Rib Eye Steaks With Curried Salt Recipes

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TUSCAN RIB-EYE STEAK



Tuscan Rib-Eye Steak image

Provided by Giada De Laurentiis

Categories     main-dish

Time 12h40m

Yield 1 to 2 servings

Number Of Ingredients 14

One 18-ounce bone-in rib-eye steak, about 1 1/2-inches thick
2 teaspoons extra-virgin olive oil
4 sprigs fresh rosemary
4 sprigs fresh thyme
2 cloves garlic, peeled and smashed
1 1/4 teaspoons kosher salt
1/2 teaspoon lemon zest
1 teaspoon fresh lemon juice
2 teaspoons plus 1 teaspoon extra-virgin olive oil
1/4 teaspoon chopped fresh rosemary
1/4 teaspoon chopped fresh thyme
1/4 teaspoon freshly ground black pepper, plus more for seasoning
1 large egg
6 or 7 leaves baby arugula

Steps:

  • For the marinade: The day before you plan on cooking your steak, place the rib-eye in a resealable baggie along with the olive oil, rosemary, thyme and garlic. Move the herbs and garlic around in the bag to coat the steak with all the flavors. Refrigerate overnight.
  • For the steak: Remove the steak from the refrigerator 30 minutes before cooking. Preheat the oven to 400 degrees F.
  • Heat a grill pan over medium-high heat. Sprinkle the steak evenly with 1 teaspoon of the salt. Place the steak on the grill pan and sear for 5 minutes without moving the steak. Flip the steak and repeat on the other side. Remove the steak to a baking sheet and place in the oven for 10 minutes for medium doneness. Allow the steak to rest for 15 minutes.
  • Meanwhile, in a small bowl mix together the lemon zest, lemon juice, 2 teaspoons olive oil, rosemary, thyme, 1/8 teaspoon of the salt and 1/8 teaspoon of the pepper. Set aside.
  • Heat a small nonstick skillet over medium heat. Add 1 teaspoon olive oil and slide in the egg, being careful not to break the yolk. Sprinkle with the remaining 1/8 teaspoon salt and 1/8 teaspoon pepper. Reduce the heat to medium-low and gently cook the egg until the white is just set and the yolk is still soft, about 3 minutes.
  • Transfer the rested steak to a serving plate. Scatter the arugula over the steak and drizzle 1 teaspoon of the herb oil. Lay the egg, sunny-side up, over the top. Drizzle with the remaining herb oil and season with a few grinds of black pepper.

SALT-FRIED RIB-EYE STEAKS



Salt-Fried Rib-Eye Steaks image

Categories     Beef     Sauté     Quick & Easy     Wheat/Gluten-Free     Father's Day     Dinner     Winter     Gourmet

Yield Serves 4

Number Of Ingredients 2

two 1 1/4-inch-thick rib-eye steaks (about 1 3/4 pounds total)
4 teaspoons coarse salt

Steps:

  • Pat steaks dry. Sprinkle salt evenly in bottom of a well-seasoned 10-inch cast-iron skillet. Heat skillet over moderately high heat until faint wisps of smoke are visible and fry steaks, shaking skillet after 1 or 2 minutes to loosen them from bottom, 6 minutes. Turn steaks over and fry 5 minutes more for medium-rare. Transfer steaks to a cutting board and let stand 5 minutes before slicing.

HIMALAYAN SALT BLOCK RIB-EYE



Himalayan Salt Block Rib-Eye image

Kick your steak grilling up a notch with a Himalayan salt block. It makes an amazing presentation for any get-together! In San Diego, I worked at a waterfront restaurant. The views were beautiful, and the chef had to make sure his dishes reflected that beauty. One day, he created a seasonal dish using a Himalayan salt block to cook the meat. I was instantly in love with this grilling technique and have used it ever since!

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 7

2 boneless rib-eye steaks, trimmed (about 1 pound each)
2 tablespoons vegetable oil
1 tablespoon kosher salt
1 tablespoon coarse black pepper
2 tablespoons unsalted butter, at room temperature
2 sprigs rosemary
Flaky sea salt

Steps:

  • Preheat a grill to 250 degrees F.
  • Place a Himalayan salt block onto the grates and cover the grill. After 20 minutes, raise the grill temperature to 325 degrees F. After 20 more minutes, raise the grill temperature to 400 degrees F.
  • Meanwhile, bring the rib-eyes to room temperature.
  • Brush both sides of the rib-eyes with the vegetable oil. Season the rib-eyes with the kosher salt and pepper on both sides.
  • Place the rib-eyes on the Himalayan salt block and cover. Cook until the rib-eyes are golden and caramelized on the bottom and the internal temperature reads 125 degrees F, 7 to 10 minutes. Flip the rib-eyes, then apply 1 tablespoon of butter to the top of each and rest 1 sprig of rosemary on top of the butter. Continue to cook, covered, until the internal temperature reads 130 degrees F for medium rare, another 3 to 4 minutes. Remove the rib-eyes to a cutting board and allow to rest for 5 minutes. Remove the rosemary sprigs and finish with a sprinkle of flaky sea salt.

GRILLED RIB-EYE STEAKS ON SAUTEED ONIONS AND GARLIC CROUTES WITH CURRY OIL



Grilled Rib-Eye Steaks on Sauteed Onions and Garlic Croutes with Curry Oil image

Categories     Garlic     Onion     Quick & Easy     Steak     Curry     Gourmet

Yield Makes 2 Servings

Number Of Ingredients 6

2 tablespoons olive oil
2 large onions, sliced thin
two 1-inch-thick boneless rib-eye steaks (about 6 ounces each)
1/2 teaspoon curry powder
two 1/2-inch-thick slices country-style bread
1 garlic clove, halved lengthwise

Steps:

  • In a large heavy skillet heat 1 tablespoon oil over moderate heat until hot but not smoking and cook onions with salt and pepper to taste, stirring, 15 minutes, or until golden brown. Keep onions warm, covered.
  • Pat steaks dry and season with salt and pepper. Heat an oiled well-seasoned ridged grill pan over moderately high heat until hot but not smoking and grill steaks 3 to 4 minutes on each side for medium-rare.
  • While steaks are grilling, in a small saucepan stir together curry powder and remaining tablespoon oil and heat over moderate heat until hot but not smoking. Remove pan from heat and season curry oil with salt. Transfer steaks to a plate and let stand 5 minutes.
  • Toast bread in a toaster until golden brown and rub 1 side of hot toasts with cut sides of garlic. Put croûtes on 2 plates and top each with half of onions and 1 steak. Spoon curry oil (being careful not to include powder that has settled to bottom) over and around steaks.

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