Black Powder Rubbed Dry Aged Rib Eye With Black Garlic Chimichurri Crispy Pickled Fresnos And Melting Sweet Potatoes Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

DRY-RUBBED RIB EYE STEAK RESTAURANT STYLE



Dry-Rubbed Rib Eye Steak Restaurant Style image

The other day I saw Chef Anne Burrell demonstrate this delicious way to serve thick and tender steak! The brown sugar in the dry rub gives the steak a crusty finish, while the smoked paprika and other spices keep it savory. The recipe calls for Kosher salt - if you only have regular table salt, reduce the amount of salt to 1 1/2 - 2 tablespoons total. You need to refrigerate the seasoned steaks for several hours, a day, or longer. I personally don't recommend the 3 day chill period (shown in the published recipe) as the salt pulls moisture out of the meat and you may dry smaller steaks out completely. Chill time and grill preparation are not included in the prep time.

Provided by ninja

Categories     Steak

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

3 tablespoons kosher salt (to taste)
2 tablespoons brown sugar
1 teaspoon crushed red pepper flakes, pulverized
2 teaspoons spanish smoked paprika
1 teaspoon garlic powder
oil, for brushing grill
2 (22 -24 ounce) bone-in rib eye steaks, about 2-inches thick
extra virgin olive oil

Steps:

  • Combine all the spices in a bowl. Stir to evenly distribute all the ingredients. If you want to monitor the amount of salt, combine all the spices except the salt in a bowl. Add 1 tablespoon Kosher salt and stir. Taste the rub and then gradually add more salt to taste.
  • Rub the outside of each steak on all sides generously with the rub and store any leftovers in an airtight container. Wrap each steak in plastic wrap two times, and refrigerate up to 24 hours (my preference) or at most 3 days. This makes the steak taste aged.
  • Preheat a gas or charcoal grill until hot. Brush the grill to remove any left over food, then oil the grill. Remove the steaks from the refrigerator about 20 to 30 minutes before cooking and let them come to room temperature. Just before cooking, remove the plastic wrap and lightly oil the steaks with extra-virgin olive oil.
  • Place the steaks on a very hot grill and char both sides of the steaks, a few minutes per side. When the outsides of the steaks have become well seared, move the steaks to a cooler part of the grill to continue cooking for 6 to 7 minutes per side for medium rare.
  • Remove steaks from the grill and let rest in a warm spot for 7 to 8 minutes. Cut the steak off the bone and slice on the bias across the grain in slices to the thickness you prefer, up to 1 inch thick. Add the bone to the serving plate if you have folks who will appreciate it. If desired, drizzle the meat with extra-virgin olive oil. Serve immediately.

Nutrition Facts : Calories 888.6, Fat 69.1, SaturatedFat 28.1, Cholesterol 212.4, Sodium 5410.6, Carbohydrate 8.1, Fiber 0.5, Sugar 6.9, Protein 55

DRY AGED RIB-EYES



Dry Aged Rib-Eyes image

Provided by Guy Fieri

Categories     main-dish

Time P10DT27m

Yield 6 servings

Number Of Ingredients 13

1 beef rib or loin roast, boneless, approximately 6 pounds
1 package cheesecloth, cut in half (approximately 1 yard)
1 sheet pan
1 rack to fit in sheet pan
Salt and freshly cracked black pepper
Horseradish Gremolata, recipe follows
1 1/2 sticks unsalted butter, room temperature
2 teaspoons minced garlic
4 tablespoons grated fresh horseradish root
3 teaspoons white vinegar
1 teaspoon minced lemon zest
1/2 teaspoon kosher salt
1 tablespoon finely chopped fresh Italian parsley leaves

Steps:

  • Make space in back of refrigerator for 7 to 10 days at a steady temperature of 38 degrees F.
  • Remove roast from packaging and rinse well. Pat completely dry, wrap with 3 layers of cheesecloth. Place on a rack fitted inside a sheet pan in back of the refrigerator, fat side up. After 24 hours, remove, unwrap, discard cheesecloth and wrap with a fresh piece. Place back in the refrigerator for 6 to 9 days undisturbed. Make sure to check your refrigerator for temperature accuracy prior to dry aging. Keep in bottom/back of refrigerator and if possible, a refrigerator that doesn't get opened often.
  • Remove roast from refrigerator. Remove cheesecloth, cut away the fat and trim the ends and any discolored parts of roast.
  • Preheat a grill to medium-high heat.
  • Slice roast into 6 (1 1/2-inch thick) steaks. Season with salt and freshly cracked pepper. Cook steaks for 4 minutes on first side, turn and cook 3 minutes more. Transfer to a serving platter. Top with Horseradish Gremolata and let rest 5 minutes.
  • In a medium bowl, whisk butter with garlic, horseradish, vinegar, zest and salt. Stir in the parsley.

