Seared Rib Eye With Tarragon Cream Sauce Recipes

PAN-SEARED RIB-EYE

Steps:

• Place a 10-to-12-inch cast-iron skillet in the oven and heat the oven to 500 degrees F. Bring the steak to room temperature.
• When the oven reaches temperature, remove the skillet and place on the range over high heat for 5 minutes. Coat the steak lightly with oil and sprinkle both sides with a generous pinch of salt. Grind on black pepper.
• Immediately place the steak in the middle of the hot, dry skillet. Cook 30 seconds without moving. Turn with tongs and cook another 30 seconds, then put the pan straight into the oven for 2 minutes. Flip the steak and cook for another 2 minutes. (This time is for medium-rare steak. If you prefer medium, add a minute to both of the oven turns.)
• Remove the steak from the skillet, cover loosely with foil and rest for 2 minutes. Serve whole or slice thin and fan onto plate.

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.

SEARED RIB EYE, TOMATO PAN SAUCE

Steps:

• For the sauce: In a saute pan, add the tomatoes, barbeque sauce, cranberry juice and celery seeds. Warm over medium-low heat to blend the flavors, about 5 minutes. Once warmed, remove from the heat, and the Worcestershire sauce and puree in a blender, with the vent removed, until smooth. Then return to the pan and bring to a simmer over medium-low heat. Once simmering, remove from the heat and whisk in some butter. Hold warm in the pan until serving.
• For the steaks: Preheat the oven to 400 degrees F. In a large skillet over medium-high heat, add the oil until hot, 2 to 3 minutes. Then add the onions and seasoning blend, stirring with a wooden spoon until the onions are translucent and slightly browned on the edges, 8 to 10 minutes. After caramelizing the onions, sprinkle the steaks with salt and pepper on both sides. Then add to the skillet and sear on both sides, 5 to 6 minutes.
• Once seared, remove the onions from the skillet and finish the steaks in the oven to desired temperature. They will be medium-rare to medium with oven cooking. Once the steaks are finished, sauce each plate with 1 to 2 ounces of sauce. Place steaks in center and finish with the onions.

RIBEYE WITH MASHED POTATOES AND MUSHROOM SAUCE

Steps:

• Preheat the oven to 375 degrees F. Set a wire cooling rack inside a sheet pan.
• Remove the steak from the fridge and bring to room temperature, about 45 minutes.
• Mix together the garlic powder, onion powder, salt and cayenne in a small bowl. Sprinkle the entire steak with the rub on both sides, adding more salt if necessary.
• Add 2 tablespoons olive oil to a large cast-iron skillet and heat over medium high. When the skillet is lightly smoking, sear the steak until well browned, 3 to 4 minutes per side. While searing, use a spoon to baste the steak with the oil from the pan. Turn off the heat and place the garlic halves cut-side down in the skillet and sprinkle the thyme sprigs around the steak. Transfer the skillet to the oven to finish cooking until the internal temperature reaches 135 degrees F when measured with an instant-read thermometer not touching bone, about 8 minutes. Remove the steak and garlic halves to the cooling rack to rest for 10 minutes.
• Meanwhile, bring the potatoes and remaining 4 garlic cloves to a boil in a medium pot of heavily salted water. Reduce to a simmer and cook until the potatoes are fork tender, 10 to 12 minutes. Drain the potatoes and return them to the empty pot.
• Heat a skillet over medium-high heat and coat with olive oil. Add the shallots and sweat until soft, about 3 minutes. Add the sliced mushrooms and a pinch of salt. Continue cooking, tossing occasionally to ensure that the mushrooms do not stick to the skillet, until the mushrooms are tender and browned, about 10 minutes. Add the red wine and simmer until reduced by half, about 3 minutes. Stir in the demi-glace and reduce until the mixture is thick, saucy and coats the back of a spoon, about 4 minutes.
• Using an electric hand mixer, beat the potatoes until smooth. Add 2 pats of butter and a splash of the hot heavy cream. Continue mixing. Repeat, adding more butter and cream 2 more times and finishing with a pinch of salt.
• Cut the bone off the steak and slice the meat on the bias, keeping the slices together (reserve the bone). Fan the steak slices on a serving plate and garnish with the bone and the roasted garlic halves. Spoon the mushroom sauce around the edge of the steak and garnish the steak with chives. Serve with a small ramekin of extra sauce. Serve the mashed potatoes in a separate bowl garnished with a small pat of butter and more chives.

PAN-SEARED RIB EYES WITH MUSTARD & WHITE WINE CREAM SAUCE

Steps:

• Preheat your oven to 350 (for finishing).
• First brush your rib eyes down with a small amount of olive oil.
• Then, take a small bown and mix the mustard, coarsely cracked black pepper, and salt.
• Rub this mixture into your rib eyes.
• Now take your pan and add a bit of olive oil, and sear your steaks about 3 minutes on each side.
• Transfer seared steaks to a sheet panthe steaks to a sheet pan and finish cooking in a 350 degree oven for around 10 minutes or so to obtain a medium rare steak.
• Reserve a bit of the oil in the skillet that the steaks were seared in, and over medium-high heat saute your shallots until they are nice and browned/glazed (approx 2 1/2 mins).
• Add your white wine and reduce for approximately 3-4 minutes, until 1/2 of the liquid remains.
• Add heavy cream to the skillet and stir in the green peppercorns.
• Continue to reduce sauce over med/high heat until reduced to about half.
• Whisk in both of your mustards until thoroughly blended.
• Season with salt and pepper.
• Serve over ribeyes.

RIB-EYE STEAKS IN RED-WINE SAUCE

Steps:

• Pat steaks dry, then sprinkle with 3/4 teaspoon salt and 1/2 teaspoon pepper (total).
• Heat 1 tablespoon oil in a 12-inch heavy skillet over high heat until it shimmers, then sauté steaks in 2 batches, turning once, about 4 minutes per batch for medium-rare. Transfer to a large plate and cover with foil.
• Pour off fat from skillet, then sauté garlic in remaining tablespoon oil over medium-high heat until pale golden, about 30 seconds. Add wine and boil, stirring and scraping up brown bits, until reduced by half, 2 to 3 minutes. Add water, soy sauce, and any meat juices from plate and boil until reduced by half, 3 to 4 minutes.
• Reduce heat to medium-low and whisk in butter, 1 piece at a time, until slightly thickened. Stir in parsley and pour sauce over steaks.