Best 8 Gaucho Stuffed Rib Eye Steak Recipes

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Indulge in the delectable flavors of the Gaucho Stuffed Rib-Eye Steak, a culinary masterpiece that combines premium ingredients and enticing flavors to create a truly unforgettable dining experience. This dish features a tender and juicy rib-eye steak, generously stuffed with a flavorful combination of sundried tomatoes, basil, spinach, and a touch of Parmesan cheese. The steak is then skillfully grilled to perfection, resulting in a symphony of textures and tastes that will tantalize your palate.

Accompanying the main course, the article offers a delectable selection of complementary recipes designed to elevate your meal to new heights. Find the perfect sauce to enhance the flavors of the steak, whether you prefer a classic Béarnaise sauce or a spicy Chimichurri sauce. For a refreshing and vibrant side dish, try the Grilled Vegetable Skewers, featuring an array of colorful vegetables grilled to perfection. And to complete your meal, indulge in the creamy and flavorful Mashed Potatoes with Roasted Garlic, adding a touch of comfort and richness to your dining experience.

Here are our top 8 tried and tested recipes!

GAUCHO RIB-EYE STEAKS



Gaucho Rib-Eye Steaks image

Provided by Sandra Lee

Categories     main-dish

Time 1h57m

Yield 4 servings

Number Of Ingredients 4

4 rib-eye steaks, 3/4-inch thick
1 (7-ounce) can chipotle peppers in adobo
2/3 cup cocktail sauce (recommended: Heinz)
4 tablespoons steak sauce (recommended: Lawry's)

Steps:

  • Pat the steaks dry using a paper towel. Place the remaining ingredients in large zip-top bag. Gently massage bag to combine ingredients; then add steaks. Let marinate in refrigerator for 1 to 3 hours.
  • Set up grill for direct cooking over high heat. Oil grate when ready to start cooking.
  • Remove steaks from refrigerator and let come to room temperature, approximately 20 to 30 minutes. Remove steaks from marinade, discard marinade.
  • Place steaks on hot oiled grill and cook for 6 to 8 minutes per side for medium. Transfer steaks to a platter and let rest 5 minutes before serving.

GRASS-FED RIB EYE NACHOS



Grass-Fed Rib Eye Nachos image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 8 to 10 servings

Number Of Ingredients 17

2 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 cup heavy cream
1 teaspoon kosher salt
2 cups shredded mixed Monterey Jack, mild Cheddar and sharp Cheddar
1 tablespoon olive oil
1 large white onion, diced
2 jalapeno chiles, seeded and diced
2 tablespoons tomato paste
1 pound grass-fed ground rib-eye steak
Kosher salt and freshly ground black pepper
3 ripe avocados
1/2 bunch fresh cilantro, torn
Juice of 1 lemon
Kosher salt
One 18-ounce bag white tortilla chips
Shredded Cheddar, for garnish

Steps:

  • For the cheese sauce: Add the butter to a medium, heavy-bottomed saucepan over low heat. As the butter melts, add the flour and slowly mix to make a roux. Cook for a few minutes, then add the cream and salt and let simmer on low heat until thickened, a few minutes more. Slowly fold in the mixed cheeses and keep warm.
  • For the rib-eye mixture: Heat a large, heavy-bottomed saucepan, then add the oil along with the onions and jalapenos. Saute until the onions are translucent, 3 to 4 minutes, then add the tomato paste and continue to cook, stirring occasionally, 1 to 2 minutes. Add the beef, breaking it up with a spoon, and a big pinch of salt. Cook until the beef is cooked through, another 8 to 10 minutes. Season to taste with salt and pepper. Set aside.
  • For the smashed avocado: Scoop and smash the avocado flesh into a medium bowl, then add the cilantro and lemon juice. Season to taste with salt.
  • For the nachos: Spread some chips on a large platter. Top with some cheese sauce, then some meat. Repeat the layering. Top with the smashed avocado and garnish with shredded Cheddar. Serve.

