Seared Rib Eye Salsa Verde Dirty Rice Recipes

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SEARED RIB EYE, TOMATO PAN SAUCE



Seared Rib Eye, Tomato Pan Sauce image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 40m

Yield 6 portions

Number Of Ingredients 11

1 cup diced tomatoes, canned
1/2 cup barbeque of choice, catsup based
1/4 cup cranberry juice
1 teaspoon celery seed
2 teaspoons Worcestershire sauce
Butter, as needed
1/4 cup grapeseed oil
2 cups thinly cut yellow onion halves
1 teaspoon salt and pepper blend
Six 8 to 10-ounce rib eye steaks
Salt and freshly ground black pepper

Steps:

  • For the sauce: In a saute pan, add the tomatoes, barbeque sauce, cranberry juice and celery seeds. Warm over medium-low heat to blend the flavors, about 5 minutes. Once warmed, remove from the heat, and the Worcestershire sauce and puree in a blender, with the vent removed, until smooth. Then return to the pan and bring to a simmer over medium-low heat. Once simmering, remove from the heat and whisk in some butter. Hold warm in the pan until serving.
  • For the steaks: Preheat the oven to 400 degrees F. In a large skillet over medium-high heat, add the oil until hot, 2 to 3 minutes. Then add the onions and seasoning blend, stirring with a wooden spoon until the onions are translucent and slightly browned on the edges, 8 to 10 minutes. After caramelizing the onions, sprinkle the steaks with salt and pepper on both sides. Then add to the skillet and sear on both sides, 5 to 6 minutes.
  • Once seared, remove the onions from the skillet and finish the steaks in the oven to desired temperature. They will be medium-rare to medium with oven cooking. Once the steaks are finished, sauce each plate with 1 to 2 ounces of sauce. Place steaks in center and finish with the onions.

DIRTY RICE



Dirty Rice image

Dirty rice is as common at the Cajun table as mashed potatoes and gravy is elsewhere. It's the meatiest, richest rice dish you'll ever eat, and it gets its color, its dirtiness, from glorious, glorious meat. The trick to this dish is getting a good char on the ground beef. I like to use ground sirloin, keeping it in a block and searing it like I would a steak before the meat is broken up and braised. That caramelized meat makes the difference between a good pot of dirty rice and something you'd be embarrassed to serve a Cajun grandmother. Just before you combine the meat mixture with the rice, you've basically got a dark roux chili. If you added some fresh tomato and cooked it down until it's nice and tight, you'd have a killer ragu for an incredible lasagna. You can make the meat part of the Dirty Rice ahead of time and freeze it for up to 6 weeks.

Provided by Food Network

Time 2h55m

Yield 4 to 6 servings

Number Of Ingredients 19

1 (1-pound) block lean ground sirloin
2 teaspoons kosher salt
1 tablespoon grapeseed oil
1/2 teaspoon ground black pepper
1/2 teaspoon toasted ground cumin
1/4 teaspoon cayenne pepper
1/3 cup amber beer
1/4 cup grapeseed oil
1/4 cup all-purpose flour
1/2 cup finely chopped white onion
1/2 cup finely chopped green bell pepper
1/3 cup finely chopped celery
4 cloves garlic, crushed
1/3 cup amber beer
1 cup chicken stock, plus more as needed
2 cups cooked Jasmine rice or any medium-grain white rice
2 tablespoons unsalted butter
1/2 bunch green onions (green tops only), chopped
Kosher salt

Steps:

  • Sear the meat: Season the block of sirloin -- no fancy shaping needed, just use it how it comes out of the tray from the grocery store -- with 1 teaspoon of salt on each side.
  • In a large skillet, heat the oil over medium-high heat until it starts to smoke. Place the sirloin block in the skillet in one piece and let it sear until it really browns and caramelizes, 3 to 5 minutes. Then flip it and repeat, 3 to 5 minutes longer. Let it do its thing.
  • Once the block of sirloin is well seared, chop it up in the pan with a metal spatula to sear the inside bits. Add the black pepper, cumin, and cayenne and stir well. Cook for a minute. Add the beer to deglaze the pan, and cook 1 minute longer, scraping up any browned bits. Remove from the heat and set aside. At this point, you could freeze the meat.
  • Make the gravy: In a heavy Dutch oven over medium heat, make a dark roux using the oil and flour, about 45 minutes. Once it's the color of milk chocolate, add the onion, bell pepper, and celery and stir together. Cook for a minute. Stir in the garlic and cook for 1 minute longer. Add the beer and mix well. In 1/3-cup increments, add the stock, stirring well between each addition. Stir frequently, but not continuously, until you have a well emulsified gravy, thick enough to coat the back of a spoon.
  • Once the gravy is done, add the cooked beef. Add a splash of stock to the meat pan to deglaze to get the remaining "junk" out -- the delicious extra bits that stick to the pan -- and add to the gravy and meat. Bring the meat and gravy mixture back to a bare simmer. Cover and cook for 1 1/2 hours, or until the raw flour has all cooked out and the sauce has no chalky or floury flavor.
  • To serve: Add the cooked rice, butter, and green onions to the meat gravy in the pot. Stir it all together over low heat, just to warm it all through. Add salt to taste and serve.

