CLASSIC RIB EYE STEAKS | RED MEAT RECIPES | WEBER GRILLS
For anyone who grills—expert or novice—complete satisfaction comes when a stripped down, well-marbled, rib eye steak is grilled and served up juicy and tender.
Provided by Jamie Purviance
Categories Red Meat
Total Time 13 minutes
Prep Time 5 minutes
Cook Time 8 minutes
Yield 4 servings
Number Of Ingredients 4
Steps:
- Lightly brush both sides of the steaks with oil and season evenly with the salt and pepper. Allow the steaks to stand at room temperature for 20 to 30 minutes before grilling.
- Prepare the grill for direct cooking over medium-high heat (400º to 450ºF). If you're using a charcoal grill, keep a small part of the charcoal grate clear of briquettes as a safety zone of indirect heat.
- Brush the cooking grates clean. Grill the steaks over direct medium-high heat, with the lid closed, until cooked to your desired doneness, 6 to 8 minutes for medium rare (125º to 130ºF), turning once (if flare-ups occur, move the steaks over indirect heat until the flames subside and add a minute or so to grilling time). Remove the steaks from the grill and let rest for a few minutes before serving.
Nutrition Facts : Calories calories
OVEN BAKED RIB-EYE STEAK | JUST A PINCH RECIPES
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 temp 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. The 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
Steps:
- Chef’s Note: Although I am recommending a rib-eye steak, my 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; 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. 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.
- Chef’s Note: The more uniform the temperature of the steak, the more evenly it will cook. 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.
- Place a rack in the middle position and preheat the oven to 410f (210c).
- Chef’s Tip: Heat up a pan to medium-high heat. 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. Flip the steak over, and then take off the fire.
- 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.
- 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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RIB EYE STEAK RECIPE - BBC GOOD FOOD
Serve beef rib meat at least medium-rare, if not medium, to cook the fat running through it. This gives the meat lots of flavour – great with a red wine sauce
From bbcgoodfood.com
Total Time 15 minutes
Category Dinner, Main course, Supper
Calories 520 calories per serving
From bbcgoodfood.com
Total Time 15 minutes
Category Dinner, Main course, Supper
Calories 520 calories per serving
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