Our 24 Best Rib Eye Steak Recipes
Rib Eye Steaks with Grilled Radicchio
On the side she serves pleasantly bitter grilled radicchio.The key to extra-juicy rib eye steaks, according to chef Renee Erickson of Boat Street Cafe in Seattle, is to baste them with butter while they sear. She also uses her delectable anchovy-cumin butter to baste roast salmon and spreads it on tartines with radish slices.
Grilled Texas Rib Eye
Steakhouse-Style Rib Eyes
Jaw-dropping centerpiece dishes require two essentials: salt and time. Preseasoning is the simplest thing you can do to make a good piece of meat great.
Rib Eye and Radishes in Bagna Cauda Butter
The trick to this amazingly delicious steak by F&W's Kay Chun is basting it with garlicky anchovy butter while it roasts.
Rib Eye Steaks with Togarashi-Lime Butter
These rib eye steaks from Seattle chef Renee Erickson are pan-roasted in a cast-iron skillet and basted with butter as they cook for an incredible caramelized crust.
Grilled Rib Eye Brochettes with Charmoula
Chef Tim McKee adds easy North African flavor to succulent kebabs. Well-marbled rib eye steak is perfect for kebabs, because it doesn't dry out on the grill.
Rib-Eye Steak au Poivre
When making steak au poivre, Maria Guarnaschelli always stirs a few capers into the sauce, an addition her daughter did not appreciate as a girl. Today, however, Alexandra's steak au poivre--with capers--is a favorite at Nick & Stef's Steakhouse.
Latin Grilled Rib Eye Steak with Green Chile Aioli
The secret to creating a terrific crust on a well-marbled cut of beef: rubbing on a salty-sweet spice mix and letting the meat air dry before grilling.
Grilled Rib-Eye Steaks with Roasted Rosemary Potatoes
Castel de Paolis's grilled rib eye is wonderful, but it's the potatoes that make this dish unforgettably good. First parboiled, then roasted with rosemary and a healthy glug of olive oil, the potatoes become marvelously crispy on the outside while remaining light, fluffy and buttery within.
Rib Eye Roast with Chestnuts and Brussels Sprout Leaves
To serve with his succulent beef rib eye roast, Tim Hollingsworth prepared a surprisingly simple garnish of sauteed brussels sprout leaves, which he mixed with chestnuts and seasoned with ground Sichuan peppercorns.
Butter-Basted Rib Eye Steaks
This steak is based on a recipe from Alain Ducasse. Halfway through cooking, these bone-in rib eyes are basted with a mixture of butter, thyme and garlic, so they're crusty outside and richly flavored.
Rib Eye Steaks with Pete's Barbecue Sauce
Pete Evans on grilling outside: "It's just more fun than cooking indoors—and it gets my kids off Facebook."
Bison Rib Eye Steaks with Roasted Garlic
Grilled Rib-Eye Tagliata with Watercress and Potatoes
This terrific, Italian-inspired meat-and-potato dish is on the menu at Terra. One night, Carl Doumani decided to make it at home. "He got so excited that he called the restaurant on a busy night in the middle of service, and he wouldn't get off the phone until he'd run through a list of different cuts of meat he wanted to use," says his daughter, Lissa. Feel free to play fast and loose with this recipe: You can use almost any tender cut of beef—such as strip steak or tenderloin—as long as it's sliced thin; if watercress is unavailable, substitute mizuna.
Southeast Asian Rib Eye Steaks
The anchovies and dry mustard in the marinade for these steaks add a salty, almost umami-like flavor to the meat; the brown sugar gives it a beautiful crust.
Pepper-and-Spice-Rubbed Rib Eye Steaks
To enhance the flavor of this rib eye, the spice-rubbed steak stands at room temperature for 1 hour before it's cooked to medium-rare.
Grilled Rib Eye Steaks with Apple-Radish Vinaigrette
A little Champagne vinegar in the dressing adds punchy flavor to these super easy steaks by F&W's Justin Chapple.
Rib Eye with Brussels Sprouts and Stout Cream Sauce
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.
Seared Rib Steak with Arugula
Michael Romano served this boldly flavored steak as the centerpiece of his romantic menu because he believes it matches his down-to-earth personality.
Mexican Spice-Rubbed Rib Eyes with Lime Butter
Grilled Rib Eyes with Mushrooms and Fish Sauce
Chef Zak Pelaccio is known for bold Malaysian-inspired recipes at his Fatty Crab restaurants in New York City. They will be included in his yet-untitled book, due out in 2012. He seasons even non-Asian dishes with Asian fish sauce in place of salt, because it adds an extra dimension of flavor—thus inspiring the steak and sautéed-mushroom recipe here.
A delicious new use for your fondue pot: 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. Or, purchase some sliced rib eyes at an Asian grocery store.
Steak Au Poivre with Red Wine Pan Sauce
Red wine pan sauce is an amalgamation of fond (those browned bits left in the pan after searing meat), shallots, broth, good-quality red wine, and a few pats of butter to bind it all together and thicken it to a syrupy consistency. A perfect interplay of acid 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 tender than New York strip, and its rich, beefy flavor infuses the pan sauce. Trim the steak of large pieces of fat and tie it into a round for even cooking.
Bone-In Rib Eye Steaks with Onion Jam
The combination of tangy-sweet jam and garlicky, buttery meat is irresistible. New York City chef Dan Kluger says the trick to grilling perfect steak is starting the meat at room temperature and turning it often so it cooks evenly.