Grilled Rib Eye Steaks With Green Chile Mushroom Salsa Butter Recipes

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GRILLED RIBEYE STEAKS



Grilled Ribeye Steaks image

"In summer, I love to marinate these steaks overnight, then grill them for family and friends," writes Tim Hanchon of Muncie, Indiana. "When the weather is not as nice, they can be cooked under the broiler." The recipe makes a lot, so you can use the extra steak to make Pepper Steak Salad or Steak Tortillas (also found in Recipe Finder).

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 7

1/2 cup soy sauce
1/2 cup sliced green onions
1/4 cup packed brown sugar
2 garlic cloves, minced
1/4 teaspoon ground ginger
1/4 teaspoon pepper
2-1/2 pounds beef ribeye steaks

Steps:

  • In a shallow dish, combine soy sauce, onions, brown sugar, garlic, ginger and pepper; add the steaks and turn to coat. Cover and refrigerate 8 hours or overnight., Drain and discard marinade. Grill steaks, covered, over medium heat 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).

Nutrition Facts : Calories 700 calories, Fat 45g fat (18g saturated fat), Cholesterol 168mg cholesterol, Sodium 1977mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 0 fiber), Protein 55g protein.

GRILLED RIB EYE STEAKS



Grilled Rib Eye Steaks image

Make and share this Grilled Rib Eye Steaks recipe from Food.com.

Provided by Bobbie

Categories     Steak

Time 19m

Yield 6 serving(s)

Number Of Ingredients 3

6 boneless rib eye steaks (1-inch thick)
3 teaspoons steak seasoning
3 tablespoons butter, softened

Steps:

  • Let steaks stand at room temperature 15 to 20 minutes. Rub steaks evenly with steak seasoning (I use McCormick Grill Mates Montreal Steak Seasoning).
  • Grill, covered with grill lid, over medium heat (300 to 350) for 2 1/2 minutes. Using tongs, turn each steak at a 60-degree angle, and grill 2 1/2 minutes more. Flip steaks, and grill 2 1/2 minutes. Turn steaks at a 60-degree angle, and grill 2 1/2 more minutes (medium-rare) or to desired degree of doneness.
  • Remove steaks from grill, and brush evenly with butter. Let stand 5 minutes.
  • (If you want rare steaks, adjust the time to 2 minutes in the above directions; for medium doneness, grill 4 minutes each turn; and for medium-well, allow about 5 minutes each turn).

Nutrition Facts : Calories 50.9, Fat 5.8, SaturatedFat 3.6, Cholesterol 15.3, Sodium 40.9, Protein 0.1

GRILLED RIB-EYE STEAKS



Grilled Rib-Eye Steaks image

These rib-eye steaks are tender and flavorful and one of the best beef cuts for grilling. We also include tips on how to grill the perfect steak.

Provided by Kathy Kingsley

Categories     Dinner     Entree

Time 1h25m

Yield 6

Number Of Ingredients 13

For the Dry Rub
2 teaspoons fresh garlic (minced)
2 teaspoons black pepper (coarsely ground)
2 teaspoons​ dry mustard
2 teaspoons​​ paprika
2 teaspoons chili powder
1 teaspoon dried thyme leaves (crumbled)
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
For the Steaks
2 (12-ounce) beef rib-eye steaks (boneless​ and fat trimmed; 1-inch-thick)
1 tablespoon​ olive oil
Garnish: fresh thyme sprigs

Steps:

  • Gather the ingredients.
  • In a small bowl, mix the garlic, black pepper, mustard, paprika, chili powder, thyme, salt, and cayenne until well blended.
  • Brush the oil on both sides of the steaks and place each steak on a large sheet of plastic wrap.
  • Rub the spice mixture on both sides of steaks.
  • Wrap tightly and refrigerate at least 1 hour or up to 24 hours.
  • Heat a gas grill to high, prepare a hot charcoal fire until the coals form white ash, or heat a broiler.
  • Grill or broil the steaks 4 to 6 inches above the heat source for 5 to 7 minutes on each side for rare, 7 to 9 minutes for medium, or 9 to 11 minutes for well-done.
  • Remove the steaks to serving plates and garnish with thyme sprigs. Enjoy!

