Best 7 Ashkinaze Rib Eye Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

In the realm of culinary delights, few dishes can rival the allure of a perfectly cooked Ashkinaze rib eye, a cut of beef renowned for its richness, flavor, and marbling. Originating in the culinary traditions of the Ashkenazi Jews, this dish is a testament to the intricate interplay of spices, herbs, and cooking techniques that define the Ashkinaze culinary heritage. Whether you prefer a simple grilled steak or a more elaborate braised dish, the Ashkinaze rib eye offers a versatile canvas for culinary exploration. In this comprehensive guide, we will embark on a journey to discover the secrets behind crafting the perfect Ashkinaze rib eye, exploring various cooking methods, marinade recipes, and tips to ensure a mouthwatering and unforgettable dining experience.

Here are our top 7 tried and tested recipes!

ASHKINAZE RIB-EYE



Ashkinaze Rib-Eye image

This rub comes from Alan Ashkinaze, the longtime chef de cuisine for Laurent Manrique, a celebrity chef of sorts. Steak, in Mr. Ashkinaze's view, is crucial to the enjoyment of a grilled salad. And by steak, he means rib-eye, thick cut, on the bone. "I put a rub on it," he said. "Cooking at home, over a charcoal fire, I want to have some spice and sugar to help make a crust." He mixes sugar and salt, paprika and ancho-chile powder, tamps it all down with cumin, celery seeds, a little faux-Southern onion and garlic powder to create a mixture that manages not to obscure the meat's beefiness but somehow to intensify it.

Provided by Sam Sifton

Categories     dinner, weekday, main course

Time 30m

Yield 4 servings

Number Of Ingredients 11

2 tablespoons kosher salt
2 tablespoons freshly groundblack pepper
2 tablespoons light brown sugar
1 tablespoon sweet paprika
2 teaspoons garlic powder
2 teaspoons onion powder
1 tablespoon ancho-chili powder
1 teaspoon celery seed
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper,or to taste
4 rib-eye steaks, 1 1/2 inches thick,12 to 14 ounces each

Steps:

  • Build a fire in your grill. If using a gas grill, turn all burners to high.
  • Combine spices in a medium-size bowl. Rub steaks all over with mixture, and set aside.
  • When all coals are covered with gray ash and the fire is hot (you can hold your hand 6 inches over the grill for only a few seconds), put steaks on grill directly over the coals, and cook until deeply seared, approximately 5 to 6 minutes. Turn the steaks over, and cook 6 to 8 minutes more for medium-rare. Remove steaks from grill, and allow to rest 5 to 7 minutes, while making salad. Serves 4.

Nutrition Facts : @context http, Calories 952, UnsaturatedFat 37 grams, Carbohydrate 12 grams, Fat 72 grams, Fiber 3 grams, Protein 67 grams, SaturatedFat 31 grams, Sodium 899 milligrams, Sugar 5 grams, TransFat 4 grams

PAN-SEARED RIB-EYE



Pan-Seared Rib-Eye image

For an easy, meaty main, try Alton Brown's recipe for Pan-Seared Rib Eye from Good Eats on Food Network. The trick to a good sear? A hot skillet.

Provided by Alton Brown

Categories     main-dish

Time 15m

Yield 1 to 2 servings

Number Of Ingredients 3

1 boneless rib eye steak, 1 1/2 inches thick
Canola oil, to coat
Kosher salt and ground black pepper

Steps:

  • Place a 10-to-12-inch cast-iron skillet in the oven and heat the oven to 500 degrees F. Bring the steak to room temperature.
  • When the oven reaches temperature, remove the skillet and place on the range over high heat for 5 minutes. Coat the steak lightly with oil and sprinkle both sides with a generous pinch of salt. Grind on black pepper.
  • Immediately place the steak in the middle of the hot, dry skillet. Cook 30 seconds without moving. Turn with tongs and cook another 30 seconds, then put the pan straight into the oven for 2 minutes. Flip the steak and cook for another 2 minutes. (This time is for medium-rare steak. If you prefer medium, add a minute to both of the oven turns.)
  • Remove the steak from the skillet, cover loosely with foil and rest for 2 minutes. Serve whole or slice thin and fan onto plate.

MARINATED RIB EYES



Marinated Rib Eyes image

Excellent marinade for beef. I have used this with beef kabobs and my DH's favorite Ribeyes. The meat is so flavorful and tender and the reserved sauce is excellent on the side.

