SEAR-ROASTED RIB STEAK WITH GARLIC BUTTER
Here's the secret of those delicious bistro steaks: a little garlicky butter slathered on while searing. Serve the steak with Pommes Frites and wallow in your happiness.
Provided by Food Network
Categories main-dish
Yield 4 servings
Number Of Ingredients 7
Steps:
- Chop the garlic finely. Sprinkle 1 tablespoon salt over the garlic and continue to chop it, occasionally smashing and smearing the garlic with the flat side of the knife, until the garlic becomes paste-like. (Alternatively, mash the garlic and salt together in a mortar and pestle.) Put the garlic paste, butter, thyme, and pepper in a small bowl. Fold the softened butter over and onto the garlic and thyme, mashing it down with the back of a spoon or spatula. Use a sheet of plastic wrap to help shape the butter into a log, wrap the log well with the plastic wrap, and refrigerate until ready to use. (The garlic butter can be made up to 3 days ahead; it can also be frozen, well wrapped, for a couple of months.)
- Melt half of the garlic-butter mixture in a small pan over medium heat. (Rewrap and save the other half for future use; it's great stuff under the skin of a chicken before roasting or tossing into the broth of steamed mussels.)
- Heat the oven to 425 degrees F.
- In a large ovenproof saute pan, heat the vegetable oil over high heat until very hot. Season the steaks with a little salt and pepper. Add the steaks to the pan and brown them well on 1 side, about 5 minutes. Turn the steaks and brush them liberally with the garlic butter. Finish cooking the steaks in the oven, brushing them occasionally with more garlic butter, until done, about another 5 minutes. (The time will vary depending on how you like your steaks cooked and how thick they are.) Remove the steaks from the oven and allow them to rest for 5 minutes before serving. Serve smaller steaks whole or sliced thinly across the grain. Cut larger steaks into 2 servings or into thin slices. Spoon any remaining juices from the pan onto the meat as well.
SEARED RIB STEAK
A bone-in rib steak, 1 ¼ to 1 ½ inches thick, will feed two. Scaling up is easy; just buy a thicker steak. A two-inch slab serves three to four, and it requires only a few extra minutes in the oven. Then add steaks as needed, bearing in mind that each one should cook in its own skillet.
Provided by Melissa Clark
Categories dinner, quick, steaks and chops, main course
Time 30m
Yield 2 servings
Number Of Ingredients 4
Steps:
- Heat a heavy ovenproof skillet (preferably cast iron) over high heat for 15 minutes. Meanwhile, heat your broiler.
- Pat steak dry with paper towels, then vigorously rub cut side of garlic all over steak, particularly the bone. Season generously all over with salt and pepper.
- Place steak in hot pan and carefully, using a potholder, transfer pan to broiler. Cook meat until done to taste, about 5 to 7 minutes for rare. Transfer steak to a cutting board, and let it rest for 5 to 10 minutes before slicing and serving.
Nutrition Facts : @context http, Calories 597, UnsaturatedFat 25 grams, Carbohydrate 1 gram, Fat 48 grams, Fiber 0 grams, Protein 41 grams, SaturatedFat 21 grams, Sodium 535 milligrams, Sugar 0 grams, TransFat 3 grams
GOURMET RIB EYE STEAK RECIPE BY TASTY
Here's what you need: ribeye steak, salt, pepper, canola oil, butter, garlic, fresh rosemary, fresh thyme
Provided by Pierce Abernathy
Categories Lunch
Yield 2 servings
Number Of Ingredients 8
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!
Nutrition Facts : Calories 575 calories, Carbohydrate 2 grams, Fat 54 grams, Fiber 1 gram, Protein 21 grams, Sugar 0 grams
More about "gotham rib steak recipes"
PAN SEARED RIB EYE STEAK WITH GARLIC - BUTTER YOUR …
From butteryourbiscuit.com
Ratings 193Calories 595 per servingCategory Entrees
- Heat a skillet on medium-high heat, (I use a 12-inch cast-iron skillet) add 2 tablespoons butter, and 1 tablespoon olive oil. Add sliced onions. Reduce heat to medium-low and cook 15-20 minutes stirring every minute, to prevent any burning. Remove and set aside.
- Crank up the skillet to high heat, add 1 tablespoon olive oil. Just when the pan begins to smoke add in steaks. Cook 4-5 minutes then flip.
- Add in the final 2 tablespoons of butter and allow it to foam. Add in garlic and baste the steaks with the melted butter.
RIB-EYE STEAK RECIPE - NYT COOKING
From cooking.nytimes.com
4/5 (227)Total Time 1 hrCategory Dinner, Quick, Steaks And Chops, Main CourseCalories 570 per serving
RIB EYE STEAK WITH GARLIC BUTTER - DINNER AT THE ZOO
From dinneratthezoo.com
5/5 (21)Uploaded May 20, 2020Category MainPublished May 5, 2023
YOU MIGHT TAKE A RIBBING FOR DEVOURING THIS ENTIRE GOTHAM RIB …
From theoldhomesteadsteakhouse.com
Location 56 9th Ave, New York, NY 10011Phone (212) 242-9040
CRISPER TRAY RECIPES - GOTHAM STEEL STORE
From gothamsteelstore.com
RIB STEAK (BONE-IN RIB-EYE STEAK) - THE MEAT SOURCE
From themeatsource.com
RECIPES | GOTHAM STEEL STORE
From gothamsteelstore.com
BRAISED SHORT RIBS FROM GOTHAM STEAKHOUSE AND BAR | NUVO
From nuvomagazine.com
RIB-EYE STEAKS RECIPE - CUISINART.COM
From cuisinart.com
RIB EYE STEAKS WITH THYME-GARLIC BUTTER — THE MOM …
From themom100.com
GRILLED BONELESS RIB STEAK - KISS MY SMOKE
From kissmysmoke.com
BUTTER-BASTED RIB EYE STEAK RECIPE - FOOD & WINE
From foodandwine.com
RIBEYE STEAK RECIPE (TENDER & EASY!) - WHOLESOME …
From wholesomeyum.com
ENJOY OUR FRENCHED LONG BONE RIB EYE STEAK RECIPE
From farmboy.ca
55 EASY STEAK DINNER IDEAS: OUR BEST RECIPES - PARADE
From parade.com
SEARED BONE-IN RIB-EYE STEAKS RECIPE - NYT COOKING
From cooking.nytimes.com
GOTHAM STEAKHOUSE – GET THE BONE-IN RIB STEAK!
From eatingwithkirby.com
50+ QUICK & EASY RECIPES - GOTHAM STEEL STORE
From gothamsteelstore.com
KOREAN BBQ STEAK: HOW TO MAKE - GOTHAMMAG.COM
From gothammag.com
HOW TO COOK A RIBEYE STEAK - DAMN DELICIOUS
From damndelicious.net
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #main-ingredient #preparation #for-1-or-2 #5-ingredients-or-less #very-low-carbs #beef #easy #dietary #low-sodium #high-protein #low-carb #high-in-something #low-in-something #meat #steak #number-of-servings #4-hours-or-less
You'll also love