Type what you have

Ingredients

• ✓ rib-eye steak
• sea salt
• lemon pepper
• beer

Instructions

1. 1 Place steaks in a large, shallow container with a lid. Season each side of steak with salt and lemon pepper. Gently pour beer over steaks (making sure the seasoning doesn't wash off). Cover, and refrigerate for 1 to 2 hours.
2. 2 Preheat an outdoor grill for high heat and lightly oil the grate.
3. 3 Place steaks on preheated grill; discard beer marinade. Cook for 5 minutes per side, or to desired doneness.

By Renee Thayn

Ingredients

• ✓ rib-eye steak
• grill seasoning
• grainy mustard
• red onion
• butter

Instructions

1. 1 Score both sides of each steak in a diamond pattern by making shallow, diagonal cuts. Season with grill seasoning. Brush each side of steak with mustard, then press 1/2 of the red onions into mustard on one side of steak.
2. 2 Melt butter in a large skillet over high heat. Place steaks onion-side down in the skillet. Press remaining onions evenly into mustard on the top side of each steak. Cook steaks until they start to firm, and are browned on the outside and red in the center, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 125 degrees F (52 degrees C) for rare. Remove steaks from the skillet, and allow to rest for 5 minutes before serving.

By The Gruntled Gourmand

Ingredients

• ✓ rib-eye steak
• rice noodle
• broccoli
• vegetable oil
• garlic
• water
• cornstarch
• oyster sauce
• soy sauce
• fish sauce
• sugar
• salt
• black pepper
• egg

Instructions

1. 1 Place the dry rice noodles in a bowl, cover with hot water, and let soak until white and soft but not mushy, about 10 minutes. Drain and set aside.
2. 2 Bring a small pot of water to a boil; cook the broccoli in the boiling water until cooked and still firm, 5 to 7 minutes. Drain and set aside.
3. 3 Heat the oil in a skillet over medium heat; cook the garlic in the hot oil until fragrant, 3 to 5 minutes. Stir in the sliced steak; cover the skillet and cook until the meat is just turning from pink to grey, 5 to 7 minutes. Whisk the water and cornstarch together in a bowl; pour into the skillet along with the oyster sauce, soy sauce, fish sauce, and sugar. Add the rice noodles and broccoli and stir to mix evenly. Season with salt and pepper. Allow the mixture to simmer while you prepare the egg.
4. 4 Prepare a small skillet with cooking spray and heat over medium-low heat. Cook the egg in the prepared skillet until cooked through and the yolk is solid. Add the cooked egg to the other skillet and stir to incorporate. Serve hot.

By Lynda Q

Ingredients

• ✓ rib-eye steak
• soy sauce
• olive oil
• grill seasoning

Instructions

1. 1 Combine steaks, soy sauce, olive oil, and seasoning in a large resealable bag. Marinate meat for at least 2 hours.
2. 2 Remove steaks from the bag and discard marinade. Pat excess oil off steaks.
3. 3 Add about 1 tablespoon water to the bottom of the air fryer pan to prevent it from smoking during cooking. Preheat the air fryer to 400 degrees F (200 degrees C).
4. 4 Cook steaks in the preheated air fryer for 7 minutes, flip, and cook about 7 minutes more for medium-rare. For a medium, cook 8 minutes per side.
5. 5 Let steaks sit for about 5 minutes before serving.

By ALAN

Ingredients

• ✓ rib-eye steak
• kosher salt
• black pepper
• vegetable oil
• butter

Instructions

1. 1 Salt both sides of steaks with 1/2 teaspoon Diamond Crystal kosher salt per steak. Place steaks in an airtight container and refrigerate 48 hours.
2. 2 Remove steaks from the refrigerator about 30 minutes prior to cooking. Sprinkle both sides of steaks with black pepper.
3. 3 Heat a cast-iron skillet over medium-high heat until very hot. Add vegetable oil; heat until oil shimmers.
4. 4 Carefully place steaks in skillet. Cook until brown and hard-seared on one side, 4 to 5 minutes.
5. 5 Flip steaks; top with 1 teaspoon butter. Cook until desired doneness, or 3 to 4 minutes more. You may need to cook steaks in batches depending on the size of your cast-iron skillet. Keep cooked steaks in a 170 degrees F ( 77 degrees C) oven until ready to serve.