Provided by Nimz_

Categories     Steak

Time 20m

Yield 2 serving(s)

Number Of Ingredients 10

1/3 cup hot water
3 tablespoons finely chopped red onions
2 tablespoons red wine vinegar or 2 tablespoons cider vinegar
2 tablespoons extra virgin olive oil
2 tablespoons light soy sauce
1 teaspoon beef bouillon granules
2 -3 garlic cloves, minced
1/2 teaspoon paprika
1/2 teaspoon fresh coarse ground black pepper
2 (12 ounce) rib eye steaks (about 1 inch thick)

Steps:

  • In a large zip-lock bag, combine the first 9 ingredients.
  • Remove 1/3 cup marinade and refrigerate.
  • Pierce steaks several times on both sides with a fork.
  • Place in the zip-lock bag and turn to coat.
  • Cover and refrigerate overnight.
  • Remove steaks, discarding marinade.
  • Grill, uncovered, over medium-hot heat for 4-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees; medium, 160; well done, 170).
  • Warm reserved marinade and serve with steaks.

THE PERFECT RIB EYE MARINADE



The Perfect Rib Eye Marinade image

This is the perfect marinade for tender rib eye steak.

Provided by BRANDI T

Categories     Side Dish     Sauces and Condiments Recipes     Marinade Recipes

Time 1h25m

Yield 2

Number Of Ingredients 6

1 (12 ounce) bottle red wine vinegar
1 tablespoon Worcestershire sauce
1 tablespoon minced garlic
½ tablespoon minced onion
1 teaspoon ground black pepper
2 (10 ounce) beef rib eye steaks

Steps:

  • In a shallow, nonreactive dish, mix red wine vinegar, Worcestershire sauce, garlic, onion, and pepper. Place steaks in the mixture. Cover, and marinate 1 hour in the refrigerator.
  • Preheat an outdoor grill for high heat, and lightly oil grate.
  • Grill steaks on the prepared grill 5 to 7 minutes per side, to desired doneness. Discard remaining marinade.

Nutrition Facts : Calories 795.6 calories, Carbohydrate 15.3 g, Cholesterol 187.6 mg, Fat 57.8 g, Fiber 0.4 g, Protein 50.2 g, SaturatedFat 23.5 g, Sodium 241.4 mg, Sugar 1 g

HIMALAYAN SALT BLOCK RIB-EYE



Himalayan Salt Block Rib-Eye image

Kick your steak grilling up a notch with a Himalayan salt block. It makes an amazing presentation for any get-together! In San Diego, I worked at a waterfront restaurant. The views were beautiful, and the chef had to make sure his dishes reflected that beauty. One day, he created a seasonal dish using a Himalayan salt block to cook the meat. I was instantly in love with this grilling technique and have used it ever since!

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 7

2 boneless rib-eye steaks, trimmed (about 1 pound each)
2 tablespoons vegetable oil
1 tablespoon kosher salt
1 tablespoon coarse black pepper
2 tablespoons unsalted butter, at room temperature
2 sprigs rosemary
Flaky sea salt

Steps:

  • Preheat a grill to 250 degrees F.
  • Place a Himalayan salt block onto the grates and cover the grill. After 20 minutes, raise the grill temperature to 325 degrees F. After 20 more minutes, raise the grill temperature to 400 degrees F.
  • Meanwhile, bring the rib-eyes to room temperature.
  • Brush both sides of the rib-eyes with the vegetable oil. Season the rib-eyes with the kosher salt and pepper on both sides.
  • Place the rib-eyes on the Himalayan salt block and cover. Cook until the rib-eyes are golden and caramelized on the bottom and the internal temperature reads 125 degrees F, 7 to 10 minutes. Flip the rib-eyes, then apply 1 tablespoon of butter to the top of each and rest 1 sprig of rosemary on top of the butter. Continue to cook, covered, until the internal temperature reads 130 degrees F for medium rare, another 3 to 4 minutes. Remove the rib-eyes to a cutting board and allow to rest for 5 minutes. Remove the rosemary sprigs and finish with a sprinkle of flaky sea salt.

GRILLED ASIAN-INFLUENCED RIB-EYE STEAKS



Grilled Asian-Influenced Rib-Eye Steaks image

Delicious grilled steaks. Rib-eyes have the perfect amount of fat for grilling. These have always made my friends very happy! Serve with steamed vegetables.

