilled veggies since the grill is already HOT! Enjoy.
Nutrition Facts : Calories 491.7, Fat 41.3, SaturatedFat 18.2, Cholesterol 123.5, Sodium 116.6, Carbohydrate 1.2, Sugar 1.4, Protein 27.3
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