Bife Ancho Argentinean Rib Eye Recipes

BIFE ANCHO (ARGENTINEAN RIB EYE)

Steps:

• Rub both sides of the steaks with sea salt and let rest 30 minutes before cooking.
• Sear the meat on a hot grill; once the juices start to accumulate on the upper side of the steak, it is time to flip.
• Flip only once; when the juices start to accumulate on the cooked upper side, the steaks are done.

JERK RIB EYE

Steps:

• Combine all ingredients except steak in a small bowl.
• Rub seasoning mix on steak. Place steak in a plastic bag to marinate for 1 hour in the refrigerator.
• Meanwhile, prepare your grill for cooking at medium high to high heat.
• After marinating your steak for 1 hour, remove from the refrigerator and let sit for 15 to 30 minutes. This step is very important. It allows your steak to absorb the flavors and tastes great!
• Grill steak for 12 minutes (6 minutes on each side). Remove and let rest for 8 minutes, covered to keep warm.

RIB EYE SANDWICHES

Steps:

• Heat broiler. Press peppercorns onto both sides of steaks and sprinkle lightly with salt.
• Slice onion as thinly as possible.
• Trim heels from bread loaf; cut loaf into 8 slices, about 3/4" thick.
• Heat a large skillet over med-high heat. Melt butter. Cook steaks in 2 batches, 1 to 1 1/2 minutes per side, do not overcook.
• Add 1 tablespoon of butter between batches, if needed. Cover steaks and set aside to keep warm.
• Add 1 tablespoon butter to same skillet and saute onion about 5 minutes. Add beer and cook 5 more minutes, until liquid is almost absorbed.
• While onion cooks, toast bread under broiler 2 minutes per side or until golden brown.
• Spread garlic and herb spread (I use Boursin) over 1 side of toasted bread. Place steaks, top with onions and top with bread.
• Serve immediately. You should get 4 sandwiches.

MY COUNTRY RIB EYE BREAKFAST

Steps:

• Season the steaks lightly with black pepper.
• Grill or pan fry the steaks until done to your liking, I myself prefer med.
• Fry the bacon in a skillet, set bacon aside and drain the grease from the skillet, reserving just enough grease to scramble the eggs inches.
• Heat up the chili on the stove top or in a microwave, stirring occasionally.
• Scramble the eggs and just before they are done, crumble the bacon and add to the eggs.
• Plate your steaks, divide the egg and bacon mix in half and add to the top of the steaks, then divide the chili and pour over the steak and eggs.
• Top with shredded cheese.
• You can always add any little goodies, like green onions, chopped green peppers etc, to your liking. Use whatever chili you like or have handy, and depending on the potency you may want to use a bit more or less, just so the chili does not overwhelm the rest of the dish.

GRILLED RIB EYE

Steps:

• Place all but the meat in a blender and puree.
• Place in large zip lock bag add meat and marinade 4-8 hours.
• Remove from marinade and place sauce in pot and bring to boil then simmer for 5 minutes.
• Place 1 inch steaks on grill over medium heat. Grill, uncovered, 15 minutes for medium rare doneness, turning occasionally. (Do not overcook.) Carve steaks into thin slices. Or for the hungry man let them eat steak! ;) Season with salt and pepper, as desired serving with sauce.

STEAKHOUSE RIB-EYE

Steps:

• Prepare your grill and add steaks when almost every bit of coal is white.
• Flip steaks once after a couple minutes while the steaks are still soft to the touch. Remove steaks from grill when there is a little resistance when you push the middle of the steak. You should be able to press one quarter of an inch for a medium rare steak.