By Diamond Crystal Salt

Ingredients

• ✓ rib-eye steak
• onion
• mushroom
• olive oil
• white vinegar
• soy sauce
• brown sugar
• garlic
• black pepper

Instructions

1. 1 Combine onions, mushrooms, olive oil, vinegar, soy sauce, brown sugar, garlic, and pepper in a medium bowl. Place steaks in a gallon-sized zip-top bag. Pour other ingredients over steaks. Seal and refrigerate, 8 hours to overnight.
2. 2 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil; place steaks on top.
3. 3 Broil steaks until hot and slightly pink in the center, about 8 minutes per side.
4. 4 While steaks are broiling, pour onions, mushrooms, and remaining marinade into a saucepan. Simmer over medium-low heat until steaks are cooked. Serve sauce, onions, and mushrooms over steaks.

By phosmane

Ingredients

• ✓ rib-eye steak
• water
• whiskey
• pineapple juice
• brown sugar
• onion
• teriyaki sauce
• soy sauce
• liquid smoke
• garlic

Instructions

1. 1 Whisk together the water, whiskey, pineapple juice, brown sugar, diced onion, teriyaki sauce, soy sauce, liquid smoke, and minced garlic in a bowl.
2. 2 Lie the steaks in the bottom of a baking dish. Pour the marinade over the steaks; refrigerate overnight.
3. 3 Preheat an outdoor grill for high heat, and lightly oil grate.
4. 4 Grill steaks to desired doneness, 3 to 5 minutes per side for medium-rare. Allow steaks to rest for 5 to 10 minutes before serving.

By Victoria Champagne Benoit

Ingredients

• ✓ rib-eye steak
• butter
• worcestershire sauce
• meat tenderizer
• garlic
• salt
• black pepper

Instructions

1. 1 Preheat the oven's broiler.
2. 2 Spread 1/2 of the butter on top side of frozen steak. Sprinkle 1/2 of the Worcestershire sauce, 1/2 of the meat tenderizer, 1/2 of the garlic, salt, and pepper on top of butter. Place steak on a roasting pan.
3. 3 Broil in the preheated oven for 6 to 8 minutes. Remove steak from the oven and flip over; spread remaining butter, Worcestershire sauce, meat tenderizer, garlic, salt, and pepper on top of steak.
4. 4 Return to the broiler, and continue cooking for 6 to 8 minutes, or to desired doneness.

By JENN_77

Ingredients

• ✓ rib-eye steak
• garlic powder
• onion powder
• salt
• pepper
• worcestershire sauce
• brown sugar
• vegetable oil

Instructions

1. 1 Season steaks with garlic powder, onion powder, salt, and pepper; set aside.
2. 2 Place Worcestershire sauce and brown sugar into a large resealable plastic bag; seal the bag and shake to mix. Pour 1/2 of the marinade into another large resealable plastic bag. Place 2 steaks in each bag and turn to coat. Squeeze out excess air and seal the bags. Refrigerate for at least 1 hour.
3. 3 Preheat an outdoor grill for high heat and lightly oil the grate.
4. 4 Drain marinade from the bags into a small saucepan; bring to a boil and cook for 3 to 4 minutes. Set aside.
5. 5 Grill steaks on the preheated grill to desired doneness, about 7 minutes per side. Baste often with boiled marinade during the final 5 minutes of cook time. An instant-read thermometer inserted into the center of steaks should read 140 degrees F (60 degrees C) for medium doneness.

