MARINATING RIB EYE RECIPES

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TUSCAN RIB-EYE STEAK RECIPE | GIADA DE LAURENTIIS | FOOD ...



Tuscan Rib-Eye Steak Recipe | Giada De Laurentiis | Food ... image

Provided by Giada De Laurentiis

Categories     main-dish

Total Time 12 hours 40 minutes

Cook Time 40 minutes

Yield 1 to 2 servings

Number Of Ingredients 14

One 18-ounce bone-in rib-eye steak, about 1 1/2-inches thick
2 teaspoons extra-virgin olive oil 
4 sprigs fresh rosemary 
4 sprigs fresh thyme 
2 cloves garlic, peeled and smashed 
1 1/4 teaspoons kosher salt
1/2 teaspoon lemon zest
1 teaspoon fresh lemon juice
2 teaspoons plus 1 teaspoon extra-virgin olive oil
1/4 teaspoon chopped fresh rosemary
1/4 teaspoon chopped fresh thyme
1/4 teaspoon freshly ground black pepper, plus more for seasoning 
1 large egg 
6 or 7 leaves baby arugula

Steps:

  • For the marinade: The day before you plan on cooking your steak, place the rib-eye in a resealable baggie along with the olive oil, rosemary, thyme and garlic. Move the herbs and garlic around in the bag to coat the steak with all the flavors. Refrigerate overnight.
  • For the steak: Remove the steak from the refrigerator 30 minutes before cooking. Preheat the oven to 400 degrees F.
  • Heat a grill pan over medium-high heat. Sprinkle the steak evenly with 1 teaspoon of the salt. Place the steak on the grill pan and sear for 5 minutes without moving the steak. Flip the steak and repeat on the other side. Remove the steak to a baking sheet and place in the oven for 10 minutes for medium doneness. Allow the steak to rest for 15 minutes.
  • Meanwhile, in a small bowl mix together the lemon zest, lemon juice, 2 teaspoons olive oil, rosemary, thyme, 1/8 teaspoon of the salt and 1/8 teaspoon of the pepper. Set aside.
  • Heat a small nonstick skillet over medium heat. Add 1 teaspoon olive oil and slide in the egg, being careful not to break the yolk. Sprinkle with the remaining 1/8 teaspoon salt and 1/8 teaspoon pepper. Reduce the heat to medium-low and gently cook the egg until the white is just set and the yolk is still soft, about 3 minutes.
  • Transfer the rested steak to a serving plate. Scatter the arugula over the steak and drizzle 1 teaspoon of the herb oil. Lay the egg, sunny-side up, over the top. Drizzle with the remaining herb oil and season with a few grinds of black pepper.

RIB-EYE STEAK RUB RECIPE | FOOD NETWORK



Rib-Eye Steak Rub Recipe | Food Network image

Provided by Food Network

Categories     main-dish

Total Time 53 minutes

Prep Time 8 minutes

Cook Time 15 minutes

Yield 15 steaks

Number Of Ingredients 15

1/2 cup steak rub
4 tablespoons paprika
2 tablespoons course black pepper
1/2 tablespoon white pepper
1/2 tablespoon cayenne pepper
4 tablespoons rib rub
5 tablespoons minced garlic
1/2 cup brown sugar
6 tablespoons balsamic vinegar
1 tablespoon sea salt
1/4 cup chopped fresh rosemary
1/4 cup chopped fresh tarragon
1/4 cup chopped fresh thyme
Olive oil, as needed
15 steaks

Steps:

  • Combine all ingredients, except oil, in a large bowl. While stirring, add olive till the mixture is a "slushy" consistency. Submerge steaks in mixture, rubbing it into the surface of the steaks. Marinate steaks in mixture for approximately 30 minutes. Preheat grill to 425 to 450 degrees F and place steaks on grill, flipping halfway through. To cook a 16-ounce steak to preferred doneness, cook for: rare, 2 to 3 minutes on each side, medium-rare, 4 to 5 minutes on each side and medium, 6 to 7 minutes on each side

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