Rib Eye Steaks With Oregano Cumin And Paprika Recipes

PAN-FRIED RIB EYE STEAKS

Pan-Fried Rib Eye Steaks image

We really enjoyed these steaks. They are a great way to use garden oregano, and the sauce is delicious over steaks and drizzled over baked potatoes. Recipe source: Bon Appetit (December 2005)

Provided by ellie_

Categories Steak

Time 30m

Yield 2 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons fresh oregano, chopped
2 teaspoons ground cumin
2 teaspoons paprika
2 rib eye steaks (3/4-inch thick)
salt
pepper
1 tablespoon olive oil
3/4 cup beef broth
2 teaspoons sherry wine vinegar
2 teaspoons honey
2 tablespoons butter, chilled

Steps:

In a small cup or bowl mix oregano, cumin and paprika together.
Sprinkle steaks with salt and pepper. then sprinkle each side of steaks with spice mixture, reserving some for the sauce.
Heat oil in large skillet over medium-high heat. Add steaks and cook to desired doneness (about 5-10 minutes per side for medium). Transfer steaks to a platter and keep warm.
In the same skillet, combine broth, vinegar, honey and the remaining spice mixture. Bring to a boil and boil until slightly reduced (3-5 minutes). Remove from heat and whisk in butter. Season sauce with salt and pepper if desired.
Pour sauce over steaks.

Nutrition Facts : Calories 204.6, Fat 19.4, SaturatedFat 8.3, Cholesterol 30.8, Sodium 301.4, Carbohydrate 8.5, Fiber 1.4, Sugar 6, Protein 1.7

RIB-EYE STEAKS WITH OREGANO, CUMIN, AND PAPRIKA

Rib-Eye Steaks with Oregano, Cumin, and Paprika image

Yield Makes 2 servings

Number Of Ingredients 9

Ingredients

2 tablespoons chopped fresh oregano
2 teaspoons ground cumin
2 teaspoons Hungarian sweet paprika
2 3/4-inch-thick rib-eye steaks
1 tablespoon olive oil
3/4 cup beef broth
2 teaspoons Sherry wine vinegar
2 teaspoons honey
2 tablespoons chilled butter

Steps:

Mix oregano, cumin, and paprika in small bowl. Sprinkle steaks with salt and pepper, then sprinkle each side of each steak with generous 1 teaspoon spice mixture, pressing to adhere.
Heat oil in large nonstick skillet over medium-high heat. Add steaks and cook to desired doneness, about 5 minutes per side for medium-rare. Transfer to platter. Combine broth, vinegar, honey, and remaining spice mixture in same skillet; boil until sauce is slightly reduced, about 3 minutes. Remove from heat; whisk in butter. Season sauce with salt and pepper. Pour sauce over steaks and serve.

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