Easy Marinated Rib Eye And Veg Recipes

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MARINATED RIB-EYES



Marinated Rib-Eyes image

Actually, this is an excellent marinade for any steak. The marinade mainly consists of Worcestershire sauce and brown sugar. The sugar makes the steaks tender and gives just a hint of sweetness. I sometimes add some Dijon mustard or red pepper flakes for a little zing.

Provided by DELLAKAY

Categories     Meat and Poultry Recipes     Beef     Steaks     Rib-Eye Steak Recipes

Time 1h25m

Yield 4

Number Of Ingredients 6

4 (1/2 pound) rib-eye steaks
garlic powder to taste
onion powder to taste
salt and pepper to taste
1 ¾ cups Worcestershire sauce
⅓ cup brown sugar

Steps:

  • Season the steaks with the garlic powder, onion powder, salt, and pepper, and set aside.
  • Pour the Worcestershire sauce and brown sugar into a large resealable plastic bag, seal, and shake to mix. Pour half of the marinade into another large resealable bag. Place two steaks in each bag, and turn to coat. Squeeze out excess air, and seal the bags. Refrigerate for at least 1 hour.
  • Preheat grill for high heat. Drain the marinade from the steaks into a small saucepan, and bring to a boil; boil for several minutes.
  • Brush grill grate with oil. Grill steaks 7 minutes per side, to desired doneness. Baste often with the boiled marinade during the final 5 minutes of cook time.

Nutrition Facts : Calories 757.2 calories, Carbohydrate 41.1 g, Cholesterol 152.1 mg, Fat 46.8 g, Fiber 0 g, Protein 40.4 g, SaturatedFat 19 g, Sodium 1298.5 mg, Sugar 29.7 g

EASY MARINATED RIB EYE AND VEG



Easy Marinated Rib Eye and Veg image

Tender marinated rib-eye steaks with grilled vegetable and pineapple kebobs. Spectacular! And when I say easy - I mean e-a-s-y! Try it with grilled chipotle-lime corn, black-eyed pea salad or rosemary-mustard potatoes. Your diners will love it!

Provided by Garlic & Zest

Categories     Barbecue     Protein Packed     Dairy-Free     Shellfish-Free     Gluten-Free     Egg-Free     Game Day     Father's Day     Entertaining     Fish-Free     Fridge     Peanut-Free     Tree Nut-Free     Grain-Free     Tomato-Free     Stove     Grill

Time 1h15m

Yield 4

Number Of Ingredients 8

1 bottle Stubb's® Beef Marinade
1/3 cup Brown Sugar
2 Bone-in Ribeye Steak
2 cup Fresh Pineapple Chunks
1 Red Bell Pepper
1 Yellow Bell Pepper
1/2 Red Onion
1 bunch Scallion

Steps:

  • If using bamboo skewers - soak them in water for an hour before threading the vegetables onto the skewers.
  • In a medium bowl, combine the Stubb's® Beef Marinade (1 bottle) and Brown Sugar (1/3 cup). Stir to combine. Reserve 1/2 cup of the marinade for brushing on the pineapple and vegetables.
  • Pour remaining marinade in a zip-top plastic bag. Add the Bone-in Ribeye Steak (2) (steaks should be about 1 pound each) and press out the air before sealing the bag. Tip the bag over on itself to completely cover the steaks.
  • Lay them flat in the refrigerator for at least 1 hour and up to 4, flipping the bag every 30-60 minutes.
  • Meanwhile, alternate threading the Fresh Pineapple Chunks (2 cup), Red Bell Pepper (1), Yellow Bell Pepper (1), and Red Onion (1/2) onto metal or pre-soaked wooden skewers.
  • Place the skewers on a baking sheet along with the Scallion (1 bunch) and reserved marinade. Refrigerate until ready to grill.
  • Once ready to grill, remove the steaks from the marinade and place them on a baking sheet. Pour the steak marinade into a bowl and reserve for basting. Dry the steaks off on both sides using a paper towel.
  • Let the steaks rest at room temperature while you grill the vegetables.
  • Heat the grill to medium-high heat, about 450 degrees F (230 degrees C). Place the vegetable skewers on the grill and brush with marinade. Flip the skewers after 3-4 minutes and brush on more marinade. Cook the vegetables until crisp-tender and slightly charred.
  • Transfer to the baking sheet and tent with foil.
  • Heat the grill to a high heat, about 525-550 degrees F (275-290 degrees C).
  • Place the steaks on grill and lower the temperature to a medium high heat, about 450 degrees F (230 degrees C), and watch for flare-ups.
  • Cook steaks for 7 to 9 minutes for medium rare - medium, turning them about halfway through the cooking. Grill the green onions for about 5 minutes total. Baste both the steak and the green onions with reserved marinade.
  • Transfer the steak and scallions to a cutting board and let the meat rest for 5 minutes before cutting.
  • Slice the steak into 1-inch slices and arrange on a platter. Pour any collected juices back onto the meat. Slide the vegetables from the skewers and arrange on the platter along with the grilled onions. Serve.