DRY-RUBBED RIB-EYE



Dry-Rubbed Rib-Eye image

Provided by Anne Burrell

Categories     main-dish

Time P1DT1h5m

Yield 4 servings

Number Of Ingredients 8

3 tablespoons salt*
2 tablespoons brown sugar
1 teaspoon pulverized crushed red pepper
2 teaspoons pimenton (Smoked Spanish Paprika)
1 teaspoon garlic powder
Oil, for brushing grill
2 (22 to 24-ounce) bone-in rib-eye steaks
Extra-virgin olive oil

Steps:

  • Combine all of the dry ingredients in a bowl. Use your fingers to make sure that all of the ingredients are evenly distributed. Rub the outside of each steak generously with the rub. Wrap each steak in plastic wrap and refrigerate for at least 24 hours, 2 to 3 days is better. This will make the steak taste like it has been aged.
  • Preheat a gas or charcoal grill. Brush and oil the grill to loosen and remove any crud. Remove the steaks from the refrigerator about 20 to 30 minutes before cooking. Right before cooking remove the plastic wrap and lightly oil the steaks. Place the steaks on a very hot grill to put a char on both sides of the steak. When both sides of the steak have become well charred move the steak to a cooler part of the grill to continue cooking for 6 to 7 minutes per side for medium rare. Remove the steak from the grill and let rest in a warm spot for 7 to 8 minutes. Cut the steak off the bone and slice on the bias across the grain. Drizzle with extra-virgin olive oil and serve immediately.

BLACK POWDER COWBOY RIB EYES WITH BLUE CHEESE BUTTER AND ROSEMARY SMOKE



Black Powder Cowboy Rib Eyes with Blue Cheese Butter and Rosemary Smoke image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 4h55m

Yield 4 to 6 servings

Number Of Ingredients 18

2 sticks unsalted butter, very soft at room temperature
1/4 cup crumbled blue cheese
1 tablespoon minced fresh chives
1 tablespoon honey
1 tablespoon stone-ground mustard
Zest from 1 lemon
Kosher salt and freshly ground black pepper
1/4 cup black sesame seeds
2 tablespoons black peppercorns
1 tablespoon poppy seeds
1 teaspoon brown mustard seeds
1/4 cup kosher salt
2 tablespoons dark brown sugar
1 teaspoon granulated garlic
1 teaspoon dehydrated onion
Two 2- to 3-inch-thick rib eyes
2 tablespoons vegetable oil, plus additional as needed
4 sprigs fresh rosemary, left out at room temperature uncovered for a couple hours or overnight to dry out

Steps:

  • For the blue cheese butter: Whisk together the butter, blue cheese, chives, honey, mustard and lemon zest in a bowl until uniform. Season to taste with salt and pepper. Using a spatula, scrape out onto plastic wrap, then form into a log and refrigerate until firm, about 1 hour.
  • For the black powder rub: Toast the sesame seeds, peppercorns, poppy seeds and mustard seeds in a dry pan until fragrant, 1 to 2 minutes. Transfer to a small food processor, blender or spice grinder along with the salt, brown sugar, granulated garlic and dehydrated onion and pulse until finely ground.
  • For the rib eyes: Preheat the oven to 225 degrees F. Line a sheet pan with foil and fit a rack inside.
  • Brush the steaks with vegetable oil and coat in a good amount of the black powder rub. Place on the wire-racked sheet pan and roast until the internal temperature registers 115 to 120 degrees F, 1 to 1 1/2 hours.
  • Heat a large cast-iron skillet over medium-high heat. Add a little vegetable oil to the bottom and sear the steak until properly charred, about a minute per side. (Don't forget to hold the steak upright with tongs to sear the edges.) Transfer to a warm plate. (See Cook's Note.)
  • Slice a medallion of the cold blue cheese butter and place it on top of each steak. Very carefully ignite a rosemary sprig with a torch to get it smoking (blow out any flame; you just want the smoke) and place it on top of the steak and butter. Immediately cover with a cloche or dome to trap in the smoke. Repeat with the remaining steak. Serve and slice tableside, if desired, into manageable pieces.

