DRY-RUBBED RIB EYE STEAK RESTAURANT STYLE
The other day I saw Chef Anne Burrell demonstrate this delicious way to serve thick and tender steak! The brown sugar in the dry rub gives the steak a crusty finish, while the smoked paprika and other spices keep it savory. The recipe calls for Kosher salt - if you only have regular table salt, reduce the amount of salt to 1 1/2 - 2 tablespoons total. You need to refrigerate the seasoned steaks for several hours, a day, or longer. I personally don't recommend the 3 day chill period (shown in the published recipe) as the salt pulls moisture out of the meat and you may dry smaller steaks out completely. Chill time and grill preparation are not included in the prep time.
Provided by ninja
Categories Steak
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine all the spices in a bowl. Stir to evenly distribute all the ingredients. If you want to monitor the amount of salt, combine all the spices except the salt in a bowl. Add 1 tablespoon Kosher salt and stir. Taste the rub and then gradually add more salt to taste.
- Rub the outside of each steak on all sides generously with the rub and store any leftovers in an airtight container. Wrap each steak in plastic wrap two times, and refrigerate up to 24 hours (my preference) or at most 3 days. This makes the steak taste aged.
- Preheat a gas or charcoal grill until hot. Brush the grill to remove any left over food, then oil the grill. Remove the steaks from the refrigerator about 20 to 30 minutes before cooking and let them come to room temperature. Just before cooking, remove the plastic wrap and lightly oil the steaks with extra-virgin olive oil.
- Place the steaks on a very hot grill and char both sides of the steaks, a few minutes per side. When the outsides of the steaks have become well seared, move the steaks to a cooler part of the grill to continue cooking for 6 to 7 minutes per side for medium rare.
- Remove steaks from the grill and let rest in a warm spot for 7 to 8 minutes. Cut the steak off the bone and slice on the bias across the grain in slices to the thickness you prefer, up to 1 inch thick. Add the bone to the serving plate if you have folks who will appreciate it. If desired, drizzle the meat with extra-virgin olive oil. Serve immediately.
Nutrition Facts : Calories 888.6, Fat 69.1, SaturatedFat 28.1, Cholesterol 212.4, Sodium 5410.6, Carbohydrate 8.1, Fiber 0.5, Sugar 6.9, Protein 55
PAN-SEARED RIB-EYE STEAKS WITH PORCINI AND ROSEMARY RUB
Provided by Bruce Aidells
Categories Mushroom Sauté Quick & Easy Father's Day Rosemary Steak Bon Appétit
Yield Makes 4 to 6 servings
Number Of Ingredients 6
Steps:
- Place steaks and soy sauce in large resealable plastic bag. Seal bag, releasing excess air; turn to coat. Let steaks marinate at room temperature 2 hours, turning occasionally.
- Process porcini mushrooms in spice mill to fine powder. Mix 1 1/2 tablespoons mushroom powder, rosemary, and pepper in small bowl (reserve any remaining powder for another use).
- Drain steaks; pat dry. Sprinkle mushroom-rosemary rub generously over both sides of steaks, pressing to adhere.
- Heat oil in heavy large skillet (preferably cast-iron) over medium-high heat. Fry steaks until browned and cooked to desired doneness, about 8 minutes per side for rare, adjusting heat to medium if browning too quickly.
- Transfer steaks to plate; tent with foil to keep warm. Let rest 10 minutes. Cut into 1/2-inch-thick slices and serve.
- *Available in the produce section of many supermarkets and at specialty foods stores and Italian markets.
RIB-EYE STEAKS WITH PORCINI RUB
Steps:
- For the steaks: Process the mushrooms in a spice grinder until they form a powder; place it in a jar. Process the salt and peppercorns in the same grinder and add it to the mushroom powder. Process the sugar in the grinder and add it to the mushroom mix. Process the garlic and red pepper flakes in the grinder, add it to the mix and shake it all up.
- Place the mixture on a sheet pan and coat all sides of the steaks with the rub.
- Lightly coat a grill pan with olive oil and heat it over medium-high heat. Place the steaks on the hot pan and cook for 7 minutes on each side. Allow the steaks to rest on a platter while you make the salad.
- For the salad: Put the arugula in a bowl and toss with the lemon juice. Slice the steaks crosswise.
- Place the salad on a platter and arrange the sliced steak on top. Sprinkle Oven-Dried Cherry Tomatoes over the steak and drizzle with balsamic vinegar before serving.
- Preheat the oven to 300 degrees F.
