HOW DO YOU GRILL A RIBEYE STEAK RECIPES

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GRILLED RIBEYE STEAK WITH ONION-BLUE CHEESE SAUCE



Grilled Ribeye Steak with Onion-Blue Cheese Sauce image

Good grief. Help me.

Provided by Ree Drummond

Categories     main dish    meat

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 2 servings

Number Of Ingredients 8

2 whole Ribeye Steaks
2 tbsp. Butter
Salt
Pepper
4 tbsp. Butter
1 whole Very Large Yellow Onion, Sliced
1 c. Heavy Cream
1/2 c. Crumbled Blue Cheese

Steps:

  • Salt and pepper both sides of the steaks. Grill in 2 tablespoons butter until medium rare.Saute onions in 4 tablespoons butter over high heat. Cook for 5 to 7 minutes, or until dark and caramelized. Reduce heat to simmer and pour in cream. Cook for 3 to 5 minutes, or until reduced by half. Stir in blue cheese until melted. Serve steaks on generous portion of sauce. Faint.

INSTANT POT RIBEYE STEAK - ONE POT MEALS



Instant Pot Ribeye Steak - One Pot Meals image

In an instant pot the ribeye steak turns out super juicy, tender, and full of flavor.  Searing first gives the meat that beautiful sexy char. Then while basting with melted butter, rosemary sprigs and garlic, gives the steak the melt in your mouth kind of factor - what better thing to do with a pound of steak!

Provided by Rose

Categories     Dinner

Prep Time 30 minutes

Cook Time 30 minutes

Number Of Ingredients 15

1 pound ribeye steak
1 teaspoon salt
1 teaspoon pepper
1 rosemary sprig
1 tablespoon butter
1 tablespoon oil
1 shallot or onion
1 rosemary sprig
1/2 cup streaky bacon
1 tablespoon new york style pepper
1 tablespoon butter
1 teaspoon sugar - to taste (plus salt and pepper to taste)
1/2 cup cream
1/2 cup red wine
1 cup beef stock

Steps:

  • Pat the ribeye steaks dry and sprinkle generously with steak seasoning on both sides.
  • Turn Instant Pot to SAUTE HIGH setting and add oil.
  • Sear the steaks -  2 minutes each side
  • On the second side after one minute - add butter and rosemary
  • Using tongs, remove the steak and set aside to rest.
  • Add the garlic, shallots, bacon and butter
  • Cook until the onion goes clear
  • Add the red wine and deglaze the brown on the bottom of the pan
  • Let the red wine reduce by about 50% - takes about 2 minutes
  • Add pepper
  • Add the beef stock
  • Add the Steak
  • Cook on high pressure for 20 minutes and 5-minute natural release
  • Take out the steak and let the sauce mix reduce for about 2-3 minutes
  • Add the cream and stir well
  • Add some sugar and taste the sauce - then season with salt and pepper according to taste
  • Let the sauce continue to reduce until it thickens just a little and then remove from the heat - keep string well during this process

Nutrition Facts : Calories 376 kcal, ServingSize 1 serving

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