Nutrition Facts : Calories 340 kcal, Carbohydrate 2 g, Cholesterol 88 mg, Fiber 1 g, Protein 29 g, SaturatedFat 10 g, Sodium 269 mg, Sugar 0 g, Fat 24 g, ServingSize Makes 6 servings, UnsaturatedFat 0 g

GRILLED RIB-EYE STEAKS



Grilled Rib-Eye Steaks image

The char of a hot grill brings out the bold beef flavors of these steaks, which are simply seasoned with salt and pepper.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Number Of Ingredients 3

Vegetable oil, for grates
4 bone-in rib-eye steaks (1 pound each, 1 1/2 inches thick), preferably pasture-raised
Coarse salt and freshly ground pepper

Steps:

  • Heat grill to high; clean and lightly oil hot grates. Let steaks stand at room temperature for 30 minutes. Generously season both sides of steaks with salt and pepper. Grill steaks, rotating once to create hatch marks, until well-browned on the outside and cooked to desired doneness, 6 to 7 minutes per side on a charcoal grill (or 8 to 9 minutes per side on a gas grill) for medium-rare (about 125 degrees). Transfer to a platter; cover with foil. Let rest for 10 minutes. Slice steaks against the grain.

SOUS-VIDE RIB STEAKS WITH SPICY SALSA VERDE



Sous-Vide Rib Steaks With Spicy Salsa Verde image

When you invest in really good rib steaks, you don't want to mess things up. Cooking them with a sous-vide machine until they are done to taste, then searing them on the grill until charred at the edges gives you the ultimate control.

Provided by Melissa Clark

Categories     dinner, lunch, barbecues, meat, main course

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 17

2 bone-in rib steaks, each 1 1/2-inch thick
Kosher salt and freshly ground black pepper
2 garlic cloves, mashed to a paste or finely grated
6 fresh thyme sprigs
Flaky sea salt, for serving (optional)
1/2 cup finely chopped fresh cilantro leaves and tender stems
3 tablespoons chopped fresh mint
1 tablespoon minced fresh thyme leaves
2 scallions, white and light green parts only, thinly sliced
1 serrano chile or jalapeño, halved, seeded and minced
1 garlic clove, finely grated or mashed to a paste
1 1/2 tablespoons fresh lime juice, plus more as needed
1 teaspoon harissa or other hot sauce
1/4 teaspoon ground cumin
1/2 teaspoon fine sea salt, plus more as needed
1/4 teaspoon freshly ground black pepper
1/3 cup extra-virgin olive oil

Steps:

  • Generously season steaks all over with salt and pepper. Rub garlic paste evenly over meat, then cover with thyme sprigs. Place steaks in a sous-vide bag and refrigerate for at least 6 hours and preferably overnight.
  • Fill a pot with water, add the sous-vide machine and set the temperature to your ideal steak temperature, 122 to 126 degrees for rare.
  • Lower bag into heated water, weighing it down if necessary to submerge. Cook steaks for 1 1/2 hours. If you'd like to dry out the cooked meat to get a better char, place it on a wire rack set over a baking sheet and refrigerate for 6 to 36 hours. Otherwise, you can go straight to searing and serving.
  • When ready to serve, light the grill, or heat the broiler and place a rack 4 inches from heating element.
  • Remove thyme from meat and pat meat dry if you didn't already let it dry out. Grill or broil steaks until charred all over, 2 to 5 minutes total. (Make sure to char the fat on the bone as well as both meaty sides.) Transfer to a cutting board and let rest for 5 minutes.
  • Meanwhile, make the salsa verde: In a large bowl, stir together the cilantro, mint, thyme, scallions, chile, garlic, lime juice, harissa, cumin, salt and pepper until well combined. Whisk in the olive oil, then taste and add more salt and lime juice, if needed.
  • To serve, slice steak and drizzle with salsa verde, making sure to stir it well to distribute the herbs before using. Season with flaky salt if you like, and freshly ground black pepper.

RIB-EYE STEAK



Rib-eye Steak image

Turn on the grill for Bobby Flay's Rib-Eye Steak recipe from Food Network. The meat gets its flavor from a steak rub of chili powder, cayenne, salt and pepper.

