Rib Eye Steak Recipe?

Question

Looking for a new recipe idea. Usually we coat them in black pepper and sear on the stove and serve with a mushroom, cognac, and cream sauce.

I don't have any cream, broth, stock, consomme, or demi-glace. I do have most other standard items (dried herbs, spices, veggies, etc.)

Any ideas? Any spicy rub recipes (Southwest or TexMex)?

Thanks.

mari

Answer 1

INGREDIENTS
1/2 cup soy sauce
1/4 cup real maple syrup
6 cloves garlic, minced
1 tablespoon grated fresh ginger
1 teaspoon mustard powder
1/2 teaspoon sesame oil
1/4 teaspoon hot pepper sauce
1/2 cup beer
4 (10 ounce) beef rib eye steaks
DIRECTIONS
In a medium size mixing bowl, combine soy sauce, pancake syrup, chopped garlic, grated ginger root, sesame oil, Tabasco sauce, and mix well to blend. Now add beer and stir lightly to mix.
Prepare steaks by scoring any fatty outside areas on steak with a knife, (this prevents the steaks from curling when barbecuing). Place steaks in a casserole dish and pour marinade over. Using a fork, punch holes in steaks so that the marinade penetrates into the steaks. Turn steaks over and repeat punching holes.
Cover with clear wrap or foil and let marinate in the refrigerator for at least 1 hour or longer. You can also refrigerate and marinate overnight.
Prepare and preheat barbecue to high heat. Place steaks directly on grill and sear one side for about 15 seconds. Turn steaks over and cook for about 5 minutes, then turn over and cook for another 5 minutes for medium-rare, depending on thickness. Test for doneness by cutting into the middle of the steak.

Answer 2

By recipe is sounds as if you want to use a marinade. DO NOT marinade your steaks. Why would you cover up the flavorof the meat you paid good money to enjoy. This is how to make a good steak. Start with a decent piece of meat, A rib eye is pretty good. Season the meat with salt and pepper. The very most you should put on it is a Montreal type steak seasoning. I like to stick mine back in the fridge for a bit. Then remove from the fridge about 30 min before you cook it. YES, it is safe. This allows the meat to come to room temp so you don't shock the meat as much when you put it on the hot surface. Shocking the meat to much may make it tough. From here you have a couple of options: 1. Heat a skillet up good and hot then add some fat. Oil, butter (is okay), or even bacon fat. Put the steak down and do not touch it. The meat is pretty cool. It will release from the pan when it has a nice golden brown color to it. Then flip. Brown it up on the second and side and reduce the heat if you want it cooked further. 2. Brown on both sides as stated above but then slide into the broiler if you skillet if oven safe use that, if not then put it in a broiler pan. And finish under the broiler. 3. Grill over a medium-ish hot indirect heat. Remember a few more tips: 1. NEVER overcook a steak. Anything over medium is over cooking your steak and even medium is pushing the limits a bit. A weel done steak is a ruined steak and you may as well just toss your money in the trash. 2. Let the steak rest so that the stea will still be juicy from the first bite to the last bite. 3. Don't forget about carry over cooking, as the steak rests. Due to residual heat in the meatthe steak will cook a bit more as it rests. I know that someone will say that you shouldn;t add salt before cooking bacuase it will dry it out. That is not true. I have always salted my steak and roasts before cooking and never had anything dry. Adding salt before cooking does Not dry it out but rather gives good flavor.

Answer 3

We love to do thick cut Rib-eyes on the grill! We get 1 &1/2" to 2" thick steaks & lightly sprinkle each side with Montreal steak seasoning. Grill over medium/hot coals til medium done ( my sweetie loves medium/rare) then let rest at least 5 minutes before slicing to seal in juices.....

Answer 4

Looks like you are out of luck in your opinion, but lucky for you the ribeye is best eaten without much seasoning. Just use salt and pepper and grill it properly to taste. The natural flavor of the ribeye is what makes it a wonderful cut of beef.
A grilled ribeye will hold its own on any menu. I'd be asking about the sides if I were you. Get some asparagus and parmesan cheese and broil the asparagus with a crust of olive oil and parmesan. Then splash balsamic vinegar.
Ribeye + Parmesan Asparagus= Delicious Meal

PS. I agree with the guy after me regarding Lawry's and grilling technique.

Answer 5

Leave steak out until it hits room temperature, coat with some nice olive oil, then use coarse sea salt and fresh ground pepper liberally on both sides. Also if you like, finely chopped garlic rubbed in as well. grill on the hottest setting, until cooked to your tastes. let it sit for a few minutes to let the juices settle, and then carve against the grain.... Maybe i'll have some for dinner tonight!

Answer 6

Gosh, I think you have the best recipie!
I will be using your recipie next time we have rib eye!
My kids and I ( actually my entire family ) are huge rib steak fans, how we usually do em up is to just rub em with tenderizer and then put em under the broiler for a few min per side ( depends on the size and your taste).
But like I said, you definately have the killer way to prepare and cook the good ol rib eye.
Thanx for the great idea!

Answer 7

I would do that to other inferior cuts of meat but a good rib eye is best enjoyed with just some pepper.

Answer 8

One sure fire recipe that wins people over whenever I make it is a simple rub of brown sugar. I've even used the splenda version of it. Then I grill them. It caramelizes perfectly and gives the meat a sweetness. It is really good!

Answer 9

I get the grill real hot, while its heating I sprinkle both sides with Lawreys seasoned salt throw them on the grill, time depending on thickness, usually eating within 10 minutes.

Answer 10

i use garlic, olive oil, black pepper, salt, and some soy sauce. then i grill some sweet onions.