Best 2 Char Grilled Rib Eye With Roasted Shallot And Herb Butter Recipes

Savor the exquisite flavors of a perfectly grilled rib-eye steak, complemented by the richness of roasted shallots and the aromatic herb butter. This delectable dish tantalizes the taste buds with its smoky, juicy, and succulent textures. Indulge in the savory goodness of the rib-eye, expertly charred to your desired doneness. The roasted shallots add a sweet and caramelized dimension, while the herb butter, infused with fresh herbs, provides a burst of aromatic flavor. Each bite is a symphony of flavors, leaving you craving for more. Whether you're a seasoned grill master or a home cook looking to impress, this char-grilled rib-eye with roasted shallots and herb butter is sure to become a favorite. Embark on a culinary journey and discover the secrets to creating this exceptional dish through our detailed recipes and easy-to-follow instructions.

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HERB-ROASTED BEEF RIB-EYE WITH ROASTED SHALLOTS

Herb-Roasted Beef Rib-eye with Roasted Shallots image

Provided by Geoffrey Zakarian

Categories main-dish

Time 2h25m

Yield 2 to 4 servings

Number Of Ingredients 19

Ingredients

One 2-inch-thick boneless rib-eye (1 1/2 pounds), tied with 2 pieces of twine to keep it together in a compact round shape
Kosher salt and freshly cracked black pepper
1 tablespoon ground paprika
1/2 teaspoon ground cumin
1/2 teaspoon dry mustard
2 tablespoons canola oil
4 ounces (1 stick) unsalted butter
10 sprigs fresh thyme
4 sprigs fresh rosemary
1/2 head garlic, cloves smashed
Fleur de sel, for sprinkling
2 tablespoons aged balsamic vinegar
Extra-virgin olive oil, for drizzling
Roasted Shallots, recipe follows
8 shallots, cut in half through the root, skins left on
2 tablespoons olive oil, plus more for finishing
1 teaspoon fresh thyme leaves
Kosher salt and freshly cracked black pepper
1 tablespoon balsamic vinegar

Steps:

Season the steak rather liberally with kosher salt. Bring it to room temperature, about 1 hour outside of the fridge.
Preheat the oven to 325 degrees F.
Combine the paprika, cumin, mustard and a few turns of freshly cracked pepper in a small bowl. Season the steak with the rub.
Heat the canola oil in a saute pan over high heat until smoking. Add the steak and sear on all sides, about 3 minutes per side. Add the butter, thyme, rosemary and garlic. Reduce the heat to medium low and baste the steak with the butter as it begins to brown, 2 to 3 minutes (without burning).
Transfer the steak to a rack in a roasting pan and top with a few pieces of the herbs and garlic and 3 spoonfuls of the butter. Roast to an internal temperature of 120 degrees F for medium rare, 7 to 10 minutes. Allow the meat to rest for 15 minutes before slicing.
Finish the sliced meat with a sprinkle of fleur de sel and a drizzle of aged balsamic and olive oil. Serve with the roasted shallots and a simple watercress salad if desired.
Preheat the oven to 400 degrees F.
Toss the shallots with the olive oil and thyme and season with salt and pepper. Lay the shallots on a baking sheet cut-side down. Roast until the shallots are very tender, about 25 minutes.
Toss the shallots with the vinegar and additional olive oil.

GRILLED RIBEYES WITH HERB BUTTER

Grilled Ribeyes with Herb Butter image

I make this recipe for special occasions. The tantalizing fragrance of the herbs de Provence is unforgettable. The seasoning and herb butter goes well with filet mignon, T-bone and steak strips, too. -John Baranski, Baldwin City, Kansas

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 18

Ingredients

1/4 cup olive oil
1/4 cup dry red wine
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
1 tablespoon red wine vinegar
1 tablespoon Dijon mustard
1 teaspoon coarsely ground pepper
1 teaspoon Worcestershire sauce
2 garlic cloves, minced
4 beef ribeye steaks (3/4 pound each)
STEAK SEASONINGS:
2 teaspoons kosher salt
1 teaspoon sugar
1 teaspoon herbes de Provence
1 teaspoon coarsely ground pepper
HERB BUTTER:
1/4 cup butter, softened
1 tablespoon minced fresh parsley
1 teaspoon prepared horseradish

Steps:

In a shallow dish, combine the first 8 ingredients. Add the steaks and turn to coat. Cover; refrigerate overnight., Drain and discard marinade. Combine the steak seasonings; sprinkle over steaks., Grill steaks, covered, over medium heat or broil 3-4 in. from the heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., For herb butter, in a small bowl, beat the butter, parsley and horseradish until blended. Spoon 1 tablespoon herb butter over each steak.

Nutrition Facts : Calories 976 calories, Fat 77g fat (31g saturated fat), Cholesterol 232mg cholesterol, Sodium 1271mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 61g protein.

Tips:

Choose a high-quality rib-eye steak: Look for one that is well-marbled and at least 1 inch thick.
Season the steak generously: Use a combination of salt, pepper, and your favorite herbs and spices.
Cook the steak over high heat: This will help to create a nice char on the outside while keeping the inside juicy and tender.
Baste the steak with butter: This will help to keep it moist and flavorful.
Let the steak rest before serving: This will allow the juices to redistribute throughout the steak, resulting in a more tender and flavorful bite.

Conclusion:

Char-grilled rib-eye steak with roasted shallot and herb butter is a delicious and impressive dish that is perfect for a special occasion. By following these tips, you can easily create a steak that is cooked to perfection and full of flavor. So next time you're looking for a special meal, give this recipe a try.