Provided by osbornsc

Categories     Steak

Time 45m

Yield 4 serving(s)

Number Of Ingredients 14

4 rib eye steaks
1/2 cup soy sauce
3 tablespoons oyster sauce
2 tablespoons lime juice
4 tablespoons sesame oil
3 tablespoons crushed red pepper flakes
5 garlic cloves, minced
1/2 bunch fresh cilantro, chopped and halved
4 tablespoons honey or 4 tablespoons brown sugar
2 tablespoons Dijon mustard
2 tablespoons prepared horseradish
1/4 cup Bourbon
1 tablespoon ground cumin
1 tablespoon ground black pepper

Steps:

  • Combine all marinade ingredients and whisk together. Lay steaks flat in a glass baking dish. Let steaks come to room temperature. Stab meat with a fork - about three times for each steak.
  • Pour marinade over steaks. Marinate briefly - 15 to 30 minutes. Turn steaks over in marinade to coat both sides.
  • Heat grill on high for 10 minutes. Quickly grill steaks on high heat to char - approximately 4 minutes on each side.
  • Take steaks off grill and let them rest at least 5 minutes before eating.
  • Sprinkle extra cilantro and black pepper on top and serve.

Nutrition Facts : Calories 285.8, Fat 14.5, SaturatedFat 2, Sodium 2495.8, Carbohydrate 27.1, Fiber 2.1, Sugar 19.6, Protein 5.4

SPICE-RUBBED RIB-EYE KABOBS WITH SALSA VERDE



Spice-Rubbed Rib-Eye Kabobs With Salsa Verde image

Rib eyes are my favorite steak. This one has a nice rub and a slightly spicy salsa. Remember that if you use bamboo skewers to soak them in water for about 1 hour prior to griling to avoid them burning.

Provided by LAURIE

Categories     Steak

Time 31m

Yield 4-6 serving(s)

Number Of Ingredients 16

2 teaspoons kosher salt
1 teaspoon light brown sugar
1/2 teaspoon fresh ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon prepared chili powder
4 (12 ounce) rib eye steaks, 1 inch thick and boneless
extra virgin olive oil
1/2 cup basil, tightly packed fresh leaves and tender stems
1/2 cup parsley, tightly packed fresh Italian leaves and tender stems
2 anchovy fillets
1 medium garlic clove
6 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
1 teaspoon finely chopped jalapeno pepper, with seeds
1/4 teaspoon kosher salt
1/8 teaspoon fresh ground black pepper

Steps:

  • To make the rub: In a large bowl, mix the spice ingredients first 5 ingredients salt thru chili powder.
  • Cut the rib-eye steaks into 1-inch chunks, removing and discarding any large pieces of fat.
  • Add the chunks of steak to the bowl and toss to coat them evenly with the spices. Add just enough oil to lightly coat the chunks of meat.
  • Mix well.
  • Thread the chucks on skewers, leaving a little room between each chunk.
  • Set aside at room temperature for 20 to 30 minutes while you make the sauce.
  • In a food processor, finely chop the basil, parsley, anchovy fillets, and garlic.
  • Add the remaining sauce ingredients and let the machine run until you a have a fine puree, 1 to 2 minutes, scraping down the sides of the bowl occasionally.
  • Grill the skewers over Direct High heat until cooked to desired doneness, 4 to 6 minutes for medium-rare, turning once or twice.
  • Serve warm with a little sauce spooned over the top.

Nutrition Facts : Calories 1128.2, Fat 95.7, SaturatedFat 33.5, Cholesterol 233, Sodium 1580.9, Carbohydrate 2.8, Fiber 0.7, Sugar 1.3, Protein 60.7

Tips:

  • Choose a high-quality rib eye steak with good marbling.
  • Sear the steak over high heat to create a flavorful crust.
  • Reduce the heat and cook the steak to your desired doneness.
  • Let the steak rest for a few minutes before slicing and serving.
  • Serve the steak with your favorite sides, such as mashed potatoes, roasted vegetables, or a salad.

Conclusion:

With its rich flavor and tender texture, the Ashkenazi rib eye steak is a classic dish that is sure to please everyone at your table. By following these tips, you can easily make this delicious steak at home. So next time you're looking for a special meal, give the Ashkenazi rib eye steak a try. You won't be disappointed.

Related Topics