rib eye steak

Pile steak, onion, peppers, cheese, ketchup and mustard into rolls to make these American-style Philly cheesesteaks. Just the food for a movie night in

Philly cheesesteak

onion

red pepper

green pepper

2tbsp white wine vinegar

cheese

grated mozzarella

white sub rolls

American mustard and ketchup, to serve

Trim away and discard the long piece of fat running down the side of the steaks. <a href="https://www.bbcgoodfood.com/howto/guide/kitchen-knives-how-buy-best">Cut</a> each steak in half and put on a <a href="https://www.bbcgoodfood.com/content/kimberley-wilsons-top-5-baking-trays">baking tray</a>, then transfer to the freezer and freeze for 40 mins.

Heat the oil in a heavy-based pan or <a href="https://www.bbcgoodfood.com/review/test-best-casserole-dishes">casserole dish</a> set over a medium heat. Add the onion and peppers along with a good pinch of salt and fry for 20 mins, or until the onions are golden and sticky. Add the vinegar and cook for a further 5 mins. Season to taste.

Using a sharp knife, slice the steak as thinly as possible and pile the slices into four portions. Heat a skillet over a high heat until almost smoking. Put one portion of the steak slices in the pan in a pile that's roughly the length of your rolls. Fry for 3 mins over a high heat until some of the steak is cooked through, with pink bits remaining. Pile a quarter of the onion mixture on top, as well as a quarter each of the cheese slices and the mozzarella. Continue to cook undisturbed over a medium heat for 5-10 mins until the meat is brown and crisp around the edge and the cheeses have melted. Split one of the rolls open and carefully scoop the meat and cheese mixture into it. Repeat with the remaining meat, onions, cheese and rolls.

These sandwiches, which are inspired by Philly cheese steaks, are made with beef marinated in classic Korean barbecue flavors. Tender rib-eye steak is thinly sliced and pounded to mimic the texture of shaved meat, then tossed in a savory garlic-soy marinade. Thin-skinned shishito peppers, a common ingredient in Korean cuisine, stand in for traditional bell peppers. Shishito peppers vary in spiciness, so once blistered, they will add mild, or sometimes bold, heat to the sandwiches. Rib-eye creates the juiciest sandwiches, but sirloin is more affordable, and a solid substitute.

Bulgogi Cheese Steaks

rib-eye steak, sliced crosswise 1/8-inch-thick

soy sauce

scallions (from about 6 large scallions)

turbinado sugar

garlic

black pepper,

sesame oil

onion,

peppers,

Kosher salt

(10-inch) hoagie rolls, split lengthwise

American cheese

Arrange meat in a single layer on a large cutting board. Cover with plastic wrap and pound with a meat mallet (or the bottom of a small skillet) until meat is super thin, about 1/16-inch thick.

In a large bowl, combine soy sauce, scallions, sugar, garlic, pepper and sesame oil. Add meat and toss to evenly coat, massaging sauce into meat.

In a large skillet, heat 1/4 cup of the safflower oil over medium. Add onion and shishito peppers, and season with salt and pepper. Cook, stirring occasionally, until tender and lightly caramelized, 8 to 10 minutes. Divide among the rolls.

In the same skillet, heat 2 tablespoons safflower oil over medium. Add half of the beef and season with salt and pepper. Cook, stirring to break up the meat, until golden brown and cooked through, about 3 minutes.

Form into 2 even mounds and top each mound with 2 slices of cheese. Remove from heat and let stand until cheese melts, about 1 minute. Using a flat spatula or large serving spoon, scoop into 2 rolls and drizzle with pan juices. Wipe out skillet with paper towels. Repeat with remaining safflower oil, beef and cheese to make 2 more sandwiches.

Fresh thyme and rosemary, smashed garlic, kosher salt and pepper dress this succulent Valentine&#039;s Day Rib Eye Steak Dinner, cooked to perfection in a cast-iron skillet and basted with butter and oil!

