Rib Eye Steaks With Salsa Verde And Sauteed Mushrooms Recipes

SOUS-VIDE RIB STEAKS WITH SPICY SALSA VERDE

Steps:

• Generously season steaks all over with salt and pepper. Rub garlic paste evenly over meat, then cover with thyme sprigs. Place steaks in a sous-vide bag and refrigerate for at least 6 hours and preferably overnight.
• Fill a pot with water, add the sous-vide machine and set the temperature to your ideal steak temperature, 122 to 126 degrees for rare.
• Lower bag into heated water, weighing it down if necessary to submerge. Cook steaks for 1 1/2 hours. If you'd like to dry out the cooked meat to get a better char, place it on a wire rack set over a baking sheet and refrigerate for 6 to 36 hours. Otherwise, you can go straight to searing and serving.
• When ready to serve, light the grill, or heat the broiler and place a rack 4 inches from heating element.
• Remove thyme from meat and pat meat dry if you didn't already let it dry out. Grill or broil steaks until charred all over, 2 to 5 minutes total. (Make sure to char the fat on the bone as well as both meaty sides.) Transfer to a cutting board and let rest for 5 minutes.
• Meanwhile, make the salsa verde: In a large bowl, stir together the cilantro, mint, thyme, scallions, chile, garlic, lime juice, harissa, cumin, salt and pepper until well combined. Whisk in the olive oil, then taste and add more salt and lime juice, if needed.
• To serve, slice steak and drizzle with salsa verde, making sure to stir it well to distribute the herbs before using. Season with flaky salt if you like, and freshly ground black pepper.

SEARED RIB EYE, SALSA VERDE, DIRTY RICE

Steps:

• For the salsa verde: First, dice the tomatoes, medium cut, then puree them in a food processor or blender. Next, add the cilantro, onions, balsamic, garlic, oil and jalapenos. Again, puree, taste, then season with salt and pepper. After seasoning, place in the refrigerator for at least 1 hour to allow the flavors to merge.
• For the dirty rice: In a saute pan over medium-high heat, add the oil and allow to warm. Next, add the onions and cook, with stirring motion, until slightly translucent. This should take 3 to 4 minutes. Next, add the cooked beans and carrots and allow to warm. Then add the tomato juice and reduce the heat to medium-low. Continue to cook until the juice has reduced to 1/4 cup, 3 to 4 minutes. Next, add the rice. Warm the rice and blend the flavors over medium-low heat for 5 minutes. Once the rice has warmed and the juice has finished reducing, remove from the heat, add the celery leaves, taste and season to preference with the Cajun spice.
• For the steak: In a large saute pan over high heat, add and warm the oil for 1 to 2 minutes. Sprinkle the steaks on both sides with the salt and pepper, and add to the pan. Reduce the heat to medium-high and cook for 3 to 4 minutes. Flip the steak and repeat the process on the second side for a final 3 to 4 minutes. Remove from the pan, allow to rest and serve over the dirty rice. Finish with salsa verde.

RIBEYE STEAKS WITH SALSA VERDE

Steps:

• Set the oven to 500 degrees and place a cast-iron skillet in there while it preheats. When it reaches 500 degrees, remove the skillet from the oven and place it on the stove over high heat. Add the steaks to the skillet (two at a time), season with salt and pepper, and cook for 1 1/2 minutes on each side. Then top each steak with a tablespoon of butter and return the skillet to the oven - cook for 4 minutes. Remove the steaks from the oven and place them on a cutting board to rest while you make the salsa.
• Add the tomatillos, onion, and jalapeño to the bowl of a food processor and pulse 10 times, or until finely chopped. Add the lime juice to the mix and then, while the food processor is on, gradually add the olive oil in a steady stream. Add the cilantro and pulse until just combined, then season to taste with salt.
• Top the steaks with the salsa and serve immediately.

EPIC RIB-EYE STEAK

Steps:

• Place a large non-stick frying pan on a medium-high heat.
• Rub the steak all over with a pinch of sea salt and black pepper, then sear on all sides for 10 minutes in total, so you achieve good colour on the outside but keep it medium rare in the middle, or cook to your liking, turning regularly with tongs.
• Meanwhile, strip the rosemary leaves off the sprigs, peel and finely slice the garlic, and tear up any larger mushrooms.
• When the steak's done, remove to a plate and cover with tin foil.
• Reduce the heat under the pan to medium, and crisp up the rosemary for 30 seconds, then add the garlic and mushrooms and cook for 8 minutes, or until golden, tossing regularly.
• Pour in the beans and their juice, add 1 tablespoon of red wine vinegar and simmer for 5 minutes, then season to perfection.
• Sit the steak on top and pour over any resting juices. Slice and serve at the table, finishing with a little extra virgin olive oil, if you like.

