Grilled Rib Eyes With Sauteed Broccoli And Oysters Recipes

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GRILLED RIB EYE



Grilled Rib Eye image

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

Provided by Rita1652

Categories     Steak

Time 30m

Yield 20 serving(s)

Number Of Ingredients 12

5 lbs boneless rib-eye steaks (1 inch)
1 lime, juice of
1/3 cup honey
1/2 bell pepper
5 ounces sweet onions
4 garlic cloves
1 teaspoon grated gingerroot
1 jalapeno, seeded
1/2 teaspoon sesame oil
2 teaspoons soy sauce
1 tablespoon Worcestershire sauce
cilantro

Steps:

  • Place all but the meat in a blender and puree.
  • Place in large zip lock bag add meat and marinade 4-8 hours.
  • Remove from marinade and place sauce in pot and bring to boil then simmer for 5 minutes.
  • Place 1 inch steaks on grill over medium heat. Grill, uncovered, 15 minutes for medium rare doneness, turning occasionally. (Do not overcook.) Carve steaks into thin slices. Or for the hungry man let them eat steak! ;) Season with salt and pepper, as desired serving with sauce.

Nutrition Facts : Calories 335.1, Fat 25.2, SaturatedFat 10.2, Cholesterol 77.1, Sodium 106.1, Carbohydrate 6.1, Fiber 0.2, Sugar 5.2, Protein 20.1

GRILLED RIB EYES WITH SAUTEED BROCCOLI AND OYSTERS



Grilled Rib Eyes with Sauteed Broccoli and Oysters image

Chuck's succulent grilled rib eye steak, topped with creamy oyster sauce and grilled oyster mushrooms and served with a side of sauteed broccoli and oysters, is the perfect meal to wow your guests!

Provided by Chuck Hughes

Categories     side-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 24

3 tablespoons/45ml butter
1 clove garlic, minced
1 shallot, minced
2 cups/500ml veal stock
1 cup/250ml 35-percent cream
1 dozen oysters, shucked and chopped, liquid reserved
1 tablespoon/15ml Worcestershire sauce
Pinch cayenne
Salt and freshly ground black pepper
2 tablespoons/30ml olive oil
1 clove garlic, minced
One 1-inch piece fresh ginger, peeled and minced
1 shallot, minced
1 dozen oysters, shucked, liquid reserved
1/4 cup/60ml honey
1/4 cup/60ml low-sodium soy sauce
1 head broccoli, blanched and cut into pieces
Zest and juice of 1 lemon
Pinch cayenne
Salt and freshly ground black pepper
3 tablespoons/45ml olive oil
4 rib eye steaks (1 1/2 inches thick)
Salt and freshly cracked pepper
1 pound/450g oyster mushrooms

Steps:

  • For the oyster sauce: Melt the butter in a saucepan over medium heat. Saute the garlic and shallots until the shallots start to brown, about 2 minutes. Add the veal stock and cream and cook for 5 minutes. Add the oysters and their reserved liquid, the Worcestershire sauce and cayenne. Season with salt and pepper. Cook until reduced by half, about 10 minutes. Keep warm.
  • For the sauteed broccoli and oysters: Heat the oil in a wok or large skillet and saute the garlic, ginger and shallots. Add the oysters and their reserved liquid. Add the honey, soy sauce and broccoli and saute for 2 minutes. Add the lemon zest and juice, cayenne and salt and pepper. Keep warm.
  • For the steak and mushrooms: Remove the steaks from the refrigerator 30 minutes before you're ready to prepare them. Rub the steaks with salt and pepper. Heat 1 tablespoon oil in a cast-iron skillet until hot. Sear the steaks on one side for about 5 minutes. Flip and continue cooking for 2 to 3 minutes on the other side. Transfer the steaks to a plate and cover loosely with foil. Heat the remaining 2 tablespoons oil in the skillet and saute the mushrooms. Season with salt and pepper. Top the steaks with oyster sauce and sauteed mushrooms. Serve the broccoli and oysters on the side. Wine suggestion for this recipe: Cabernet Sauvignon