Rib Eye Steak

bone-in rib eye steak, (1 to 1-½ inch thick)

Kosher salt, (to taste)

black pepper, (to taste)

rosemary

thyme leaves

unsalted butter

olive oil

garlic, (smashed)

parsley (for garnish)

Take steak out of the fridge; pat it dry with paper towels and salt the steak liberally on both sides. Let sit on the counter (at room temperature) for 30 minutes. Room temperature meat will produce juicier, more evenly cooked steaks.

Season steak with pepper, rosemary, and thyme; using your fingers, press down the herbs to the meat.

Set a 10-inch cast iron skillet over medium heat. You can also use a heavy-bottomed skillet.

Heat up the skillet; then add butter and olive oil.

Melt the butter and swirl it around to cover the entire bottom of the skillet.

Add the steak to the skillet and cook for 5 minutes, or until browned on the bottom.

Turn the steak over; add smashed garlic to the skillet and continue to cook for 5 more minutes for a rare steak, basting the steak with the butter drippings. Tilt the skillet so it’s easier to spoon the butter drippings over the steak.

Check the internal temperature before removing from heat. For a rare steak, internal temperature should read 120˚F; for medium-rare it should be around 125˚F and 130˚F. Thicker steaks will take longer to cook through.

Remove from heat and immediately transfer steak to a cutting board; let rest for 8 to 10 minutes before slicing and serving.

Top with parsley and serve.

Bistek is steak, but one transformed by its encounter with soy sauce and citrus. My addition is browned butter, an ingredient not so common in Southeast Asian cooking. This was one of my lola’s signature dishes: She’d cut the onions half-an-inch thick, sear them briefly, then add a little water to make the pan flare up, so they’d get extra crisp. She would always plate it in a casserole dish, with enough pan sauce to sop up with rice. The beef fat should coat your lips, and then the citrus cuts through it. It’s worth investing in good olive oil; every ingredient matters, because there are so few, and you can taste them all.

Bistek

(1-inch-thick) rib-eye steaks (about 1 1/2 pounds)

bay leaves

garlic cloves,

white onion,

salt and black pepper

lemon juice (from 2 to 3 whole lemons)

orange juice (from 1/2 orange)

Prepare the steaks: Trim and discard any excess fat to your liking. Halve each steak horizontally into two thin steaks, then cut each into 5 or 6 pieces. You want the pieces to be nonuniform, roughly chopped rectangles and triangles. The important thing is that they’re all an even thickness. Set aside.

In a large, lidded skillet, heat 2 tablespoons olive oil over medium. Add the bay leaves, pressing to flatten, and cook until toasted at edges, turning halfway through, 30 seconds to 1 minute. Transfer bay leaves to a plate. Add the smashed garlic cloves and sear over medium-high, flipping frequently, until golden on both sides, 1 to 2 minutes. Transfer to the plate with the bay leaves.

Add the onion rounds, keeping them intact, season with salt, and cook, undisturbed, just until the onions start just begin to lightly brown underneath, about 2 minutes. Flip rounds, add 2 tablespoons water, cover with lid and quickly steam, 2 minutes. Remove lid and cook until onions are crisp-tender and liquid is almost evaporated, about 2 minutes. Transfer onions to plate.

Add the remaining 2 tablespoons olive oil to the skillet and heat over medium-high until ripping hot. Season beef all over with salt and pepper. Working quickly and in batches to avoid crowding, sear beef until caramelized and golden brown (like mini steaks!) but not fully cooked through, 1 to 2 minutes per side for medium or medium-rare. Transfer to a platter and repeat with remaining meat. Arrange meat in an even layer on the platter.

Add the butter to the skillet and cook over medium-high, swirling the pan, until browned, 1 to 2 minutes. Add the lemon juice, orange juice and soy sauce and cook, stirring frequently, until glossy and slightly looser than maple syrup, 2 to 3 minutes.

Drizzle pan sauce over steak. Top with onions and garlic and tuck bay leaves into dish. Serve immediately.