RIB EYE STEAKS WITH MUSHROOMS AND ONIONS

Steps:

• Let the steaks rest and warm up on the cutting board for 15-30 minutes before cooking.
• Pat steaks dry with a paper towel and season generously with salt and pepper on both sides.
• Preheat a well seasoned cast iron skillet over medium heat and add butter. Once butter is mostly melted, add sliced onions and cook until onions start to brown.
• Press in garlic and saute until fragrant. Add mushrooms to the pan and cook vegetables for a few minutes.
• Pour in mushroom stock and season with salt, pepper, and thyme. Cook until mushrooms soften, take everything out of the skillet and set it aside.
• Wipe the skillet down with a paper towel to get rid of any small pieces left behind.
• Preheat the oven to 450°.
• Preheat the skillet over medium-high heat and add a little bit of butter. Spread butter all over the pan and place the steaks in the hot skillet. Sear steaks for 30-45 seconds on each side.
• Spread mushrooms and onions mixture over the steaks and place the skillet in the oven. Bake until the steaks reach your desired temperature. Depending on the steak thickness and temperature wanted, it could take between 5 and 15 minutes.
• You can use a leave-in thermometer to take temperature of the steak but make sure to slide it through the side of the steak, towards the middle. (If leave in thermometer is not available, take the temperature with a regular meat thermometer but make sure to take the steak out of the oven and close the oven door while taking the temperature.)

RIB EYE STEAK WITH SAUTEED MUSHROOMS

Steps:

• 1. Salt steaks - Salting is really easy and makes a big difference. Pat your steaks dry then use either Kosher or Sea salt, and top them generously. Allow to sit at room temperature for 30 min to an hour and a half.
• 2. Once time has passed use a paper towel to absorb the moister that forms on top of the steaks. This is the excess water the salt pulls out leaving you with a juicier steak.
• 3. Add black pepper and rosemary to the steaks. Brush the olive oil over the steaks.
• 4. Preheat oven to 425 F. If you have a broiler pan or a cast iron pan place in the oven. A pizza stone would also work if you have that on hand.
• 5. Heat 2 tablespoons butter in a saute pan, or skillet. Try the water test to make sure the pan is hot enough to give the steaks a good seared crust. The water test is done by just dropping a couple DROPS of water into the hot butter, if it sizzles and crackles its good to go.
• 6. Top each steak with a tablespoon of butter. No need to smear on just place a small mound of butter in the center of the steak. Add steaks and cook for 2 - 3 min on each side.
• 7. Open oven and place steaks directly on baking dish. Cook 3 -4 min each side depending on how you like it done. I cooked mine for 3 min each side and it came out medium. Top with mushrooms and enjoy!
• 8. SAUTEED MUSHROOMS: Heat butter in saute pan used for cooking the steaks. Add white wine, garlic and soy sauce, cook for 3 min. Add mushrooms and cook another 3 - 5 min or until done. Top steaks and allow to set for 5 min to absorb the flavors.

THYME-RUBBED STEAKS WITH SAUTEED MUSHROOMS

Steps:

• In a small bowl, mix together the paprika, salt, pepper, garlic powder, onion powder and thyme. Sprinkle onto each side of the steaks, pressing in so it adheres. Set aside.
• Melt the butter in a skillet over medium-high heat. Add the shallots; cook and stir for about 1 minute. Add the mushrooms, and cook for a few more minutes, until tender. Stir in the red wine, and cook until most of the liquid has evaporated. Remove from the heat and keep warm.
• Heat the oil in a separate skillet over medium-high heat. Fry steaks for 5 to 7 minutes per side, or to your desired degree of doneness. Remove to a plate and let rest for a few minutes. Top with mushrooms and serve.

GRILLED RIB EYES WITH SAUTEED BROCCOLI AND OYSTERS

Steps:

• For the oyster sauce: Melt the butter in a saucepan over medium heat. Saute the garlic and shallots until the shallots start to brown, about 2 minutes. Add the veal stock and cream and cook for 5 minutes. Add the oysters and their reserved liquid, the Worcestershire sauce and cayenne. Season with salt and pepper. Cook until reduced by half, about 10 minutes. Keep warm.
• For the sauteed broccoli and oysters: Heat the oil in a wok or large skillet and saute the garlic, ginger and shallots. Add the oysters and their reserved liquid. Add the honey, soy sauce and broccoli and saute for 2 minutes. Add the lemon zest and juice, cayenne and salt and pepper. Keep warm.
• For the steak and mushrooms: Remove the steaks from the refrigerator 30 minutes before you're ready to prepare them. Rub the steaks with salt and pepper. Heat 1 tablespoon oil in a cast-iron skillet until hot. Sear the steaks on one side for about 5 minutes. Flip and continue cooking for 2 to 3 minutes on the other side. Transfer the steaks to a plate and cover loosely with foil. Heat the remaining 2 tablespoons oil in the skillet and saute the mushrooms. Season with salt and pepper. Top the steaks with oyster sauce and sauteed mushrooms. Serve the broccoli and oysters on the side. Wine suggestion for this recipe: Cabernet Sauvignon

