RIB EYE STEAK RUB RECIPES

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RIB-EYE STEAK RECIPE | FOOD NETWORK



Rib-eye Steak Recipe | Food Network image

Turn on the grill for Bobby Flay's Rib-Eye Steak recipe from Food Network. The meat gets its flavor from a steak rub of chili powder, cayenne, salt and pepper.

Provided by Food Network

Categories     main-dish

Total Time 17 minutes

Prep Time 5 minutes

Cook Time 12 minutes

Yield 4 servings

Number Of Ingredients 5

4 choice rib-eye steaks
Rib-eye Rub, recipe follows
Salt and ground black pepper
Chili powder
Cayenne pepper

Steps:

  • Preheat a grill to high heat.
  • Place rib-eye steaks on a large platter and season with rub on all sides. Transfer seasoned steaks to the hot grill, and cook for 4 to 6 minutes on each side for medium-rare, longer if desired. Remove steaks and let rest for 5 to 10 minutes before serving.
  • In a small bowl, combine all ingredients, to taste. Adjust the ratio of spices to your preference.

OVEN BAKED RIB EYE STEAK | JUST A PINCH RECIPES



Oven Baked Rib Eye Steak | Just A Pinch Recipes image

At most of the restaurants that I worked at we always finished out steaks in the oven. We’d use the grill to get those nice looking grill marks, and then stick it, pan and all into the oven at a set temperature. With the constant temperature, you were always assured of a perfectly done steak, every time. This recipe uses a rib eye steak, which I think gives you the best combination of good marbling, tenderness, and flavor; although feel free to experiment with other cuts. Thickness of the steak; however, is very important… a minimum of one inch. Well, you ready… Let’s get into the kitchen.

Provided by Andy Anderson ! @ThePretentiousChef

Categories     Beef

Prep Time 40 minutes

Cook Time 15 minutes

Yield 2

Number Of Ingredients 7

1 pound(s) rib eye steak, 1 inch thick, get one from your butcher
1-2 teaspoon(s) steak spices, more on this later
- black pepper, freshly ground, to taste
- kosher salt, to taste
3 tablespoon(s) olive oil, extra virgin, divided
2 tablespoon(s) sweet butter, unsalted
10 ounce(s) white button mushrooms, cleaned, and stems removed

Steps:

  • Chef’s Note: Although I am recommending a rib eye steak, the photos for the recipe use a KC Strip. This in no way changes the recipe, but it does illustrate that you can try different cuts of beef. The reason I recommend the rib eye, is that in my experimentation (so far), I find it the best cut to use for this technique, with the KC coming in a close second.
  • Chef's Tip: When working with steaks on the grill, a pan, or in the oven, the one indispensable tool to have is a good set of tongs.
  • Thinly slice the mushrooms.
  • Add the mushrooms to a bowl; combine with 2 tablespoons of the olive oil, and salt and pepper, to taste. Reserve.
  • Pat the steak dry with a few paper towels.
  • Place the steak on a plate or baking sheet, and rub one side with one half of the remaining tablespoon of olive oil, and then sprinkle with the salt, pepper, and any additional spices you might want to add.
  • Turn the steak over, and repeat on the other side.
  • Chef’s Note: The olive oil, salt and pepper, are not the only spices you can add to a steak. Some of my favorite additions are: paprika granulated garlic granulated onion crushed coriander dill crushed red pepper flakes To name just a few.
  • Chef’s Tip: If you’re adding a bunch of spices, do what I do. Mix them together in a small prep bowl, and sprinkle them on all at once.
  • Allow the steak to sit out until it reaches room temperature. If it was originally in the refrigerator, this could take 30 to 45 minutes.
  • Chef’s Note: The more uniform the temperature of the steak, the more evenly it will cook.
  • Place a rack in the middle position, and preheat the oven to 410f (210c).
  • Chef’s Tip: The pan will be up to heat when a drop of water dances around the pan, and quickly evaporates.
  • Add the mushrooms, and sauté for about two minutes.
  • Push the mushrooms to either side of the pan, and place the steak in the middle.
  • Allow the steak to cook in the pan, for 3 to 4 minutes.
  • Chef’s Note: You should not, for any reason, move that steak in these first minutes of cooking. Stir the mushrooms but DO NOT move the steak. As it sits and sears, it’s developing an excellent crust.
  • Flip the steak over, and then take off the fire.
  • Quickly move the mushrooms to the top of the steak, and then add the two tablespoons of butter.
  • Add the pan to the preheated oven, and then cook until reaching desired doneness.
  • Chef’s Note: For a 1-inch thick steak, in a 410f (210c) oven, the cooking times go as follows: Very Rare 4-5 minutes
 Rare 5-6 minutes
 Medium Rare 6-8 minutes
 Medium 7-10 minutes
 Well done… Not in my Kitchen (you’re on your own)
  • Use an oven glove to remove the pan from the oven, and allow the steak to rest for five minutes (outside the pan), before cutting. Be careful, that pan and that handle are super hot.
  • Chef’s Note: Resting a steak, allows the juices that moved toward the center of the steak to redistribute. If you cut into the steak too soon, all the juices will spill out onto your cutting board, and I HATE it when that happens.
  • Serve with some good mash potatoes, and/or veggie of choice. Enjoy
  • Keep the faith, and keep cooking.

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