TUSCAN RIB-EYE STEAK



Tuscan Rib-Eye Steak image

Provided by Giada De Laurentiis

Categories     main-dish

Time 12h40m

Yield 1 to 2 servings

Number Of Ingredients 14

One 18-ounce bone-in rib-eye steak, about 1 1/2-inches thick
2 teaspoons extra-virgin olive oil
4 sprigs fresh rosemary
4 sprigs fresh thyme
2 cloves garlic, peeled and smashed
1 1/4 teaspoons kosher salt
1/2 teaspoon lemon zest
1 teaspoon fresh lemon juice
2 teaspoons plus 1 teaspoon extra-virgin olive oil
1/4 teaspoon chopped fresh rosemary
1/4 teaspoon chopped fresh thyme
1/4 teaspoon freshly ground black pepper, plus more for seasoning
1 large egg
6 or 7 leaves baby arugula

Steps:

  • For the marinade: The day before you plan on cooking your steak, place the rib-eye in a resealable baggie along with the olive oil, rosemary, thyme and garlic. Move the herbs and garlic around in the bag to coat the steak with all the flavors. Refrigerate overnight.
  • For the steak: Remove the steak from the refrigerator 30 minutes before cooking. Preheat the oven to 400 degrees F.
  • Heat a grill pan over medium-high heat. Sprinkle the steak evenly with 1 teaspoon of the salt. Place the steak on the grill pan and sear for 5 minutes without moving the steak. Flip the steak and repeat on the other side. Remove the steak to a baking sheet and place in the oven for 10 minutes for medium doneness. Allow the steak to rest for 15 minutes.
  • Meanwhile, in a small bowl mix together the lemon zest, lemon juice, 2 teaspoons olive oil, rosemary, thyme, 1/8 teaspoon of the salt and 1/8 teaspoon of the pepper. Set aside.
  • Heat a small nonstick skillet over medium heat. Add 1 teaspoon olive oil and slide in the egg, being careful not to break the yolk. Sprinkle with the remaining 1/8 teaspoon salt and 1/8 teaspoon pepper. Reduce the heat to medium-low and gently cook the egg until the white is just set and the yolk is still soft, about 3 minutes.
  • Transfer the rested steak to a serving plate. Scatter the arugula over the steak and drizzle 1 teaspoon of the herb oil. Lay the egg, sunny-side up, over the top. Drizzle with the remaining herb oil and season with a few grinds of black pepper.

GAUCHO STEAK WITH 4-HERB CHIMICHURRI



Gaucho Steak with 4-Herb Chimichurri image

Provided by Guy Fieri

Categories     main-dish

Yield 4 to 6 servings

Number Of Ingredients 22

1 teaspoon minced garlic
1 teaspoon freshly chopped cilantro leaves
2 tablespoons olive oil
3 tablespoons tequila
1 tablespoon freshly squeezed lemon juice
1 tablespoon freshly squeezed lime juice
1/2 teaspoon salt
1 teaspoon freshly cracked black pepper
1 1/2 pound skirt steak, trimmed
2 tablespoons freshly chopped cilantro leaves
2 tablespoons freshly chopped parsley leaves
1 tablespoon freshly chopped basil leaves
1 tablespoons freshly chopped oregano leaves
2 tablespoons minced white onion
2 tablespoons diced red bell pepper
2 tablespoons minced garlic
1 teaspoon salt
1 tablespoon freshly cracked black pepper
1/2 teaspoon ground cumin
2 tablespoons red wine vinegar
1 tablespoon pasilla peppers, dried
2 tablespoons extra-virgin olive oil

Steps:

  • For the steak:
  • Combine all ingredients, and let steak marinate, refrigerated, for 1 to 3 hours.
  • Heat grill or pan to high heat, cook skirt steak to medium-rare, let sit for 5 to 10 minutes, then cut on bias in 1/4 inch pieces, and top with chimichuri sauce.
  • 4-herb chimichurri:
  • Mix all ingredients lightly in food processor until a coarse sauce is formed. Set aside for 2 hours.

