RIB-EYE STEAKS WITH BASIL BUTTER AND SLICED TOMATOES
Steak, Wine, and Summer's Best Tomatoes Are a Match Made in Heaven
Provided by Chef Mary Nolan
Yield 4 servings
Number Of Ingredients 10
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.
RIB-EYE STEAKS WITH GRILLED FRESH SAGE TOMATOES
Steps:
- Steaks: Preheat a grill. Mix shallot slices with olive oil. Salt and pepper 1 side of rib-eyes, cook on medium-high grill for 7 minutes. Turn steaks, paint with olive oil mixture and add more salt and pepper. Press rosemary into cooked side and grill another 2 to 3 minutes
- Tomatoes: Brush olive oil mixture on 1 side of the tomato slices, and sprinkle salt and pepper. Place on medium-high grill, olive oil side down, for 4 to 5 minutes until they have grill marks but are still somewhat firm. Paint uncooked side with olive oil mixture and sprinkle with more salt and pepper. Turn and place minced fresh sage onto cooked side. Grill another 2 to 3 minutes.
- Place the steaks on a plate and serve with the tomatoes. Sprinkle with more herbs as desired.
GRILLED RIB EYE STEAKS AND TOMATOES WITH MINT-THAI BASIL SLATHER AND 8 SPICED HOME FRIES
Steps:
- Prepare a hot, clean, oiled grill. In a saucepan, heat the oil on medium heat. Add the garlic and ginger and fry briefly. Add the herbs and zest. Pull off of the heat. Dissolve sugar with lemon juice and mix in mustard. Whisk in with herb mix. Season the steaks and tomatoes and grill on both sides, about 8 to 10 minutes, (tomatoes will take about 5 minutes). Slather the steak and tomatoes with the herb mixture frequently. Let steaks rest 5 minutes before serving.
- Prepare a fryer on medium-high heat. Drain potatoes well and pat dry. Blanch the potatoes in the oil until lightly colored. Set aside, un-seasoned, on paper towels. Mix all the spices and salt together. Raise the oil temperature to high and fry the potatoes again until golden, brown and delicious. Season with salt immediately.
- Note: There will be leftover seasoned salt. Store in air-tight container and use it on any grilled items.
- PLATING On large plates, lay a bed of salad. Place a mound of fries and lean steak against it. Garnish with tomato half and mint/basil sprigs.
BASIL-BUTTER STEAKS WITH ROASTED POTATOES
A few ingredients and 30 minutes are all you'll need for this incredibly satisfying meal. A simple basil butter gives these steaks a very special taste. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Bake potato wedges according to package directions., Meanwhile, sprinkle steaks with salt and pepper. In a 10-in. cast-iron or other ovenproof skillet, brown steaks in 2 tablespoons butter. Add tomatoes to skillet. Bake, uncovered, at 425° until meat reaches desired doneness, 15-20 minutes (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., In a small bowl, combine basil and remaining butter. Spoon over steaks and serve with potatoes.
Nutrition Facts : Calories 538 calories, Fat 29g fat (13g saturated fat), Cholesterol 112mg cholesterol, Sodium 740mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 3g fiber), Protein 41g protein.
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