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Ribeye steak

Ribeye steak Perfect Recipe

Ribeye steak is the best and this recipe is very easy to make at home. These delicious pan-seared rib-eye steaks are butter-based and will remind you of the ones at your favorite restaurant.

ribeye steaks

Perfect Ribeye steak Recipe

Perfect Ribeye Steaks came out perfect. For now on if it’s not on the grill it pans seared.

How to Cook a Ribeye Steak

To make a Best Ribeye Steak Recipe you'll need the following ingredients:

 INGREDIENTS:

  • 2 bone-in rib-eye steaks

MONTREAL SEASONING (COPYCAT)

  • 2 cloves of minced garlic
  • 2 tsp of onion powder
  • 1 tsp of dill seeds
  • 1 tsp of kosher salt
  • 1 tbsp of freshly ground black pepper
  • 1 tbsp of orange zest

COMPOUND BUTTER:

  • 1 tbsp chopped spring onions
  • 1 tbsp chopped thyme
  • pinch of kosher salt
  • 1/2 cup of softened butter
  • 2 cloves of crushed garlic
  • 2 tbsp chopped parsley

INSTRUCTIONS:

Follow these directions to prepare the best steak:

For steaks: In a bowl combine kosher salt, freshly ground black pepper, onion powder, and dill seeds.

Using the side of a knife, smash the garlic cloves to remove the skins and chop well.

Using a citrus zester, remove about half of the zest from an orange. Place this in the bowl and mix all the ingredients.

Gently massage the seasoning on both sides of each steak and allow the meat to marinate for at least 20 minutes. Meanwhile, turn on the grill to 450 ° F for a great sear.

Remove the seasoned steaks to the hot grill, cook for 4 to 6 minutes per side a little frequent, longer if desired (this is for 1 inch or thicker). 

Remove fillets and let rest for 5 to 10 minutes before serving.

Top with herb compound butter and serve.

FOR COMPOUND BUTTER:

Allow butter to come to room temperature and place in a bowl.

Using the side of a knife, smash the garlic cloves to remove the skins and chop finely.

Chop the fresh herbs and mix with butter, garlic, and salt.

With a spatula incorporate all ingredients and fold onto a sheet of waxed paper.

Roll the butter mixture into a cylindrical shape working with the waxed paper. Crimp edges and refrigerate until firm.

Remove from refrigerator, unroll and cut into pieces to top each steak.

Roll in and refrigerate the remaining compound butter.

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