Best 4 Rib Eye With Mustard Crispy Onion And Herbs Zwiebelrostbraten Recipes

HERB AND RIB-EYE SALAD

Steps:

• Season the steak generously on both sides with seasoning salt, patting the seasoning into the meat.
• Heat a heavy skillet, preferably cast iron, over medium heat until hot. Add the oil. When oil is hot, add the steak and cook until seared and well-crusted on one side, about 4 minutes. Turn and cook 3 minutes more for medium-rare and 4 minutes for medium.
• Transfer to a cutting board and let rest, loosely covered with foil, while you prepare the salad.
• Divide the lettuce between two plates. Slice steak, trimming away fat. Arrange sliced steak on top of lettuce on both plates. Sprinkle with a mixture of the herbs, adorn with chopped tomato, and drizzle with vinaigrette.

RIB EYE WITH MUSTARD, CRISPY ONION AND HERBS: ZWIEBELROSTBRATEN

Steps:

• Preheat fryer to 325 degrees F.
• In a bowl, season the onions with salt. Add flour and toss until well coated. Shake off excess flour. Deep-fry the onions until golden brown. Remove and drain on plate lined with paper towels. Set aside and keep warm.
• Season steaks with salt and pepper. In a small bowl, combine the 2 mustards. Brush 1 side with mustard and lightly flour the same side. In a heavy saute pan, heat the peanut oil and 1 tablespoon of butter. Sear meat, flour side down first, for about 2 minutes or until golden brown. Turn over meat and saute for another 2 minutes. Meat should be medium-rare. Transfer to a plate and keep warm.
• Deglaze pan with lemon juice or balsamic vinegar and stock. Reduce by half. Finish sauce with the remaining 2 tablespoons of butter and minced herbs.
• To serve: Place each rib-eye steak on a warm plate, nappe with the sauce, and top with crispy onions.

ROASTED RIB-EYE STEAK WITH HERBED MUSTARD SAUCE AND ROOT VEGETABLES

Steps:

• Preheat oven to 450°F. Combine vegetables and 3 tablespoons oil in medium bowl; toss to blend. Sprinkle generously with salt and pepper. Spread vegetables on rimmed baking sheet. Rub steak with remaining 2 tablespoons oil. Place steak on small baking sheet. Sprinkle generously with salt and pepper. Roast vegetables 40 minutes. Place steak in oven. Roast vegetables until tender and beginning to brown, stirring occasionally, and roast steak until cooked to desired doneness, about 20 minutes for medium-rare. Let steak stand 3 minutes. Thinly slice crosswise. Divide between 2 plates. Arrange roasted vegetables alongside. Serve, passing mustard sauce separately.

HERBED RIB EYE ROAST WITH RED WINE GRAVY

Steps:

• Add all chopped ingredents to small clay bowl.
• Drizzle in olive oil as you whisk to form a paste.
• Score the fat side of the roast with a knife and smear the herb paste all over the top.
• Put roast into a pre-heated 350 degree oven for 18 - 20 minutes a pound.
• Red Wine Gravy.
• Remove cooked roast from roasting pan and put on cutting board with well to rest.
• Put roasting pan across two burners of cook top on medium low. (drain any excess grease first)
• When browned bits are nice and hot pour in about 3/4 cup of red wine. Use one you would drink, I used a $3.97 bottle of Lucky Duck Shiraz from Wal-Mart. It is cheap, but good.
• Deglaze the pan with a whisk and cook for several minutes until somewhat concentrated.
• Pour liquid through a sieve to catch any crunchy burned bits. To it pour in about 2 cups of beef or chicken stock. Set liquid aside.
• In a medium skillet over medium heat melt 2-3 tblspns butter. When it bubbles at about 1/4 cup of flour.
• Whisk together and cook about 1 minute.
• Slowly add the liquid from the deglazing until it is smooth and silky.
• Add black pepper and salt to taste.
• Serve with roast and MASHED POTATOES!