Grilled Rib Eye With Paprika Vinaigrette Recipes

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GRILLED RIB-EYE STEAKS WITH SMOKED PAPRIKA RUB



Grilled Rib-Eye Steaks with Smoked Paprika Rub image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Number Of Ingredients 10

2 tablespoons honey
1 tablespoon smoked paprika (pimenton)
1 tablespoon fresh lemon juice
1 clove garlic, minced
Kosher salt and freshly ground pepper
3 tablespoons olive oil, plus more for grill grates
4 rib-eye steaks, about 1-inch thick (1 pound each)
1 medium zucchini, thickly sliced
1 yellow squash, thickly sliced
2 large ripe yet firm tomatoes, cored and thickly sliced

Steps:

  • 1. Preheat a grill with a high heat for direct grilling . Mix the honey, paprika, lemon juice, and garlic in a small bowl, season with 1 teaspoon salt and pepper. Add 1 tablespoon oil and mix well. Rub the mixture all over the steak, set aside for 15 minutes.
  • 2. Meanwhile, toss the zucchini, squash, and tomatoes in the remaining 2 tablespoons olive oil. Season with 1/4 teaspoon each salt and pepper. Grill the vegetables, turning often to ensure even cooking, until lightly charred and soft, 5 to 7 minutes. Transfer to a serving dish and keep warm.
  • 3. Lightly oil the grill grates. Grill the steaks over direct heat until nicely marked, about 2 minutes on each side for medium-rare. Let the steaks rest for 5 minutes. Serve steak with the vegetables.

Nutrition Facts : Calories 861, Fat 67 grams, SaturatedFat 24.5 grams, Cholesterol 174 milligrams, Sodium 276 milligrams, Carbohydrate 17 grams, Fiber 3 grams, Protein 47 grams

PEPPERED RIBEYE STEAKS



Peppered Ribeye Steaks image

A true Southerner to the core, I love to cook-especially on the grill. This recipe is one of my favorites! The seasoning rub makes a wonderful marinade, and nothing beats the summertime taste of these flavorful grilled steaks! -Sharon Bickett, Chester, South Carolina

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 8 servings.

Number Of Ingredients 10

1 tablespoon garlic powder
1 tablespoon paprika
2 teaspoons dried ground thyme
2 teaspoons dried ground oregano
1-1/2 teaspoons kosher salt
1-1/2 teaspoons pepper
1 teaspoon lemon-pepper seasoning
1 teaspoon cayenne pepper
1 teaspoon crushed red pepper flakes
4 beef ribeye steaks (1-1/2 inches thick and 8 ounces each)

Steps:

  • Combine all seasonings. Sprinkle over steaks, pressing mixture into both sides to help it adhere. Refrigerate, covered, for at least 1 hour or up to 24 hours., Remove steaks; blot with paper towels to remove any surface moisture, taking care to leave as much garlic mixture on steaks as possible. If desired, sprinkle with additional kosher salt. Grill steaks, covered, turning occasionally, on a greased grill rack over medium indirect heat until a thermometer reads 110°. Move steaks to direct heat; continue grilling until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Let stand 5 minutes before slicing. Place on a warm serving platter; cut across grain into thick slices.

Nutrition Facts : Calories 257 calories, Fat 18g fat (7g saturated fat), Cholesterol 67mg cholesterol, Sodium 453mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 21g protein.

GRILLED RIB EYE STEAKS WITH DIPPING SAUCE



Grilled Rib Eye Steaks with Dipping Sauce image

Provided by Food Network

Categories     main-dish

Time 2h10m

Yield 4 servings

Number Of Ingredients 11

1 pound beef rib eye
1/4 cup soy sauce
1 tablespoon fish sauce
1 tablespoon brown sugar
5 small dried red chiles
1/4 cup Thai fish sauce
Juice of 2 limes
1 teaspoon palm or brown sugar
1 teaspoon soy sauce
1 tablespoon roasted rice powder
2 scallions, finely chopped

Steps:

  • Trim steaks of fat. Combine marinade ingredients in a large container. Add the beef, cover, and refrigerate 1 to 2 hours. Remove meat from refrigerator 30 minutes before grilling to enhance flavors.
  • Meanwhile, combine all the dipping sauce ingredients in a small bowl and set aside.
  • Preheat grill. Grill steak, turning occasionally, 5 to 10 minutes for medium-rare. Transfer meat to a cutting board and set aside 10 minutes before slicing crosswise into thin slices. Transfer meat and juices to a serving platter and serve with the dipping sauce and Sticky Rice.

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