Can i have a good recipe for Rib eyes...?

Question

I don't want to use the BBQ tonight!

Answer 1

I tried this recipe last week and I loved it...try it if you get a chance
3 cups buttermilk
2 onions, thinly sliced and seperated into rings
3 cups flour
3 tablespoons onion powder
1 1/2 teaspoons garlic salt
1 1/2 teaspoons pepper
4 cups canola oil (for frying)
6 thick rib eye steaks (1 1/2 - 2 1/2 inch)
2 tablespoons olive oil
garlic salt
onion powder
pepper
Pour the buttermilk into a large bowl. Add onion rings, toss to coat. Let stand one hour, tossing occassionally. Drain.
Mix flour, onion powder, garlic salt and pepper in a large bowl.
Add onion rings and toss to coat.
Preheat oven to 350-degrees F.
Prepare grill.
Brush steaks with oil and sprinkle with garlic salt, onion powder and pepper.
Pour oil in cast iron skillet to a depth of 2-3 inches and heat oil over medium high heat until oil is about 350-degrees F.
Working with a few onion rings at a time, fry onion rings for 2-3 minutes.
Drain on paper towels and then put on cookie sheet to keep warm in the preheated oven.
Repeat until all are fried and drained and kept warm in oven.
While cooking onion rings grill steaks to desired doneness (about 10 minutes per side depending on the thickness of the steaks).

Answer 2

I got this from the guys at Dan and Buck's. They have some great recpies on their site. www.danandbucks.com

Blackened Steak DAN & BUCK’S Style
Use any of these DAN & BUCK’S Rubs depending on your flavor preference:
Cajun Blackened
Butter Ponchatrain
Jalapeno Steak Butter
Other ingredients or items
 Lots of clarified butter (melted/drawn )
 You can also use any steak you like but this cooking method will tend to make the steaks rare if they are really thick so you may choose to butterfly them if they are thick fillets and wish them to be more well done. Beef, in thin (less than 1/2 inch) steaks work best. You can buy rump roast and cut into 1 1/2+ inch slices and pound it down to 1/2 inch thick. It is also marinade the meat for a few days in 1/2 and 1/2 or cream and sliced onions. Do not use a vinegar based marinade! If you use the nicer cuts of meats you really do not need to marinade them. Cast iron skillet and a very very hot heat source.
Method
Heat up skillet. Remove any remaining bits from the marinade and pat meat dry. Put a good heap of the DAN & BUCK’S dry rub of your choice on a plate. Brush top of meat with the butter and place face down in spice powder. Brush the other side and flip. Ladle some clarified butter into the middle of the red hot skillet. Immediately drop the steak in. Don't breath the smoke or get it in your eyes as the spices may sting! These will cook very fast so in a minute or 2, pick up the steak out of the pan, ladle in more butter and flip. Beware of over cooking. Repeat with the other steaks.

Answer 3

Season your ribeyes with your favorite rubs, or, as a suggestion:

kosher salt
fresh ground pepper
garlic powder
beau monde or a similar seasoning

Heat a cast iron skillet ( if you have one) and pour in 3 T oil. The skillet has to be hot to sear the meat. Add rib eyes and cook on each side for 1 minute to sear. Turn the meats and lower the heat. Continue turning until the steak is the desired doneness. Remove from the heat and add 1cup red wine, 1 T capers, and deglaze the pan. Cook down until sauce is reduced and add salt and pepper to season. Add sliced mushrooms and saute until mushrooms are tender. Pour sauce over steaks and enjoy.

Answer 4

CAJUN RIB-EYE STEAK

ingredients
1 cup vegetable oil
1 onion, thinly sliced
1 tablespoon garlic powder
1 tablespoon plus 1/2 teaspoon black pepper
3 16-ounce rib-eye steaks

1 tablespoon paprika
1 1/2 teaspoons cayenne pepper
1 teaspoon salt
1/2 teaspoon white pepper
preparation
Combine oil, sliced onion, garlic powder and 1 tablespoon black pepper in 13 x 9 x 2-inch glass baking dish. Add steaks to marinade, turning to coat. Spoon half of sliced onion evenly over steaks. Cover and refrigerate overnight.

Prepare barbecue (medium-high heat) or preheat broiler. Remove steaks from marinade. Combine paprika, cayenne, salt, white pepper and 1/2 teaspoon black pepper in small bowl. Sprinkle each side of each steak with 1 teaspoon spice mixture. Grill or broil steaks until cooked through, about 8 minutes per side for medium-rare. Cut each steak in half. Divide steaks among plates; serve.

Answer 5

EASY STEAK CASSEROLE

1 can French onion soup
1 can cream of mushroom soup
1 can cream of celery soup (do not dilute)
6 rib-eye steaks
1 sm. can mushrooms or fresh mushrooms, optional

Mix sups together in 9x13 pan. Place steaks either cut into strips or left whole into pan. Cover with mushrooms. Cover pan with foil. Bake in slow oven, 200-250 degrees, 4-5 hours or bake at 350 degrees approximately 2-3 hours. Serve over rice, noodles or mashed potatoes.

Answer 6

Skip to:
Preparation tips
Buying and storing
Varieties
Nutritional highlights
Preparation, uses, and tips
Rib-eye steak should be cooked by dry-heat methods. To prepare rib-eye steak for broiling, grilling, or pan-broiling, trim external fat if desired. Use tongs to turn rib-eye steak when cooking; a fork may pierce the meat and allow juice to escape. Internal temperature for medium rare is 145°F (63°C); for medium is 160°F (71°C). You can also judge the doneness of steak by pressing the meat with your finger. Very rare meat offers little resistance, medium rare is slightly springy, medium is firm and springy, and well-done steak feels quite firm.

Broil

Preheat broiling element and place rib-eye steak on a broiler pan 2 to 4 inches (5–10cm) from the heat source. Cook 8 to 10 minutes, turning once. Remove steak when it reaches the desired degree of doneness.

Grill

To grill, brush rib-eye steak lightly with oil if desired and place directly over the heat source. Grill 6 to 8 minutes, depending on thickness of the steak. Turn once and remove the meat when it reaches the desired degree of doneness.

Pan-broil

Heat a skillet on the stovetop until hot. Add oil or butter if desired. Place rib-eye steak on the skillet and cook 8 to 10 minutes, turning once. Remove steak when it reaches desired degree of doneness.

Buying and storing tips
Look for rib-eye steak with a clear, red color. The normal color of beef is a purplish-red, but it takes on the cherry-red hue known as the “bloom” when exposed to oxygen. While the exterior is bright red, the interior of the meat will retain this darker color. Vacuum-packed rib-eye steak will also show this purplish color. Packaged rib-eye steak should be cold and the packaging free of punctures or tears; vacuum-packed steak should have its seal intact. The beef should be firm to the touch. Check the label for the “sell-by” date and make sure to buy it before or on that date.

Store rib-eye steak in its original packaging in the coldest part of the refrigerator, where it will keep for 3 to 4 days. It may be frozen in this packaging for up to two weeks. For longer storage, wrap the meat in heavy-duty aluminum foil, freezer paper, or freezer bags. Rib-eye steak will keep 6 to 12 months in the freezer. Defrost the steak in the refrigerator, allowing 12 to 24 hours, depending on size. Cook as soon as possible after defrosting.

Varieties
Rib-eye steak is available cut thin for pan-broiling or cut thick for grilling.

Answer 7

Season the steaks with salt and garlic powder and cook it on a grill or iron pan with nonstick oil sprayed on the pan/grill.