Tart And Tangy Rib Eye Steaks Recipes

Steps:

• For the cheese sauce: Add the butter to a medium, heavy-bottomed saucepan over low heat. As the butter melts, add the flour and slowly mix to make a roux. Cook for a few minutes, then add the cream and salt and let simmer on low heat until thickened, a few minutes more. Slowly fold in the mixed cheeses and keep warm.
• For the rib-eye mixture: Heat a large, heavy-bottomed saucepan, then add the oil along with the onions and jalapenos. Saute until the onions are translucent, 3 to 4 minutes, then add the tomato paste and continue to cook, stirring occasionally, 1 to 2 minutes. Add the beef, breaking it up with a spoon, and a big pinch of salt. Cook until the beef is cooked through, another 8 to 10 minutes. Season to taste with salt and pepper. Set aside.
• For the smashed avocado: Scoop and smash the avocado flesh into a medium bowl, then add the cilantro and lemon juice. Season to taste with salt.
• For the nachos: Spread some chips on a large platter. Top with some cheese sauce, then some meat. Repeat the layering. Top with the smashed avocado and garnish with shredded Cheddar. Serve.

Steps:

• Pat the steaks dry using a paper towel. Place the remaining ingredients in large zip-top bag. Gently massage bag to combine ingredients; then add steaks. Let marinate in refrigerator for 1 to 3 hours.
• Set up grill for direct cooking over high heat. Oil grate when ready to start cooking.
• Remove steaks from refrigerator and let come to room temperature, approximately 20 to 30 minutes. Remove steaks from marinade, discard marinade.
• Place steaks on hot oiled grill and cook for 6 to 8 minutes per side for medium. Transfer steaks to a platter and let rest 5 minutes before serving.

Steps:

• Combine the first 9 ingredients in a 3-qt. slow cooker. Cut ribs into serving-sized pieces; brown in a skillet in oil. Transfer to slow cooker. Cover and cook on low for 4-6 hours or until tender.

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:

• Rinse ribs under cold water and pat dry with a paper towel. Place ribs in a baking dish, sprinkle with star anise, and set aside.
• In a blender, combine remaining ingredients and process until mixture is fairly smooth. Pour over ribs, cover tightly with foil, and refrigerate overnight.
• Preheat oven to 300 degrees. Remove ribs from refrigerator and bring to room temperature, about 30 minutes. Place covered dish in oven and cook 2 1/2 hours.
• Remove ribs from oven. Remove foil and set aside. Baste ribs with sauce and return to oven, uncovered. Cook another 30 minutes.
• Remove ribs from oven and tent with reserved foil. Allow to rest 15 minutes. Transfer rack to a cutting board and cut between bones. Serve with a sprinkle of tangerine peel.

Steps:

• In a large resealable plastic bag combine mustard, steak sauce, garlic, lemon juice and parsley. Massage the bag to combine the ingredients.
• Place steak into bag with the marinade and massage bag to coat steaks. Allow to marinate for a least 30 minutes or as long as overnight, refrigerated.
• Preheat grill to medium-high heat
• Remove steaks from bag and sprinkle both sides with the steak seasoning. Place on a well oiled grill and cook 4-5 minutes per side for medium-rare.
• Remove steaks and cover with foil. Let rest for 5 minutes before serving to allow the juices to redistribute.
• Guidelines if using a meat thermometer: Rare 120 to 125° F - center will be bright red and pinkish toward the exterior. Medium Rare 130 to 135° F - center will be very pink and slightly brown toward the exterior. Medium 140 to 145° F - center will be light pink and the outer portion will be brown. Medium Well 150 to 155° F - no pink anywhere. Well Done 160° F and above.