Two Restaurant-Style Ribeye Recipes You Can Make at Home

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Ribeye steaks are a great cut to start with if you're not accustomed to making steak at home. They have enough fat marbled through them to keep them moist and delicious even if you overcook them a bit, and the meat seems to act like a sponge, easily absorbing the flavors of your chosen marinade. If you want a steak without going to the trouble of cooking it, head to a restaurant such as Bullwinkles Top Hat Bistro. If you'd like to enjoy a restaurant-style ribeye at home, here are a couple recipes to get you started.

Lemon Thyme Ribeyes

Bright citrus flavors and earthy thyme come together to lightly season these steaks. Plan ahead, since this recipe needs to marinate for at least two hours before grilling.

Ingredients:

• 2 boneless ribeye steaks, 12 ounces each
• 1/4 cup olive oil
• 1/4 cup lemon juice
• 2 teaspoon salt
• 2 tablespoons fresh thyme, minced
• 1/4 teaspoon ground black pepper

Combine the olive oil, lemon juice, thyme, salt, and pepper in a resealable plastic bag. Add the steaks, and turn them over a few times to ensure they're evenly coated. Allow to marinate for at least 2 hours; overnight is even better.

When you're ready to grill, drain off the marinade and discard it. Place the steaks on a hot grill, and grill for about 5–8 minutes per side, depending on the desired level of doneness. Let sit for 5 minutes before serving.

Pan-Seared Ribeyes with Shallots and Red Wine

If you'd rather cook inside than grill, this recipe is a great one to try. Your steaks are seared on the stovetop and finished in a hot oven before being topped with a delicious sauce made from the pan drippings.

Ingredients:

• 2 boneless ribeye steaks, 12 ounces each
• 1 tablespoon canola oil
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 2 shallots, minced
• 1/2 cup dry red wine, such as Merlot
• 2 tablespoons butter

Preheat your oven to 400 degrees F. Season the steaks with the salt and pepper. Place a cast-iron skillet on the stove over medium-high heat, and add the canola oil. When the oil is hot, add the steak, and sear for 2 minutes. Turn the steak over, and sear for another 2 minutes.

Transfer the skillet to the oven, and cook for an additional 6–10 minutes depending on desired level of doneness. Remove the steaks from the pan and place them on plates.

While the steaks rest, place the skillet back on a medium-hot burner. Add the red wine and shallots to the pan, and use a spoon to stir, scraping the drippings off the bottom of the pan. When the volume of the wine has reduced by about half, add the butter to the pan. Stir until the butter is melted and incorporated into the sauce. Spoon the sauce over the steaks and serve.

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30 August 2016