Nutrition Facts : Calories 121 calories, Protein 7.9 g, Fat 3.6 g, Carbohydrate 15.6 g, Fiber 0.7 g, Sugar 12.9 g, Sodium 542.1 mg, SaturatedFat 1.4 g, TransFat 0.2 g, Cholesterol 23.0 mg, UnsaturatedFat 1.8 g

RIB-EYE MARINATED IN GARLIC, CHILES AND OREGANO



Rib-Eye Marinated in Garlic, Chiles and Oregano image

"Rib-eyes are flavorful enough that they don?t need more than salt and coarse black pepper, but they can also stand up to big flavors such as fresh chiles and garlic," says Bobby.

Provided by Bobby Flay

Time 1h20m

Yield 4 servings

Number Of Ingredients 6

8 cloves garlic, finely chopped
3 Anaheim chile peppers, stems removed, roughly chopped
3 tablespoons finely chopped fresh oregano leaves
1/2 cup canola oil
3 1-inch-thick bone-in rib-eye steaks (about 1 pound each)
Kosher salt and coarsely ground pepper

Steps:

  • Stir together the garlic, chiles, oregano and canola oil in a large baking dish. Add the steaks and turn to coat in the marinade. Cover and refrigerate for at least 4 hours and up to 8 hours.
  • Preheat a grill to high. Remove the steaks from the refrigerator 30 minutes before grilling to take the chill off. Remove from the marinade and season liberally on both sides with salt and pepper.
  • Grill the steaks until slightly charred and an instant-read thermometer registers 130 degrees F for medium rare, about 4 minutes per side. Remove from the grill to a cutting board and let rest, loosely tented with foil, for 10 minutes. Cut off the bone and cut into 1/2-inch-thick slices.

REALLY OLD-FASHIONED MARINATED RIB-EYE



Really Old-Fashioned Marinated Rib-Eye image

This is an ancient Northern Italian preparation. To improve the flavor of the meat, this powerful marinade relied on rich local wine, along with aromatic spices. Start with a relatively thin rib-eye. Marinate for one to three days. (We tried one of these steaks after a 30-minute marinade; it was good, but different. Try longer first.) The cooking should be quick and hot, in a heavy pan, for just about two minutes per side; you might generate a bit of smoke but the cooking time is short enough that it will be tolerable.

Provided by Mark Bittman

Categories     dinner, easy, quick, main course

Time 20m

Yield 4 servings

Number Of Ingredients 9

1/2 bottle rich, full-bodied red wine, preferably Amarone
2 tablespoons sugar
6 whole cloves
1/2 teaspoon grated nutmeg
1/2 teaspoon cinnamon
1 teaspoon orange zest
2 8- to 12-ounce rib-eye steaks, about 1/2-inch thick
Salt
pepper

Steps:

  • Combine wine and sugar in a large pot and bring to boil; lower heat and simmer for 10 minutes. Stir in cloves, nutmeg, cinnamon and orange zest, and remove pan from heat to cool.
  • Put steaks in a large baking dish and pour marinade over them. Marinate steaks in refrigerator for at least several hours and up to three days.
  • Take steaks out of the marinade, season with salt and pepper, and cook them in a very hot skillet, about 2 minutes each side for medium rare. (You can grill or broil them if you prefer.) Slice the meat about 1/4-inch thick and serve.

Nutrition Facts : @context http, Calories 454, UnsaturatedFat 14 grams, Carbohydrate 10 grams, Fat 27 grams, Fiber 1 gram, Protein 25 grams, SaturatedFat 12 grams, Sodium 567 milligrams, Sugar 7 grams, TransFat 2 grams

THE PERFECT RIB EYE MARINADE



The Perfect Rib Eye Marinade image

This is the perfect marinade for tender rib eye steak.

Provided by BRANDI T

Categories     Side Dish     Sauces and Condiments Recipes     Marinade Recipes

Time 1h25m

Yield 2

Number Of Ingredients 6

1 (12 ounce) bottle red wine vinegar
1 tablespoon Worcestershire sauce
1 tablespoon minced garlic
½ tablespoon minced onion
1 teaspoon ground black pepper
2 (10 ounce) beef rib eye steaks

Steps:

  • In a shallow, nonreactive dish, mix red wine vinegar, Worcestershire sauce, garlic, onion, and pepper. Place steaks in the mixture. Cover, and marinate 1 hour in the refrigerator.
  • Preheat an outdoor grill for high heat, and lightly oil grate.
  • Grill steaks on the prepared grill 5 to 7 minutes per side, to desired doneness. Discard remaining marinade.

