RIB-EYE STEAK
Turn on the grill for Bobby Flay's Rib-Eye Steak recipe from Food Network. The meat gets its flavor from a steak rub of chili powder, cayenne, salt and pepper.
Provided by Food Network
Categories main-dish
Time 17m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat a grill to high heat.
- Place rib-eye steaks on a large platter and season with rub on all sides. Transfer seasoned steaks to the hot grill, and cook for 4 to 6 minutes on each side for medium-rare, longer if desired. Remove steaks and let rest for 5 to 10 minutes before serving.
- In a small bowl, combine all ingredients, to taste. Adjust the ratio of spices to your preference.
TEXAS RIBEYE RECIPE
Get ready for a gigantic taste sensation with our Texas Ribeye Recipe. They say everything is bigger in Texas, and our Texas Ribeye Recipe is no exception.
Provided by My Food and Family
Categories Home
Time 15m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Heat grill to medium-high heat.
- Mix all ingredients except steaks until blended.
- Grill steaks 4 to 6 min. on each side or until medium doneness (160ºF), brushing frequently with steak sauce mixture.
- Cut steaks in half to serve.
Nutrition Facts : Calories 250, Fat 14 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 75 mg, Sodium 420 mg, Carbohydrate 5 g, Fiber 0 g, Sugar 3 g, Protein 23 g
WW TEXAS STEAK WITH BBQ SAUCE - 6 POINTS
This is out of the July/August 2008 Weight Watchers magazine. Sounds great and planning to make it during a RV trip. Says to use 3/4 inch thick steaks. Boneless top sirloin steaks, also are known as New York strip steaks, they are lean yet super tender.
Provided by teresas
Categories Steak
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine 2 tsp of the brown sugar, the chili powder, cumin, pepper, and salt in a small bowl.
- Spray a small saucepan with nonstick spray and heat over medium-low.
- Add the onion and cook, stirring frequently, until softened, about 4 minutes.
- Add 1 tbls of the spice mixture, the remaining 1 tsp of brown sugar, the ketchup, water, steak sauce, and Worcestershire sauce; bring to a boil.
- Reduce the heat and cook, covered, stirring occasionally, until the flavors are blended, 10 minutes.
- Set aside and keep warm.
- Spray the grill rack with nonstick spray and heat the grill to medium high or prepare a medium-hot fire.
- Rub the steaks with the remaining spice mixture.
- Place on the grill rack and grill until an instant read-thermometer inserted into the side of each steak registers 130 degrees, 3-4 minutes on each side.
- Transfer to a platter, cover loosely with foil, and let stand 5 minutes (until the temperature increases to 135 degrees for medium rare).
- Serve with the sauce.
Nutrition Facts : Calories 240.4, Fat 6.2, SaturatedFat 2.2, Cholesterol 85.2, Sodium 611.7, Carbohydrate 13.4, Fiber 0.8, Sugar 10.9, Protein 32.3
BBQ RIB EYE STEAK
Provided by Food Network
Yield 2 servings
Number Of Ingredients 15
Steps:
- For the marinade: Combine garlic, rosemary, and olive oil in glass dish or stainless-steel bowl. Place steaks in olive oil mixture. Marinate steak for 1 hour before cooking.
- For the sauce: On a low heat, melt butter in a small saucepan. Add grated onions, minced garlic, and sugar. Using a wooden spoon, stir mixture well for approximately 3 minutes. Add remaining ingredients. Allow sauce to simmer 8 minutes stirring occasionally.
- To prepare the steak: Heat cast iron skillet (with grill marks) until skillet is very hot. Remove steaks from marinade and pat semi-dry. Place steaks in hot skillet and cook to desired temperature. Baste steak with BBQ sauce to taste.
RIB EYE STEAKS WITH MEXICAN BARBECUE SAUCE
Make and share this Rib Eye Steaks With Mexican Barbecue Sauce recipe from Food.com.
Provided by ratherbeswimmin
Categories Very Low Carbs
Time 1h3m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Make the sauce: in a small bowl, cover the ancho chile with 3/4 cup boiling and allow the chile to soften for 20-30 minutes, turning occasionally.
- Lightly brush or spray the tomatoes and onions with oil.
- Grill over direct high heat until slightly charred, 8-10 minutes, turning once.
- Place the chile and soaking water, tomatoes, and onions in a blender or food processor; add in the remaining sauce ingredients; process until completely smooth, about 1 minute.