CHARBROILED OYSTERS FROM DRAGOS



Charbroiled Oysters from Dragos image

From a great restaurant in New Orleans. Great dish. Can be broiled in the oven but are much better and more dramatic on the grill. Prep time does not include time to shuck the oysters :)

Provided by riffraff

Categories     Cajun

Time 18m

Yield 8 serving(s)

Number Of Ingredients 7

32 oysters, on the half shell
1 cup butter
2 tablespoons finely chopped garlic
1/2 teaspoon fresh ground black pepper
1/4 cup grated parmesan cheese (not from a can!)
1/4 cup grated pecorino romano cheese
1/2 cup finely chopped parsley

Steps:

  • Heat the grill to med-high.
  • Melt butter with garlic and pepper in a large skillet.
  • Mix Parmagiano and Romano cheeses in a small bowl.
  • Spoon some of the melted butter mixture onto each oyster.
  • Add a pinch of the combined cheese to each oyster, add a pinch of parsley.
  • Place oysters on the grill.
  • Grill oysters until they are hot, bubbly and puffed, about 8 minutes.

Nutrition Facts : Calories 383.7, Fat 28.6, SaturatedFat 16.1, Cholesterol 163.8, Sodium 425.7, Carbohydrate 11.1, Fiber 0.2, Sugar 0.1, Protein 20.6

GRILLED RIB-EYES WITH PEPERONATA



Grilled Rib-Eyes with Peperonata image

Provided by Michael Symon : Food Network

Time 2h

Yield 4 servings

Number Of Ingredients 19

2 tablespoons chopped fresh rosemary
2 tablespoons ground fennel seeds
2 tablespoons kosher salt
1 tablespoon freshly ground black pepper
4 1-pound boneless dry-aged rib-eyes
Olive oil
Peperonata
1/4 cup olive oil
1 onion, halved and sliced 1/2 inch thick
1 red bell pepper, sliced 1/2 inch thick
1 green bell pepper, sliced 1/2 inch thick
1 yellow bell pepper, sliced 1/2 inch thick
4 cloves garlic, thinly sliced
1 15-ounce can whole peeled tomatoes, crushed by hand
3 sprigs fresh oregano
Pinch of sugar
Kosher salt and freshly ground black pepper
1/4 cup jarred Calabrian chiles, drained and sliced
1 tablespoon sherry vinegar

Steps:

  • Prepare and preheat your lump charcoal grill to create two heat zones: high and low.
  • In a small bowl, combine the rosemary, fennel, salt and pepper. Pat the steaks dry with paper towels and season both sides with the spice mixture. Lightly coat the steaks on all sides with olive oil.
  • Sear the steaks over the hot side of the grill until the exterior forms a nice crust, about 4 minutes per side. Move the meat to the low side of the grill, cover the grill and cook until the steaks reach an internal temperature of 125 degrees F for rare to 135 degrees F for medium, depending on your desired doneness, 5 to 10 minutes per side.
  • Transfer the steaks to a cutting board and let rest for 10 minutes before serving with the peperonata.
  • In a large heavy skillet, heat the olive oil over medium heat. Add the onion, bell peppers and garlic and cook, stirring, until the vegetables are soft, 10 minutes. Add the tomatoes, oregano and sugar; cook until the peppers are very soft and most of the liquid has evaporated, about 30 minutes. Season with salt and pepper; stir in the chiles and vinegar. Discard the oregano.

CARPETBAGGER STEAK



Carpetbagger Steak image

Make and share this Carpetbagger Steak recipe from Food.com.

