Best 3 Spice Double Rubbed Rib Eye Steak Served With Ruedas De Fuego Recipes
Tantalize your taste buds with a culinary journey into the world of bold flavors with our Spice Double-Rubbed Rib-Eye Steak served alongside the fiery Ruedas de Fuego. This delectable steak is coated in a symphony of spices, creating a tantalizing crust that seals in its juicy, tender interior. Paired with the vibrant Ruedas de Fuego, a flavorful salsa made from roasted poblano peppers and tomatoes, this dish promises an explosion of taste in every bite. Get ready to embark on a sensory adventure as we unveil the secrets behind these two extraordinary recipes, guiding you towards a dining experience that will leave you craving more.
Check out the recipes below so you can choose the best recipe for yourself!
RIB-EYE STEAK RUB
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
RED-EYE RUBBED HANGER STEAKS WITH CILANTRO CHIMICHURRI AND SOUR CREAM AND ONION POTATO SALAD
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 28
Steps:
- For the potato salad: Cover the potatoes with cold water in a large pot and bring to boil. Salt the water and cook until the potatoes are just tender, 10 to 15 minutes. Drain, then add back to pot and lightly crush the potatoes with a wooden spoon or potato masher just to crack them.
- Meanwhile, bring a medium pot of salted water to a simmer. Add the snap peas and cook until bright green, about 1 minute. Drain and then shock in a large bowl of ice water. Remove and slice on the bias. Set aside.
- Combine the sour cream, chives, olive oil, jalapeno, lemon juice and salt and pepper to taste in a large bowl. Add the potatoes, snap peas, radishes and scallions and toss to combine. Refrigerate until ready to serve.
- For the chimichurri: Add the cilantro, oregano, garlic and shallot to a food processor and pulse to combine. Add the vinegar and lime juice. Stream in the olive oil while pulsing, until the sauce comes together. Season with salt and pepper and set aside until ready to serve.
- For the steak: Heat a large cast-iron skillet over medium-high heat. While the skillet is heating, mix together the brown sugar, chile powder, espresso powder, granulated garlic, granulated onion and some salt and pepper in a small bowl.
- Season the steaks with the rub, drizzle with olive oil and add to the hot skillet. Cook until medium, about 4 minutes per side. Remove the steaks and let rest for at least 5 minutes.
- Add the beer to the skillet, reduce by about three-quarters and then remove from the heat.
- Slice the steaks against the grain. Serve the beer sauce on the steak and the chimichurri and potato salad alongside.
THE ULTIMATE SPICE-RUBBED RIB STEAK
Provided by Jamie Deen
Categories Beef Broil Dinner Meat Steak Spice Summer Grill/Barbecue Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 2 to 4
Number Of Ingredients 5
Steps:
- Prepare a medium grill or preheat the broiler. If using the broiler, line a rimmed baking sheet with aluminum foil.
- In a small bowl, combine the brown sugar, house seasoning, Cajun seasoning, and cayenne pepper. Rub the steaks with the mixture.
- Place the steaks on the grill or, if broiling, place on the prepared baking sheet. Grill or broil,4 inches from the heat, turning once, to desired doneness, 12 minutes for medium-rare, up to 14 minutes for medium.
Tips:
- Choosing the Right Steak: Opt for a well-marbled rib eye steak at least 1 inch thick for optimal flavor and tenderness.
- Preparing the Rub: Combine the spices, herbs, and brown sugar in a bowl, ensuring the mixture is well blended.
- Applying the Rub: Generously apply the spice rub to both sides of the steak, pressing it in firmly to ensure adhesion.
- Resting the Steak: After applying the rub, allow the steak to rest for at least 30 minutes at room temperature. This allows the flavors to penetrate the meat.
- Grilling the Steak: Preheat your grill to medium-high heat and sear the steak for 3-4 minutes per side, or until it reaches your desired doneness.
- Making the Ruedas de Fuego: Combine the olive oil, garlic, onion, and tomatoes in a skillet and cook until vegetables are softened. Add the chiles and cook for an additional minute. Season with salt and pepper to taste.
- Serving the Steak: Allow the steak to rest for a few minutes before slicing it against the grain. Serve with the Ruedas de Fuego on top.
Conclusion:
The Spice Double Rubbed Rib Eye Steak served with Ruedas de Fuego offers a tantalizing combination of flavors and textures. The succulent steak, infused with a blend of spices and herbs, pairs perfectly with the tangy and spicy Ruedas de Fuego. This dish is sure to impress your taste buds and leave you craving for more. Remember to use high-quality ingredients, prepare the rub in advance, and allow the steak to rest before grilling to achieve the best results. Enjoy this flavorful and satisfying meal with your loved ones!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