GARLIC-MUSHROOM RIBEYES

Steps:

• Sprinkle steaks with pepper and salt. In a large skillet, saute the steaks for 2 minutes on each side in 1 tablespoon butter or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove and keep warm., In the same skillet, cook garlic in 1 tablespoon butter for 1 minute. Remove garlic and set aside. Add mushrooms to skillet; saute in remaining butter for 5 minutes or until tender. Stir in the broth. Bring to a boil; cook and stir over high heat until liquid is absorbed. Add reserved garlic. Serve with steaks.

RIB EYE STEAKS WITH MIXED MUSHROOM SAUTé

Steps:

• Place steaks on plate. Press peppercorns and rosemary onto both sides.
• Heat 2 tablespoons olive oil in heavy medium skillet over medium-high heat. Add garlic and 3/4 teaspoon rosemary and sauté 30 seconds. Add all mushrooms and sauté until beginning to soften, about 2 minutes. Add 1/2 tablespoon vinegar and stir to coat. Season mushrooms to taste with salt and pepper.
• Meanwhile, heat 1 1/2 tablespoons oil in heavy large skillet over high heat. Sprinkle steaks with salt. Add to skillet and cook 2 minutes per side to brown. Reduce heat to medium-high and continue cooking until steaks are cooked to desired doneness, about 2 minutes per side for rare. Transfer to plates.
• Add remaining 2 tablespoons vinegar and broth to skillet used for steaks; boil mixture until syrupy, scraping up browned bits, about 1 minute. Pour over steaks. Top with mushrooms and serve.

SEARED RIB EYE, SALSA VERDE, & DIRTY RICE

Steps:

• Salsa verde: Dice tomatoes, then puree them in a food processor or blender. Add cilantro, onion, vinegar, garlic, oil, and jalapeños to the mixture, and purée again. Taste, then season with salt and pepper. Place in the refrigerator for at least 1 hour to allow the flavors to merge. Dirty rice: Warm oil in a sauté pan over medium-high heat. Next, add onions and cook, stirring frequently, until they're slightly translucent, 3 to 4 minutes. Add beans and carrots; allow to warm. Add juice, and reduce heat to medium-low. Continue to cook until juice has reduced to 1⁄4 cup, 3 to 4 minutes. Next, add rice. Warm mixture to blend the flavors, over medium-low heat for 5 minutes. Once rice has warmed and juice has finished reducing, remove from heat and add celery. Taste, and season to preference with Cajun spice. Steaks: Warm oil in a large sauté pan over high heat for 1 to 2 minutes. Season steaks on both sides with salt and pepper, then add to pan. Reduce to medium-high heat, and cook for 3 to 4 minutes. Flip steaks, and repeat the process on the second side for about 3 to 4 minutes. Remove steaks from pan, and allow them to rest for a few minutes. Serve over dirty rice, and finish with salsa verde.

RIB EYE STEAKS WITH SALSA VERDE AND SAUTEED MUSHROOMS

Steps:

• Pat steaks dry and season well with salt and pepper.
• Make the salsa verde: In a food processor, combine half the parsley, 3 cloves garlic, anchovy and 1 jalapeño. With motor running, drizzle in¼ cup olive oil, and continue blending until sauce is uniform and smooth. Finely chop remaining parsley and capers, and stir into sauce along with shallots. Stir in ¼ cup olive oil and season with lemon juice, salt and pepper to taste.
• In a large sauté pan, heat 2 tablespoons olive oil over high heat. Add mushrooms and sauté until liquid evaporates and mushrooms brown, 5 minutes. Mince remaining garlic and add to mushrooms along with scallions and remaining jalapeño. Season with salt and cook until garlic is aromatic, about 1 minute. Cover to keep warm.
• Set a heavy skillet over medium-high heat. Once hot, brush with canola oil. Working in batches if necessary, lay in steaks and sear until one side browns, about 3 minutes. Flip steaks and sear reverse side, about 3 minutes more. Continue cooking, flipping often, until steaks reach desired doneness (about 3 minutes for medium-rare). Transfer meat to a cutting board and let rest at least 10 minutes. Keep pan over medium-high heat and add lemon rounds, cut-side down. Sear until cut side browns, about 1 minute.
• Serve steaks with sautéed mushrooms and seared lemon rounds on the side. Drizzle salsa verde on top.