Does anybody have a simple recipes on how to cook rib-bye steak on the stove?!
Answers:
~*~ Place steaks in shallow dish!. Drizzle with oil; rub oil all over steaks!. Sprinkle with salt and pepper!. Let stand at room temperature 1 hour!.
Heat heavy large skillet over medium-high heat!. Add steaks to skillet; fry until cooked to desired doneness, about 5 minutes per side for medium-rare!. Using tongs, transfer steaks to plates; tent loosely with foil to keep warm!.
For a nice topping
3 tablespoons unsalted butter
1 small onion, thinly sliced
1/2 pound mushrooms, thickly sliced
4 garlic cloves, chopped
3/4 canned beef broth
1/4 cup brandy
1/4 teaspoon minced fresh rosemary
1 1/4 cups crumbled blue cheese (about 4 ounces)
Melt butter in heavy skillet over medium-high heat!. Add onion and sauté until beginning to soften, about 3 minutes!. Add mushrooms and garlic; sauté until mushrooms are just tender, about 4 minutes!. Add broth, then brandy and minced rosemary to same large skillet and bring to boil, scraping up browned bits!. Add mushroom mixture!. Boil until liquid is thick enough to coat spoon lightly; about 5 minutes!. Add 1 cup cheese; stir until cheese melts, about 1 minute!. Season sauce to taste with salt and pepper!.
Spoon sauce over steaks!. Sprinkle with remaining 1/4 cup cheese!. Garnish with rosemary sprigs!.Www@FoodAQ@Com
Heat heavy large skillet over medium-high heat!. Add steaks to skillet; fry until cooked to desired doneness, about 5 minutes per side for medium-rare!. Using tongs, transfer steaks to plates; tent loosely with foil to keep warm!.
For a nice topping
3 tablespoons unsalted butter
1 small onion, thinly sliced
1/2 pound mushrooms, thickly sliced
4 garlic cloves, chopped
3/4 canned beef broth
1/4 cup brandy
1/4 teaspoon minced fresh rosemary
1 1/4 cups crumbled blue cheese (about 4 ounces)
Melt butter in heavy skillet over medium-high heat!. Add onion and sauté until beginning to soften, about 3 minutes!. Add mushrooms and garlic; sauté until mushrooms are just tender, about 4 minutes!. Add broth, then brandy and minced rosemary to same large skillet and bring to boil, scraping up browned bits!. Add mushroom mixture!. Boil until liquid is thick enough to coat spoon lightly; about 5 minutes!. Add 1 cup cheese; stir until cheese melts, about 1 minute!. Season sauce to taste with salt and pepper!.
Spoon sauce over steaks!. Sprinkle with remaining 1/4 cup cheese!. Garnish with rosemary sprigs!.Www@FoodAQ@Com
Video On How To Cook A Rib Eye Steak (turn on your sound), click this link:
http://www!.videojug!.com/film/how-to-make!.!.!.Www@FoodAQ@Com
http://www!.videojug!.com/film/how-to-make!.!.!.Www@FoodAQ@Com
Use a heavy cast iron skillet!.
Get that sucker pretty darn hot!.
Have the steak ready at room temperature, not just
out of the 'frig!.
Rub a LITTLE salt & pepper on one side!. Rub a LITTLE
spice (I use Grill Masters) on the other side!.
Grill 6 minutes to a side at medium heat!.Www@FoodAQ@Com
Get that sucker pretty darn hot!.
Have the steak ready at room temperature, not just
out of the 'frig!.
Rub a LITTLE salt & pepper on one side!. Rub a LITTLE
spice (I use Grill Masters) on the other side!.
Grill 6 minutes to a side at medium heat!.Www@FoodAQ@Com
If cook on the stove you must, I like to rub some olive oil on them along with my favorite seasoning, for me garlic salt and some pepper but you can use whatever!. Sear in a flat pan on high, very quickly on both sides and then turn heat way down!. We eat our medium rare!.Www@FoodAQ@Com
rib eye is best, grill in oven with a touch of olive oil and spice of your choice for exactly 7 minutes each side,then take out and let stand for 10 minutes!. eat and enjoy!.
ps assumes steak is abt!. 1 inch thickWww@FoodAQ@Com
ps assumes steak is abt!. 1 inch thickWww@FoodAQ@Com
I would use Season Salt, Garlic powder and a little spice Red Hot and use a skillet and cook as desired just like a grill for the most partWww@FoodAQ@Com
*Rib Steaks with Spice Rub and Green Bean Salad
2 teaspoons ground mustard
2 teaspoons powdered garlic
2 teaspoons kosher salt
1 1/2 teaspoons freshly ground black pepper
4 rib steaks, at least 1 inch thick (2 to 3 pounds total)
Olive oil for the steaks
Green Bean Salad
In a small bowl, stir together ground mustard, powdered garlic, salt, and pepper!. Coat both sides of steaks with a thin layer of spice mixture, rubbing mixture thoroughly into steaks!. Let rest at room temperature for 1 hour!. The rub should be almost completely absorbed by the meat, or it will burn when the steak is seared!.