DRY RUBBED BONE-IN RIB EYE



Dry Rubbed Bone-In Rib Eye image

Categories     Side

Yield serves: 4

Number Of Ingredients 8

2 tablespoons kosher salt
2 tablespoons packed light or dark brown sugar
1 teaspoon crushed red pepper, ground
2 teaspoons pimentón (smoked paprika)
1 teaspoon garlic powder
2 teaspoons cumin seeds, toasted and ground (see page 17)
2 22- to 24-ounce bone-in rib eye steaks
Big fat finishing oil

Steps:

  • In a small bowl, combine the salt, brown sugar, red pepper, pimentón, garlic powder, and cumin. Rub the outside of each steak generously and evenly with the rub (if there's leftover rub, save it for your next steak). Wrap each rubbed steak in plastic and refrigerate for at least 24 hours.
  • Preheat a grill.
  • Remove the steaks from the fridge 20 to 30 minutes before you're ready to cook to allow them to come to room temperature. Remove the plastic wrap.
  • Place the steaks on the grill and char them well over medium-high heat, 3 to 4 minutes per side, until they're really nicely browned. Move the steaks to a cooler part of the grill and continue cooking for another 3 to 4 minutes per side for medium rare. Remove the steaks from the grill and let them rest somewhere warm for 8 to 10 minutes.
  • Cut the meat off the bone and slice it on the bias across the grain. Arrange the sliced steak and the bone on a serving plate and drizzle with big fat finishing oil to serve.
  • ANNE ALERT!
  • I like to give this steak twenty-four hours to really absorb the lovely flavors of the rub, but if you're in a hurry, even a couple hours will do.

COWBOY RIB-EYE STEAK



Cowboy Rib-Eye Steak image

The sugar and sweet paprika in this rub are an ideal balance for developing a delicious seared crust on this showcase steak.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Number Of Ingredients 9

1 3-pound bone-in rib-eye steak
1 tablespoon cumin seed
1 tablespoon coriander seed
2 teaspoons black peppercorns
2 tablespoons coarse salt
1 tablespoon sweet paprika
2 tablespoons light brown sugar
2 tablespoons finely chopped oregano
5 cloves garlic, minced

Steps:

  • Preheat oven to 375 degrees with rack in center position.
  • Pat steak dry thoroughly with paper towels.
  • In a spice grinder, combine cumin, coriander, and peppercorns. Pulse until coarsely ground and transfer to a medium bowl. Add salt, paprika, brown sugar, oregano, and garlic and mix until combined.
  • Rub steak on all sides with spice mixture and let stand at room temperature for 3 to 4 hours or up to overnight in the refrigerator. If marinating in refrigerator, remove 1 hour before cooking to bring steak to room temperature.
  • Heat a large cast-iron pan over medium-high heat. Sear steak on both sides until blackened, 8 to 10 minutes total. Transfer to oven and roast 15 to 20 minutes or until a meat thermometer inserted into center of steak registers 125 degrees for medium-rare.
  • Transfer steak to a carving board and let stand at least 15 minutes before slicing and serving.

BLACK POWDER RUB



Black Powder Rub image

Provided by Jeff Mauro, host of Sandwich King

Time 5m

Yield 3/4 cup

Number Of Ingredients 8

1/4 cup black sesame seeds
2 tablespoons black peppercorns
1 tablespoon poppy seeds
1 teaspoon brown mustard seeds
1/4 cup kosher salt
2 tablespoons dark brown sugar
1 teaspoon granulated garlic
1 teaspoon dehydrated onion

Steps:

  • Toast the sesame seeds, peppercorns, poppy seeds and mustard seeds in a dry pan until fragrant, 1 to 2 minutes. Transfer to a food processor, blender or spice grinder and pulse until coarsely ground. Add the salt, brown sugar, granulated garlic and dehydrated onion and pulse until finely ground. This spice mix is perfect for beef.

