rib eye

Learn how to make this breakfast steak and eggs recipe, which is topped with herby chimichurri, from Tiffani Thiessen&#039;s debut cookbook.

Green Eggs 'n' Steak for Two

For the Chimichurri:

¼ cup chopped fresh flat-leaf parsley

oregano

mint

garlic cloves,

olive oil

lime

salt and black pepper

red pepper flakes

For the Steak and Eggs:

(6-ounce) bone-in rib-eye or sirloin steak

unsalted butter,

eggs

Green Eggs 'n' Steak Is the Breakfast of True Champions

Pan-searing is the best way to cook a steak, and it's also the easiest!

Pan-Seared Steaks

(12-oz) New York strip

kosher salt

black pepper

vegetable oil

unsalted butter

thyme leaves

To begin, pat the steaks dry with paper towels. 

Season the steaks all over with the salt and pepper.

Turn on your exhaust fan and heat a heavy pan (preferably cast iron or stainless steel) over medium-high heat until it's VERY hot. 

Add the oil to the pan and heat until it begins to shimmer and move fluidly around the pan.

Carefully set the steaks in the pan, releasing them away from you so the oil doesn’t splatter in your direction. The oil should sizzle. 

Leave the steaks alone! Avoid the temptation to peek or fiddle or flip repeatedly; the steaks need a few minutes undisturbed to develop a golden crust. Flip the steaks when they release easily and the bottom is a deep-brown color, about 3 minutes.  Continue to cook the steaks for another 3 to 4 minutes on the second side for rare to medium-rare. (For medium, cook 4 to 5 minutes on second side; for well-done, cook 5 to 6 minutes on second side). 

During the last minute of cooking, add the butter and thyme sprigs to the pan with the steaks.

If you are serving the steaks unsliced, transfer them to plates and serve hot. If you plan to slice the steaks, transfer them to a cutting board and let rest, covered with aluminum foil, for 5 to 10 minutes; then slice thinly against the grain. 

Follow the simple tricks in this steak recipe to create a beautifully browned, tender steak that’s flavorful and impressive. Oh, and there’s brown butter involved.

Butter-Basted Steak

bone-in rib eye (about 1½ lb.)

Kosher salt, freshly ground pepper

rosemary

garlic cloves, crushed

Flaky sea salt

How to make steakhouse-quality steak at home. Step 1: Buy a great steak from a great butcher. Step 2: Salt it liberally. Step 3: Gradually build up a crusty sear. Step 4: Butter. Butter?! Yep—butter. Browned, nutty butter will deliver toasty flavor to every bite. It’s the secret to pretty much all the great steakhouse dinners you’ve ever had.

Bon Appétit

Season steak generously with kosher salt and pepper and let sit at room temperature 1 hour.

Heat a dry large skillet, preferably cast iron, over medium-high, then add oil. As soon as oil is smoking, cook steak, turning every 2 minutes or so, until a deep brown crust forms and the internal temperature is a few degrees below your favored doneness (120°–125° for medium-rare), 8–10 minutes.

Add butter, rosemary, and garlic to skillet, tilt pan toward you so that butter pools on one side, and use a large spoon to continually baste steak with butter. Continue until butter is no longer bubbling and it smells nutty and is beginning to brown, about 1 minute. Transfer meat to a cutting board and let rest 10 minutes. (For medium-rare, your steak should reach an internal temperature of 125°–130°.)

Cut meat from bone and slice against the grain 1" thick. Spoon some infused brown butter over steak and sprinkle with sea salt.
Read More: The 29 New Essential Recipes from the Bon Appétit Test Kitchen

These 8 Best Ever Steak Marinades are perfect for freezer meal prep and each of the marinades only contain 5 easy ingredients that you probably already have in your pantry!

8 Best Ever Steak Marinades

tbsp red wine

garlic,

salt & pepper

tbsp sesame oil

soy sauce

brown sugar

gingerroot

lime juice

tbsp chili powder

tsp cumin

lemon juice

tbsp balsamic vinegar

Dijon mustard

tbsp finely chopped cilantro

tbsp orange juice

tsp chili flakes

tbsp white wine or lemon juice

Italian seasoning

Mix together steak marinade of choice in a small bowl and pour over steak in a Ziploc bag. Marinate for 30 minutes or up to 24 hours.

ON STOVETOP: Heat olive oil in a cast iron skillet over med-high heat until oil starts to smoke. Add steak and sear for 3-4 minutes per side for medium-rare (this is if your steak is 1-inch thick). The steak should have an internal temperature of 135 degrees F.&nbsp;

ON BBQ:&nbsp;Preheat BBQ grill to 450 F. Add steak and sear for another 3-4 minutes per side for medium-rare (this is if your steak is 1-inch thick). The steak should have an internal temperature of 135 degrees F.