- Place the tomatoes in a bowl and drizzle with olive oil. Sprinkle with salt, black pepper and pepper flakes, if using. Toss well and place on a sheet pan in a single layer. Place the sheet pan in the oven and roast for 3 hours, tossing occasionally.
PORCINI-RUBBED RIB-EYE
Provided by Anne Burrell
Categories main-dish
Time 1h5m
Yield 2 to 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F.
- Combine the salt, porcini powder, brown sugar, garlic powder and cayenne in a bowl. Use your fingers to make sure the ingredients are evenly distributed. Rub the steaks generously with the rub. Let sit for a few minutes.
- Heat a saute pan or cast-iron skillet over high heat until very hot.
- Lightly oil the steaks. Working in batches, place one of the steaks in the skillet and get a good sear on both sides, 6 to 7 minutes per side. Add the garlic, 2 sprigs thyme and 2 tablespoons butter to the pan and use a spoon to baste the steak with the butter. Remove the steak to a wire rack set over a baking sheet. Repeat with the remaining steak, thyme and butter.
- Add the garlic to the rack with the steaks and roast until the steaks reach the desired doneness, 10 to 15 minutes for medium rare. Let rest in a warm spot for 7 to 8 minutes. Slice on the bias and serve with the roasted garlic.
RIB-EYE STEAKS WITH PORCINI RUB
How to make Rib-Eye Steaks with Porcini Rub
Provided by @MakeItYours
Number Of Ingredients 16
Steps:
- For the steaks: Process the mushrooms in a spice grinder until they form a powder; place it in a jar. Process the salt and peppercorns in the same grinder and add it to the mushroom powder. Process the sugar in the grinder and add it to the mushroom mix. Process the garlic and red pepper flakes in the grinder, add it to the mix and shake it all up.
- Place the mixture on a sheet pan and coat all sides of the steaks with the rub.
- Lightly coat a grill pan with olive oil and heat it over medium-high heat. Place the steaks on the hot pan and cook for 7 minutes on each side. Allow the steaks to rest on a platter while you make the salad.
- For the salad: Put the arugula in a bowl and toss with the lemon juice. Slice the steaks crosswise.
- Place the salad on a platter and arrange the sliced steak on top. Sprinkle Oven-Dried Cherry Tomatoes over the steak and drizzle with balsamic vinegar before serving.
- Preheat the oven to 300 degrees F.
- Place the tomatoes in a bowl and drizzle with olive oil. Sprinkle with salt, black pepper and pepper flakes, if using. Toss well and place on a sheet pan in a single layer. Place the sheet pan in the oven and roast for 3 hours, tossing occasionally.
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- Place steaks and soy sauce in large resealable plastic bag. Seal bag, releasing excess air; turn to coat. Let steaks marinate at room temperature 2 hours, turning occasionally.
- Process porcini mushrooms in spice mill to fine powder. Mix 1 1/2 tablespoons mushroom powder, rosemary, and pepper in small bowl (reserve any remaining powder for another use).
- Drain steaks; pat dry. Sprinkle mushroom-rosemary rub generously over both sides of steaks, pressing to adhere.
- Heat oil in heavy large skillet (preferably cast-iron) over medium-high heat. Fry steaks until browned and cooked to desired doneness, about 8 minutes per side for rare, adjusting heat to medium if browning too quickly.
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- Place the ribeye steaks on a rack and transfer to the fridge, uncovered for at least an hour. This helps the steaks get that golden brown sear on the outside.
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- In a bowl mix salt, pepper, garlic and cayenne and evenly season steaks on both sides and let rest for 30 minutes to 1 hour. Dry of steak with paper towel before cooking.
- In a pot over medium heat, add porcini’s and chicken stock and bring to a boil and reduce to a simmer.
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- When steak comes out remove from pan and sit to the side to rest for 10 minutes before serving. Add 2 packets of demi-glace to skillet and heat over a low heat. Add 1 tablespoon of butter, taste and adjust seasoning with salt and pepper.
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- In a bowl, mix the porcini powder, sugar, salt, black pepper, red pepper, garlic and olive oil. Rub the paste all over the steak. Cover and refrigerate for 12 hours or overnight. Scrape off the excess paste; let the steak stand at room temperature for 1 hour.
- Light a grill, or heat a grill pan and preheat the oven to 450°. Grill the steak over medium heat for about 25 minutes per side, until crusty and brown and an instant-read thermometer inserted in the center registers 125° for medium-rare. Alternatively, brown the steak in a grill pan over moderately high heat, about 12 minutes per side, then roast in the oven for about 40 minutes. Let the steak stand for 15 minutes.
- Slice the meat across the grain, drizzle lightly with balsamic vinegar and serve with an arugula salad.
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