Ribeye Steaks With Gorgonzola And Balsamic Glaze Recipes

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RIB-EYE STEAK AU POIVRE WITH BALSAMIC REDUCTION



Rib-Eye Steak au Poivre with Balsamic Reduction image

Categories     Beef     Sauté     Quick & Easy     Vinegar     Steak     Gourmet

Yield Makes 4 servings

Number Of Ingredients 5

2 tablespoons whole black peppercorns
4 (3/4-inch-thick) boneless rib-eye steaks (3/4 pound each)
1 tablespoon vegetable oil
2 tablespoons unsalted butter
1/2 cup balsamic vinegar

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.

STEAK WITH PARMESAN BUTTER, BALSAMIC GLAZE, AND ARUGULA



Steak with Parmesan Butter, Balsamic Glaze, and Arugula image

Provided by Bon Appétit Test Kitchen

Categories     Valentine's Day     Quick & Easy     Father's Day     Dinner     Parmesan     Steak     Arugula     Pan-Fry     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 2 servings

Number Of Ingredients 9

2 tablespoons grated Parmesan cheese plus Parmesan cheese shavings
1 1/2 tablespoons butter, room temperature
1 12-ounce rib-eye steak
1 teaspoon olive oil
1/4 cup balsamic vinegar
1/4 cup finely chopped shallots
1/2 teaspoon (packed) dark brown sugar
4 cups (lightly packed) arugula
2 large lemon wedges

Steps:

  • Mix grated cheese and butter in small bowl. Season generously with salt and pepper; set aside. Sprinkle steak generously with salt and pepper. Heat oil in medium skillet over medium-high heat. Add steak; cook to desired doneness, about 4 minutes per side for medium-rare. Transfer to plate. Add vinegar, shallots, and sugar to skillet; boil until reduced to glaze, stirring constantly, about 1 minute. Divide arugula and Parmesan shavings between 2 plates. Squeeze lemon over. Slice steak; place atop arugula. Top steak with Parmesan butter. Drizzle lightly with glaze.

RIB EYE STEAKS WITH BALSAMIC VINEGAR GLAZE



Rib Eye Steaks with Balsamic Vinegar Glaze image

Categories     Sauté     Low Carb     Quick & Easy     Vinegar     Rosemary     Steak     Bon Appétit

Yield 2 Servings; Can Be Doubled

Number Of Ingredients 5

2 3/4-inch-thick boneless rib eye steaks or other tender beefsteaks (about 6 ounces each)
3 teaspoons olive oil
1/3 cup chopped shallots
2 teaspoons chopped fresh rosemary
3 tablespoons balsamic vinegar

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.

RIB-EYE STEAKS WITH GORGONZOLA BUTTER AND CRISPY SWEET ONION RINGS



Rib-Eye Steaks with Gorgonzola Butter and Crispy Sweet Onion Rings image

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

Gorgonzola butter
2 heads of garlic, top 3/4 inch cut off to expose cloves
2 tablespoons olive oil
1/2 cup (1 stick) unsalted butter, room temperature
1/3 cup crumbled Gorgonzola cheese (about 2 ounces)
2 tablespoons chopped fresh parsley
Onion rings
3 cups buttermilk
2 sweet onions (such as Vidalia or Walla Walla), thinly sliced into rounds, then separated into rings
3 cups unbleached all purpose flour
3 tablespoons onion powder
3 tablespoons garlic powder
1 1/2 teaspoons salt
1 1/2 teaspoons ground black pepper
4 cups canola oil (for frying)
Steaks
6 10- to 12-ounce rib-eye steaks
2 tablespoons olive oil

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.

RIBEYE STEAKS WITH GORGONZOLA AND BALSAMIC GLAZE



Ribeye Steaks With Gorgonzola and Balsamic Glaze image

This is my husband's and my 4 year old daughter's favorite dinner. For special occasions I butterfly the steaks open to make them into a heart shape. I serve this with oven roasted parmesan crusted potatoes and broccoli.

Provided by Cindy Rieber

Categories     Beef

Time 2h

Number Of Ingredients 6

2 - 8 oz ribeye steaks
1 Tbsp steak seasoning
1 Tbsp olive oil, extra virgin
1 c balsamic vinegar
1/2 c brown sugar, firmly packed
1/2 c gorgonzola cheese crumbles

Steps:

  • 1. Brush each steak with olive oil then liberally season with steak seasoning.
  • 2. Heat a non-stick skillet over medium-high heat. Place steaks into hot pan, sear well on top, bottom and edges. Cook for 4 minutes on each side. Turn heat off. Turn broiler on.
  • 3. Sprinkle the tops of each steak with the crumbled gorgonzola cheese.
  • 4. Place under broiler for 1 - 2 minutes to slightly melt the cheese and it turns a light brown.
  • 5. Remove to warmed plates. Drizzle steaks with the balsamic glaze.

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