Rib Eye Steak With Basil Hollandaise Recipes

RIB-EYE STEAK

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.

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.

RIB-EYE STEAKS WITH BASIL BUTTER AND SLICED TOMATOES

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.