Serve beef rib meat at least medium-rare, if not medium, to cook the fat running through it. This gives the meat lots of flavour – great with a red wine sauce

Pan-fried rib-eye steak

rib-eye steaks, each

butter

garlic clove, left whole but bashed once

thyme, optional

Up to 8 hrs before cooking, pat the steaks dry with kitchen paper and season with salt and pepper. Heat the oil over a high flame in a heavy-based frying pan that will comfortably fit both steaks. When the oil is shimmering, turn the heat down to medium-high and add the butter. Once it’s sizzling, carefully lay the steaks in the pan, tucking the garlic and herbs in at the sides.

Stand over the steaks with a pair of tongs, searing and turning them every 30 seconds to 1 min so they get a nice brown crust. As a rough guide, each steak will take 4 mins in total for rare, 5-6 mins in total for medium and 8-10 mins for well done. If you have a digital cooking thermometer, the temperatures you're looking for in middle of the steak are 50C for rare, 60C for medium and 70C for well done. Leave the steaks to rest for at least 5 mins. While the steaks are resting, you can make a classic red wine sauce to go with them.

For a special occasion with a sweetheart, sharing a simple, luxurious dinner at home is even better than going to a restaurant. Splurge on a cut like rib-eye or tenderloin and open a great bottle of wine. It’s a simple, no-fuss endeavor, yet very special.

Rib-Eye Steak and Potatoes for Two

boneless rib-eye steak, cut 2 inches thick (at least 1 1/2 pounds)

Salt and black pepper

garlic, sliced, garlic

rosemary sprig, roughly chopped

potatoes,

parsley

lemon

Arugula

Season steak generously with salt and pepper. Sprinkle with sliced garlic and rosemary and set aside to marinate, 20 to 30 minutes.

Heat oven to 450 degrees. Meanwhile, bring a pot of well-salted water to a boil. Add potatoes and cook at a brisk simmer until just done, 10 to 15 minutes. Drain and keep warm.

Heat a cast-iron or other heavy skillet over high heat. Remove and discard sliced garlic from steak. (If left on, it will burn in the skillet.)

When pan is hot, put in the steak and let brown well on one side, 4 to 5 minutes. Wait until steak forms a crust and comes away cleanly from the bottom to move it.

Flip steak and transfer pan to oven, uncovered. Roast until juices begin to rise on surface of steak (you will see the droplets) and internal temperature is 120 degrees, 8 to 10 minutes. Remove steak from pan and let rest, tented with foil, for 5 to 10 minutes. (Residual heat will continue to cook the meat to medium-rare as it rests.) Warm a serving bowl for the potatoes and plates for the steak.

Melt butter in a wide skillet over medium-high heat. Add potatoes and toss to coat and heat through. Sprinkle with salt and pepper. Add minced garlic and cook, stirring, until softened but not browned, 1 minute or less. Gently stir in parsley and lemon zest and transfer to serving bowl.

Cutting on a slight diagonal, slice steak into 1/2-inch slices, then transfer to plates. If using, place a handful of greens next to the steak. Serve immediately, passing potatoes at the table.

The umami-rich lacquer on this steak works its magic to create an über-savory capital-C Crust akin to the bark beloved by barbecue enthusiasts.

Lacquered Rib Eye

sherry vinegar or red wine vinegar

Tbsp. fish sauce

sugar

garlic clove, crushed

Vegetable oil (for grill)

Extra-virgin olive oil (for drizzling)

Flaky sea salt

Lemon wedges (for serving)

The polar opposite of a marinade, this umami-rich lacquer works all of its savory magic in the final minutes of cooking. The signature piquance of fish sauce in the glaze mellows as it caramelizes on the grill, resulting in a nutty complexity similar to the alluring funk of dry-aged beef. As the steak gets flipped and brushed, that salty-sticky-sweet lacquer hardens in layers to create an über-savory capital-C Crust, an irresistible layer akin to the bark that’s beloved by barbecue enthusiasts.

