RIB-EYE STEAK WITH HERB BUTTER AND CHARRED PEPPERS
Provided by Food Network Kitchen
Time 1h5m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Lay the steak flat on a board; tie kitchen twine tightly around the sides (including the bone) to help the steak keep its shape during cooking.
- Grind the mushrooms in a spice grinder or blender; transfer to a bowl and mix with the garlic, balsamic vinegar, brown sugar, 1 tablespoon Worcestershire sauce, 1 1/2 tablespoons rosemary, the red pepper flakes and 2 teaspoons salt. Cut 8 deep slits about 1 inch apart all over the steak; fill each slit with some of the mushroom mixture, then rub the rest all over the meat. Transfer the steak to a plate, cover with plastic wrap and refrigerate 2 to 4 hours. Remove from the refrigerator about 1 hour before grilling.
- Meanwhile, combine the butter, scallions, parsley, the remaining 1 tablespoon Worcestershire sauce and 1/2 tablespoon rosemary, and 1 teaspoon salt in a bowl. Cover and refrigerate until ready to use.
- Preheat a grill to medium high, then prepare for indirect heat: For gas, turn off the burners on one side. For charcoal, push the coals to one side. Brush the steak with the olive oil, then place on the cooler side of the grill (indirect heat). Cover and cook, turning occasionally, until a thermometer inserted into the thickest part registers 110 degrees F to 120 degrees F, 20 to 30 minutes. Move the steak to the hotter side of the grill (direct heat) and cook until the thermometer registers 125 degrees F, 2 to 3 more minutes per side. Transfer to a cutting board and let rest 15 minutes, spreading with some of the herb butter.
- Meanwhile, grill the peppers over direct heat, turning, brushing with the lemon juice and seasoning with salt, until charred, 8 to 10 minutes. Top the steak with more herb butter and serve with the peppers.
Nutrition Facts : Calories 643, Fat 46 grams, SaturatedFat 19 grams, Cholesterol 237 milligrams, Sodium 1,624 milligrams, Carbohydrate 11 grams, Fiber 2 grams, Protein 45 grams
RIB-EYE STEAKS WITH GORGONZOLA BUTTER AND CRISPY SWEET ONION RINGS
Categories Onion Fry Sauté Dinner Blue Cheese Steak Butter Bon Appétit Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 18
Steps:
- For gorgonzola butter:
- Preheat oven to 350°F. Place garlic on piece of foil; drizzle with olive oil. Enclose garlic in foil. Bake until garlic is very soft, about 1 hour. Cool. Squeeze garlic cloves out from papery skins into medium bowl; mash garlic with fork. Mix in butter, cheese, and parsley. Season with salt and pepper. Transfer Gorgonzola butter to sheet of plastic wrap. Using plastic wrap as aid, form butter into 1 1/4-inch-diameter log, wrapping plastic tightly around butter. Chill until firm. (Can be made 2 days ahead; keep chilled.) Cut into 1/2-inch-thick rounds.
- For onion rings:
- Pour buttermilk into large bowl. Add onion rings; toss to coat. Let stand 1 hour, tossing occasionally. Mix flour, onion powder, garlic powder, salt, and pepper in another large bowl.
- Preheat oven to 350°F. Pour enough oil into heavy large skillet to reach depth of 3 inches. Heat over medium-high heat to 350°F. Working with a few onion rings at a time, shake off excess buttermilk, then turn onion rings in flour mixture to coat. Fry onion rings until deep golden brown, adjusting heat as necessary for each batch to maintain temperature at 350°F, about 2 minutes. Transfer onion rings to paper towels to drain, then place on baking sheet and keep warm in oven while frying remaining onion rings.
- For steaks:
- Brush steaks with olive oil; sprinkle with salt and pepper. Heat 2 large nonstick skillets over medium-high heat. Add 3 steaks to each skillet and cook to desired doneness, about 4 minutes per side for medium-rare. Serve with Gorgonzola butter and onion rings.
GRILLED RIB-EYE STEAK WITH BROWN BUTTER AND BLUE CHEESE
Steps:
- Remove the steaks from the refrigerator 30 minutes before grilling and let sit on a kitchen counter, loosely covered.
- Heat the grill to high. Set a cast-iron skillet large enough to hold both steaks on one side of the grill. Brush the steaks with canola oil and season very liberally with salt and pepper. Grill until well charred on the first side, 2 to 3 minutes; flip and grill until well charred on the second side, another 2 to 3 minutes. (The steaks should still be raw at the center at this point.) Transfer to a cutting board.
- Slice the steaks across the grain about 1 1/2-inches thick; don't separate the slices. Keeping the steak slices together, transfer the steaks to the skillet and top with the butter. Cover the grill and cook the steaks for 5 minutes for medium rare. Transfer the skillet to a trivet.
- Arrange the steak slices on a platter so that the interior of the slices is facing up. Top each slice with some blue cheese. Pour the hot brown butter from the skillet over the steak. Serve immediately.
GRILLED RIBEYES WITH HERB BUTTER
I make this recipe for special occasions. The tantalizing fragrance of the herbs de Provence is unforgettable. The seasoning and herb butter goes well with filet mignon, T-bone and steak strips, too. -John Baranski, Baldwin City, Kansas
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 18
Steps:
- In a shallow dish, combine the first 8 ingredients. Add the steaks and turn to coat. Cover; refrigerate overnight., Drain and discard marinade. Combine the steak seasonings; sprinkle over steaks., Grill steaks, covered, over medium heat or broil 3-4 in. from the heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., For herb butter, in a small bowl, beat the butter, parsley and horseradish until blended. Spoon 1 tablespoon herb butter over each steak.
Nutrition Facts : Calories 976 calories, Fat 77g fat (31g saturated fat), Cholesterol 232mg cholesterol, Sodium 1271mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 61g protein.
RIB EYE STEAKS WITH GRILLED PEPPERS AND GORGONZOLA BUTTER
Make and share this Rib Eye Steaks With Grilled Peppers and Gorgonzola Butter recipe from Food.com.
Provided by Abby Girl
Categories Steak
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Gorgonzola Butter: In a small bowl, beat together Gorgonzola, butter and marjoram. Season with pepper.
- Combine oil, garlic and marjoram in zip lock plastic bag. Place steaks and peppers in marinade. Turn to coat. Let stand 2 hours at room temperature or overnight in fridge.
- Heat barbecue to medium high. Place steaks and peppers on grill. Sprinkle with salt and pepper. Grill steaks 5 minutes per side for medium rare.
- Grill peppers until tender (10 minutes), turning occasionally.
- To serve: Top each steaks with a small pat of Gorgonzola Butter. Any remaining butter can be frozen for another time or used on steamed veggies.
Nutrition Facts : Calories 401.1, Fat 22.7, SaturatedFat 7.3, Cholesterol 21.6, Sodium 191.6, Carbohydrate 44.6, Fiber 5.8, Sugar 6.4, Protein 10
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- Preheat grill to very high (500°F and up). Drizzle rib eye with oil, and sprinkle with salt and pepper. Let stand at room temperature 30 minutes.
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