Nutrition Facts : Calories 795.6 calories, Carbohydrate 15.3 g, Cholesterol 187.6 mg, Fat 57.8 g, Fiber 0.4 g, Protein 50.2 g, SaturatedFat 23.5 g, Sodium 241.4 mg, Sugar 1 g

RIB-EYE STEAK AND POTATOES FOR TWO



Rib-Eye Steak and Potatoes for Two image

For a special occasion with a sweetheart, sharing a simple, luxurious dinner at home is even better than going to a restaurant. Splurge on a cut like rib-eye or tenderloin and open a great bottle of wine. It's a simple, no-fuss endeavor, yet very special.

Provided by David Tanis

Categories     dinner, easy, for two, quick, steaks and chops, main course

Time 1h

Yield 2 servings

Number Of Ingredients 9

1 large boneless rib-eye steak, cut 2 inches thick (at least 1 1/2 pounds)
Salt and freshly ground black pepper
2 cloves garlic, sliced, plus 1 teaspoon minced garlic
1 rosemary sprig, roughly chopped
1 pound very small potatoes, rinsed
2 tablespoons butter
1/4 cup finely chopped parsley
Finely grated zest of 1 small lemon
Arugula or watercress, for serving (optional)

Steps:

  • Season steak generously with salt and pepper. Sprinkle with sliced garlic and rosemary and set aside to marinate, 20 to 30 minutes.
  • Heat oven to 450 degrees. Meanwhile, bring a pot of well-salted water to a boil. Add potatoes and cook at a brisk simmer until just done, 10 to 15 minutes. Drain and keep warm.
  • Heat a cast-iron or other heavy skillet over high heat. Remove and discard sliced garlic from steak. (If left on, it will burn in the skillet.)
  • When pan is hot, put in the steak and let brown well on one side, 4 to 5 minutes. Wait until steak forms a crust and comes away cleanly from the bottom to move it.
  • Flip steak and transfer pan to oven, uncovered. Roast until juices begin to rise on surface of steak (you will see the droplets) and internal temperature is 120 degrees, 8 to 10 minutes. Remove steak from pan and let rest, tented with foil, for 5 to 10 minutes. (Residual heat will continue to cook the meat to medium-rare as it rests.) Warm a serving bowl for the potatoes and plates for the steak.
  • Melt butter in a wide skillet over medium-high heat. Add potatoes and toss to coat and heat through. Sprinkle with salt and pepper. Add minced garlic and cook, stirring, until softened but not browned, 1 minute or less. Gently stir in parsley and lemon zest and transfer to serving bowl.
  • Cutting on a slight diagonal, slice steak into 1/2-inch slices, then transfer to plates. If using, place a handful of greens next to the steak. Serve immediately, passing potatoes at the table.

Nutrition Facts : @context http, Calories 850, UnsaturatedFat 26 grams, Carbohydrate 45 grams, Fat 56 grams, Fiber 7 grams, Protein 46 grams, SaturatedFat 27 grams, Sodium 1153 milligrams, Sugar 2 grams, TransFat 3 grams

MARINATED RIB EYES



Marinated Rib Eyes image

Excellent marinade for beef. I have used this with beef kabobs and my DH's favorite Ribeyes. The meat is so flavorful and tender and the reserved sauce is excellent on the side.

Provided by Nimz_

Categories     Steak

Time 20m

Yield 2 serving(s)

Number Of Ingredients 10

1/3 cup hot water
3 tablespoons finely chopped red onions
2 tablespoons red wine vinegar or 2 tablespoons cider vinegar
2 tablespoons extra virgin olive oil
2 tablespoons light soy sauce
1 teaspoon beef bouillon granules
2 -3 garlic cloves, minced
1/2 teaspoon paprika
1/2 teaspoon fresh coarse ground black pepper
2 (12 ounce) rib eye steaks (about 1 inch thick)

Steps:

  • In a large zip-lock bag, combine the first 9 ingredients.
  • Remove 1/3 cup marinade and refrigerate.
  • Pierce steaks several times on both sides with a fork.
  • Place in the zip-lock bag and turn to coat.
  • Cover and refrigerate overnight.
  • Remove steaks, discarding marinade.
  • Grill, uncovered, over medium-hot heat for 4-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees; medium, 160; well done, 170).
  • Warm reserved marinade and serve with steaks.

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