Toms Espresso Rib Eye Recipes

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PAN SEARED RIB EYE



Pan Seared Rib Eye image

Provided by Alton Brown

Time 15m

Yield 1 to 2 servings

Number Of Ingredients 3

1 boneless rib eye steak, 1 1/2-inch thick
Canola oil to coat
Kosher salt and ground black pepper

Steps:

  • Place 10 to 12-inch cast iron skillet in oven and heat oven to 500 degrees. Bring steak(s) to room temperature.
  • When oven reaches temperature, remove pan and place on range over high heat. Coat steak lightly with oil and season both sides with a generous pinch of salt. Grind on black pepper to taste.
  • Immediately place steak in the middle of hot, dry pan. Cook 30 seconds without moving. Turn with tongs and cook another 30 seconds, then put the pan straight into the oven for 2 minutes. Flip steak and cook for another 2 minutes. (This time is for medium rare steaks. If you prefer medium, add a minute to both of the oven turns.)
  • Remove steak from pan, cover loosely with foil, and rest for 2 minutes. Serve whole or slice thin and fan onto plate.

FOUR-ALARM RIB-EYE CHILI



Four-Alarm Rib-eye Chili image

Provided by Valerie Bertinelli

Categories     main-dish

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 25

2 tablespoons vegetable oil
1 1/2 pounds boneless rib-eye, excess fat trimmed, cut into 1/2-inch pieces
1 cup finely diced yellow onion
1 cup finely diced seeded poblano pepper
3/4 cup finely diced seeded red bell pepper
1/2 cup finely diced seeded Anaheim pepper
1 tablespoon minced serrano pepper with seeds
1 tablespoon minced garlic
2 teaspoons chili powder
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
Kosher salt
1 tablespoon tomato paste
One 12-ounce bottle lager beer
1 tablespoon pureed chipotles in adobo
One 28-ounce can crushed tomatoes
Two 15-ounce cans pinto beans, drained and rinsed
One 15-ounce can dark red kidney beans, drained and rinsed
1 cup frozen yellow corn kernels
Sour cream or Greek yogurt
Shredded Cheddar
Thinly sliced scallions
Cilantro leaves
Tortilla chips

Steps:

  • Heat the oil in a medium Dutch oven over medium-high heat. When the oil is hot, add the rib-eye and cook until browned all over and the fat has rendered, 4 to 5 minutes. Remove the rib-eye to a baking sheet and turn the heat down to medium.
  • Add the onions, poblanos, bell peppers, Anaheim peppers, serranos and garlic to the Dutch oven and sauté until softened, 5 minutes. Add the chili powder, coriander, cumin, cayenne and 1 teaspoon salt; cook for another 2 to 3 minutes to toast the spices. Next, stir in the tomato paste; cook, stirring, for 2 minutes to toast the tomato paste and incorporate it into the vegetables. Deglaze the pot with the lager, bring to a boil and cook until reduced by half, 5 minutes. Add the chipotle puree, crushed tomatoes, pinto beans, kidney beans, corn and the rib-eye. Bring the chili to a simmer and cook, partially covered, for 30 minutes, until the chili has thickened and the rib-eye is very tender. Season with salt to taste. Serve with your favorite toppings.

BUTTER BASTED RIB EYE WITH CRISPY SMASHED POTATOES AND HORSERADISH



Butter Basted Rib Eye with Crispy Smashed Potatoes and Horseradish image

Provided by Eric Greenspan

Categories     main-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 12

Salt
Four 2-inch thick boneless rib eye steaks
1 stick (8 tablespoons) unsalted butter
3 cloves garlic, crushed
4 to 6 sprigs fresh thyme
Crispy Smashed Potatoes and Horseradish, recipe follows
Oil, for frying
1 pound fingerling potatoes
Salt
1/2 cup sour cream
1/2 cup prepared horseradish
1/2 cup mayonnaise

Steps:

  • Heat a large cast-iron pan over high heat.
  • Salt each rib eye on 1 side. Place salt-side down in the pan and sear until brown, about 4 minutes (you may have to do in batches or use multiple pans). Salt the top side of the rib eyes and turn over. Cook until brown on the flip side, about 3 more minutes. Add the butter to the pan and allow to foam. Add garlic and thyme and baste steaks with butter. Cook, flipping every 2 to 3 minutes and continuing to baste, until desired internal temperature is reached, about 10 minutes for medium-rare. Serve with Crispy Smashed Potatoes and Horseradish.
  • Preheat oil in a deep fryer to 350 degrees F.
  • Cover the fingerling potatoes with cold salted water. Bring to a boil and simmer until tender, about 10 minutes. Strain. Using the back of a spatula or wooden spoon, slightly smash each potato until skin splits and potatoes are about 1/2- to 3/4-inch thick but still intact.
  • Deep-fry potatoes until golden brown and crispy, 1 to 2 minutes. Remove to a sheet pan fitted with a rack to drain slightly.
  • Add sour cream, horseradish and mayonnaise to a small bowl and stir to combine.
  • Transfer potatoes to a serving dish. Drizzle with horseradish cream mixture.

PORCINI-RUBBED RIB-EYE



Porcini-Rubbed Rib-Eye image

Provided by Anne Burrell

Categories     main-dish

Time 1h5m

Yield 2 to 4 servings

Number Of Ingredients 10

3 tablespoons kosher salt
2 tablespoons dried porcini mushroom powder
2 tablespoons brown sugar
1 tablespoon garlic powder
1 teaspoon cayenne pepper
Two 2 1/2-inch-thick bone-in rib-eye steaks
Extra-virgin olive oil, for oiling the steaks
1 head garlic, top sliced off
4 sprigs thyme
4 tablespoons unsalted butter

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.

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  • Remove the hot skillet from the oven; add the remaining 1 tablespoon oil, and place over high on the stovetop. Add the steak to the skillet, and cook, undisturbed, until a crust has formed, 2 1/2 to 3 minutes. Flip the steak and cook, undisturbed, for 2 1/2 to 3 minutes. Using tongs, hold the steak upright to brown the edges, and cook, turning occasionally, until the edges are browned, about 6 minutes.
  • Return the skillet to the preheated oven, and bake until a meat thermometer inserted in the thickest portion registers 145°F/63°C, 6 to 8 minutes for medium-rare, or to the desired degree of doneness. Remove the steak from the skillet; top with the butter, and let rest about 10 minutes before slicing.


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