RIB-EYE STEAK IN GREMOLATA-LIKE MARINADE



Rib-Eye Steak in Gremolata-Like Marinade image

Provided by Bobby Flay | Bio & Top Recipes

Categories     main-dish

Time 2h25m

Yield 2 to 4 servings

Number Of Ingredients 27

8 cloves garlic, chopped
1 cup chopped parsley leaves (about 1/2 bunch)
1 lime, zested and juiced
1/4 cup olive oil
Salt and freshly ground black pepper
2 (1-inch) thick rib-eye steaks
2 large poblanos
1/2 cup freshly chopped parsley leaves
2 limes, zested and juiced
1/4 cup half-and-half
Salt and freshly ground black pepper
1 (5-pound) watermelon, peeled, sliced and seeds removed
1 carton raspberries
1 cup chopped fresh coconut
4 ounces feta, crumbled
1/4 cup chopped sweet onion
1/4 cup red wine vinegar
1/2 cup extra-virgin olive oil
Vanilla salt
Pinch cayenne
1 cup chopped mint leaves
1 red onion, sliced thick
1 cup dried mission figs, halved
2 cups balsamic vinegar
1/2 teaspoon red chili flakes
Olive oil
Salt and freshly ground black pepper

Steps:

  • For the rib-eye:
  • Combine all the ingredients and spread half over the top of steaks. Put plastic wrap over steaks and flip to coat other side with remaining gremolata. Wrap and let sit for 30 minutes to 1 hour. (Also can be done using a plastic resealable bag.) Flip steaks once while marinating.
  • Heat grill to medium-high heat. Grill steaks for 4 to 5 minutes on each side for medium-rare. Remove to a serving platter and let rest for at least 10 minutes.
  • For the cream sauce:
  • Grill poblano peppers until they are charred and soft. Remove to a cutting board and chop. Add them to a blender along with the remaining ingredients and blend until smooth
  • Transfer to a serving bowl.
  • For the salad:
  • Place watermelon slices on the grill until they get nice char marks. Remove to a cutting board and chop. Place the watermelon into a large bowl and add the raspberries, coconut and crumbled feta. In another bowl whisk the onion, vinegar, olive oil, vanilla salt, and cayenne to combine. Pour over the watermelon mixture, add mint, and toss.
  • For the onions:
  • In a medium saucepan over low heat, add the figs, balsamic vinegar and chili flakes. Simmer until it reduces by 1/3, then strain the vinegar into a medium bowl. Add the onions and drizzle with olive oil. Season with salt and pepper, to taste, and let marinate for 30 minutes to 1 hour. Place on the grill for a few minutes to char each side.
  • Serve rib-eyes with cream sauce, salad and glazed onions.

BEEF GAUCHO



Beef Gaucho image

Provided by Food Network

Categories     main-dish

Time 1h10m

Yield 8 to 10 servings

Number Of Ingredients 9

1 1/2 pounds ground beef (81 percent lean)
1/2 teaspoon dried oregano
Salt and black pepper
Pinch crushed red pepper
1 1/4 pounds jumbo yellow onions, thinly sliced
1 teaspoon ground cumin
1 1/4 teaspoons Spanish paprika
One 14-ounce package empanada dough, such as Goya Discos (see Cook's Note)
Vegetable oil, for deep-frying

Steps:

  • Brown the ground beef in a saute pan over medium-high heat for 8 to 10 minutes. Once the beef is browned, add the oregano and a pinch of salt, black pepper and crushed red pepper. Add the sliced onions and cumin and cook until the onions are translucent. Stir in the Spanish paprika. Simmer the filling over low heat for 15 minutes. Adjust the seasoning to taste. Let cool.
  • Spoon 2 tablespoons of the filling into a disc of empanada dough. Fold the disc in half and close it by tightly twisting the edges. Repeat with the remaining filling.
  • Heat the vegetable oil to 350 degrees F in a deep-fryer or heavy pot. In batches, fry the empanadas until golden brown, 5 to 6 minutes.