Remove from heat and let rest for 5 minutes before slicing or chopping. Serve immediately with a side dish. Enjoy!

To freeze steak: Mix marinade ingredients as instructed above and add to freezer-safe Ziploc bag along with steak. Freeze up to 3 months. Let defrost in the fridge for 24 hours before pan frying or grilling.

https://www.youtube.com/watch?v=kjOJESyOTRY

These 8 Steak Marinades are perfect for freezer meal prep and each of the marinades only contain 5 easy ingredients that you probably already have in your pantry!

• About 225 calories/6 freestyle points per serving! •

PRINT RECIPE: https://thegirlonbloor.com/best-ever-steak-marinades-freezer-meal-prep/

This rib roast is rubbed with a punchy mixture of rosemary, anchovies, and garlic. The reverse sear (starting low and slow, finishing hot and fast!) is excellent when cooking large cuts of meat for a crowd, not only for its foolproof results, but because it’s the ultimate do-ahead. Slow-roast it up to two hours before guests arrive, then finish in a hot oven at the last minute. 

Rib Roast

beef

anchovy

rosemary, divided

garlic cloves, finely grated

parsley,

This rib roast is rubbed with a punchy mixture of rosemary, anchovies, and garlic. The reverse sear (starting low and slow, finishing hot and fast!) is excellent when cooking large cuts of meat for a crowd, not only for its foolproof results, but because it’s the ultimate do-ahead. Slow-roast it up to two hours before guests arrive, then finish in a hot oven at the last minute. This is the stunning main course from Alison Roman’s “Steak House Night in America” menu, alongside: Martini Bar, Baked Potatoes Deluxe, The Greatest Creamed Greens, and Upside-Down Apricot Tart.
Recipe adapted with permission from Nothing Fancy: Unfussy Food for Having People Over by Alison Roman (Clarkson Potter, an imprint of Penguin Random House, LLC). Copyright © 2019.

Season roast all over with salt and pepper (use about 1 tsp. Diamond Crystal kosher salt or ½ tsp. Morton kosher salt per pound; this guideline is especially important with large cuts of meat). Place roast on a wire rack set inside a large rimmed baking sheet (this setup will keep the meat from sitting directly in the liquid that will get drawn out by the salt, allowing it to cook more evenly later). Let sit at room temperature at least 2 hours, or cover and chill up to 2 days. If you’re chilling the meat, move it back to the counter and let it sit at room temperature for the final 2 hours. Taking the chill off of the roast before it goes into the oven means it will cook in less time.

Meanwhile, finely chop 10 anchovies and 2 rosemary sprigs. Transfer to a small bowl and add garlic and olive oil. Mix well to combine and season with salt and pepper.

Preheat oven to 250°. Scatter remaining 4 rosemary sprigs across another rimmed baking sheet. Place meat on top and smear anchovy mixture all over. Roast until an instant-read thermometer inserted into the thickest part registers 110° for medium-rare, 2–2½ hours (temperature will rise as it sits; it should eventually hit 125°). Let rest at least 30 minutes.

About 20 minutes before you want to sit down to eat, increase oven temperature to 500°. Roast meat on the same baking sheet until fat is golden brown, 10–15 minutes. Transfer roast to a cutting board, leaving any pan juices behind. Remove rosemary sprigs from baking sheet; discard. Add ¾ cup parsley to juices and stir to coat. Transfer to a small bowl.

Slice roast away from bones (you can separate bones and crisp up in the oven or serve them as they are). Slice meat to your preferred thickness. Arrange on a platter and pour parsley mixture over. Sprinkle with sea salt and more parsley. Serve with more anchovies alongside if desired.

Do Ahead: Meat can be roasted 2 hours ahead. Store loosely covered with foil at room temperature.

Nothing says 'wow-factor' quite like this roast rib of beef for dinner.

Beef rib with grilled lettuce and citrus butter

3kg rib-eye roast (or other beef roast)

tbs olive oil,

garlic cloves, halved

unsalted butter, chopped

thyme

of ½ a lemon

baby gem lettuce, halved lengthways

¼ cup each flat-leaf parsley leaves and chives, chopped

cornichons, thinly sliced

mustard,

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981828251001&=domain=del

5348771529001-5981828251001

Rib eye steak + chimichurri = delicious dinner for two.

Grilled rib eye steak with chimichurri

beef rib eye steaks

lemon

mixed mesclun leaves

flat-leaf parsley, leaves

coriander, leaves

garlic clove, crushed

tsp dried chilli flakes

tbs red wine vinegar

(80 milliliters) extra virgin olive oil

Use a kitchen essential, such as pesto, to create this masterpiece of a meal.

