Majestic Steakhouse Rib Eye Recipes

PAN-SEARED RIB-EYE

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.

PAN-FRIED RIB-EYE STEAK

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.

STEAKHOUSE RIB EYES WITH CREAMED SPINACH

Steps:

• Adjust oven rack to middle position and heat oven to 350 degrees F. Place a rack over a rimmed baking sheet. Set aside. Pat the steaks dry with paper towels and season on both sides with salt and pepper.
• Heat the oil in a large skillet over medium-high heat just until smoking. Place the steaks in the skillet and cook to sear, about 3 minutes. Flip to sear the other side, about 3 minutes. Transfer the steaks to the prepared rack and roast in the middle of the oven until the steaks are medium rare (an instant-read thermometer inserted into the center of the steaks will register 125 degrees F), about 12 minutes.
• Meanwhile, once you have transferred the steaks to the oven, immediately add the mushrooms to the skillet and season with salt and pepper. Reduce the heat to medium low and cook, stirring occasionally, until golden brown, 8 to 10 minutes. Add parsley and toss to combine. Taste and adjust the seasoning with salt and pepper. Keep warm.
• Transfer the steaks to a warmed serving platter, tent with foil, and let rest for 10 minutes. Remove any fat on the edges and cut the steaks into 1/2-inch-thick slices. Serve topped with mushrooms and with the spinach on the side.
• Melt the butter over medium-low heat in a medium saucepan. Add the shallot and cook until translucent, 2 to 3 minutes.
• Increase the heat to medium. Whisk in the flour and cook until foaming but not browned, about 1 minute. Whisk in the milk. Add the cayenne and nutmeg and season with salt and pepper. Bring to a boil; continue cooking, stirring constantly, until the sauce thickens, about 2 minutes.
• Add the spinach and stir to combine. Cook until heated through, 3 to 5 minutes. Taste and adjust the seasoning with more salt and pepper if needed. Serve immediately.

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.

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.

OVEN ROASTED RIB-EYE STEAK

Steps:

• Sprinkle steaks liberally with Mccormick seasoning on both sides. Place steak into bowl and roll in olive oil so that its oil over and both sides. Cover with saran wrap and let marinade at room temperature for 30 minutes.
• Preheat oven to 450°F Place steaks in shallow pan and place 1 Tb butter on each steak as well as beef broth, thyme and rosemary.
• Roast until one side is browned/sizzled then turn over until other side is browned/sizzled. Leave a bit longer for well-done.