By DELLAKAY

Ingredients

• ✓ rib-eye steak
• salt
• black pepper
• canola oil
• butter
• garlic
• rosemary
• sea salt

Instructions

1. 1 Position racks in the middle and lower third of the oven. Place a cast-iron skillet on the bottom rack. Preheat the oven to 225 degrees F (110 degrees C). Line a baking sheet with aluminum foil and place a wire rack on top.
2. 2 Pat steaks dry with a paper towel; season generously on all sides with salt and black pepper. Place on the wire rack on the baking sheet.
3. 3 Bake in the preheated oven on the middle rack until an instant-read thermometer inserted into the center reads 120 degrees F (49 degrees C) for medium-rare. Begin checking the temperature at 40 minutes; continue baking and checking temperature every 10 minutes. Remove steaks from oven; set aside.
4. 4 Carefully remove hot cast-iron skillet from the oven using an oven mitt. Set it on the stovetop over medium-high heat. Add oil; heat until barely starts smoking. Carefully add steaks, releasing them away from you so oil doesn't splatter in your direction. Cook until a golden crust forms, 2 minutes per side, flipping only once. Stand steaks on their sides to render any fat using tongs.
5. 5 Reduce heat to low; add butter, garlic, and rosemary to skillet. Baste steaks with butter mixture using a spoon, about 3 minutes. Transfer steaks to a cutting board; rest about 10 minutes.
6. 6 Serve steaks whole or sliced; sprinkle with sea salt flakes.

By Howard

Ingredients

• ✓ rib-eye steak
• garlic powder
• onion powder
• meat tenderizer
• seasoning salt
• onion
• beer
• lime juice

Instructions

1. 1 Combine garlic powder, onion powder, meat tenderizer, and seasoning salt in a small bowl; rub into both sides of steaks.
2. 2 Arrange 1/4 sliced onions in bottom of a 9x13-inch pan; lay steaks across onions. Top with more onions; pour 1/4 bottle beer and 1/4 cup lime juice over top. Repeat layers until all steaks layered. Pour any remaining beer and lime juice over top. Cover pan. Marinate in the refrigerator for 30 to 40 minutes. Do not marinate steaks longer than 1 hour, because the acid from the lime juice will begin to cook the meat.
3. 3 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove steaks from marinade; discard remaining marinade.
4. 4 Cook on the preheated grill to your desired degree of doneness, about 2 minutes per side for well done. Rest before slicing, 5 minutes. Serve with warm tortillas.

By lilloli500

Ingredients

• ✓ rib-eye steak
• butter
• salt
• black pepper
• butter
• garlic oil
• brown sugar
• onion
• red wine vinegar
• pesto sauce
• mayonnaise
• lime juice
• butter
• onion powder
• garlic powder
• salt
• ciabatta bread
• muenster cheese

Instructions

1. 1 Coat steaks with 1 tablespoon butter each; season with salt and pepper. Place each steak in a vaccum-seal bag. Seal the bags and place in a water bath with a sous vide cooker inserted. Set temperature to 130 degrees F (54 degrees C); cook until firm and reddish-pink and juicy in the center, about 1 hour.
2. 2 Combine 1 tablespoon butter, garlic oil, and brown sugar in a large nonstick skillet over medium heat until butter is melted, about 1 minute. Place onion into the pan in a single layer; cook until translucent, about 5 minutes. Add vinegar; cover and reduce heat to low. Cook, adding a splash of water if needed, until onions are golden brown, about 20 minutes.
3. 3 Combine pesto sauce, mayonnaise, and lime juice in a bowl. Stir until well combined. Cover with plastic wrap and refrigerate until ready to use.
4. 4 Preheat oven to 325 degrees F (165 degrees C).
5. 5 Stir melted butter, onion powder, garlic powder, and salt together in a bowl. Brush mixture over both halves of the bread. Place bread on a baking sheet; add Muenster cheese to 1 piece.
6. 6 Bake in the preheated oven until golden brown, about 15 minutes.
7. 7 Heat a grill pan over medium-high heat. Remove 1 steak from the bag and cook on the grill pan until nicely browned, about 1 minute per side. Repeat with the remaining steaks. Let rest until set, about 5 minutes. Slice thinly against the grain.
8. 8 Spread pesto mixture over the bread; add the steak and browned onions. Cut sandwich into 6 pieces.