Bon Appétit

Bring vinegar, soy sauce, fish sauce, sugar, and garlic to a simmer in a small saucepan over medium-high heat. Reduce heat and gently simmer until reduced by about half (it will still be fairly loose and won’t yet coat a spoon), 6–8 minutes. Set sauce aside.

Prepare a grill for high indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off); oil grate with vegetable oil. Season steak generously with kosher salt. Grill over direct heat, turning every minute, until deeply browned on all sides (including standing it on its side with tongs to render fat cap), 6–8 minutes.

Move steak over indirect heat and grill, turning every 1–2 minutes and moving closer to or farther away from heat as needed to build even color, until an instant-read thermometer inserted into the thickest part of steak registers 100°, 10–12 minutes. Start basting steak. Continue to grill, turning and basting with a light coating of sauce and moving closer to or farther away from heat as needed to create a deep crust on steak without scorching, until very dark brown and thermometer registers 120° for medium-rare (internal temperature should climb to about 130° as steak rests), about 10 minutes. Transfer steak to a wire rack set inside a rimmed baking sheet and let rest 15–30 minutes.

Transfer steak to a cutting board and slice into thick strips. Arrange on a platter; drizzle with olive oil and sprinkle with sea salt. Serve with lemon wedges.

If you don’t enjoy very rare meat, keep these steaks on the grill until they reach 120°; they’ll still be rare, but less aggressively so.

Chi Spacca's Bistecca Fiorentina

2½–3-pound bone-in rib-eye steaks, 2–2½ inches thick, preferably aged

Kosher salt and black pepper

Extra-virgin olive oil (for serving)

Prepare grill for high, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Season steaks generously with kosher salt and pepper. Grill over direct heat, turning occasionally, until browned and lightly charred all over, 10–15 minutes.

Move steaks to indirect heat, balancing on one side so only the bone is making contact with the grate. Grill until an instant-read thermometer inserted into the thickest part of steaks registers 100° (this is very, very rare), 20–30 minutes.

Transfer steaks to a cutting board and let rest 5 minutes. Cut meat from the bones. Grill bones over direct heat, turning often, until crisped and well charred, about 5 minutes.

Slice meat ½" thick and transfer to a platter. Drizzle with oil and sprinkle with sea salt. Serve with bones alongside.

Do Ahead: Steaks can be grilled 2 hours ahead. Do not cut meat from bone; hold at room temperature. Grill over high to reheat, about 5 minutes, before finishing as directed above.

When you flambé the cognac for this steak au poivre recipe, make sure your pan is really hot and your eyebrows are out of the way.

Steak au Poivre

1½-inch-thick boneless rib eyes (about 14 ounces each)

unsalted butter, divided

shallot,

cognac

heavy cream

black pepper

green peppercorns

garlic cloves, crushed

rosemary;

Rub steaks all over with 1 Tbsp. oil and season generously with salt. Heat 2 Tbsp. oil and 1 Tbsp. butter in a medium saucepan over medium-low. Cook shallot, stirring often, until golden brown, 10–15 minutes. Remove from heat and carefully add ¼ cup cognac. Bring mixture to a simmer over medium-low heat and cook, stirring occasionally, until cognac is reduced by half, about 5 minutes. Stir in cream and black pepper and bring to a simmer. Cook, swirling occasionally, until cream is slightly thickened, about 5 minutes; let cool slightly.

Transfer mixture to a blender and blend until smooth (or use an immersion blender directly in the pot). Add green peppercorns and pulse just to break up (do not blend completely). Return pepper sauce to saucepan; season with salt. Cover and set aside.

Heat remaining 2 Tbsp. oil in a large cast-iron skillet over high. Add steaks and cook, occasionally lifting steaks to allow hot oil to flow underneath, until a brown crust forms underneath, about 4 minutes. Turn steaks and cook until crust forms on the other side and an instant-read thermometer inserted into the thickest part registers 125° for medium-rare, about 4 minutes. Transfer steaks to a cutting board and let rest 10 minutes. Reserve skillet.

