Rib Eye Steaks With Garbanzo And Green Bean Salad Recipes

REALLY OLD-FASHIONED MARINATED RIB-EYE

Steps:

• Combine wine and sugar in a large pot and bring to boil; lower heat and simmer for 10 minutes. Stir in cloves, nutmeg, cinnamon and orange zest, and remove pan from heat to cool.
• Put steaks in a large baking dish and pour marinade over them. Marinate steaks in refrigerator for at least several hours and up to three days.
• Take steaks out of the marinade, season with salt and pepper, and cook them in a very hot skillet, about 2 minutes each side for medium rare. (You can grill or broil them if you prefer.) Slice the meat about 1/4-inch thick and serve.

RIB EYE STEAKS WITH SAUTEED GREEN BEANS AND TOMATOES

Steps:

• In a large skillet, heat oil over high. Season both sides of steaks generously with salt and pepper. In 2 batches, cook steaks 1 1/2 minutes per side for medium-rare; transfer to a plate and tent with foil to keep warm.
• Pour off all but 1 tablespoon fat from skillet; return skillet to medium heat. Add green beans and saute until beginning to brown, about 3 minutes; add garlic and season with salt and pepper. Cook, stirring, until garlic is fragrant, about 30 seconds.
• Add tomatoes and cook 1 minute. Cover and cook until tomatoes break down and create a sauce, about 3 minutes. Season with salt and pepper. Serve steak with green beans and tomatoes.

HERB AND RIB-EYE SALAD

Steps:

• Season the steak generously on both sides with seasoning salt, patting the seasoning into the meat.
• Heat a heavy skillet, preferably cast iron, over medium heat until hot. Add the oil. When oil is hot, add the steak and cook until seared and well-crusted on one side, about 4 minutes. Turn and cook 3 minutes more for medium-rare and 4 minutes for medium.
• Transfer to a cutting board and let rest, loosely covered with foil, while you prepare the salad.
• Divide the lettuce between two plates. Slice steak, trimming away fat. Arrange sliced steak on top of lettuce on both plates. Sprinkle with a mixture of the herbs, adorn with chopped tomato, and drizzle with vinaigrette.