RIB-EYE STEAK RUB



Rib-Eye Steak Rub image

Provided by Food Network

Categories     main-dish

Time 53m

Yield 15 steaks

Number Of Ingredients 15

1/2 cup steak rub
4 tablespoons paprika
2 tablespoons course black pepper
1/2 tablespoon white pepper
1/2 tablespoon cayenne pepper
4 tablespoons rib rub
5 tablespoons minced garlic
1/2 cup brown sugar
6 tablespoons balsamic vinegar
1 tablespoon sea salt
1/4 cup chopped fresh rosemary
1/4 cup chopped fresh tarragon
1/4 cup chopped fresh thyme
Olive oil, as needed
15 steaks

Steps:

  • Combine all ingredients, except oil, in a large bowl. While stirring, add olive till the mixture is a "slushy" consistency. Submerge steaks in mixture, rubbing it into the surface of the steaks. Marinate steaks in mixture for approximately 30 minutes. Preheat grill to 425 to 450 degrees F and place steaks on grill, flipping halfway through. To cook a 16-ounce steak to preferred doneness, cook for: rare, 2 to 3 minutes on each side, medium-rare, 4 to 5 minutes on each side and medium, 6 to 7 minutes on each side

STEAK GAUCHO-STYLE WITH ARGENTINIAN CHIMICHURRI SAUCE



Steak Gaucho-Style with Argentinian Chimichurri Sauce image

Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 14

1 cup lightly packed chopped parsley (ideally, flat leaf "Italian" parsley)
3 to 5 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon chili pepper flakes
2 tablespoons fresh oregano leaves (optional)
2 tablespoons shallot or onion, minced
3/4 cup vegetable or olive oil
3 tablespoons sherry wine vinegar, or red wine vinegar
3 tablespoons lemon juice
1 tablespoon cayenne pepper
3 tablespoons salt
2 1/2 pounds rib-eye, New York strip, or sirloin steak, 1 1/2 inches thick
2 baguettes, sliced into 1/4-inch-thick slices

Steps:

  • Preheat a grill.
  • Place all chimichurri sauce ingredients in a blender or food processor and pulse until well chopped, but not pureed. Reserve.
  • Dissolve cayenne pepper and salt in 1 cup hot water. Transfer to a squeeze container.
  • Place the steak directly over a hot grill, baste with the chimichurri grilling sauce, and grill until the outer portion of the meat reaches the desired degree of doneness. Remove the steak from the grill and slice long strips from the outer edges of the steak. Instruct guests to pick up a steak slice from the cutting board with their fingers, place it on a slice of baguette, and enjoy. Return the remaining steak to the grill, baste, and grill until more of the steak is cooked. Remove and repeat the slicing and serving procedure until steak is consumed. For extra spicy steak, baste 2 or 3 additional times with the cayenne pepper mixture during grilling process. Spoon chimichurri sauce over steak. (Also brilliant on any grilled fish or chicken)
  • Recommended beverage: Argentinian Malbec (red)

Tips:

  • Choose the Right Steak: Select a well-marbled rib eye steak with a good amount of intramuscular fat for maximum flavor and tenderness.
  • Make Clean Cuts: Use a sharp knife to make clean, precise cuts in the steak, ensuring the pocket for the stuffing is evenly thick throughout.
  • Generous Stuffing: Don't be shy with the stuffing; pack it tightly into the steak's pocket to create a flavor-packed center.
  • Secure the Steak: Use toothpicks or kitchen twine to securely close the opening of the steak, preventing the stuffing from spilling out during cooking.
  • Sear for Flavor: Sear the stuffed steak in a hot skillet to create a beautiful crust and lock in the juices, enhancing the overall flavor.
  • Low and Slow Cooking: After searing, transfer the steak to a low-temperature oven to cook slowly, allowing the stuffing to cook thoroughly and the steak to remain tender and succulent.
  • Rest Before Slicing: Let the cooked steak rest for a few minutes before slicing, allowing the juices to redistribute throughout the meat, resulting in a more flavorful and juicy steak.

Conclusion:

Gaucho stuffed rib eye steak is a culinary masterpiece that combines the richness of a flavorful steak with the savory goodness of a精心挑选的 stuffing. By following the tips and techniques outlined in this article, you can create an impressive dish that is sure to tantalize your taste buds and become a favorite among your friends and family. Remember to choose a high-quality steak, prepare the stuffing with fresh ingredients, and cook the steak carefully to achieve the perfect balance of flavors and textures. With a little practice, you'll be able to master this recipe and create a stunning dish that is worthy of any special occasion.

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