Rib-Eye Steak With Herb Butter and Charred Peppers

Name: Rib-Eye Steak With Herb Butter and Charred Peppers
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 4
Cuisine: Global
Ingredients: 227 grams rainbow baby bell peppers; 1 Tbsp balsamic vinegar; 1 Tbsp packed dark brown sugar; 20 grams package dried Porcini mushrooms; 2 Tbsps minced fresh parsley; 2 Tbsps minced fresh rosemary; 2 cloves garlic, minced; 1 Juice of lemon; 4 servings Kosher salt; 2 Tbsps extra-virgin olive oil; 0 teaspoons red pepper flakes; 1 bone-in double-cut rib-eye steak (about 2 1/2 inches thick; about 2 1/2 pounds), trimmed of excess fat; 2 minced scallions; 4 Tbsps unsalted butter, softened; 2 Tbsps Worcestershire sauce

The recipe Rib-Eye Steak With Herb Butter and Charred Peppers can be made in roughly 1 hour and 5 minutes. This gluten free recipe serves 4. One portion of this dish contains around 13g of protein, 27g of fat, and a total of 339 calories. 4 people found this recipe to be scrumptious and satisfying. valentin day will be even more special with this recipe. A mixture of scallions, kosher salt, double-cut rib-eye steak, and a handful of other ingredients are all it takes to make this recipe so yummy. It works well as a pretty expensive main course. If you like this recipe, take a look at these similar recipes: Rib-Eye Steaks with Bell Peppers and Gorgonzola Butter, Char-Grilled Rib Eye with Roasted Shallot and Herb Butter, and Char-Grilled Rib Eye with Roasted Shallot and Herb Butter.

Instructions

Lay the steak flat on a board; tie kitchen twine tightly around the sides (including the bone) to help the steak keep its shape during cooking.

Ingredients you will need

Steak

Bone

Equipment you will use

Kitchen Twine

Grind the mushrooms in a spice grinder or blender; transfer to a bowl and mix with the garlic, balsamic vinegar, brown sugar, 1 tablespoon Worcestershire sauce, 1 1/2 tablespoons rosemary, the red pepper flakes and 2 teaspoons salt.

Ingredients you will need

Worcestershire Sauce

Red Pepper Flakes

Balsamic Vinegar

Brown Sugar

Mushrooms

Rosemary

Garlic

Salt

Equipment you will use

Blender

Bowl

Cut 8 deep slits about 1 inch apart all over the steak; fill each slit with some of the mushroom mixture, then rub the rest all over the meat.

Ingredients you will need

Mushrooms

Steak

Meat

Dry Seasoning Rub

Transfer the steak to a plate, cover with plastic wrap and refrigerate 2 to 4 hours.

Ingredients you will need

Steak

Wrap

Equipment you will use

Plastic Wrap

Remove from the refrigerator about 1 hour before grilling.

Meanwhile, combine the butter, scallions, parsley, the remaining 1 tablespoon Worcestershire sauce and 1/2 tablespoon rosemary, and 1 teaspoon salt in a bowl. Cover and refrigerate until ready to use.

Ingredients you will need

Worcestershire Sauce

Green Onions

Rosemary

Parsley

Butter

Salt

Equipment you will use

Bowl

Preheat a grill to medium high, then prepare for indirect heat: For gas, turn off the burners on one side. For charcoal, push the coals to one side.

Equipment you will use

Grill

Brush the steak with the olive oil, then place on the cooler side of the grill (indirect heat). Cover and cook, turning occasionally, until a thermometer inserted into the thickest part registers 110 degrees F to 120 degrees F, 20 to 30 minutes. Move the steak to the hotter side of the grill (direct heat) and cook until the thermometer registers 125 degrees F, 2 to 3 more minutes per side.

Ingredients you will need

Olive Oil

Cooler

Steak

Equipment you will use

Kitchen Thermometer

Grill

Transfer to a cutting board and let rest 15 minutes, spreading with some of the herb butter.

Ingredients you will need

Butter

Equipment you will use

Cutting Board

Meanwhile, grill the peppers over direct heat, turning, brushing with the lemon juice and seasoning with salt, until charred, 8 to 10 minutes. Top the steak with more herb butter and serve with the peppers.

Ingredients you will need

Lemon Juice

Seasoning

Peppers

Butter

Steak

Salt

Equipment you will use

Grill

Photograph by Yunhee Kim

Equipment

Ingredients

Servings:

227grams

rainbow baby bell peppers 1Tbsp

balsamic vinegar 1Tbsp

packed dark brown sugar 20grams

package dried Porcini mushrooms 2Tbsps

minced fresh parsley 2Tbsps

minced fresh rosemary 2cloves

garlic, minced 1

Juice of lemon 4servings

Kosher salt 2Tbsps

extra-virgin olive oil 0teaspoons

red pepper flakes 1

bone-in double-cut rib-eye steak (about 2 1/2 inches thick; about 2 1/2 pounds), trimmed of excess fat 2

minced scallions 4Tbsps

unsalted butter, softened 2Tbsps

Worcestershire sauce

Recommended wine: Pinot Noir, Merlot, Cabernet Sauvignon

Pinot Noir, Merlot, and Cabernet Sauvignon are my top picks for Steak. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. The Skater Girl Limited Edition Pinot Noir with a 5 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.

Skater Girl Limited Edition Pinot Noir

Aromas of cherry pie, pomegranate, and lychee fruit are followed by vibrant flavors of strawberry jam with hints of whipped cream, clove and cinnamon spice. This is a pretty wine with bright acid and a food-friendly structure.