whats a good ribeye steak recipe?

Question

or any steak recipe? what will go best withit (liek a side dish) and sauces? thank you =)

Answer 1

I love Rib Eye, it is my favorite. Anyway, I do happen to have a good and easy recipe for you.

Broiled Rib Eye Italian

Get your oven to temp.

Take your steaks, give an slight coat of Garlic Salt on both sides. Take Italian Seasoning (any, Mrs. Dash is my fav but really any will work). Broil in oven for 15 - 20 minutes. Check and see if it is done the way you like.

Right out of the oven, lightly brush with Olive Oil or Butter. You can do this BEFORE cooking too, it will give it a different flavor.

If you are going to cook in a pan and not an oven, then brush with oil BEFORE you season.

Side dishes

Roast Potatoes Au Gratin
Steamed Asparagus with Butter

Answer 2

Ribeyes are best grilled or broiled. I prefer grilled. Make sure everything else is ready to go. Dpending on thickness they cook really quick. Unless you eat them well done. Make sure the grill is hot. You can marinate in anything you like such as worsester sauce, garlic, fresh is best or I prefer mine with just the pepper. Don't add salt until you have seared them. So, make a nive salad and baked potato, or a nice rice dish or pasta salad. whatever you like. then when everyone is there, get the grill or broiler hot, High for about 5 min. turn down to medium for 5 min. then put olive oil, just enough to keep from sticking on the steak...brush it on or rub it on. Then throw the steak on. Sear it on one side then turn and sear the other side. If it's an inch thick you will need to close the lid on the grill and let it cook for about 2-3 min. then turn and do the same. Once you think it is cooked enough..just cut the end of one, the thick end. it's ok for it to be pink....remove and let sit for at least 5-6 min. to let the juices flow into the steak, The thicker it is the longer you let it sit, maybe 10 min. for an inch thick steak. Then serve. If everyone likes medium they are fine when pink if they like well done then you may have to leave it on longer but, remember it is still cooking for the time it is resting. So, under the broiler it's much the same. Just be careful to not burn yourself or putting it so close to the broiler that it flames up. you can fry in a pan, hot pan the same way. It is just better grilled. Then don't forget to salt and pepper lightly during one of the turns, you have to keep turning and closing the grill for a very thick one. A thin ribeye will cook very quick! Don't overcook. It makes it tough and it is safe to eat everything medium rare, just not hamburger where it is ground up and bacteria from the outside is introduced to the inside. Have a great meal. Also, you can use some garlic powder if no garlic is near you. I would not use salt if I used garlic salt though,...it has salt already in it. Enjoy!

Answer 3

GRILLED RIB-EYE STEAKS WITH PARSLEY-GARLIC BUTTER

The garlicky herb butter is similar to the butter served with escargots in southwestern France. IMPROV: When preparing the butter, try a shallot instead of garlic, and thyme instead of parsley.

For the Parsley-Garlic Butter, mix together in small bowl, then cover and chill:
1/2 cup (1 stick) butter, softened
1 tablespoon finely chopped fresh parsley
1 tablespoon chopped fresh chives
1 garlic clove, pressed
2 teaspoons Cognac
Salt and pepper

Prepare barbecue (medium-high heat). Rub with generous amounts of salt and pepper:
3 1 1/2-inch-thick rib-eye steaks (about 1 pound each)

Grill steaks to desired doneness, about 6 minutes per side for medium-rare. Cut each steak in half, top with spoonful of chilled butter, and serve.

Makes 6 servings.

Bon Appétit
Menus
June 2006
Melissa Clark

Epicurious.com © CondéNet, Inc. All rights reserved.

Answer 4

Wonderful!!

GRILLED RIB-EYE STEAKS WITH MEDITERRANEAN RUB
2 tablespoons ground cumin
1 tablespoon ground paprika
1 1/2 teaspoons ground ginger
1 1/2 teaspoons ground coriander
1 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
2 tablespoons olive oil
4 1-pound boneless rib-eye steaks (each about 1 inches thick), trimmed
8 lemon wedges
Blend first 6 ingredients in small bowl. Mix in oil to form smooth paste. Rub mixture over steaks. Transfer to baking pan. Cover; chill at least 3 hours or overnight.
Prepare barbecue (medium-high heat). Rub a little oil over stakes. Sprinkle steaks with salt. Grill to desired doneness, about 5 minutes per side for medium-rare. Place on cutting board; let stand 4 minutes. Cut steaks into 1/2-inch-thick diagonal slices. Transfer to platter. Sprinkle with salt. You can add a pad of compound butter on top, when done.

Answer 5

first let me say that i dont care for steak...i just dont like the flavor of it any longer.....however there was a time when i did....i have always heard it said and agree myself that the best recipe for steak is cow.....no sauce no nothing just cow...sauces cover the taste of the beef and usually they are so strong that you might as well put a straw in the bottle and suck it down....if i do eat steak it must bleed i cannot stand an overcooked steak

Answer 6

Please don't ruin a great rib eye with sauces. The best way to cook it is on the grill, or in a hot fry pan with butter. If you cook it in the pan, you have the butter and drippings for a sauce. Asparagus (stir fried in extra virgin olive oil) is great with it, and mashed potatoes, or a potato salad

Answer 7

marinated in Italian salad dressing for 1 hour.. then cook it on the grill.. there is nothing better than a steak on the grill..