Rock N Rib Eye Steaks Recipes

PEPPERED RIBEYE STEAKS

Steps:

• Combine all seasonings. Sprinkle over steaks, pressing mixture into both sides to help it adhere. Refrigerate, covered, for at least 1 hour or up to 24 hours., Remove steaks; blot with paper towels to remove any surface moisture, taking care to leave as much garlic mixture on steaks as possible. If desired, sprinkle with additional kosher salt. Grill steaks, covered, turning occasionally, on a greased grill rack over medium indirect heat until a thermometer reads 110°. Move steaks to direct heat; continue grilling until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Let stand 5 minutes before slicing. Place on a warm serving platter; cut across grain into thick slices.

RIB-EYE STEAKS THAT ARE SUPERB

Steps:

• Remove steaks from the refrigerator and let them sit for about 30 minutes to take the chill out of the meat.
• Now, coat both sides generously with coarse black pepper and granulated garlic powder.
• Heat an iron skillet or a heavy bottomed frying pan until very hot on high heat.
• For each steak, sprinkle onto the skillet, 3/4 teaspoon of coarse salt and allow salt to heat up for at least 1 minute.
• Place the steaks on the coarse salt and cook for 3 minutes; DO NOT DISTURB at all, DO NOT LOOK or even move the steaks.
• Turn the steaks over and cook for an additional 3 minutes; again DO NOT DISTURB at all.
• The cooking time of 6 minutes gives you a medium-rare steak; DO NOT OVERCOOK.
• If you desire to cook it to medium, then cook for an additional 30 seconds to 1 minute per side.
• Remove steaks to a plate, cover with foil and let rest for 5 minutes, so that all juices are absorbed by the meat.
• Scrape off any excess coarse pepper and salt if desired and discard.
• I prefer to slice the steaks on an angle about 1/4 inch to 3/8 inch thickness.
• Serve with freshly processed horseradish.
• NOTE; Make sure that the heat is on as HIGH as possible without burning at all times during cooking the steaks. This will vary depending on your cooktop.
• Do not use ordinary table salt.
• Beef Tenderloin steaks are also real great cooked in this manner. If using a steak thicker than 1 inch, add 1 extra minute per side for medium-rare.

ROCK 'N RIB-EYE STEAKS

Steps:

• Blend marinade and beer; pour over steaks and marinate for 15 minutes. Remove steaks from marinade and pat dry with paper towel; discard used marinade. Season steaks with salt and pepper.
• Meanwhile, preheat grill to medium-high. Toss mushrooms with 1/4 cup sauce and the melted butter. Spread mushrooms on a large piece of foil; top with a second sheet and crimp the edges together to make a thin, tightly closed packet. Grill steaks and mushroom packet, turning once, for 4-5 minutes per side for medium, or until cooked to preferred doneness. Baste the steaks liberally with remaining Diana sauce while grilling. Carefuly open mushroom packet and sprinkle in green onions.
• Serve with mushrooms mixture.
• VARIATIONS:.
• For family steaks, blend tomato juice with marinadeand use Diana Sauce original flavour on the grill.
• For Whisky maple steaks, blend whisky with marinade and use Diana Sauce, Maple flavour on the grill.