Grilled Rib Eye Steak Recipe

Edith Said:

What is a great marinade for steaks?

We Answered:

Lea&Perrins worchesteshire sauce, mixed with equal part soy sauce, garlic, and a little vinegar. Your steak will be tender, juicy, and full of flavor.

Peggy Said:

What's a good way to cook a rib eye steak without a grill?

We Answered:

Get your pan searing hot, the cook it that way. I think it is delicious and makes a killer crust on thee outside. Just make sure you season it well. If you want to not overwhelm it, preheat your oven to 350 and finish the steak in there after you sear it. After you sear your meat if you want it well down turn down the heat on the last side of the meat.

A little lime on this steak rocks!
Personally I think all rib eye should be seared in a hot pan, it brings out the butteryness of the steak.

Baby carrots, blanche them in salt water, drain then heat some butter and a tinge of sugar and saute until sauce gets thick.

Shelly Said:

Beef & raspberry chipotle sauce recipe?

We Answered:

Here's a recipe for raspberry chipotle sauch that you can use " as a barbecue sauce, glaze, or basting sauce for poultry, shrimp, and meats. Pour over a block of cream cheese and serve as a dip with club crackers. Use as a sauce for meatballs or cocktail sausages for a crowd-pleasing appetizer. Great in wraps." I found it at the following link: http://64.233.167.104/search?q=cache:uPzâ€¦

Raspberry Chipotle Sauce Recipe
Ingredients
1 tablespoon olive oil
1/2 cup small diced onion
2 teaspoons minced garlic
2 teaspoons chipotle chiles in adobo, chopped
2 pints fresh raspberries, rinsed
1/2 cup raspberry vinegar
3/4 cup granulated sugar
1/2 teaspoon salt

Instructions
In a medium saucepan, heat oil over medium-high heat. Add the onions and cook, stirring, until soft and slightly caramelized, 4 minutes. Add the garlic to the pan and saute for 1 minute. Add the chipotles and cook, stirring continuously, for 1 minute. Add the raspberries and cook until soft, 2 to 3 minutes. Add the vinegar and stir to deglaze the pan. Add the sugar and salt, and bring to a boil.

Reduce the heat to medium and simmer until thickened and reduced by half, 8 to 10 minutes. Remove from the heat and cool before using.

For a clear glaze, strain through a fine mesh strainer, pressing on the solids with the back of a spoon to extract as much liquid as possible.

Yield: about 1-1/2 cups

EDIT:

Here's the easiest recipe I found that you can use for ribs. It came from - http://64.233.167.104/search?q=cache:AItâ€¦

Ingredients
1/4 cup raspberry chipotle sauce
1 tablespoon McCormick's Montreal Brand steak seasoning (or any seasoning blend)
1 rack of baby-back pork ribs (of course in your friends case you would just modify this recipe and use beef ribs)
raspberry chipotle sauce
Directions
1Season both sides of ribs with seasoning blend, then coat both sides with raspberry chipotle sauce.
2Place on a foil-lined baking dish or roasting pan.
3Bake uncovered in a 350 degree oven for 1 1/2 hours.
4Glaze with additional raspberry chipotle sauce after they come out of the oven.

Raspberry Chipotle Chicken Wings
from http://64.233.167.104/search?q=cache:Exiâ€¦

These chicken wings are easy to make, but very tender and flavorful. As an added bonus, you'll end up with some awesome leftover chicken stock to use later in soups, stews, or sauces. The chipotle chiles lend a unique flavor to the sauce, so do use them, even if you cut back on the amount. If you've never tried them, they are described as having a spicy raisin flavor.
INGREDIENTS:
5 pounds large chicken wings, separated at the joint (add the wing tips to the pot if you have them)
1-3/4 cups chicken broth (1 can or homemade)
1/2 cup chopped onion
1/2 cup chopped celery
4 large cloves garlic, cut in fourths
2 teaspoons dried rubbed sage
2 teaspoons dried thyme
1/2 bay leaf
Water
.
Sauce:
2 Tablespoons butter
1/2 sweet onion, minced
3 cloves minced garlic
2 teaspoons (canned) chipotle chiles in adobo, chopped (available in the ethnic sections of most markets), or to taste
1/4 cup balsamic vinegar
1/2 cup seedless raspberry jam or jelly
Kosher salt
PREPARATION:
Place chicken wings in a large stockpot along with chicken broth, onion, celery, garlic, sage, thyme, and bay leaf. Add water to just barely cover contents. Cover with a lid and bring to a boil. Reduce heat to medium-low and simmer for 15 minutes. Stir and skim off any foam midway through cooking. Remove cover and let cool at least 10 minutes.

While chicken wings are cooking, make the sauce. Heat a heavy saucepan over medium-high heat. Add butter and sweet onion. Reduce heat to medium and saute until onions are soft and translucent. Add garlic and chipotle chiles. Stir-fry 2 minutes. Deglaze pan with the balsamic vinegar, scraping up any browned bits from the bottom into the sauce. Add raspberry jam and salt. Stir until smooth. Let cool until chicken wings are done.

