Grilled S And P Crusted Rib Eye Recipes

TOM'S ESPRESSO RIB-EYE

Steps:

• Preheat the oven to 450 degrees F.
• Rub both sides of the steak with 1/2 tablespoon oil, and sprinkle with the salt and pepper. Stir together the espresso granules and ancho chile powder in a small bowl. Rub both sides of the steak with the espresso mixture, pressing to adhere. Let stand at room temperature for about 30 minutes.
• Place a large cast-iron skillet in the preheated oven until hot, about 10 minutes.
• Remove the hot skillet from the oven; add the remaining 1 tablespoon oil and place over high heat on the stovetop. Add the steak to the skillet and cook, undisturbed, until a crust has formed, 2 1/2 to 3 minutes. Flip the steak and cook, undisturbed, for another 2 1/2 to 3 minutes. Using tongs, hold the steak upright to brown the edges and cook, turning occasionally, until the edges are browned, about 6 minutes.
• Return the skillet to the oven and bake until a meat thermometer inserted in the thickest portion registers 145 degrees F, 6 to 8 minutes for medium-rare, or to the desired degree of doneness. Remove the steak from the skillet; top with the butter and let rest for about 10 minutes before slicing.

GRILLED RIB-EYES WITH PEPERONATA

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.

GRILLED S AND P CRUSTED RIB EYE

Steps:

• Pour the olive oil in a large plastic resealable bag and add in the rosemary, thyme, pinch salt, pinch pepper, the red pepper flakes and garlic. Add the steak to the bag and flip so the steaks are coated with the marinade. Marinate for 2 hours in the refrigerator.
• Heat one side of the grill to medium-high heat and the other side of the grill to medium-low heat. Let the steaks come up to room temperature for 30 minutes before grilling.
• Let the excess marinade drip off the steaks and sprinkle the steaks generously on both sides with the salt and pepper. Place the steaks on the hotter side of the grill and sear on each side until nicely browned, about 3 minutes per side. Move the steaks to the cooler side of the grill and continue cooking until a meat thermometer reaches 120 degrees F, another 3 minutes per side. Let the steak rest for 10 minutes, the temperature will rise to 125 degrees, for medium rare. If you prefer a medium steak, cook until the temperature reaches 130 degrees, and after resting it should rise to 135 degrees.
• Slice and serve the steaks.

CREOLE CRUSTED RIB-EYE STEAK WITH DIRTY WHITE BEANS

Steps:

• Preheat the oven to 400 degrees F.
• In a large saucepan, render the bacon until crispy, about 6 to 8 minutes. Add the onions. Season with salt and pepper. Saute for 3 to 4 minutes. Add the celery, tomatoes, and garlic. Season with salt and pepper. Add the ham hocks and confit. Stir in the beans and stock. Bring the liquid to a boil and reduce to a simmer. Cook until the beans are tender, about 2 to 2 1/2 hours.
• In a hot saute pan, sear the foie gras for 1 minute. Remove from the heat and add to the bean mixture, including the melted foie gras fat. Mix thoroughly. Stir the green onions into the bean mixture.
• Season the steaks with olive oil, salt, and pepper. In a hot saute pan, sear the steaks for 3 minutes on each side. Remove and cool completely. Smear each steak completely with the mustard. In a small mixing bowl, season the bread crumbs with Essence. Add the olive oil and mix. Dredge the steaks in the seasoned bread crumbs, coating all sides completely. Place the steaks on a parchment or waxed paper-lined baking sheet. Roast the steaks for 15 minutes or until the steaks are medium rare.
• To serve, spoon the bean mixture in the center of the plate. Lay the steaks on top of the beans and serve with fried parsnips.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

GRILLED S AND P CRUSTED RIB EYE

Steps:

• Pour the olive oil in a large plastic resealable bag and add in the rosemary, thyme, pinch salt, pinch pepper, the red pepper flakes and garlic. Add the steak to the bag and flip so the steaks are coated with the marinade. Marinate for 2 hours in the refrigerator.Heat one side of the grill to medium-high heat and the other side of the grill to medium-low heat. Let the steaks come up to room temperature for 30 minutes before grilling.Let the excess marinade drip off the steaks and sprinkle the steaks generously on both sides with the salt and pepper. Place the steaks on the hotter side of the grill and sear on each side until nicely browned, about 3 minutes per side. Move the steaks to the cooler side of the grill and continue cooking until a meat thermometer reaches 120 degrees F, another 3 minutes per side. Let the steak rest for 10 minutes, the temperature will rise to 125 degrees, for medium rare. If you prefer a medium steak, cook until the temperature reaches 130 degrees, and after resting it should rise to 135 degrees.Slice and serve the steaks.