Heat the oven to 375°F!. Coat the bottom of a large, ovenproof frying pan with enough olive oil to prevent meat from sticking!. Place over high heat until the pan is very hot but the oil is not yet smoking!. Using a pair of long tongs, carefully place steaks in the hot pan and sear, turning only once, until a crust forms, about 3 minutes on the first side and 2 minutes on the second!.
Place the frying pan in the oven to finish cooking, 8 to 10 minutes for rare, 10 to 12 minutes for medium rare!. Chefs usually test for doneness by touch: The less resistance the steak offers, the rarer it is!. Home cooks can insert an instant-read meat thermometer into the center of the steak; it should read 115°F to 120°F for rare, 125°F to 130°F for medium rare!. You can also cut a small slit in the steak and peek inside, bearing in mind that the meat will continue to cook (and increase in temperature by about 5°F) as it rests!.
Transfer steaks to a serving platter or cutting board, and let them rest for about 10 minutes to allow the juices to redistribute!.
Serve with Green Bean Salad
*rib-eye steaks with arugula oil
-For marinade
1 1/2 cups olive oil
2 teaspoons finely chopped fresh rosemary leaves
1 lemon, sliced thin
1 teaspoons freshly ground black pepper
four 1-inch-thick rib-eye steaks (about 10 ounces each)
-For arugula oil
1 cup packed arugula leaves, washed and dried
2/3 cup extra-virgin olive oil
2 red bell peppers, quick roasted and peeled
2 yellow bell peppers, quick roasted and peeled
1 tablespoon olive oil
5 cups packed arugula leaves, washed and dried
Accompaniment: Ricotta Whipped Potatoes
PreparationTo quick roast and peel peppers:
-Broiler method:
Preheat broiler!. Quarter peppers lengthwise, discarding stems, seeds, and ribs!. Put peppers, skin side up, on a rack of a broiler pan and broil about 2 inches from heat until skins are blistered and charred, 8 to 12 minutes!.
Transfer peppers to a bowl and let stand, covered, until cool enough to handle!. Peel peppers!. (Wear rubber gloves when handling chilies!.)
-Gas stove method:
Lay peppers on their sides on racks of burners (preferably 1 to a burner) and turn flame on high!. Char peppers, turning them with tongs, until skins are blackened, 6 to 8 minutes!. (If peppers are small, as are chilies, spear through stem end with a long handled fork and rest on burner rack!.)
Transfer peppers to a bowl and let stand, covered, until cool enough to handle!. Peel peppers!. Cut off tops and discard seeds and ribs!. (Wear rubber gloves when handling chilies!.)
-Make marinade:
In a shallow baking dish just large enough to hold steaks in one layer stir together oil, rosemary, lemon, and pepper!.
Add steaks to marinade, turning to coat well!. Marinate steaks, covered, and chilled, turning occasionally, 1 day!.
-Make arugula oil:
In a blender or food processor blend arugula, oil, and salt and pepper to taste 30 seconds!. Chill mixture, covered, 1 1/2 hours!. Bring mixture to room temperature a pour through a fine sieve into a bowl!. Arugula oil may be made 1 day ahead and chilled, covered!.
Prepare grill!.
Remove steaks from marinade, letting excess drip off, and grill on an oiled rack set 5 to 6 inches over glowing coals 4 to 5 minutes on each side for medium-rare!. (Alternatively, steaks may be grilled in batches in a hot well seasoned ridged grill pan!.) Transfer steaks to a cutting board and let stand 5 minutes!.
Toss roasted peppers with olive oil and salt and pepper to taste and cut steaks into 1/4-inch-thick slices!.
Divide arugula leaves among 4 plates and top with steak and roasted peppers!. Drizzle each serving with arugula oil and salt and pepper to taste and serve with potatoes!.
*Or u can use this link
http://www!.steaks-guide!.com/article-page!.!.!.
http://www!.bigoven!.com/163593-Pan-seared!.!.!.
http://www!.steaks-guide!.com/related-maps!.!.!.
ENJOY :-)Www@FoodAQ@Com
2 teaspoons ground mustard
2 teaspoons powdered garlic
2 teaspoons kosher salt
1 1/2 teaspoons freshly ground black pepper
4 rib steaks, at least 1 inch thick (2 to 3 pounds total)
Olive oil for the steaks
Green Bean Salad
In a small bowl, stir together ground mustard, powdered garlic, salt, and pepper!. Coat both sides of steaks with a thin layer of spice mixture, rubbing mixture thoroughly into steaks!. Let rest at room temperature for 1 hour!. The rub should be almost completely absorbed by the meat, or it will burn when the steak is seared!.
