BEEF RIB STEAK RECIPE RECIPES

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RIB-EYE STEAKS THAT ARE SUPERB RECIPE - FOOD.COM



Rib-Eye Steaks That are Superb Recipe - Food.com image

I saw this recipe on the Food Network and tried to write it down as closely as I can recall. Very simple to make and quick. I therefore did some experimenting and came up with, I am sure, the same method for cooking the Rib-Eye Steaks. These are the best steaks that I have made and I have made many others. Tender, succulent and so tasty.

Total Time 13 minutes

Prep Time 5 minutes

Cook Time 8 minutes

Yield 4-6 serving(s)

Number Of Ingredients 4

32 ounces boneless rib eye steaks, 1 inch thick (4 steaks)
1 tablespoon freshly cracked black pepper, coarse
1 teaspoon granulated garlic powder (optional)
1 1/2 tablespoons kosher salt or 1 1/2 tablespoons coarse sea salt

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.

Nutrition Facts : Calories 626.9, FatContent 50.2, SaturatedFatContent 20.5, CholesterolContent 154.5, SodiumContent 2743.7, CarbohydrateContent 1.1, FiberContent 0.4, SugarContent 0, ProteinContent 40

EMERIL LAGASSE'S BONE-IN RIB STEAKS RECIPE



Emeril Lagasse's Bone-in Rib Steaks Recipe image

Grill up this impressive steak next time you're in the mood for some serious beef.

Provided by Emeril Lagasse

Categories     low-carb    birthday    Father's Day    Super Bowl    tailgate    dinner    main dish

Total Time 0S

Prep Time 0S

Cook Time 0S

Yield 4

Number Of Ingredients 5

Four bone-in rib steaks
2 tbsp. vegetable oil
Emeril's Original Essence or Creole Seasoning
kosher salt
Freshly ground black pepper

Steps:

  • Allow the steaks to come to room temperature for up to 1 hour. Rub the steaks on both sides with the vegetable oil, and season them liberally with Original Essence, kosher salt, and pepper. Preheat the oven to 450 degrees, and preheat a grill, grill pan, or cast-iron skillet to medium-high. Grill the steaks until they are seared on both sides, about 4 minutes per side. Then transfer the steaks to a baking sheet, place it in the oven, and cook until the meat reaches the desired temperature, 140 degrees for medium-rare. Remove the steaks from the oven and let them sit for 5 minutes before slicing and serving.

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