Two Great Rib Eye Steak Recipes

Today I want to share with you two of my favorite rib-eye steak recipes,Deluxe Pan Fried Rib Eye Steak and a Pan Seared Rib Eye recipe.

Rib-eye steak is a boneless cut from the rib section. The term "eye" in its name refers to the round cross-section of a muscle that is not well exercised, making the rib-eye steak very tender. Succulent and well-marbled with fat, the rib-eye is also known as a Delmonico steak after a chic New York restaurant, Delmonico’s that popularized this luxury steak in the mid 1800s.

Deluxe Pan Fried Rib Eye Steak Recipe
4 Beef rib eye steaks 1" thick
2 Large potatoes
3 tb Grated Parmesan cheese
1/4c Balsamic vinegar Olive or salad oil
1 Medium onion
1 ts Ground black pepper

Preheat broiler. Slice unpeeled potatoes crosswise into 1/4" slices. On a ungreased jelly roll pan arrange potatoes in a single layer overlapping. Drizzle, if necessary, potatoes with 2 tablespoons of oil and sprinkle with 1/2 teaspoon salt. Place jelly roll pan with potatoes in broiler about 4" from heat source and broil for 10 minutes turning them once. Sprinkle potatoes with Parmesan cheese. Broil 3 broiling dice onion. In a 12" skillet over medium heat in 1 tablespoon of hot oil cook onion until tender. Remove mixture with a slotted spoon to a bowl.

Sprinkle steaks with pepper and 1/2 teaspoon salt. In same skillet over medium high heat in 1 tablespoon of hot oil cook steaks until browned on both sides about 8 minutes for rare or until of desired doneness. Place steaks on a warm platter.

Reduce heat to medium and spoon off fat. Add vinegar and cooked onion. Cook 1 minute stirring in order to lose the brown bits on bottom of skillet. Spoon onion mixture over steaks. Arrange Parmesan potatoes around steaks. To serve, cut each steak in butterfly cut or in half.

Pan Seared Rib Eye Recipe
1 boneless rib eye steak
1 1/2-inch thick
Canola oil or PAM oil spray to coat
Salt and ground black pepper

Place 10 to 12-inch cast iron skillet in oven and heat oven to 450 degrees. Bring steak(s) to room temperature.

When oven reaches temperature, remove pan and place on range over high heat. Coat steak lightly with oil and season both sides with a generous pinch of salt. Grind on black pepper to taste.

Immediately place steak in the middle of hot, dry pan. Cook 30 seconds without moving. Turn with tongs and cook another 30 seconds, then put the pan straight into the oven for 2 minutes. Flip steak and cook for another 2 to 3 minutes. (This time is for medium rare steaks. If you prefer medium, add a minute or two to both of the oven turns.)

Remove steak from pan, cover loosely with foil, and rest for 2 minutes. Serve whole or slice thin and fan onto plate.

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About The Author, Ray Torres
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