DIRTY RICE



Dirty Rice image

Provided by Food Network

Categories     main-dish

Yield 8 servings

Number Of Ingredients 14

1 pound chicken gizzards
2 tablespoons vegetable oil
2 tablespoons flour
1 pound ground pork
1 cup chopped onions
1/2 chopped bell peppers
1/2 chopped celery
4 cups cooked medium-grain white rice
2 teaspoons salt
1/2 teaspoons cayenne
1/4 cup chopped green onions
1/4 cup chopped parsley
1 deboned 3 pound chicken, carcass removed and skin intact
1 deboned 3 pound chicken, carcass removed and skin intact

Steps:

  • Boil the gizzards in water to cover in a saucepan over medium heat for about 1 hour, or until tender. Drain, reserving the broth. Finely chop the gizzards in a food processor. Combine the oil and flour in a large heavy saucepan over medium heat. Stirring constantly for 8 to 10 minutes, making a dark brown roux. Add the ground pork to the roux and cook for 5 to 6 minutes, stirring occasionally. Add the onions, bell peppers, and celery and cook for 5 to 6 minutes, or until the vegetables are wilted. Add the chopped gizzards. Pour the reserved broth into a 1 cup measure. Add enough water to make a full cup. Add this to the pot.
  • Mix in the cooked rice, stirring to coat evenly and break up any clumps. Add the salt, cayenne, green onions, and parsley. Mix well. Cook until the rice is warmed through, stirring occasionally. Season the entire chicken with Essence. Stuff the quail in the chicken. Stuff the dirty rice into the cavity of the chicken, around the quail. Reserve the remaining dirty rice

PAN-SEARED RIB-EYE



Pan-Seared Rib-Eye image

Provided by Anne Burrell

Categories     main-dish

Time 1h5m

Yield 2 to 4 servings

Number Of Ingredients 14

Two 1 1/2-inch-thick bone-in rib-eye steaks
1/2 teaspoon brown sugar
1/2 teaspoon garlic powder
1/2 teaspoon pimenton
1/4 teaspoon cayenne pepper
Kosher salt
Extra-virgin olive oil, for drizzling
4 tablespoons butter, plus more as needed
1 bunch fresh thyme
1 head garlic, cut in half crosswise
1 Spanish onion, cut into 1/4- to 1/2-inch rings
1 large handful arugula
1/2 lemon, juiced
Freshly ground black pepper

Steps:

  • Remove the steaks from the fridge at least 15 minutes before cooking.
  • Preheat the oven to 375 degrees F.
  • In a small bowl, mix together the sugar, garlic powder, pimenton, cayenne and 1 teaspoon salt. Drizzle the steaks with olive oil to lightly coat. Coat the steaks with the spice rub on all sides.
  • Heat a large cast-iron pan over high heat. Add the butter and let melt. Add the steaks and cook, turning to cook on all sides, until richly browned, about 10 minutes. Meanwhile, add the thyme bundle and garlic cut-side down. If the pan seems dry, add more butter. Tilt the pan to spoon the butter over the steaks as they cook. Once the steaks are browned and basted on all sides, place them on a sheet pan fitted with a wire rack. Transfer to the oven and cook through to desired temperature. I like my steaks medium rare! Allow the steaks to rest and the juices to settle at least 10 minutes before slicing.
  • Meanwhile, lower the heat to medium-low under the pan and add the onion rings. Allow to char on both sides, flipping once after about 1 minute. Set aside.
  • To a medium bowl, add the arugula, lemon juice and olive oil to lightly coat. Season with salt and pepper. Add the charred onion and toss.
  • Remove the meat from the bone and slice into 1- to 3/4-inch slices. Lay the steak on a serving platter with the bone on top and garnish with the arugula onion salad. Serve!

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