Pesto-stuffed tomatoes with chargrilled beef

tomatoes

goat's cheese

herbs

pesto

beef rib-eye steaks

Mache lettuce, to serve (see Notes)

Thinly sliced grilled rib eye steak, sautéed onions and mushrooms, fresh spinach and melted blue cheese, served on a crusty baguette.

Grilled Rib-Eye Sandwich with Blue Cheese

lb boneless rib-eye steak

balsamic vinegar

Salt and black pepper

sweet onion (thinly sliced)

cremini or white button mushrooms (sliced)

French baguette (about 16-inch, sliced horizontally)

blue cheese

spinach leaves

Trim any excess fat from the steak, season with salt and pepper and drizzle each side with 1/2 tablespoon balsamic vinegar. Set aside for 20 minutes to come to room temperature.

While the steak is marinating, heat the olive oil over medium heat. Add the onion and sauté, stirring frequently, until soft and translucent, 3 to 4 minutes. Add the mushrooms and continue cooking until the mushrooms are nicely browned and the onion is caramelized, 8 to 12 minutes longer. Season to taste with salt and pepper, then remove from the heat and set aside.

Preheat a gas or charcoal grill to a medium-high temperature (about 400°F). Oil the grates, add the steak and grill to desired doneness, 2-1/2 to 3 minutes per side for medium-rare (depending on thickness). Leave the grill on. Allow the steak to rest for 5 minutes, then cut into very thin (1/8-inch) slices.

To assemble the sandwiches, place the baguette on a sheet of heavy-duty aluminum foil. Line the bottom of the baguette with spinach leaves, add the steak slices and top with the onion-mushroom mixture. Add the blue cheese and place the sandwich on the grill until the cheese melts, 2 to 3 minutes. Top with the other half of the baguette, compress gently and cut into 4 equal portions.

Steak and chips is an unbeatable main course. Try this juicy rib-eye for two with our tangy gherkin ketchup and red wine and pastrami sauce

Rib-eye steak with red wine & pastrami sauce

rib-eye

butter

garlic

½ lemon

shallot

milliliters red wine

beef stock

pastrami

green chilli

parsley

chips (use ready-made

Season the steaks with salt. Heat the oil in a frying pan large enough to fit both steaks, then add half the butter and once melted and foaming, add the garlic and thyme. Carefully put the steak in the pan and cook for 3 mins for rare, 4 mins for medium and 6 mins for well done, flip the steak and repeat. Once cooked, add a squeeze of lemon juice to the pan and spoon the lemony butter over the steak. Transfer the steaks to a warm plate and cover.

Pour off the fat from the pan, discard the garlic and thyme and wipe out with kitchen paper. Place the pan back on the heat, add half the remaining butter, and once melted, add the shallot and fry for 30 seconds, then add the wine and reduce to a glaze. Pour in the stock and bring up to the boil, then add the pastrami and chilli and warm through. Finally, stir in the parsley. Put the steaks on plates and spoon over the sauce, with the ketchup (see recipe below) and chips on the side.

With bold crunch from cucumber and shallots, this tangy, spicy, sweet Thai-inspired dressing is great on grilled meats—and tasty enough to eat by the spoonful. 

Curried Steak With Sweet-and-Sour Cucumber Dressing

white vinegar

Tbsp. sugar

Tbsp. fish sauce

½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt

Persian cucumbers, halved lengthwise, sliced ½" thick

shallots, halved, thinly sliced

garlic cloves, finely chopped

red Thai chiles

Diamond Crystal or 1¼ tsp.Morton kosher salt

curry powder (such as S&B)

sugar

Tender lettuce leaves

Inspired by Thai ajad, a pickled cucumber relish usually served with satay, this dressing is a fever dream of flavor. The complete lack of fat in the sauce brings clarity and sharpness to the balance of salt-sweet-heat-acid. The vegetables become softer and more pickle-y the longer they sit, so make the dressing no more than an hour ahead for optimal potency and crunch. The sauce is excellent over any grilled meat, like chicken, pork chops, or steak, alongside fresh summer rolls, or atop a bowl of warm rice with a crispy fried egg.

Stir ¼ cup distilled white vinegar, 3 Tbsp. sugar, 2 Tbsp. fish sauce, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a small bowl until sugar is dissolved. Add 2 small Persian cucumbers, halved lengthwise, sliced ½" thick, 2 small shallots, halved, thinly sliced, 4 garlic cloves, finely chopped, 2 red Thai chiles or 1 serrano chile, thinly sliced, and zest of 1 lime; mix to combine. Let sit at least 15 minutes and up to 1 hour (makes about 2 cups).

Stir 2 Tbsp. vegetable oil, 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, 2 tsp. mild curry powder (such as S&B), and 1 tsp. sugar in a medium bowl to combine. Add two ¾"-thick boneless rib-eye or New York strip steaks (about 1½ lb. total) and turn to coat. Let sit at room temperature 15 minutes.