Provided by southern chef in lo

Categories     Steak

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

1 cup fresh oyster, drained and chopped
1/2 cup chopped fresh mushrooms
2 teaspoons chopped fresh parsley
3 tablespoons melted butter
4 slices bacon, cooked and crumbled
1 ounce crumbled blue cheese
1/4 cup dry white wine (any kind)
4 slices rib eye or 4 slices steak fillets

Steps:

  • Sauté oysters, mushrooms, and parsley in the butter until the mushrooms are tender; drain off butter.
  • Stir in the bacon, cheese, and wine; set aside.
  • Make a pocket in the side of the steak. stuff pocket with the oyster mixture; secure with wooded picks.
  • Broil steaks about 6 inches from heat for about 8-10 minutes on each side or until desired doneness. Top steaks with any leftover oyster stuffing.

DRUMMOND GRILLED RIB-EYES



Drummond Grilled Rib-Eyes image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 15m

Yield 8 servings

Number Of Ingredients 5

Eight 1-inch-thick rib-eyes
2 sticks (1 cup) salted butter, melted and slightly cooled
4 tablespoons seasoned salt
4 tablespoons lemon and pepper seasoning
4 tablespoons garlic salt

Steps:

  • Prepare a grill or grill pan for medium-high heat.
  • Put the steaks on a platter and brush one side with half of the melted butter. Sprinkle on half of the seasoned salt, lemon and pepper seasoning and garlic salt.
  • Grill the steaks seasoning-side down for 2 minutes. Brush the top side with the remaining butter and sprinkle on the remaining seasoned salt, lemon and pepper seasoning and garlic salt. Flip the steaks and cook on the other side for 2 minutes for rare. (For medium-rare, cook 3 minutes per side.) Remove to a platter and rest for 5 minutes before serving.

GRECIAN SKILLET RIB EYES



Grecian Skillet Rib Eyes image

I found this recipe at Myrecipes.com, which is a site for several cooking magazines including Souther Living, which this one is from. Untried by me as of yet, posting for ZWT6. You'll find that this olive-feta-herb topping works great on chicken and lamb too.

Provided by diner524

Categories     Steak

Time 25m

Yield 2 serving(s)

Number Of Ingredients 10

1 1/2 teaspoons garlic powder
1 1/2 teaspoons dried basil, crushed
1 1/2 teaspoons dried oregano, crushed
1/2 teaspoon salt
1/8 teaspoon pepper
2 rib eye steaks (1 3/4 to 2 pounds and 1 inch thick)
1 tablespoon olive oil
1 tablespoon fresh lemon juice
2 tablespoons feta cheese, crumbled
1 tablespoon kalamata olive, chopped

Steps:

  • Combine first 5 ingredients; rub onto all sides of steaks.
  • Pour oil into a large nonstick skillet; place over medium heat until hot. Add steaks, and cook 10 to 14 minutes or to desired degree of doneness, turning once. Sprinkle with lemon juice; top with cheese and olives.
  • Note: I will probably grill the steak. I will brush each steak with olive oil and then rub both sides with the rub. Grill to your liking, then sprinkle with lemon juice, feta cheese and olives.

GRILLED RIB EYE STEAK & RED ONIONS



Grilled Rib Eye Steak & Red Onions image

Make and share this Grilled Rib Eye Steak & Red Onions recipe from Food.com.

Provided by Granny Annie

Categories     Steak

Time 1h20m

Yield 2-4 serving(s)

Number Of Ingredients 10

2 -4 boneless rib-eye steaks
2 large red onions, sliced
1/4 cup balsamic vinegar
1/4 cup red wine vinegar
1/2 cup olive oil
1/4 cup soy sauce
3 cloves garlic, minced
2 tablespoons fresh rosemary or 2 teaspoons dried rosemary, crushed
1/3 teaspoon salt
1/2 teaspoon fresh ground pepper

Steps:

  • Combine all ingredients except steak and onions.
  • Place steak in plastic zip lock bag and pour marinade over.
  • Marinate in refrigerator 4 hours or overnight-- turning the bag and smushing the herbs into the meat.
  • Pour excess marinade into skillet; add onions and cook until tender while grilling steaks.

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