Juicy Rib Eyes Recipes
JUICY AND TENDER RIB EYE STEAK
This rib eye steak is marinated in the mixture of oil, vinegar, garlic, oregano, parsley and chili. Your family and friends will often request for this winning recipe. Serve with Mashed Potatoes with Cream Cheese and Garlic.
Provided by Alena Tarasevich
Time 2h15m
Yield 2 Servings
Number Of Ingredients 9
Steps:
- Instructions
SPICY JUICY RIBEYE
Steps:
- Let the steaks come to room temperature. Chop the jalepeno and the garlic very fine. Mix the pepper, softened butter, jalepeno, garlic and salt into a paste with a spoon. Pat the steaks dry with a paper towel. With the back of your spoon, spread the paste on each side of the steaks evenly. Preheat the grill on high. Reduce heat slightly. Cook the steaks 4-6 minutes per side (depending on heat of grill and thickness of steak) until medium rare. Remove from grill. Let steaks sit for 5 minutes or so. Sprinkle with another pinch of salt before serving.
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- 1. Pat the steak dry with paper towels. Season both sides with salt and let stand at room temperature, 30 minutes to 1 hour, or refrigerate up to 72 hours. (If refrigerating, bring steak back to room temperature before cooking, by resting for 1 hour.) Pat dry with paper towels and season with more salt and pepper. Press pepper into the steak to adhere.
- 2. In a large skillet, melt the butter with the oil over medium-high heat. When the butter foam subsides, add the steak. Sear until a brown crust forms, about 2 minutes per side. Use strong tongs to press the edge of the steak into the pan, rolling and cooking edges until the fat is rendered. Return steak to pan flat-side down, reduce heat to medium, and cook until desired degree of doneness, about 2–2½ minutes for medium rare. For medium rare, the internal temperature should be 125°-130°F, internal color should be opaque, lighter red, and texture should be just resilient to the touch, droplets of red juice should rise to the surface of the steak.
- 3. Remove the steak from pan and transfer to a cutting board or plate, tent with foil, and rest, 5–20 minutes. This is a good time to make a simple pan sauce, if desired. Internal temperature will increase about 5°F during resting.
- Learn more about meat cooking techniques with Chef Thomas Keller [here](https://www.masterclass.com/classes/thomas-keller-teaches-cooking-techniques-meats-stocks-and-sauces).
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