By Culinary Envy

Ingredients

• ✓ rib-eye steak
• salt
• black pepper
• garlic powder
• montreal steak seasoning
• olive oil
• worcestershire sauce
• soy sauce
• balsamic vinegar
• dijon mustard
• garlic
• liquid smoke

Instructions

1. 1 Place steaks in a flat baking dish or container. Cut slits at 1-inch intervals in the fat around the edges of the steaks. Gently pierce both sides of each steak a few times with a fork.
2. 2 Sprinkle each steak with salt, pepper, garlic powder, and Montreal steak seasoning. Pat seasonings into steaks.
3. 3 Whisk olive oil, Worcestershire sauce, soy sauce, balsamic vinegar, Dijon mustard, garlic, and liquid smoke together in a bowl. Pour marinade over steaks to coat. Cover container or baking dish with plastic wrap and marinate steaks in the refrigerator for 2 hours. Turn steaks over and marinate for another 2 hours.
4. 4 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
5. 5 Cook the steaks on the preheated grill until they start to firm, and are reddish-pink and juicy in the center, 8 to 10 minutes per side for medium-rare. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).

By Little Frenchy

Ingredients

• ✓ rib-eye steak
• balsamic vinegar
• soy sauce
• garlic
• honey
• olive oil
• black pepper
• worcestershire sauce
• onion powder
• salt
• liquid smoke
• cayenne pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Mix together vinegar, soy sauce, garlic, honey, olive oil, black pepper, Worcestershire sauce, onion powder, salt, liquid smoke, and cayenne pepper in a medium bowl until marinade is well combined.
3. 3 Place steaks in a shallow glass dish. Pour the marinade over steaks and turn to coat; rub marinade into meat for optimum flavor.
4. 4 Cover and marinate in the refrigerator for 1 to 2 days.
5. 5 Preheat the grill for medium-high to high heat. Lightly oil the grill grate. Cook steaks on the preheated grill until hot, slightly firm, and lightly pink in the center, about 7 minutes per side.
6. 6 An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C) for medium. Discard leftover marinade.

By Angie Gorkoff

Ingredients

• ✓ rib-eye steak
• olive oil
• worcestershire sauce
• soy sauce
• steak seasoning
• steak sauce
• salt
• pepper
• rosemary
• garlic
• onion

Instructions

1. 1 Combine oil, Worcestershire sauce, soy sauce, steak seasoning, steak sauce, salt, pepper, and rosemary in the bowl of a food processor. Add garlic and onion; process until well blended.
2. 2 Prick steaks on both sides with a fork, then place into a large glass baking dish. Pour marinade over steaks, and flip steaks several times to coat. Cover and refrigerate for at least 3 hours, or overnight.
3. 3 When ready to cook, preheat an outdoor grill for medium heat and lightly oil the grate.
4. 4 Remove steaks from marinade and shake off excess. Discard remaining marinade.
5. 5 Place steaks on the preheated grill; cover and cook until beginning to firm and are hot and slightly pink in the center, about 10 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C) for medium.