Strain wings (discard wing tips, if any) and retain strained stock for other purposes. Toss chicken wings with raspberry chipotle sauce. (May refrigerate for one day at this point.)

Position baking rack in the highest position. Preheat oven to 450. Line a 15 x 10-inch baking pan with non-stick foil.

Arrange chicken wings fattest-side up on prepared baking pan. Sprinkle lightly with kosher salt. Bake 25 minutes (30 to 40 minutes if refrigerated) in preheated oven until lightly browned. Serve hot.

Yield: about 8 to 10 appetizer servings

Beef Rolls in Chipotle
(This one calls for a particular brand of chipotle, but you have a chipotle recipe above, why not substitute if you don't want to make the purchase?)
Here's the link - http://www.robertrothschild.com/Productsâ€¦

Beef strips are rolled with corn, red pepper and Raspberry Chipotle Salsa for a tasty appetizer that everyone can enjoy.

Ingredients
2 1/3 cups Water
1 Tbsp. Butter
3/4 cup Rice
1/4 cup Robert Rothschild Farm Raspberry Chipotle Salsa
1/3 cup Corn
1/4 cup Roasted red pepper, sliced
12 oz. Beef filet mignons
Salt and pepper to taste
Vegetable or olive oil
Directions
Bring water and butter to a boil in a medium saucepan. Add rice and cook for 20-25 minutes until water is fully absorbed and rice is tender. Place cooked rice in a mixing bowl and add Raspberry Chipotle Salsa, corn and roasted red pepper.
Slice each beef filet into multiple 1/4 inch thick slices of beef. Then thin out slices to about 1/8 inch thick with mallet. Season slices with salt and pepper on both sides.
Spread a layer of rice mixture on each beef slice leaving about 1/2 inch from end uncovered. Roll beef slice to form jelly-roll shape and skewer with toothpick. Rub a little oil on outside of each roll.
Grill on each side on a hot grill for 1-2 minutes per side. Serve immediately. Yields 14-16 beef rolls.

Tonya Said:

How to cook a frozen rib-eye steak?

We Answered:

I cook my rib-eye steak pretty much the way I follow this recipe I have used to cook my t-bones:

Grilled_T-bone_Steaks.htm" rel="nofollow">http://www.plusrecipes.com/PlusRecipes_Râ€¦

Robin Said:

A exciting Steak recipe for my anniversary?

We Answered:

Steak Diane is a tournedo variation that is very good. For 2 servings,use 4 4oz. filets. Season with salt and pepper and a little garlic. Heat a heavy skillet very hot. Add a little oil and sear the meat on both sides. Throw in about 1 tsp. minced shallots, 1/2 cup sliced mushrooms, about 1/4 cup good brandy or cognac, watch out for the flame effect. Add about 1 cup heavy cream, and 2 TBSP. dijonn mustard. Reduce a bit and add in some demi-glace if you have it, some beef bouillon cubes if not. Reduce down to a thick sauce and pour equally over the steaks. Serve with a simple baked potato, or roasted red potatoes, or garlic mashed potatoes. Asparagus and red peppers with sesame seeds makes a nice vegetable. Merlot or cabernet or a good zinfandel, not white will pair nicely. Fresh berries with a touch of sweetened cream and gran marinier liquior for dessert.

Kurt Said:

Rib-eye recipe?

We Answered:

Many of the really fine steak houses do (approximately) the following: (Since you apparently don't have an indoor grill, you can improvise by using a skillet, preferably cast iron)

1. Heat your oven to 375F and place a rack in the center position.
2. Season the steaks liberally with salt and pepper and keep them in the refrigerator before cooking them.
3. Get the skillet quite hot and heat just a little vegetable oil in it (don't use butter; it will burn). Place the cold steaks in the skillet and sear on one side for about 3 minutes. Turn them and repeat on side B.
3. Transfer the skillet to the oven and finish the steaks in the oven. It's important to use an instant-read thermometer so you can ascertain the doneness with some accuracy. Otherwise, you'll have to use the "touch test" or play it by ear.
4. When steaks are done, transfer to warmed plates and top with a Tbs or so of chive butter and serve. Buon appetito!

The advantage of this method is that finishing the steaks at a relatively low temperature in the oven give you a great deal of control over their cooking, compared to continuing to cook them over a hot grill fire or under a hot broiler. You wind up with better cooked and juicier steaks. Starting with the steaks cold also attenuates the cooking time, helping to deliver a better product.

I used to grill steaks all the time, until I learned this method. I also use it on my grill simply by using a hot area for grilling and a cooler area for parking them to finish. I think the results with this dual cooking method are far superior to just grilling, and now I don't mind paying a premium for really great meat knowing that I won't ruin it.

Jose Said:

What can I cook in lieu of french fries with a ribeye steak?

We Answered:

Oven roasted veggies!
I use cut up chunks of potato, carrot, onion, sometimes peppers
Toss in olive oil salt pepper and bake at 375 till tender
You can also add broccoli and paremsan

Grilled Rib Eye Steak Recipe

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