Sunnys Smothered Rib Eye Steak Recipes

SUNNY'S SMOKY ROSEMARY GRILLED STEAK

Steps:

• For the steaks: On a plate, sprinkle the steaks on both sides with salt and pepper, and drizzle with the olive oil. Lay out enough plastic wrap to cover each steak. Tightly wrap the steaks individually with a piece of rosemary on both sides of each steak. Rest at room temperature 2 hours.
• For the butter: In the meantime, in a medium saucepan over medium-low heat, melt the butter together with the paprika and 1 teaspoon salt. Stir to dissolve the salt, then add the rosemary and garlic. Continue cooking on low until the butter is fragrant, 10 to 12 minutes. If the butter begins to brown, turn the heat down. Remove from the heat, discard the rosemary and skim off any foam. Pour into a container and refrigerate until solid.
• Preheat a grill or grill pan to high heat. Remove the steaks from the plastic wrap and discard the rosemary. Place the steaks on the grill and cook until the internal temperature reaches 125 degrees F, about 5 minutes per side. Transfer the steaks to a serving platter and top each with a generous scoop of the compound butter. Loosely cover the steaks with a foil tent and allow to rest for 10 minutes, so the carryover cooking brings the final internal temperature up to 130 degrees F (medium rare, closer to rare) before serving.

RIB-EYE STEAK

Steps:

• Rub salt and pepper, to taste, on the steak and cook steak over medium fire. Let rest for about 5 to 10 minutes before serving.

SUNNY'S GRILLED STEAK SUPREME

Steps:

• For the steak: Prepare a grill for medium-high heat.
• Season the steak generously on all sides with salt, pepper and either olive oil or canola oil. Add the steak to the grill and cook until it releases from the grill, about 5 minutes. Flip and cook until desired doneness, another 3 to 4 minutes for 120 to 125 degrees F. Remove to a plate, sprinkle evenly with the Parmesan and cover loosely with aluminum foil. Rest for 10 minutes before slicing.
• For the topping: In a large pan on medium heat, add 2 tablespoons olive oil and the bacon. Cook, stirring, until the bacon is crisp, about 5 minutes. Remove with a slotted spoon to a paper towel-lined plate. Add the mushrooms to the pan and cook until wilted and tender, 3 to 5 minutes. Season the mushrooms with salt and pepper, remove with a slotted spoon to a large bowl and add the reserved bacon to the bowl. If more oil is needed in the pan, add a tablespoon, then add the onions. Cook, without stirring, until the onions begin to char. Stir the onions and continue to cook until tender, 5 to 8 minutes. Remove to the bowl. Add a little oil to the pan, then add the bell peppers and Italian seasoning and stir to combine. Cook until slightly tender, 3 to 5 minutes, then remove to the bowl. Add the tomatoes and red chile flakes to the pan and cook until the tomatoes begin to burst, 5 to 8 minutes. Transfer to the bowl as well. Toss the mixture together with the basil and serve on top of the sliced steak.

RIB-EYE STEAK RUB

Steps:

• Combine all ingredients, except oil, in a large bowl. While stirring, add olive till the mixture is a "slushy" consistency. Submerge steaks in mixture, rubbing it into the surface of the steaks. Marinate steaks in mixture for approximately 30 minutes. Preheat grill to 425 to 450 degrees F and place steaks on grill, flipping halfway through. To cook a 16-ounce steak to preferred doneness, cook for: rare, 2 to 3 minutes on each side, medium-rare, 4 to 5 minutes on each side and medium, 6 to 7 minutes on each side