Heat the oven to 375°F!. Coat the bottom of a large, ovenproof frying pan with enough olive oil to prevent meat from sticking!. Place over high heat until the pan is very hot but the oil is not yet smoking!. Using a pair of long tongs, carefully place steaks in the hot pan and sear, turning only once, until a crust forms, about 3 minutes on the first side and 2 minutes on the second!.
Place the frying pan in the oven to finish cooking, 8 to 10 minutes for rare, 10 to 12 minutes for medium rare!. Chefs usually test for doneness by touch: The less resistance the steak offers, the rarer it is!. Home cooks can insert an instant-read meat thermometer into the center of the steak; it should read 115°F to 120°F for rare, 125°F to 130°F for medium rare!. You can also cut a small slit in the steak and peek inside, bearing in mind that the meat will continue to cook (and increase in temperature by about 5°F) as it rests!.
Transfer steaks to a serving platter or cutting board, and let them rest for about 10 minutes to allow the juices to redistribute!.
Serve with Green Bean Salad
*rib-eye steaks with arugula oil
-For marinade
1 1/2 cups olive oil
2 teaspoons finely chopped fresh rosemary leaves
1 lemon, sliced thin
1 teaspoons freshly ground black pepper
four 1-inch-thick rib-eye steaks (about 10 ounces each)
-For arugula oil
1 cup packed arugula leaves, washed and dried
2/3 cup extra-virgin olive oil
2 red bell peppers, quick roasted and peeled
2 yellow bell peppers, quick roasted and peeled
1 tablespoon olive oil
5 cups packed arugula leaves, washed and dried
Accompaniment: Ricotta Whipped Potatoes
PreparationTo quick roast and peel peppers:
-Broiler method:
Preheat broiler!. Quarter peppers lengthwise, discarding stems, seeds, and ribs!. Put peppers, skin side up, on a rack of a broiler pan and broil about 2 inches from heat until skins are blistered and charred, 8 to 12 minutes!.
Transfer peppers to a bowl and let stand, covered, until cool enough to handle!. Peel peppers!. (Wear rubber gloves when handling chilies!.)
-Gas stove method:
Lay peppers on their sides on racks of burners (preferably 1 to a burner) and turn flame on high!. Char peppers, turning them with tongs, until skins are blackened, 6 to 8 minutes!. (If peppers are small, as are chilies, spear through stem end with a long handled fork and rest on burner rack!.)
Transfer peppers to a bowl and let stand, covered, until cool enough to handle!. Peel peppers!. Cut off tops and discard seeds and ribs!. (Wear rubber gloves when handling chilies!.)
-Make marinade:
In a shallow baking dish just large enough to hold steaks in one layer stir together oil, rosemary, lemon, and pepper!.
Add steaks to marinade, turning to coat well!. Marinate steaks, covered, and chilled, turning occasionally, 1 day!.
-Make arugula oil:
In a blender or food processor blend arugula, oil, and salt and pepper to taste 30 seconds!. Chill mixture, covered, 1 1/2 hours!. Bring mixture to room temperature a pour through a fine sieve into a bowl!. Arugula oil may be made 1 day ahead and chilled, covered!.
Prepare grill!.
Remove steaks from marinade, letting excess drip off, and grill on an oiled rack set 5 to 6 inches over glowing coals 4 to 5 minutes on each side for medium-rare!. (Alternatively, steaks may be grilled in batches in a hot well seasoned ridged grill pan!.) Transfer steaks to a cutting board and let stand 5 minutes!.
Toss roasted peppers with olive oil and salt and pepper to taste and cut steaks into 1/4-inch-thick slices!.
Divide arugula leaves among 4 plates and top with steak and roasted peppers!. Drizzle each serving with arugula oil and salt and pepper to taste and serve with potatoes!.
*Or u can use this link
http://www!.steaks-guide!.com/article-page!.!.!.
http://www!.bigoven!.com/163593-Pan-seared!.!.!.
http://www!.steaks-guide!.com/related-maps!.!.!.
ENJOY :-)Www@FoodAQ@Com
Very simple and easy!. Preheat your skillet over high heat - a good, high temperature will get you a nice, great tasting sear on the outside of the steak!. Sprinkle salt and pepper to your liking on both sides of the steak!. Now coat it with minced garlic!. Put about a tablespoon of olive oil in the skillet and heat it until it shimmers!. Carefully place the steak in the skillet!. Cook the steak for 4-7 minutes per side, to whatever temperature you prefer!.
You might consider adding an herb to your seasonings to mix it up a bit - try basil, rosemary, or even cilantro!. Or try them all together!Www@FoodAQ@Com
You might consider adding an herb to your seasonings to mix it up a bit - try basil, rosemary, or even cilantro!. Or try them all together!Www@FoodAQ@Com
Season with salt and pepper, heat up a saute pan, add a tad of olive oil, and pan fry it to desired doneness!.Www@FoodAQ@Com