More about "black powder rubbed dry aged rib eye with black garlic chimichurri crispy pickled fresnos and melting sweet potatoes recipes"

BLACK POWDER RUBBED DRY-AGED RIB-EYE WITH BLACK GARLIC …
Indulge in the rich flavors of Black Powder Rubbed Dry-Aged Rib-Eye with Black Garlic Chimichurri. This mouthwatering dish is accompanied by crispy pickled fresnos and …
From pinterest.ca


COFFEE-RUBBED RIB EYE RECIPE - BON APPéTIT
Dec 9, 2012 Add butter, garlic, and herbs to skillet; cook until butter is foamy. Carefully tip skillet and, using a large spoon, baste steak repeatedly with butter for 1 minute. Turn steak and baste other ...
From bonappetit.com


REVERSE SEAR RIB EYE WITH STEAK SAUCE POWDER - FOOD NETWORK
For the rib eye: Preheat the oven to 225 degrees F. Line a sheet pan with foil and fit a rack inside. Brush the steaks with the avocado oil and coat in a good amount of the steak sauce powder ...
From foodnetwork.com


GRILLED RIB-EYE STEAKS RECIPE WITH DRY RUB - THE SPRUCE EATS
Oct 15, 2021 Grill 1-inch-thick steaks 12 to 14 minutes, turning once, for medium rare; 5 minutes longer for medium. Grill 18 to 20 minutes for 2-inch-thick steaks (5 minutes longer for …
From thespruceeats.com


RIB-EYE STEAK - NYT COOKING
Feb 10, 2024 Step 2. Pat the steaks dry once again. Heat a 12-inch cast-iron skillet over medium-high until just smoking, about 2 minutes. Add the oil and swirl the pan to coat the …
From cooking.nytimes.com


BLACK POWDER RUB – THE JEFF MAURO - COME ON OVER
Feb 24, 2022 1 teaspoon brown mustard seeds. 1 teaspoon dehydrated onion. 1 teaspoon granulated garlic. In a dry pan, toast all sesame seeds, poppy seeds, peppercorns and …
From comeonover.com


DRY RUBBED RIBEYE STEAK RECIPE - HOWTOBBBQRIGHT
Mar 22, 2011 Next rinse the rib-eyes and pat dry. Dust both sides and edges with the Dry Rub and wrap tight in plastic wrap. Place the steaks in the refrigerator for 3 days. The Dry Rub …
From howtobbqright.com


PERFECT RIBEYE STEAK - THE STAY AT HOME CHEF
Rub each side with the 2 teaspoons olive oil to coat. In a small bowl stir together 1 teaspoon salt,1/2 teaspoon black pepper, and 1/2 teaspoon white pepperRub both sides of each steak with the rub mixture. Preheat oven to 375 degrees Fahrenheit. Heat a heavy, oven-safe skillet over high heat until it is smoking hot.
From thestayathomechef.com


OUTBACK STEAKHOUSE STYLE RIB-EYE STEAK • WE COUNT CARBS
Jul 3, 2021 In a small jar with a lid, combine all dry rub seasoning ingredients, close lid and give it a good shake to combine thoroughly. Pat the steaks dry with paper towels. Rub steaks with …
From wecountcarbs.com


BLACK POWDER RUBBED DRY-AGED RIB-EYE WITH BLACK GARLIC …
Get Black Powder Rubbed Dry-Aged Rib-Eye with Black Garlic Chimichurri, Crispy Pickled Fresnos and Melting Sweet Potatoes Recipe from Food Network. Watch Full Seasons; TV …
From foodnetwork.cel28.sni.foodnetwork.com


RIB-EYE STEAKS WITH CHIMICHURRI - SAVEUR
Dec 20, 2012 Season the steaks all over with salt and pepper. Heat 1 tbsp. oil in a large cast-iron skillet over high heat just until oil begins to smoke. Add 2 steaks and cook, flipping once, …
From saveur.com


DRY RUBBED RIB-EYE STEAK - FOOD NETWORK
This mouth-watering recipe is ready in just 25 minutes and the ingredients detailed below can serve up to 4 people.
From foodnetwork.co.uk


Related Search