By MACAW06

Ingredients

• ✓ rib-eye steak
• canola oil
• root beer
• worcestershire sauce
• teriyaki sauce
• steak sauce
• garlic salt
• onion salt
• black pepper
• basil
• thyme
• rosemary

Instructions

1. 1 Combine canola oil, root beer, Worcestershire sauce, teriyaki sauce, steak sauce, garlic salt, onion salt, black pepper, basil, thyme, and rosemary in a bowl.
2. 2 Pierce steaks in several places on both sides with a fork or knife tip; transfer to a shallow glass or ceramic non-reactive dish in a single layer. Pour marinade over steaks, flip to evenly coat. Cover the dish with plastic wrap and marinate in the refrigerator, 3 to 4 hours, flipping steaks halfway through.
3. 3 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
4. 4 Remove steaks from marinade and shake off excess. Discard remaining marinade.
5. 5 Cook steaks on the preheated grill until beginning to firm and slightly pink in centers, 5 to 7 minutes per side. An instant-read thermometer inserted into centers should read 140 degrees F (60 degrees C) for medium.

By Denis

Ingredients

• ✓ rib-eye steak
• serrano pepper
• egg
• panko bread crumb
• sriracha sauce
• ginger
• salt
• black pepper
• lime
• olive oil
• beer
• soy sauce
• peanut butter
• cilantro

Instructions

1. 1 Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place serrano peppers with cut sides down onto the prepared baking sheet.
2. 2 Cook under the preheated broiler until the skin of the peppers has charred, 5 to 8 minutes. Immediately put peppers in a heatproof bowl, cover tightly with plastic wrap, and let sit until cool enough to handle, 5 to 10 minutes. Scrape the skins off with your fingers, core and seed chile peppers. Dice peppers.
3. 3 Cut rib-eye steak into thin slices. Chop slices finely. Transfer to a bowl. Add serrano peppers, egg, panko, sriracha sauce, ginger, salt, pepper, and lime zest. Wet your hands and form mixture into ping pong-sized balls.
4. 4 Coat a saute pan with olive oil and heat over medium-high heat. Add meatballs and sear both sides evenly, about 4 minutes. Pour in beer and soy sauce. Stir in peanut butter and reduce heat; simmer sauce until thickened, 5 to 10 minutes. Garnish with cilantro.

By artteacher21

Ingredients

• ✓ rib-eye steak
• salt
• black pepper
• canola oil
• olive oil
• white mushroom
• cremini mushroom
• shallot
• garlic
• arborio rice
• white wine
• chicken broth
• butter
• chive
• sea salt
• black pepper

Instructions

1. 1 Preheat a sous vide cooker to 132 degrees F (56 degrees C) in a water bath, according to manufacturer's instructions.
2. 2 Season steaks with salt and pepper and place in a vacuum-seal or heavy-duty freezer bag. Seal. Drop the bag into the water bath and set timer for 2 hours.
3. 3 Remove steaks from bag and place on a paper towel-lined plate. Pat dry carefully on both sides.
4. 4 Heat canola oil in a heavy skillet over medium-high heat until it starts smoking. Add steaks. Cook until nicely browned on both sides, flipping every 15 to 30 seconds, about 90 seconds total. Transfer steaks to a plate; let rest for 10 minutes. Slice thinly against the grain.
5. 5 Heat 2 tablespoons olive oil in a large, heavy saucepan over medium-high heat. Stir in white mushrooms and cremini mushrooms; cook until soft, about 3 minutes. Transfer mushrooms and their liquid to a bowl.
6. 6 Heat the remaining tablespoon olive oil in the same saucepan over medium-low heat. Add shallots and garlic. Cook, stirring constantly, until shallots are tender, about 3 minutes. Add rice and increase heat to medium. Cook and stir until rice is pale golden with nearly translucent edges, 3 to 4 minutes.
7. 7 Pour wine into the rice mixture; cook, stirring constantly, until fully absorbed, about 6 minutes. Add 1/2 cup chicken broth; stir until absorbed, about 3 minutes. Add remaining broth, 1/2 cup at a time, stirring risotto continuously until liquid is absorbed and rice is tender yet firm to the bite, 15 to 20 minutes more.
8. 8 Remove risotto from heat. Stir in mushrooms with their liquid, butter, chives, sea salt, and freshly ground pepper. Plate the risotto with strips of steak on the side.

