Rib Eye Steaks with Parsley Butter and Bloody Mary Shots

Name: Rib Eye Steaks with Parsley Butter and Bloody Mary Shots
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 6
Cuisine: Global
Ingredients: 473 milliliters celery leaves; 0 teaspoons celery salt; 710 milliliters Italian flat-leaf parsley leaves; 2 Tbsps chopped fresh parsley; 1 Tbsp horseradish; 1 teaspoon hot sauce; 2 Juice from lemon; 1 Tbsp fresh lemon juice; 2 Tbsps lemon juice; 1 Tbsp lemon zest; 3 Tbsps extra-virgin olive oil; 6 servings Extra-virgin olive oil; 6 ribs eye steaks; 6 servings Salt and freshly ground black pepper; 1 Tbsp tomato paste; 710 milliliters tomato puree; 2 sticks unsalted butter, softened; 59 milliliters vodka; 2 teaspoons Worcestershire sauce; 3 dashes Few Worcestershire sauce

Watching your figure? This gluten free recipe has 558 calories, 4g of protein, and 52g of fat per serving. This recipe serves 6. This recipe covers 22% of your daily requirements of vitamins and minerals. Not From preparation to the plate, this recipe takes roughly 40 minutes. If you have few dashes worcestershire sauce, lemon zest, tomato puree, and a few other ingredients on hand, you can make it. It will be a hit at your valentin day event.

Instructions

Combine the butter, parsley, lemon zest, horseradish, tomato paste, celery salt, Worcestershire sauce and lemon juice in a bowl and stir to blend. Season with salt and pepper.

Ingredients you will need

Worcestershire Sauce

Salt And Pepper

Tomato Paste

Celery Salt

Horseradish

Lemon Juice

Lemon Zest

Parsley

Butter

Equipment you will use

Bowl

Transfer the parsley butter to the bottom of a large zip-top bag. Push all of the butter to the bottom, roll into a log and freeze until ready to serve.

Ingredients you will need

Parsley

Butter

Roll

Combine the tomato puree, vodka, horseradish, Worcestershire sauce, hot sauce, lemon juice, a pinch of salt and some pepper in a large bowl and chill in the fridge until ready to serve.

Ingredients you will need

Worcestershire Sauce

Tomato Puree

Horseradish

Lemon Juice

Hot Sauce

Pepper

Vodka

Salt

Equipment you will use

Bowl

Heat a large skillet over high heat. Rub the steaks with olive oil, sprinkle with salt and pepper and place in the hot skillet. Cook in batches if needed, do not crowd the pan. Cook the steaks for 2 to 3 minutes on each side. Make sure to get the edges cooked.

Ingredients you will need

Salt And Pepper

Olive Oil

Steak

Dry Seasoning Rub

Equipment you will use

Frying Pan

Remove the steaks from the heat and let rest before serving.

Ingredients you will need

Steak

Combine the parsley leaves, celery leaves, olive oil and lemon juice and toss well to combine. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Parsley

Celery Leaves

Lemon Juice

Olive Oil

Transfer the steaks to plates and divide the salad among the plates.

Ingredients you will need

Steak

Remove the butter from the freezer and slice off the plastic bag.

Ingredients you will need

Butter

Equipment you will use

Ziploc Bags

Cut slices of butter from the log and place 1 to 2 slices on top of the warm steaks. Divide the bloody mary mixture between 6 large shot glasses or small bowls and serve alongside the steak and salad.

Ingredients you will need

Shot

Butter

Steak

Equipment you will use

Bowl

This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.

Equipment

Bowl

Frying Pan

Ziploc Bags

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Steak works really well with Merlot, Cabernet Sauvignon, and Pinot Noir. 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. One wine you could try is Darioush Signature Merlot. It has 4.4 out of 5 stars and a bottle costs about 69 dollars.