Sunnys Smothered Rib Eye Steak Recipes

GRILLED RIB EYE STEAK WITH ROMAINE MARMALADE AND WATERCRESS

Steps:

• For the steak: Sprinkle the steak liberally with olive oil, salt and pepper; make sure the entire steak is covered. Wrap lightly and place in the refrigerator for 12 hours.
• Get the grill hot 1 hour before cooking (a charcoal or wood fire, preferably with hardwood); the embers must be burned down and glowing and there should be no flames at all. Remove the steak from the refrigerator and leave at room temperature for the same hour that the grill is getting ready.
• When ready to grill, place the steak on the center of the hot grill and rotate left and right to get proper grill marks. Do this for both sides, about 10 minutes. When this is done, move the steak to a cooler part of the grill and cook to rare, 25 to 30 minutes. You will have to test it with your fingers by pressing gently. When done, place the steak on a rack set inside a sheet pan so the steak does not sit in its own juices. Then place a knob of French butter on top and lightly tent it with tin foil to rest for at least 15 minutes before carving.
• For the romaine marmalade and watercress: In a blender or food processor, combine the watercress, romaine, garlic, cilantro, parsley, lemon juice, salt and pepper. Add the oil and puree until smooth. Set aside. Yield: 2 cups.
• To serve, slice each steak into 3 thick, equal-size portions. Spoon equal portions of the watercress-romaine puree onto each of 6 warm plates. Arrange the sliced steak on each plate. Strain the steak pan juices and pour them on top of the meat.

RIB-EYE STEAK

Steps:

• Rub salt and pepper, to taste, on the steak and cook steak over medium fire. Let rest for about 5 to 10 minutes before serving.

SUNNY'S GRILLED STEAK SUPREME

Steps:

• For the steak: Prepare a grill for medium-high heat.
• Season the steak generously on all sides with salt, pepper and either olive oil or canola oil. Add the steak to the grill and cook until it releases from the grill, about 5 minutes. Flip and cook until desired doneness, another 3 to 4 minutes for 120 to 125 degrees F. Remove to a plate, sprinkle evenly with the Parmesan and cover loosely with aluminum foil. Rest for 10 minutes before slicing.
• For the topping: In a large pan on medium heat, add 2 tablespoons olive oil and the bacon. Cook, stirring, until the bacon is crisp, about 5 minutes. Remove with a slotted spoon to a paper towel-lined plate. Add the mushrooms to the pan and cook until wilted and tender, 3 to 5 minutes. Season the mushrooms with salt and pepper, remove with a slotted spoon to a large bowl and add the reserved bacon to the bowl. If more oil is needed in the pan, add a tablespoon, then add the onions. Cook, without stirring, until the onions begin to char. Stir the onions and continue to cook until tender, 5 to 8 minutes. Remove to the bowl. Add a little oil to the pan, then add the bell peppers and Italian seasoning and stir to combine. Cook until slightly tender, 3 to 5 minutes, then remove to the bowl. Add the tomatoes and red chile flakes to the pan and cook until the tomatoes begin to burst, 5 to 8 minutes. Transfer to the bowl as well. Toss the mixture together with the basil and serve on top of the sliced steak.

SUNNY'S SMOKY ROSEMARY GRILLED STEAK

Steps:

• For the steaks: On a plate, sprinkle the steaks on both sides with salt and pepper, and drizzle with the olive oil. Lay out enough plastic wrap to cover each steak. Tightly wrap the steaks individually with a piece of rosemary on both sides of each steak. Rest at room temperature 2 hours.
• For the butter: In the meantime, in a medium saucepan over medium-low heat, melt the butter together with the paprika and 1 teaspoon salt. Stir to dissolve the salt, then add the rosemary and garlic. Continue cooking on low until the butter is fragrant, 10 to 12 minutes. If the butter begins to brown, turn the heat down. Remove from the heat, discard the rosemary and skim off any foam. Pour into a container and refrigerate until solid.
• Preheat a grill or grill pan to high heat. Remove the steaks from the plastic wrap and discard the rosemary. Place the steaks on the grill and cook until the internal temperature reaches 125 degrees F, about 5 minutes per side. Transfer the steaks to a serving platter and top each with a generous scoop of the compound butter. Loosely cover the steaks with a foil tent and allow to rest for 10 minutes, so the carryover cooking brings the final internal temperature up to 130 degrees F (medium rare, closer to rare) before serving.

HAZELNUT CRUSTED RIB-EYE STEAK

Steps:

• Preheat the oven to 400 degrees F. Pulse the hazelnuts and rosemary in a food processor until the nuts are about the size of whole peppercorns. Transfer to a large plate. Combine the mustard and horseradish together in a small bowl.
• Rub the oil all over the steak and season with salt and pepper, to taste. Heat a cast iron or heavy-bottomed pan over medium-high heat until very hot, about 5 minutes. Lay the steak in the pan and sear without moving until each side becomes a rich brown color, about 3 minutes a side.
• Transfer to a cutting board and brush the mustard mixture all over the steak. Dredge the steak in the hazelnuts, pressing so they adhere to the meat. Arrange the steak on a rack set over a baking sheet or roasting pan. Put into the oven and cook until an instant-read thermometer inserted into the thickest part of the steak registers 125 degrees F for medium rare, about 20 minutes. Transfer the meat to a cutting board and let rest for 10 minutes. Slice the steak and arrange it on a serving platter. Serve.

BASIC SMOTHERED STEAK AND ONIONS

Steps:

• Mix the flour, salt and pepper together.
• Pound this mixture into the meat well.
• Cut the meat into 4-6 pieces.
• Heat the oil in a heavy skillet and cook the steaks in batches over medium-high heat until brown on both sides.
• Remove the meat and reduce the heat to medium.
• Add the onions and cook until limp and golden.
• If the pan is dry, add a few tablespoons of water to the skillet.
• Lay the meat over the onions and add the bay leaves, thyme, beer and beef stock.
• Cover tightly and reduce the heat to low.
• Simmer gently for 30-40 minutes until the meat is very tender.
• Do not let it boil.
• Remove the bay leaves and adjust the seasoning with salt and pepper.
• If the sauce is too thin, remove the meat and raise the heat; boil until the liquid thickens slightly.
• Serve the steaks topped with the onions and sauce.
• This is good served with either mashed potatoes or buttered noodles.