Pour off all but 2 Tbsp. fat from skillet and return to medium-high heat. Place steaks, garlic, rosemary, and remaining 2 Tbsp. butter in skillet and cook, basting steaks with butter and turning halfway through, until butter is very fragrant and golden brown, about 1 minute. Increase heat to high. Lean safely away from pan, add remaining 2 Tbsp. cognac, and immediately tilt skillet toward flame to ignite cognac (if you have an electric stove or cognac doesn’t ignite, it’s okay). Cook, carefully shaking skillet, until flames die out, about 30 seconds. Transfer steaks back to cutting board and let rest 10 minutes.

While the steaks are resting, reheat pepper sauce over medium-low heat, stirring constantly, until warmed through.

Slice steak and spoon pepper sauce over top. Garnish with more rosemary sprigs if desired.

If rib eye is a little fancy for a weeknight recipe, try hanger or skirt steaks. The tangy sauce here is the secret to success. 

Steak With Tangy Sauce and Watercress Salad

mustard powder

fish sauce

Kosher salt, freshly ground pepper

rib eye

red Thai chile, very thinly sliced

lime juice

olive oil,

vegetable oil

watercress, tough stems trimmed (about 6 cups)

Persian cucumbers, thinly sliced

mint leaves

salted, dry-roasted peanuts, lightly crushed

If rib eye is a little fancy for your weeknight, try hanger or skirt steaks. This recipe is from chef Bryant Ng of Cassia in Santa Monica, CA.

Whisk mustard powder, fish sauce, ½ tsp. demerara sugar, and 1 Tbsp. very hot water in a medium bowl until sugar is dissolved; season with salt and plenty of pepper. Add steak to bowl and turn several times to coat. Let sit while you make the vinaigrette.

Whisk chile, lime juice, 2 Tbsp. olive oil, and remaining ½ tsp. demerara sugar in a large bowl; set vinaigrette aside.

Heat vegetable oil in a medium skillet, preferably cast iron, over medium-high. Add steak and cook, turning every couple of minutes, until nicely browned and medium-rare, 7–10 minutes. Add butter to skillet, then tilt skillet toward you and use a large spoon to baste steak with foaming butter for a minute longer. Transfer steak to a cutting board and let rest 5 minutes.

Meanwhile, add watercress, cucumbers, and mint leaves to bowl with reserved vinaigrette and toss to combine; season salad with salt and pepper. Top with peanuts and drizzle with olive oil.

Rib Eye Steaks with Red Wine Sauce

Rib eye steaks, New York strip steaks

shallot, finely chopped

garlic,

(15 ml) butter

(15 ml) honey

(125 ml) red wine

(250 ml) veal demi-glace

(5 ml) mixed peppercorns, ground

(1 ml) star anise, ground

Salt and pepper

Become a pro in the kitchen with Ricardo Cuisine. Learn all the skills, techniques and recipes you need to prepare amazing meals and desserts.

Ricardo

On the grill or a ridged skillet, cook the beef until the desired doneness.

In another pan, sauté the shallot and garlic in the oil, butter and honey. Deglaze with the wine and reduce for 1 minute. Add the demi-glace, pepper and anise. Simmer for 1 minute. Adjust the seasoning.

Drizzle the sauce over the steaks. Delicious with the <a href="https://www.ricardocuisine.com/en/recipes/2179-springtime-asparagus-barley-risotto-"target="_blank">Spring Barley "Risotto" with Asparagus</a>.

La sauce est vraiment excellente! Délicieux accompagné de champignons sautés et d'asperges grillées

Bonne sauce. Anis étoilée difficile à moudre. Trop poivré (1 cuil. à thé!).

