RIB-EYE STEAK AU POIVRE WITH BALSAMIC REDUCTION
Steps:
- Coarsely grind peppercorns with a mortar and pestle. Pat steaks dry and coat both sides with peppercorns, pressing to adhere. Season with salt.
- Heat oil with 1 tablespoon butter in a 12-inch heavy skillet over moderately high heat until hot but not smoking. Reduce heat to moderate and cook steaks, 2 at a time, about 4 minutes on each side for medium-rare.
- Transfer steaks to a platter. Add vinegar to skillet and deglaze by boiling over high heat, scraping up brown bits. Simmer vinegar until reduced to about 1/4 cup. Remove from heat and whisk in remaining tablespoon butter until melted. Season sauce with salt and drizzle over steaks.
FILET MIGNON WITH RICH BALSAMIC GLAZE
This is an elegant and quick romantic dinner for two. Wonderful served with steamed asparagus and baby red potatoes.
Provided by LINDA W.
Categories Meat and Poultry Recipes Beef Steaks Filet Mignon Recipes
Time 20m
Yield 2
Number Of Ingredients 5
Steps:
- Sprinkle freshly ground pepper over both sides of each steak, and sprinkle with salt to taste.
- Heat a nonstick skillet over medium-high heat. Place steaks in hot pan, and cook for 1 minute on each side, or until browned. Reduce heat to medium-low, and add balsamic vinegar and red wine. Cover, and cook for 4 minutes on each side, basting with sauce when you turn the meat over.
- Remove steaks to two warmed plates, spoon one tablespoon of glaze over each, and serve immediately.
Nutrition Facts : Calories 366.6 calories, Carbohydrate 5.7 g, Cholesterol 80.5 mg, Fat 26.2 g, Fiber 0.1 g, Protein 20.3 g, SaturatedFat 10.6 g, Sodium 63.5 mg, Sugar 4.6 g
RIB-EYE STEAKS WITH ROASTED RED PEPPERS AND BALSAMIC VINEGAR
Provided by Maria Watson
Categories Garlic Marinate Sauté Low Carb Quick & Easy Wheat/Gluten-Free Vinegar Steak Bell Pepper Bon Appétit California
Yield Serves 4
Number Of Ingredients 7
Steps:
- Whisk oil, 1 tablespoon vinegar, 2 teaspoons garlic, rosemary and pepper in 13 x 9 x 2-inch glass baking dish. Add steaks; turn to coat. Let stand 1 hour. Heat heavy large skillet over high heat. Remove steaks from marinade; sprinkle with salt. Place in skillet; sauté to desired doneness, about 4 minutes per side for medium-rare. Transfer to plates. Add peppers, 1 1/2 tablespoons vinegar and 1 teaspoon garlic to skillet. Stir until heated through, about 1 minute. Spoon peppers and pan juices over steaks.
RIB EYE STEAKS WITH BALSAMIC VINEGAR GLAZE
Categories Sauté Low Carb Quick & Easy Vinegar Rosemary Steak Bon Appétit
Yield 2 Servings; Can Be Doubled
Number Of Ingredients 5
Steps:
- Sprinkle steaks with salt and generous amount of pepper. Rub 1 teaspoon oil over bottom of heavy medium skillet. Heat skillet over medium-high heat. Add steaks to skillet and cook to desired doneness, about 4 minutes per side for rare. Using tongs, transfer steaks to plate; tent with foil to keep warm.
- Add remaining 2 teaspoons oil to same skillet. Reduce heat to medium-low. Add shallots and rosemary and cook for 2 minutes, stirring occasionally, Add vinegar and cook until reduced to glaze, stirring up browned bits, about 1 minute. Mix in juices from plate with steaks. Spoon glaze over steaks and serve.
BALSAMIC RIB-EYE STEAK WITH BLEU CHEESE SAUCE
Make and share this Balsamic Rib-Eye Steak With Bleu Cheese Sauce recipe from Food.com.
Provided by Queen of Everything
Categories Steak
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine 1st four ingredients in a ziploc bag or shallow pan.
- Add steaks to marinade.
- Marinate for 1-2 hours, turning steaks in marinade frequently.
- Grill steaks to desire doneness.
- I grill for 3-5 minutes on each side for medium-rare/medium doneness.
- While steaks are grilling, combine vinegar and bleu cheese to a creamy consistency.
- Serve sauce as a condiment to steaks.
Nutrition Facts : Calories 130.8, Fat 2.5, SaturatedFat 1.6, Cholesterol 6.3, Sodium 431.3, Carbohydrate 18, Fiber 0.4, Sugar 14.4, Protein 2.5
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- Remove the steaks from the refrigerator approximately 2 hours before cooking to allow to come to room temperature.
- Start your grill on low heat and allow approximately 5-10 minutes for pre-heating. You’re looking for approximately 250 degrees F in your grill, smoker, or oven. If smoking, use a strong wood like oak.
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