- Pour the sauce into a saucepan; bring to a boil over high heat then decrease heat to a simmer and for 5-10 minutes; remove from heat.
- Pour half of the sauce into a small bowl to brush on the steaks as they grill; reserve the rest to serve with the steaks.
- The steaks: let the steaks stand at room temperature for 20-30 minutes before grilling.
- In a small bowl, combine the paprika, salt, brown sugar, and pepper.
- Lightly brush or spray the steaks on both sides with oil; season with the spice mixture.
- Grill the steaks over direct high heat until cooked to desired doneness, 6-8 minutes for medium-rare, brushing with sauce and turning once.
- Remove from grill and let rest for 3-5 minutes; serve warm with the reserved sauce.
Nutrition Facts : Calories 976, Fat 75.7, SaturatedFat 30.7, Cholesterol 231.3, Sodium 1070, Carbohydrate 9.2, Fiber 2.1, Sugar 4.4, Protein 60.9
TEXAS RIB-EYE STEAKS
Make and share this Texas Rib-Eye Steaks recipe from Food.com.
Provided by ratherbeswimmin
Categories Steak
Time 40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- To make the rub: using a spice grinder or mortar and pestle, crush the peppercorns; place in a small bowl and thoroughly mix with the rest of the rub ingredients.
- To make the sauce: in a small saucepan, whisk together all the sauce ingredients with ¼ water; simmer over low heat for about 10 minutes, stirring occasionally, to allow the sugar to fully dissolve and all of the flavors to blend; set aside while you grill the steaks.
- Allow steaks to stand a room temperature for 20-30 minutes before grilling.
- Press the rub into both sides of the steaks; lightly brush or spray both sides of the steaks with the olive oil.
- Grill over direct high heat until the internal temperature reaches 145° for medium rare, 8-10 minutes, turning once halfway through grilling time.
- Remove from the grill and allow to rest for about 5 minutes.
- Serve warm with the sauce on the side.
Nutrition Facts : Calories 989, Fat 75.4, SaturatedFat 30.7, Cholesterol 231.3, Sodium 1017.8, Carbohydrate 14.4, Fiber 0.6, Sugar 12.1, Protein 60.4
TEXAS RIB-EYE STEAKS WITH CHILI BARBECUE SAUCE
Number Of Ingredients 17
Steps:
- TO MAKE THE RUB: Using the spice grinder or mortar and pestle, crush the peppercorns. Place in a small bowl and thoroughly mix with the rest of the rub ingredients.TO MAKE THE SAUCE: In a small saucepan whisk together all the sauce ingredients with 1/4 cup water. Simmer over low heat for about 10 minutes, stirring occasionally, to allow the sugar to fully dissolve and all of the flavors to blend. Set aside while you grill the steaks.Allow the steaks to stand at room temperature for 20 to 30 minutes before grilling. Press the rub into both sides of the steaks. Lightly brush or spray both sides of the steaks with the olive oil. Grill over Direct High heat until the internal temperature reaches 145°F for medium rare, 8 to 10 minutes, turning once halfway through grilling time. Remove from the grill and allow to rest for about 5 minutes. Serve warm with the sauce on the side.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
Nutrition Facts : Nutritional Facts Serves
GRILLED RIB-EYE STEAKS WITH CHILI CUMIN SPICE RUB
Steps:
- In a bowl stir together lime juice, chili powder, cumin, and salt and pepper to taste. Pat steaks dry and spread spice rub on both sides of each steak.
- Heat a well-seasoned ridged grill pan over high heat until hot but not smoking and grill steaks about 2 minutes on each side for medium-rare.
BOBBY'S DRY-RUBBED RIB-EYE STEAKS WITH MESA BARBECUE SAUCE
Provided by Bobby Flay
Categories Beef Fourth of July Graduation Father's Day Backyard BBQ Dinner Meat Steak Summer Tailgating Family Reunion Grill Grill/Barbecue Party Advance Prep Required
Yield Makes 8 servings
Number Of Ingredients 15
Steps:
- For Bobby's Dry Rub:
- Combine all the ingredients in a small bowl. Makes about 1 1/4 cups. Any extra will keep in a tightly covered glass jar for several months.
- For the Steaks:
- Preheat a gas or charcoal grill to high. Rub each steak on one side with the dry rub, brush with olive oil, and grill, rub-side down, until golden brown, 3 to 4 minutes. Turn over and continue grilling 4 to 5 minutes for medium rare. Place on a large serving platter and brush with Mesa Barbecue Sauce.
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