10 Oz Dry Aged Beef Ribeye, Roast Potatoes, Baby Carrots, Red Wine Sauce

Steakhouse-Style Rib Optics

Rich cuts of meat, like a bone-in rib center, benefit from a dry out brine and air dry, which concentrates its flavour. Seasoning alee of fourth dimension increases iron-y notes in prime number-graded cuts of meat and breaks downward the connective tissue, resulting in an especially juicy steak.

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Rib Eye Steaks with Grilled Radicchio

Credit: ©Fredrika Stjärne

The key to actress-juicy rib eye steaks, co-ordinate to chef Renee Erickson, is to baste them with butter while they sear. She also uses her rich anchovy-cumin butter to baste roast salmon and spreads it on tartines with radish slices.

Rib Center and Radishes in Bagna Cauda Butter

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The play a joke on to this amazingly succulent steak by Kay Chun is basting it with garlicky anchovy butter while it roasts.

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Rib Eye Steaks with Togarashi-Lime Butter

Rib Eye Steaks with Togarashi Lime Butter

Credit: © Eva Kolenko

These rib eye steaks from Seattle chef Renee Erickson are pan-roasted in a cast-atomic number 26 skillet and basted with butter as they melt for an incredible caramelized crust.

Butter-Basted Rib Eye Steaks

Rib eye steak can seem intimidating to cook, but this dish couldn't exist more simple. Based on a recipe from Alain Ducasse, this method has essentially ii parts: seasoning the meat well and letting it stand at room temperature for at least half an hour, and and then cooking the steaks in a hot cast-fe skillet. Halfway through cooking, these bone-in rib eyes are basted with a mixture of butter, thyme, and garlic that's already in the skillet, so they're crusty outside and richly flavored.

Grilled Rib Middle Steaks with Apple-Radish Vinaigrette

Grilled Rib Center Steaks with Apple tree-Radish Vinaigrette

Credit: © Eva Kolenko

A lilliputian Champagne vinegar in the dressing adds punchy flavor to these super like shooting fish in a barrel steaks by F&W'southward Justin Chapple.

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Rib Eye with Brussels Sprouts and Stout Cream Sauce

Credit: © Christina Holmes

This intense sauce is thickened with staff of life and enriched with dark stout. It's swell on any steak, particularly a thick cutting like this rib middle. Also accompanying the beef: a hearty mix of sauteed onions and brussels sprouts.

Shabu-Shabu

Shabu Shabu

Credit: Con Poulos

For this shabu-shabu, you'll speedily melt fresh vegetables and newspaper-thin rib eye in hot and flavorful kombu broth correct at the table. To get your rib optics super sparse, freeze them whole until very firm, virtually 30 minutes, and slice.

Steak Au Poivre with Cherry Vino Pan Sauce

Steak au Poivre with Red Wine Pan Sauce

Credit: Justin Walker

Carmine wine pan sauce is an amalgamation of addicted (those browned bits left in the pan later searing meat), shallots, goop, expert-quality ruby-red wine, and a few pats of butter to demark it all together and thicken it to a syrupy consistency. A perfect interplay of acrid from the wine and sumptuous fat, the sauce is an ideal accompaniment to a peppercorn-crusted rib eye steak. The well-marbled cut stays more than tender than New York strip, and its rich, beefy flavor infuses the pan sauce. Trim the steak of large pieces of fatty and necktie it into a round for fifty-fifty cooking.

Bone-In Rib Eye Steaks with Onion Jam

Os-In Rib Eye Steaks with Grilled Onion Jam

Credit: © John Kernick

The combination of tangy-sweet jam and garlicky, buttery meat is irresistible. New York City chef Dan Kluger says the pull a fast one on to grilling perfect steak is starting the meat at room temperature and turning it oft and then it cooks evenly.

Bulgogi-Style Pepper Steak Sandwiches

Credit: Con Poulos

These fast hoagies from Kay Chun are based on Korean bulgogi—grilled marinated beef. Chun tosses steak, peppers, and onions in a tasty mix of soy sauce, garlic, and ginger before grilling.

Steak Tartare with Smoked Oyster Aioli

Steak Tartare

Credit: Greg DuPree

To brand this steak tartare, you'll need both flatiron steak and boneless rib centre. Freeze the beefiness until information technology's just house (almost 15 minutes) before you lot dice.

Beefiness-and-Celery Yakitori

Beef-and-Celery Yakitori

Credit: © Con Poulos

The surprise in this dish is celery, which is actually perfect for skewering and grilling. It becomes deliciously crisp and tender, making it the ideal partner for rich and fatty rib eye steaks.

Steak Burgers with au Poivre Special Sauce

Steak Burger with au Poivre Special Sauce

Credit: Victor Protasio

These burgers are fabricated with a mix of boneless beef chuck and boneless rib eye steak. Bootleg au poivre special sauce, flavored with briny green peppercorns and cornichons, cognac, chives, lemon juice, shallot, and common salt adds the finishing touch.

Double-Cutting Rib Eye with Sweet Gorgonzola Butter

Double Cut Rib Eye with Sweetness Gorgonzola Butter

Credit: Victor Protasio

To celebrate summer, 2002 BNC Suzanne Tracht says, "this juicy, sweet philharmonic of Gorgonzola and beef alongside fresh heirloom tomatoes is how I kick off the outdoor months." A two-rib prime rib centre mini-roast makes it easy to light upward the grill.

Grilled Wagyu Rib Heart with Roasted Fig Miso

Grilled Wagyu Rib Eye

Credit: Eva Kolenko

Niki Nakayama and Carole Iida-Nakayama requite tender, marbled grilled Wagyu a hit of savory, lightly sweet flavor from the roasted fig miso sauce. Use leftover sauce to slather on ribs before grilling. If fresh figs are not available, use frozen figs rather than dried. Simply make sure to thaw them beforehand for the best texture.

Steak-and-Shrimp Hot Pot

Steak and Shrimp Hot Pot Goop Recipe

Credit: Justin Walker

Cooking tender rib centre, fresh mushrooms, and sweetness shrimp tableside makes for an interactive repast. The broth, already seasoned and spiced with fresh aromatics, oils, and sauces, deepens in flavor as you cook the vegetables; meats; and, eventually, noodles throughout the night.

Rib Middle Aguachile

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Credit: Jen Causey

"We're simply saucing a seared piece of well-marbled rib center (all the same raw in the center) with a common cold, spicy broth for a refreshing, hearty dish that demands a cold cerveza," Marcela Valladolid writes of her recipe for rib middle aguachile.

Dry-Anile Rib Optics with Burgundy-Truffle Sauce

Dry-Anile Rib Eyes with Burgundy-Truffle Sauce

Credit: William Hereford

The common cold-smoking technique in this recipe captures the season of irksome roasting over a woods fire in a fraction of the fourth dimension.

Prakas' Rib Eye

Credit: Aubrie Pick

Freshly grated Parmigiano-Reggiano adds an unexpected striking of nutty, sweetness flavour to rib eye steaks marinated in Thai seasoning sauce, white pepper, and soy sauce in this night + Market recipe past Kris Yenbamroong, who named the dish for his father, Prakas. Rapidly searing the steaks allows them to develop a dark, flavorful crust before resting, slicing, and finishing them in the pan sauce, where they blot even more flavor and cook to a perfect medium-rare.

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Source: https://www.foodandwine.com/meat-poultry/beef/ribeye-steak/rib-eye-steak-recipes