Bonjour où pourrais-je trouver de l'anis étoilés, dans le département de fruits et légumes ou dans les épices. Merci
Lorraine

Excellente sauce avec le filet mignon,  très bon goût. La  seule chose que je regrette, c'est de ne pas en avoir fait PLUS! Je vous la recommande grandement!

Steak and chips is an unbeatable main course. Try this juicy rib-eye for two with our tangy gherkin ketchup and red wine and pastrami sauce

Rib-eye steak with red wine & pastrami sauce

rib-eye

thyme

½ lemon

shallot

milliliters red wine

beef stock

pastrami

green chilli

chips (use ready-made

Season the steaks with salt. Heat the oil in a frying pan large enough to fit both steaks, then add half the butter and once melted and foaming, add the garlic and thyme. Carefully put the steak in the pan and cook for 3 mins for rare, 4 mins for medium and 6 mins for well done, flip the steak and repeat. Once cooked, add a squeeze of lemon juice to the pan and spoon the lemony butter over the steak. Transfer the steaks to a warm plate and cover.

Pour off the fat from the pan, discard the garlic and thyme and wipe out with kitchen paper. Place the pan back on the heat, add half the remaining butter, and once melted, add the shallot and fry for 30 seconds, then add the wine and reduce to a glaze. Pour in the stock and bring up to the boil, then add the pastrami and chilli and warm through. Finally, stir in the parsley. Put the steaks on plates and spoon over the sauce, with the ketchup (see recipe below) and chips on the side.

Whip up a perfect Grilled Ribeye in 30 minutes! With just 3 ingredients, you’ll have a seared, tender steak with a flavorful, buttery crust.

Perfect Grilled Ribeye

lbs Rib Eye Steak ((See Note 1))

tsp Montreal seasoning ((See Note 2))

tbsp compound butter ((See Note 3))

Remove compound butter (See Note 3) from refrigerator to come to room temperature and slice into 1/2&quot; pieces. Set aside.

Gently massage the Montreal seasoning (See Note 2) over both sides of each rib eye steak (See Note 1) and let the meat dry marinate for at least 20 minutes. In the meantime start up the grill to 450°F to 500°F for a great sear.

Take the seasoned steaks to the hot grill, cook for 3 to 4 minutes on each side for medium-rare, longer if desired (this is for 1-inch or thicker). See Note 4 for cooking times and temperature.

Top with a slice of compound butter before removing from grill.

Remove steaks and let rest for 5 to 10 minutes before slicing.

https://content.jwplatform.com/videos/yd1Fewky.mp4

This is grilled ribeye heaven! Our rib eye recipe uses homemade steak seasoning made with dill and orange zest.  Plus, we’ll show you how to season steak perfectly, too. Make this recipe for your next grilling cookout!

Top 15 rib eye steak recipes from across the web

The most viewed rib eye steak recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Philly cheesesteak

Bulgogi Cheese Steaks

Rib Eye Steak

Bistek

Pan-fried rib-eye steak

Rib-Eye Steak and Potatoes for Two

Lacquered Rib Eye

Chi Spacca's Bistecca Fiorentina

Steak au Poivre

Steak With Tangy Sauce and Watercre...

Rib Eye Steaks with Red Wine Sauce

Rib-eye steak with red wine & pastr...

Perfect Grilled Ribeye

Rib Eye Steak

Rib Eye Steak with Garlic Butter

Top 15 rib eye steak recipes from across the web

The most viewed rib eye steak recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Philly cheesesteak

Bulgogi Cheese Steaks

Rib Eye Steak

Bistek

Pan-fried rib-eye steak

Rib-Eye Steak and Potatoes for Two

Lacquered Rib Eye

Chi Spacca's Bistecca Fiorentina

Steak au Poivre

Steak With Tangy Sauce and Watercre...

Rib Eye Steaks with Red Wine Sauce

Rib-eye steak with red wine & pastr...

Perfect Grilled Ribeye

Rib Eye Steak

Rib Eye Steak with Garlic Butter

The most viewed rib eye steak recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine