MARINATED RIB EYE STEAKS RECIPES

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HAWAIIAN RIB-EYE STEAK RECIPE | BON APPéTIT



Hawaiian Rib-Eye Steak Recipe | Bon Appétit image

Now you can make one of Hillstone’s most popular dishes at home, a decision you will never regret.

Provided by Hillstone Restaurant Group

Yield 4 Servings

Number Of Ingredients 11

2 cups pineapple juice
½ cup soy sauce
½ cup sugar
5 tablespoons apple cider vinegar
2 teaspoons toasted sesame oil
⅓ cup chopped white onion
1 1-inch piece ginger, peeled, finely chopped
2 1-inch-thick bone-in rib-eye steaks (about 3 pounds total)
4 tablespoons unsalted butter, room temperature
2 teaspoons toasted sesame oil
Kosher salt

Steps:

  • Whisk pineapple juice, soy sauce, sugar, vinegar, and oil in a small bowl until sugar is dissolved. Add onion and ginger. Set aside 2 Tbsp. marinade for butter. Transfer remaining marinade to a large resealable plastic bag. Add steaks and seal bag, pressing out excess air. Chill at least 1 day.
  • Remove steaks from marinade, pat dry, and let sit until room temperature, about 1 hour.
  • Do Ahead: Steaks can be marinated 3 days ahead. Keep chilled.
  • Whisk butter and oil in a medium bowl to combine. Vigorously whisk in reserved marinade; season with salt. Transfer to the center of a sheet of parchment paper and roll up into a log. Chill until firm, at least 1 hour.
  • Build a two-zone fire in a charcoal grill for direct (medium-high coals) and indirect (medium-low coals) heat. Alternatively, heat a gas grill to high just before cooking, leaving one burner on low. Season steaks very lightly with salt (omit this step if marinating more than 24 hours). Grill over high heat, turning, until steaks are well browned and beginning to char around edges, about 4 minutes. Transfer to cooler part of grill and continue to cook until an instant-read thermometer inserted into thickest part of steaks registers 120° for medium-rare. (Alternatively, cook in a grill pan over medium-high heat, turning steaks every couple of minutes.)
  • Transfer steaks to a wire rack. Slice butter into ¼"-thick rounds and divide between steaks. Let rest at least 10 minutes before slicing.
  • Do Ahead: Butter can be made 3 days ahead. Keep chilled.

RIB EYE STEAK WITH ONION BLUE CHEESE SAUCE RECIPE | REE ...



Rib Eye Steak with Onion Blue Cheese Sauce Recipe | Ree ... image

Provided by Ree Drummond : Food Network

Categories     main-dish

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 7

4 rib eye steaks (about 5 ounces each)
Salt and freshly ground black pepper
1 stick softened butter
1 large yellow onion, sliced
1 cup heavy cream
3 to 4 tablespoons Worcestershire sauce
3/4 cup crumbled blue cheese

Steps:

  • Preheat the grill to a high heat or light your outdoor grill. 
  • Sprinkle the steaks with salt and pepper and smear both sides of the steaks with 1/2 stick of the butter. 
  • Grill the steaks until medium-rare, 3 to 4 minutes per side, and then remove from the heat and keep warm. (You can also saute them in a skillet over medium-high heat if you prefer.) 
  • Melt the remaining 1/2 stick of butter in a large skillet over medium-high heat, and then saute the onions until golden brown, 7 to 8 minutes. Pour in the cream, a dash of salt and pepper and the Worcestershire sauce. Let it bubble up, then add the blue cheese and stir together to melt, adding more pepper or Worcestershire sauce as you wish. 
  • Place the steaks on plates and spoon the sauce over the top. 
  • Take a bite. And the world at long last will make sense.

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