Rich cuts of meat, like a bone-in rib eye, benefit from a dry brine and air dry. Seasoning ahead of time increases iron-y notes in prime-graded cuts of meat and breaks down the connective tissue, resulting in an especially juicy steak.
1. Steakhouse-Style Rib Eyes
On the side she serves pleasantly bitter grilled radicchio. The key to extra-juicy rib eye steaks is to baste them with butter while they sear. It is possible to use delectable anchovy-cumin butter to baste roast salmon.
2. Rib Eye Steaks with Radicchio
The trick to this amazingly delicious steak is basting it with garlicky anchovy butter while it roasts.
Sprinkle with the remaining parsley and serve with the remaining butter.
3. Rib Eye and Radishes in Bagna Cauda Butter
These rib eye steaks are pan-roasted in a cast-iron skillet and basted with butter as they cook for an incredible caramelized crust.
Thinly slice the steaks across the grain and serve with lime wedges and crusty bread.
4. Rib Eye Steaks with Togarashi-Lime Butter
Rib eye steak can seem intimidating to cook, but this dish couldn't be more simple.
Halfway through cooking, these bone-in rib eyes are basted with a mixture of butter, thyme, and garlic that's already in the skillet.
A little Champagne vinegar in the dressing adds punchy flavor to these super easy steaks.
Carve the steaks against the grain and serve with the vinaigrette.
6. Grilled Rib Eye Steaks with Apple-Radish Vinaigrette
This intense sauce is thickened with bread and enriched with dark stout. It's great on any steak, particularly a thick cut like this rib eye. Also accompanying the beef: a hearty mix of sauteed onions and brussels sprouts.
7. Rib Eye with Brussels Sprouts and Stout Cream Sauce
For this shabu-shabu, you’ll quickly cook fresh vegetables and paper-thin rib eye in hot and flavorful kombu broth right at the table. To get your rib eyes super thin, freeze them whole until very firm, about 30 minutes, and slice.
A perfect interplay of acid from the wine and sumptuous fat, the sauce is an ideal accompaniment to a peppercorn-crusted rib eye steak.
Trim the steak of large pieces of fat and tie it into a round for even cooking.
9. Steak Au Poivre with Red Wine
The combination of tangy-sweet jam and garlicky, buttery meat is irresistible.
The trick to grilling perfect steak is starting the meat at room temperature and turning it often so it cooks evenly.
10. Bone-In Rib Eye Steaks with Grilled Onion Jam
Chun tosses steak, peppers and onions in a tasty mix of soy sauce, garlic and ginger.
Grill over moderately high heat, turning, 1 to 2 minutes for the meat, 3 minutes for the scallions and about 8 minutes for the peppers.
11. Bulgogi-Style Pepper Steak Sandwiches
To make this steak tartare, you’ll need both flatiron steak and boneless rib eye.
Freeze the beef until it’s just firm before you dice. The smoked oyster aioli adds muscle and brightness, and it’s easy to make.
12. Steak Tartare
with Smoked Oyster Aioli
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.
13. Beef-and-Celery Yakitori
These burgers are made with a mix of boneless beef chuck and boneless rib eye steak.
Homemade au poivre special sauce, flavored with briny green peppercorns and cornichons, cognac, chives, and lemon juice.
14. Steak Burgers with au Poivre Special Sauce
A two-rib prime rib eye mini-roast makes it easy to light up the grill.
Serve the grilled beef with Sweet Gorgonzola Butter and Heirloom Tomato Salad with Pickled Ramp Vinaigrette.
15. Double-Cut Rib Eye with Sweet Gorgonzola Butter
Use leftover sauce to slather on ribs before grilling. If fresh figs are not available, use frozen figs rather than dried.
Just make sure to thaw them beforehand for the best texture.
16. Grilled Wagyu Rib Eye with Roasted Fig Miso
Cooking tender rib eye, fresh mushrooms, and sweet shrimp tableside makes for an interactive meal. The broth, already seasoned and spiced with fresh aromatics, oils, and sauces, deepens in flavor as you cook.
17. Steak-and-Shrimp Hot Pot
We're simply saucing a seared piece of well-marbled rib eye with a cold, spicy broth for a refreshing, hearty dish that demands a cold cerveza.
Sprinkle with flaky sea salt. Serve with tostadas.
18. Rib Eye
The cold-smoking technique in this recipe captures the flavor of slow roasting over a wood fire in a fraction of the time.
Slice steaks, and arrange on a serving platter.
19. Dry-Aged Rib Eyes with Burgundy-Truffle Sauce
Freshly grated Parmigiano-Reggiano adds an unexpected hit of nutty, sweet flavor to rib eye steaks marinated in Thai seasoning sauce, white pepper, and soy sauce.
Stirring fresh Thai basil into the warm steak and tomatoes just before serving.