RIBEYE ROAST RECIPE FOOD NETWORK RECIPES

Name: Rib-eye Steak
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Yield: 4 servings
Cuisine: american
Ingredients: 4 choice rib-eye steaks; Rib-eye Rub, recipe follows; Salt and ground black pepper; Chili powder; Cayenne pepper

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

Ingredients

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.

THE BEST PRIME RIB RECIPE | FOOD NETWORK KITCHEN | FOOD ...

The Best Prime Rib Recipe | Food Network Kitchen | Food ... image

For our Sunday roast, we went with a foolproof reverse sear method – cooking the roast low and slow then finishing with an incredibly high heat – to get a juicy, perfectly medium-rare roast from edge to edge. The low heat dries the surface which allows the high heat to crisp it up nicely. And a long cooking time with a low, gentle heat avoids the gray band of overcooked meat that usually happens when you sear first.

Provided by Food Network Kitchen

Categories main-dish

Total Time 10 minutes

Cook Time 20 minutes

Yield 6 to 8 servings

Number Of Ingredients 4

Ingredients

One 3-rib standing rib roast (7 to 8 pounds)
2 cloves garlic, thinly sliced
1/4 cup kosher salt
2 tablespoons black or tricolor peppercorns, coarsely ground

Steps:

Pat the skin of the roast completely dry and place on a cutting board, fat-side up. Use a paring knife to make small slits all over the fat, and then stud the meat with the garlic slices. Sprinkle all over with the salt and pepper, wrap tightly with plastic wrap and refrigerate for 4 hours and up to overnight.
Preheat the oven to 250 degrees F. Unwrap the roast and place fat-side up on a rack set in a roasting pan.
Roast the meat until an instant-read thermometer inserted into the center of the meat registers 120 degrees F, about 4 hours. Remove from the oven and let sit for 1 hour. The temperature will continue to rise another 10 to 14 degrees as it sits.
Turn the oven to 500 degrees F. Place the roast back in the oven and bake until the fatty skin starts to crisp up and turn golden brown, 10 to 15 minutes. Let rest another 30 minutes before transferring to a cutting board for slicing.

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