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    Recipes — Rib Eye

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    Seasoned Ribeye Roast

    This is a very special and savory way to prepare a boneless beef rib roast. Gravy made from the drippings is exceptional. You can also use a ribeye roast with excellent results.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 1 hour 15 minutes (Let stand 10 minutes before slicing)
        •    Yield: Serves 8


        •    1 beef ribeye roast (3 to 4 pounds)
        •    1/4 teaspoon cayenne pepper
        •    1/2 teaspoon dried rosemary, crushed
        •    3/4 teaspoon garlic salt
        •    1-1/2 teaspoons paprika
        •    1-1/2 teaspoons lemon-pepper seasoning


    1. Preheat oven to 350°. Mix seasonings. Place roast on a rack in a roasting pan, fat side up; rub with seasonings.
    2. Roast, uncovered, until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 1-1/2-2 hours. Remove from oven; tent with foil. Let stand 10 minutes before slicing.

    This great family recipe is thanks to Taste-of-Home Recipes at https://www.tasteofhome.com/recipes/seasoned-ribeye-roast/

    Pan-Seared Rib Eye Steak

    Moody’s Foodie personal steak recipe for steaks at least 1-1/4 inch thick; an all-time favorite for those who cherish the rich flavor of premium dry-aged steak.

    Prep Time

        •    Prep time: Allow steaks to come to room temperature (about 1 hour)
        •    Cook time: 25 minutes
        •    Yield: Serves 2


        •    2 Moody’s premium dry-aged New York strip or rib eye steaks (at least 1 1/4 inch thick)
        •    2 T canola oil
    2 T butter
        •    Salt and freshly ground black pepper to taste


    1. Allow steaks to come to room temperature (about 1 hour)
    2. Heat a cast iron skillet over high heat until very hot (6 to 8 minutes)
    3. Rub the steaks all over with 1 T canola oil then season the steaks on all sides generously with the rub or salt and pepper.
    4. Add 1 T canola oil to the skillet, making certain it is evenly distributed in the pan, and carefully add the steaks.
    5. Cook without turning until deeply browned and crusty – about 5 to 6 minutes depending on thickness.
    6. Flip the steaks and cook until browned on the second side – 2 to 4 minutes depending on preferred doneness.
    7. Remove from pan, platter the steaks and add 1 T butter to each. Tent with foil and allow to rest for 5 minutes.
    8. Note: Cooking time generally produces steaks between medium and medium rare depending on thickness.

    * TIPS: When fresh herbs are available, you might want to try this great natural rub: Garlic, thyme and rosemary all finely chopped mixed with salt and pepper and the canola oil.

    This great family recipe is thanks to Moody's-Butcher-Shop Recipes at https://moodysbutchershop.com/pan-seared-new-york-strip-or-rib-eye-steak-for-steaks-at-least-1-%C2%BC-inch-thick/

    Pan Seared Ribeye with Herb Butter

    The perfect steak in just 15 minutes! Pan Seared Ribeye that’s finished off in the oven and topped with homemade Herb Butter that will make you swoon!

    This Pan Seared Ribeye with Herb Butter starts off on the stove top to sear in all the flavors and then is finished off in the oven to ensure it comes out with the perfect temperature. But the kicker on top is the herb butter finish!

    You will love everything about this Ribeye! The flavor is incredible and it only takes 15 minutes to make! Bon Appetit my friends!

    Prep Time

        •    Prep time: 20 minutes
        •    Cook time: 10 minutes
        •    Yield: Serves 2


        •   2 8-10 oz Ribeye
        •   2 tablespoons olive oil
        •   salt & pepper to season
        •   3 tablespoons of butter (softened)
        •   2 teaspoons fresh thyme
        •   2 teaspoons fresh rosemary
        •   1/4 teaspoon salt
        •   1 teaspoon lemon juice


    1. Make the Herb Butter: to a small bowl add butter, thyme, rosemary, salt, and lemon juice. Using a spoon, mix the ingredients together.
    2. Place butter mixture in a sheet of plastic wrap and roll the butter into a log. Place in the refrigerator for 20 minutes, until butter hardens.
    3. Preheat grill to 500 degrees.
    4. Place a large 10″ cast iron skillet in the oven. Heat for 5 minutes.
    5. In the meantime season both sides of the ribeye with olive oil, salt, and pepper.
    6. Remove the cast iron skillet from the oven and place on a burner set to HIGH heat. Add steaks to the pan and sear for 45 seconds. Flip the steaks with tongs to sear on the other side for another 45 seconds.
    7. Immediately place skillet in the oven and cook (at 500 degrees) for 2 minutes. Flip the steaks and cook for another 2 minutes on the other side. Remove skillet from the oven. (this will be medium rare, if you like it more well down cook it another minute on each side)
    8. Cover the skillet with foil and let steaks sit for 2 minutes.
    9. Serve. Top with herb butter and a lemon wedge.

