Ribeye Salad W Honey Soy Pan Sauce Recipes

RIBEYE SALAD W/ HONEY SOY PAN SAUCE

Steps:

• In a small bowl, sprinkle a little seasoned salt, garlic powder and onion powder on sliced steak- mash it into the steak with your fingers.
• Over medium-high heat, in a medium skillet, heat olive oil. When pan is nice and hot, add steak. Leave it untouched for 2 minutes to get a nice sear on the side in pan. Turn steak to sear on the other side and cook another 2 minutes. Sear other two sides for 1 minute each. Add a few more minutes if you like your steak more well done.
• Mix your soy sauce and honey.
• Add the soy sauce, honey and butter. Make sure your pan is nice and hot still so they will cook down into the wonderful sweet and savory syrup you will drizzle on your salad... Cook glaze for for 1 minute, coating the steak with the sauce. Set aside to rest while you prepare your greens. If using cashews. toast them now.
• Mix your greens and veggies in a bowl...squeeze half a lemon and drizzle with 2 - 3 tablespoons extra virgin olive oil...salt and pepper to taste. Toss greens to combine.
• Divide the mixed greens between 2 plates. If using artichokes, olives...mushrooms, place then around the edge of the salad...
• Now, divide the steak strips between the salads. sprinkle with cheese crumbles, cashews. Now drizzle with the pan sauce, as much as you like. I served with slices of french bread baguette.

BONE-IN RIB-EYE WITH GREEN PEPPERCORN PAN SAUCE

Steps:

• Preheat oven to 425 degrees F.
• Sprinkle the steaks with salt and pepper. Heat a large cast-iron pan over high heat. Add the oil. Sear the steaks on both sides until a nice crust form, about 3 minutes per side. Place the pan in the oven and cook until desired doneness is reached. When the steaks come out of the oven, take the steaks out of the cast-iron pan.
• Place the pan on medium heat. Add the shallots to the pan with the thyme. Using the rendered fat from the steaks that is still in the pan, saute until the shallots begin to caramelize, 7 to 10 minutes. Deglaze the pan with the cognac and take the thyme out. Add the beef demi in with the green peppercorns and Dijon. Bring to a simmer, and then add the cream, honey and 1 tablespoon salt. Stir and pour over the steaks.

RIB EYE WITH MUSHROOM PAN SAUCE AND BROCCOLI SALAD

Steps:

• Heat a large cast-iron skillet over medium-high heat; add the olive oil. Season the rib eyes generously with salt. When the olive oil shimmers, place the steaks in the pan and cook undisturbed to create a nice crispy sear, 3 to 4 minutes. Flip, and cook to the desired temperature, another 3 to 4 minutes. Remove from the pan and let rest for 5 to 7 minutes before slicing.
• Drain the fat from the pan, add the shallots and season with salt. Cook over medium heat for 3 to 4 minutes. Add the garlic; cook another 2 to 3 minutes.
• Add the mushrooms, season with salt and stir to coat with oil. Cook until the mushrooms look soft and wilted, 4 to 5 minutes. Add the brandy and reduce by half, 1 minute. Add the demi-glace and bring to a boil. Lower to a simmer and cook for 4 to 5 minutes, until the consistency is almost as thick as gravy. To test, coat the back of a spoon with sauce and drag your finger through it: It should leave a track that holds its shape without running! Taste and adjust the salt as needed.
• Slice the steaks thinly and fan them out on serving plate. Top with mushroom gravy and garnish with chives. Serve with Broccoli Salad.
• Put the olive oil, sambal, soy sauce, vinegar and garlic in a Mason jar. Secure the lid tightly and shake until well mixed.
• Toss the broccoli, red onions, feta and almonds together in a bowl. Season with salt. Toss with the desired amount of dressing.