Provided by Food Network

Categories     main-dish

Time 17m

Yield 4 servings

Number Of Ingredients 5

4 choice rib-eye steaks
Rib-eye Rub, recipe follows
Salt and ground black pepper
Chili powder
Cayenne pepper

Steps:

  • Preheat a grill to high heat.
  • Place rib-eye steaks on a large platter and season with rub on all sides. Transfer seasoned steaks to the hot grill, and cook for 4 to 6 minutes on each side for medium-rare, longer if desired. Remove steaks and let rest for 5 to 10 minutes before serving.
  • In a small bowl, combine all ingredients, to taste. Adjust the ratio of spices to your preference.

GRILLED RIBEYE STEAKS WITH CARAMELIZED ONIONS AND MUSHROOMS



Grilled Ribeye Steaks with Caramelized Onions and Mushrooms image

Grilled Ribeye Steaks with Caramelized Onions and Mushrooms are a summer fixture at our house. A simple, easy meal your family will love!

Provided by Michelle

Time 1h5m

Number Of Ingredients 9

1 lb ribeye steak (a larger steak is fine: make sure it's cut at least 1.5" thick, but no more than 2" thick)
1/2 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
1 tablespoon butter
1 Vidalia onion (or other sweet onion, cut in half and sliced ~1/8" thick)
8 oz cremini mushrooms (a.k.a., baby portobello mushrooms), cleaned, trimmed, and sliced ~1/8" thick
1/2 teaspoon Maggi seasoning sauce
1/8 teaspoon coarse salt
1/4 teaspoon black pepper

Steps:

  • Pat the steak dry thoroughly with paper toweling. Cover with plastic wrap and rest at room temperature for 30 minutes. Liberally salt and pepper both sides of the steak right before grilling.
  • Meanwhile, prepare your charcoal grill. Light the coals using a chimney starter. When the coals are thoroughly ashed over, dump them into the kettle of your grill on one side for indirect heating. Place the grate on top and clean well.
  • Place the steak directly over the hot coals. Grill for 1-3 minutes, until the steak develops a nice sear. Flip and repeat on the other side.
  • Move the steak to the indirect side of the grill (but still close to the coals). Grill, flipping once, until done to your liking (see Recipe Notes #3-4).
  • When the steak is approximately 5 minutes away from being done, heat a cast-iron skillet over high heat on the stovetop. When the skillet is hot, reduce the heat to medium-high and add the butter. When the butter is melted, tilt the pan to spread the butter and olive oil all around the skillet. Add the onions and mushrooms. Saute, stirring frequently, until the vegetables are softening and turning a light, golden-brown color.
  • Remove the steak from the grill when it reaches your desired doneness. Rest for a minimum of 10 minutes. Slice the steak against its grain and serve with the mushrooms and onions.

Nutrition Facts : ServingSize 1/2 steak, ~1 cup onion-mushroom mix, UnsaturatedFat 0 grams unsaturated fat

GARLIC-MUSHROOM RIBEYES



Garlic-Mushroom Ribeyes image

It's easy to dress up ribeyes with mushrooms and garlic for a special steak dinner. This recipe gives a stovetop method, but you can grill the steaks if you prefer.-Kelly Ward Hartman, Cape Coral, Florida

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 7

4 beef ribeye steaks (1 inch thick and 8 ounces each)
1/4 teaspoon pepper
1/8 teaspoon salt
4 tablespoons butter, divided
4 to 8 garlic cloves, peeled and sliced
1 pound sliced fresh mushrooms
3 tablespoons beef broth

Steps:

  • Sprinkle steaks with pepper and salt. In a large skillet, saute the steaks for 2 minutes on each side in 1 tablespoon butter or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove and keep warm., In the same skillet, cook garlic in 1 tablespoon butter for 1 minute. Remove garlic and set aside. Add mushrooms to skillet; saute in remaining butter for 5 minutes or until tender. Stir in the broth. Bring to a boil; cook and stir over high heat until liquid is absorbed. Add reserved garlic. Serve with steaks.

Nutrition Facts : Calories 632 calories, Fat 48g fat (22g saturated fat), Cholesterol 165mg cholesterol, Sodium 305mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 44g protein.

GRILLED RIBEYE STEAK



Grilled Ribeye Steak image

Simple grilled ribeye. A favorite steak for people that love the flavor of steak. Not as tender as a filet mignon, but still quite tender.