    This great family recipe is thanks to Joyful-Healthy-Eats Recipes at https://www.joyfulhealthyeats.com/pan-seared-ribeye-herb-butter/

    Rib Eye Steaks with Pete's Barbecue Sauce

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 35 minutes
        •    Yield: Serves 4


        •   1 cup red wine vinegar
        •   1/2 teaspoon dry mustard
        •   1/4 teaspoon ground cloves
        •   2 tablespoons vegetable oil, plus more for grilling
        •   1/4 cup finely chopped onion
        •   2 garlic cloves, minced
        •   1 teaspoon cumin seeds
        •   2 tablespoons light brown sugar
        •   2 plum tomatoes, coarsely chopped
        •   1 cup smoky barbecue sauce
        •   1 teaspoon sambal oelek
        •   Salt and freshly ground pepper
        •   4 rib eye steaks on the bone, cut 3/4 inch thick (about 1 pound each)
        •   Rosemary sprigs, for garnish


    1. In a medium saucepan, combine the vinegar, dry mustard and cloves and simmer over moderate heat until reduced by half, about 10 minutes. Transfer the vinegar to a heatproof bowl. Wipe out the saucepan.
    2. Add the 2 tablespoons of oil to the saucepan, along with the onion, garlic and cumin. Cook over moderately low heat until the onion is softened and fragrant, about 5 minutes. Add the brown sugar and tomatoes and cook until softened, about 5 minutes. Add the reduced vinegar and the barbecue sauce and simmer until reduced to 2 cups, about 5 minutes. Transfer the sauce to a blender and puree until smooth. Add the sambal oelek and season with salt and pepper.
    3. Light a grill or preheat a grill pan. Rub the steaks with oil and season generously with salt and pepper. Grill over moderately high heat, turning once, until the steaks are lightly charred and medium-rare, about 6 minutes total. Let the steaks rest for 5 minutes, then garnish with rosemary and serve with the barbecue sauce.

    This great family recipe is thanks to Food&Wine Recipes at https://www.foodandwine.com/recipes/rib-eye-steaks-with-petes-barbecue-sauce

    Grilled Rib Eye Brochettes with Charmoula

    Well-marbled rib eye steak is perfect for kebabs, because it doesn’t dry out on the grill.

    Prep Time

        •    Prep time: 30 minutes
        •    Cook time: 2 hours
        •    Yield: Serves 15


        •   One 4-ounce bunch flat-leaf parsley, stemmed and coarsely chopped
        •   One 4-ounce bunch cilantro, coarsely chopped with stems
        •   3 garlic cloves, minced
        •   2 tablespoons ground cumin
        •   1 tablespoon ground coriander
        •   2 tablespoons sweet paprika
        •   1 teaspoon smoked paprika
        •   1 teaspoon cayenne
        •   Pinch of saffron threads
        •   1/4 cup fresh lemon juice
        •   1 cup extra-virgin olive oil, plus more for grilling
        •   Kosher salt
        •   Six 1 1/2-inch-thick boneless rib eye steaks (7 1/2 pounds)—excess fat trimmed, steaks cut into 1 1/2- to 2-inch cubes
        •   2 small red onions, cut into 1 1/2-inch pieces
        •   2 large red bell peppers, cut into 1 1/2-inch pieces


    1. In a food processor, combine the parsley with the cilantro, garlic, cumin, coriander, sweet and smoked paprikas, cayenne and saffron and pulse until the herbs are finely chopped. Add the lemon juice and the 1 cup of olive oil and pulse to incorporate. Add 1 tablespoon of salt. Scrape half of the charmoula into a small bowl and refrigerate.
    2. Scrape the remaining charmoula into a very large bowl. Add the steak cubes and turn to coat with the charmoula. Let stand at room temperature for 2 hours or refrigerate for up to 4 hours.
    3. Light a grill. Thread 3 chunks of rib eye onto a long skewer, adding a piece of onion and red bell pepper between each piece of meat. Grill over high heat for about 15 minutes, turning the skewers occasionally, until the meat and vegetables are lightly charred in spots and the meat is cooked medium-rare to medium. Serve the skewers with the reserved charmoula.

    This great family recipe is thanks to Food & Wine Recipes at https://www.foodandwine.com/recipes/grilled-rib-eye-brochettes-with-charmoula