Best 3 Succulent Ribeye And Peppers Recipes
Indulge in a culinary journey with our succulent ribeye and peppers, a sizzling symphony of flavors that will tantalize your taste buds. This delectable dish features tender and juicy ribeye steak, expertly seasoned and grilled to perfection, complemented by a vibrant medley of colorful bell peppers and onions. Savor the smoky char of the steak, the natural sweetness of the peppers, and the aromatic blend of spices that come together in perfect harmony. This recipe also includes variations for those seeking a more adventurous palate, such as a spicy Szechuan Ribeye with Stir-Fried Vegetables, a zesty Chimichurri Ribeye with Grilled Corn Salsa, and a mouthwatering Ribeye with Creamy Mushroom Sauce. Prepare to be captivated by this culinary masterpiece, whether you're a seasoned grill master or a home cook seeking a memorable meal.
Here are our top 3 tried and tested recipes!
PEPPERED RIBEYE STEAKS
A true Southerner to the core, I love to cook-especially on the grill. This recipe is one of my favorites! The seasoning rub makes a wonderful marinade, and nothing beats the summertime taste of these flavorful grilled steaks! -Sharon Bickett, Chester, South Carolina
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Combine all seasonings. Sprinkle over steaks, pressing mixture into both sides to help it adhere. Refrigerate, covered, for at least 1 hour or up to 24 hours., Remove steaks; blot with paper towels to remove any surface moisture, taking care to leave as much garlic mixture on steaks as possible. If desired, sprinkle with additional kosher salt. Grill steaks, covered, turning occasionally, on a greased grill rack over medium indirect heat until a thermometer reads 110°. Move steaks to direct heat; continue grilling until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Let stand 5 minutes before slicing. Place on a warm serving platter; cut across grain into thick slices.
Nutrition Facts : Calories 257 calories, Fat 18g fat (7g saturated fat), Cholesterol 67mg cholesterol, Sodium 453mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 21g protein.
GRILLED RIBEYES WITH HERB BUTTER
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
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.
GRILLED RIBEYES WITH HATCH CHILE BUTTER
In summer, succulent ribeye steaks call for my flavor-packed compound butter, swirled with Hatch chiles, cilantro, lime juice and garlic. -David Ross, Spokane Valley, Washington
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Cut peppers lengthwise in half. Remove stems and seeds; flatten slightly. Grill chiles, skin side down, until skins blister, about 3 minutes. Immediately place peppers in a small bowl; let stand, covered, 20 minutes., Peel off and discard charred skin. Place grilled peppers, cilantro, butter, garlic, oregano, lime juice, 1/4 teaspoon salt and 1/4 teaspoon pepper in a food processor; pulse until just combined. Refrigerate until firm., Brush steaks with oil and sprinkle with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Grill, covered, over medium-high heat or broil 4 in. from heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), about 4 minutes on each side. Let stand 5 minutes. Cut into thin slices., Meanwhile, in a small saucepan, melt half the chile butter. Drizzle over steaks. Serve remaining butter with steaks. Sprinkle with coarse sea salt. If desired, garnish with jalapeno slices and additional oregano.
Nutrition Facts : Calories 657 calories, Fat 53g fat (25g saturated fat), Cholesterol 174mg cholesterol, Sodium 815mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 40g protein.
Tips:
- To ensure your ribeye steak is cooked to perfection, use a meat thermometer to check the internal temperature. For a medium-rare steak, aim for an internal temperature of 135°F (57°C).
- If you don't have a meat thermometer, you can also use the finger test to check the doneness of your steak. Press your finger on the top of the steak and compare it to the chart below:
- Rare: The steak will feel very soft and squishy.
- Medium-rare: The steak will feel slightly firmer, but still have some give.
- Medium: The steak will feel firmer still, with only a slight give in the center.
- Medium-well: The steak will feel mostly firm, with just a hint of pink in the center.
- Well-done: The steak will feel very firm and have no pink in the center.
- Rest your steak for at least 5 minutes before slicing and serving. This will allow the juices to redistribute throughout the steak, resulting in a more tender and flavorful steak.
- If you're using a cast iron skillet to cook your steak, make sure to preheat it over high heat for at least 5 minutes before adding the steak. This will help to create a nice sear on the outside of the steak.
- To make the perfect pepper sauce, use a variety of peppers, including bell peppers, poblano peppers, and jalapeño peppers. This will give the sauce a complex and flavorful flavor.
- If you like your pepper sauce spicy, add a few more jalapeño peppers or a pinch of cayenne pepper.
- Serve your succulent ribeye steak with your favorite sides, such as mashed potatoes, roasted vegetables, or a simple salad.
Conclusion:
Making a succulent ribeye steak with peppers is a delicious and easy way to enjoy a classic steakhouse meal at home. By following these tips, you can cook a steak that is perfectly cooked and bursting with flavor. The pepper sauce is the perfect accompaniment to the steak, and it can be easily customized to your liking. So next time you're looking for a special meal, give this recipe a try.
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