Provided by Steve

Number Of Ingredients 4

2 Ribeye steaks, at least an 1.5 inches thick
2 teaspoon olive oil
1-2 pinches Kosher salt
2-3 grinds Fresh ground black pepper

Steps:

  • Preheat your grill to high heat. If you have a sear station or sear burner, get that puppy going too. If you have a sear burner and a steak that is over an inch thick, get one side of the grill (opposite the sear burner) going at about medium-high in case we need to cook it through a little more after the sear.
  • Remove the rib eye steaks from their packaging and rub them down with some olive oil and then coat a generous amount of Kosher salt and freshly ground black pepper. The olive oil provides just enough fat to help the salt and pepper create a great, caramelized crust.
  • Clean and lubricate your grill grates with some cooking oil on a rolled up piece of paper towel (using tongs, of course).
  • Place the rib eye steaks on the hottest part of the grill (or your sear burner) and then stand ready with the tongs.
  • At this point, you are on flare-up watch. The fat dripping off of those beautiful steaks is bound to create a flare-up. If a flare-up occurs and doesn't go away in a few seconds, simply use your tongs to slide the steaks away from the open flame until the flame dies down and then move then back over the heat.
  • Continue to grill with the lid open for about 4 - 6 minutes.
  • Flip the steaks over onto the other side, still over the hottest part of the grill.
  • Grill the rib eye steaks for an additional 4 - 6 minutes on the other side, lid open, for a medium-rare delicious steak.
  • Remove the steaks from the grill and allow to rest for 5 minutes before serving. The resting period is important so that the juices don't run out when you cut into the ribeye, so be patient!

GRILLED RIB-EYE STEAKS WITH GREEN CHILE MUSHROOM SALSA BUTTER



Grilled Rib-Eye Steaks with Green Chile Mushroom Salsa Butter image

Provided by Reed Hearon

Categories     Beef     Garlic     Cinco de Mayo     Backyard BBQ     Steak     Hot Pepper     Summer     Grill     Grill/Barbecue

Yield Serves 4

Number Of Ingredients 15

Four 3/4-inch-thick rib-eye-steaks (about 8 to 10 ounces each)
2 tablespoons olive oil
2 tablespoons plus 2 teaspoons chipotle rub
For the chipotle rub:
1/4 cup dried Mexican oregano*
1/4 cup corn oil
5 dried chipotle chiles*, stemmed, seeded, and deveined (wear rubber gloves)
5 ancho chiles*, seeded and deveined (wear rubber gloves)
25 garlic cloves
1 1/2 cups coarse salt
Accompaniments
3 cups Drunken Beans
1/4 cup Green Chile Mushroom Salsa Butter
Chipotle Fried Onion Rings
available at Mexican markets and some specialty produce markets.

Steps:

  • Prepare grill.
  • Pat steaks dry and brush on both sides with oil. Rub steaks with chipotle rub and in a shallow baking dish large enough to fit steaks in one layer marinate them at room temperature up to 30 minutes.
  • Grill steaks on an oiled rack set 5 to 6 inches over glowing coals until crusty and medium-rare, about 4 minutes on each side. (Alternatively, steaks may be cooked in a hot well-seasoned ridged grill pan.) Transfer steaks to a warm platter and let stand 5 minutes.
  • Divide beans among 4 small deep platters and top with steaks. Dollop salsa butter on steaks and top with onion rings.
  • For the Chipotle Rub:
  • In a small heavy skillet dry-roast oregano over moderate heat, shaking skillet occasionally, until fragrant and beginning to brown, about 2 minutes, and transfer to a small bowl. Cool oregano completely and in an electric coffee/spice grinder grind fine.
  • In a heavy skillet heat oil over moderately high heat until hot but not smoking and, using tongs, fry chiles, 1 or 2 at a time, turning them, until puffed and just beginning to brown, about 10 seconds. (Do not let chiles burn or rub will be bitter.) Transfer chiles as fried to paper towels to drain and cool until crisp.
  • Wearing rubber gloves, break chiles into pieces and in coffee/spice grinder grind fine in batches. In a food processor grind oregano and chiles with garlic and salt until mixture is a shaggy, saltlike consistency. If mixture seems moist, on a large baking sheet spread it into a thin, even layer and dry in middle of an oven set a lowest temperature until no longer moist, about 1 hour. Wearing rubber gloves, break up any lumps with your fingers. (Chipotle rub keeps in an airtight container, chilled, 6 months. Regrind rub before using. Makes about 3 1/4 cups.)

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