By Culinary Envy

Ingredients

• ✓ rib-eye steak
• chili bean paste
• sesame oil
• nori
• egg
• bean sprout
• sesame oil
• carrot
• cucumber
• spinach
• shiitake mushroom
• water
• glutinous rice
• pepper
• salt
• sesame seed
• green onion
• garlic
• brown sugar
• white sugar
• soy sauce

Instructions

1. 1 Combine soy sauce, sugars, garlic, green onions, and sesame seeds in a large bowl; add sliced beef strips to marinade and season with salt and pepper. Cover and refrigerate for at least 2 hours.
2. 2 Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low and cover; simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
3. 3 Preheat the oven to 425 degrees F (220 degrees C). Place 6 Korean stone bowls in the oven.
4. 4 Combine shiitake mushrooms and 1/2 cup hot water in a small bowl; soak until pliable, about 10 minutes. Trim off and discard stems. Thinly slice caps and set aside.
5. 5 Bring a saucepan of water to a boil. Add spinach to water just long enough to wilt leaves, then drain and pat dry. Set aside.
6. 6 Combine cucumber and carrots in a bowl; season with salt and pepper. Set aside.
7. 7 Preheat a wok over medium-high heat.
8. 8 Cook and stir carrots and cucumbers in a small amount of sesame oil in the wok until softened. Remove from the wok and set aside. Add a small amount of sesame oil to the wok; cook and stir spinach in sesame oil for 1 to 2 minutes. Remove spinach from the wok and set aside. Add meat strips and marinade to the wok; cook, stirring frequently, until liquid reduces in volume, about 4 to 5 minutes.
9. 9 Transfer the stone bowls from the oven to a suitable heat-resistant surface. Brush each bowl with sesame oil to coat. Divide rice into the bowls and gently pack to the bottom (the rice should sizzle as you arrange). Arrange cucumbers, carrots, bean sprouts, spinach, shiitake mushrooms, and beef mixture over each portion of rice.
10. 10 Add one fried egg to each bowl, drizzle with 1 tablespoon sesame oil, and top with nori. Serve Kochujang sauce as a condiment.

By ieetcows

Ingredients

• ✓ rib-eye steak
• yellow onion
• asian pear
• garlic
• ginger root
• sake
• soy sauce
• brown sugar
• sesame oil
• black pepper
• rice vinegar
• sugar
• garlic
• gochugaru
• sesame oil
• salt
• cucumber
• green onion
• canola oil
• sesame seed
• white corn tortilla
• avocado
• green onion
• cilantro
• gochujang

Instructions

1. 1 Trim excess fat from beef and slice very thinly across the grain. Transfer beef to a container.
2. 2 Place onion, pear, garlic, ginger, and sake in a blender or food processor. Blend until smooth and creamy. Add soy sauce, brown sugar, sesame oil, and black pepper. Pulse until marinade is well mixed.
3. 3 Pour marinade over beef. Gently massage beef for a minute or two. Cover and refrigerate for at least 1 hour or overnight.
4. 4 Mix vinegar, sugar, garlic, gochugaru, sesame oil, and salt together in a large bowl. Add cucumbers and green onions and mix gently by hand. Refrigerate for at least 30 minutes.
5. 5 Remove beef from refrigerator about 20 minutes before cooking.
6. 6 Heat canola oil in a cast iron pan over high heat. Cook beef in batches, one layer at a time, stirring until nicely browned, about 3 minutes. Avoid overcrowding beef, or it will end up steaming instead of browning. Transfer to a serving plate and sprinkle with sesame seeds.
7. 7 Heat tortillas in another skillet, about 1 minute. Transfer to a serving platter and cover to keep warm. Serve beef bulgogi with the tortillas, cucumber salad, and avocado, green onions, and cilantro as garnishes. Drizzle gochujang over tacos, mixing it with a little water if too thick.

By Joon Ma