SLICED RIB EYE RECIPES

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BEST PRIME RIB RECIPE - HOW TO COOK PRIME RIB



Best Prime Rib Recipe - How to Cook Prime Rib image

There might not be a main course that's more special at Christmastime than a perfectly cooked piece of roast beef. Try Ree Drummond's easy recipe for prime rib.

Provided by Ree Drummond

Categories     Christmas    dinner party    Easter    New Year's Eve    dinner    main dish    meat

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Cook Time 1 hours

Yield 12 servings

Number Of Ingredients 7

1

whole rib eye roast (you can use boneless or bone-in prime rib) about 14 pounds

4 tbsp.

olive oil

1/2 c.

kosher salt

4 tbsp.

tri-color peppercorns (or any peppercorns)

3

sprigs rosemary

3

sprigs thyme

1/2 c.

minced garlic

Steps:

  • Preheat oven to 500°F. Cut rib loin in half (roast halves separately for more controlled/even cooking.) Sear both halves in olive oil over very high heat until nice dark golden color. Place tricolor peppercorns into a bag, crush pepper corns with a rolling pin. Strip the leaves from the rosemary and thyme springs. Mix salt, crushed peppercorns, rosemary leaves, thyme leaves and garlic.  Pour olive oil over the rib loin and pour on the rub mix. Pat slightly to get it to stick to the meat. Roast for 20-30 minutes at 500 degrees, then reduce heat to 300°F and roast for another 20 to 30 minutes or until a meat thermometer registers 125 for rare/medium rare (roast will continue to cook slightly after removing from the oven.) NOTE: If you'd like the meat more cooked, leave it in the oven longer. Just keep an eye on the meat thermometer and don't let it cook past medium rare! **USING A MEAT THERMOMETER IS VERY IMPORTANT TO ENSURE YOU COOK THE MEAT TO YOUR LIKING*** Remove from oven and let rest at least 20 minutes before slicing.

RIB-EYE STEAKS THAT ARE SUPERB RECIPE - FOOD.COM



Rib-Eye Steaks That are Superb Recipe - Food.com image

I saw this recipe on the Food Network and tried to write it down as closely as I can recall. Very simple to make and quick. I therefore did some experimenting and came up with, I am sure, the same method for cooking the Rib-Eye Steaks. These are the best steaks that I have made and I have made many others. Tender, succulent and so tasty.

Total Time 13 minutes

Prep Time 5 minutes

Cook Time 8 minutes

Yield 4-6 serving(s)

Number Of Ingredients 4

32 ounces boneless rib eye steaks, 1 inch thick (4 steaks)
1 tablespoon freshly cracked black pepper, coarse
1 teaspoon granulated garlic powder (optional)
1 1/2 tablespoons kosher salt or 1 1/2 tablespoons coarse sea salt

Steps:

  • Remove steaks from the refrigerator and let them sit for about 30 minutes to take the chill out of the meat.
  • Now, coat both sides generously with coarse black pepper and granulated garlic powder.
  • Heat an iron skillet or a heavy bottomed frying pan until very hot on high heat.
  • For each steak, sprinkle onto the skillet, 3/4 teaspoon of coarse salt and allow salt to heat up for at least 1 minute.
  • Place the steaks on the coarse salt and cook for 3 minutes; DO NOT DISTURB at all, DO NOT LOOK or even move the steaks.
  • Turn the steaks over and cook for an additional 3 minutes; again DO NOT DISTURB at all.
  • The cooking time of 6 minutes gives you a medium-rare steak; DO NOT OVERCOOK.
  • If you desire to cook it to medium, then cook for an additional 30 seconds to 1 minute per side.
  • Remove steaks to a plate, cover with foil and let rest for 5 minutes, so that all juices are absorbed by the meat.
  • Scrape off any excess coarse pepper and salt if desired and discard.
  • I prefer to slice the steaks on an angle about 1/4 inch to 3/8 inch thickness.
  • Serve with freshly processed horseradish.
  • NOTE; Make sure that the heat is on as HIGH as possible without burning at all times during cooking the steaks. This will vary depending on your cooktop.
  • Do not use ordinary table salt.
  • Beef Tenderloin steaks are also real great cooked in this manner. If using a steak thicker than 1 inch, add 1 extra minute per side for medium-rare.

Nutrition Facts : Calories 626.9, FatContent 50.2, SaturatedFatContent 20.5, CholesterolContent 154.5, SodiumContent 2743.7, CarbohydrateContent 1.1, FiberContent 0.4, SugarContent 0, ProteinContent 40

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