Heat a dry medium skillet, preferably cast iron, over medium-high until very hot. Cook steaks, turning every 2 minutes or so, until deeply browned and an instant-read thermometer inserted into thickest part registers 120°, 8–10 minutes for medium-rare. Transfer steaks to a wire rack set inside a rimmed baking sheet and let rest 10 minutes.

Transfer steaks to a cutting board and slice against the grain. Line a platter with tender lettuce leaves; arrange steak on top. Spoon dressing generously over; top with cilantro and/or mint leaves. Serve with remaining dressing alongside.
Do ahead: Steak can be marinated 1 day ahead. Cover and chill. Let sit at room temperature 15 minutes before cooking.

How to grill the perfect rib-eye steak on a Big Green Egg, including grill settings, recipe and the trick to cooking it to your favorite wellness.

Rib-eye Steaks on the Big Green Egg

Soy sauce

Worcestershire sauce

Steak rub

garlic (minced)

Drizzle soy sauce and Worcestershire sauce onto the steaks. Sprinkle with steak rub. Rub into the meat on both sides.

Let rest at room temperature while you light the egg to 550F degrees. The bottom vent will be wide open, and the top vent will be mostly open.

In a small bowl, combine the butter, garlic and thyme.

Place the steaks on the grill. Close the lid and cook for 2 minutes.

Flip the steaks. Close the lid and cook for 2 more minutes.

Flip the steaks again. Spoon the butter mixture onto the steaks.

Close the lid. Shut the bottom vent and the damper top.

For medium-rare steaks, keep the lid closed for 3 minutes. For well-done steaks, leave the lid closed for about 6 minutes.

Remove from the egg, and let the meat rest about 5 minutes before slicing.

This Garlic Steak Skillet is a quick and hearty recipe for a filling meal.&nbsp; Serve these in a variety of ways from over greens or mashed potatoes, to in a wrap or topping a salad. They are also perfect for meal prep!

Garlic Steak Skillet

oz ribeye steak ((about 2 large steaks))

extra virgin olive oil

garlic (divided, 15 cloves

tsp salt

tsp pepper

tbsp parsley (chopped)

Pour the olive oil in a medium skillet and add about 15 garlic cloves. Cook over low heat for about 20 minutes, stirring about every 5 minutes.

While the garlic cooks, cut the steak into 1 inch pieces, trimming any excess fat. Season evenly with salt and pepper. Press the remaining 5 cloves of garlic and set aside.

When the garlic is soft and golden brown remove it from the pan and drain and reserve the oil.

Add one tablespoon of the oil back into the pan over high heat. Once the oil is hot, place the steak in the pan in a single layer (if the pan isn't big enough for all of it in a single layer, do a second batch) and let cook for 2 minutes. Flip the steak over and let cook an additional minute, then stir in the garlic and cook while continuously stirring for 1 more minute.&nbsp;

Remove the steak from the pan and toss with the pan and toss with the parsley. Serve immediately.

This was probably my favorite of the week and so amazing and easy! I then used the leftover oil and garlic to saute some mushrooms to go with the steak.

This recipe was so delicious.  It was so easy to make.

Guys, I honestly thought I didn't like steak that much. BUT OH WAS I WRONG. This Ribeye Steak recipe is unreal! You will not believe how tender and juicy it is! Salting well ahead of time is the secret. Oh, and tons of garlic butter. I've got all the details for the best way to cook ribeye steak, grilled or on the stove top!

Top 15 rib eye recipes from across the web

The most viewed rib eye recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Green Eggs 'n' Steak for Two

Pan-Seared Steaks

Butter-Basted Steak

8 Best Ever Steak Marinades

Rib Roast

Beef rib with grilled lettuce and c...

Grilled rib eye steak with chimichu...

Pesto-stuffed tomatoes with chargri...

Grilled Rib-Eye Sandwich with Blue ...

Rib-eye steak with red wine & pastr...

Curried Steak With Sweet-and-Sour C...

Rib-eye Steaks on the Big Green Egg

Garlic Steak Skillet

Rib Eye Steak

Rib Eye Mediterráneo

Top 15 rib eye recipes from across the web

The most viewed rib eye recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Green Eggs 'n' Steak for Two

Pan-Seared Steaks

Butter-Basted Steak

8 Best Ever Steak Marinades

Rib Roast

Beef rib with grilled lettuce and c...

Grilled rib eye steak with chimichu...

Pesto-stuffed tomatoes with chargri...

Grilled Rib-Eye Sandwich with Blue ...

Rib-eye steak with red wine & pastr...

Curried Steak With Sweet-and-Sour C...

Rib-eye Steaks on the Big Green Egg

Garlic Steak Skillet

Rib Eye Steak

Rib Eye Mediterráneo

The most viewed rib eye recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine