Best 5 Rib Eye T Bone And Strip Steaks Cut Over One Inch Recipes

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Are you looking for the perfect recipe to cook your rib eye, t bone, and strip steaks cut over one inch? If so, you've come to the right place! In this article, we will provide you with all the information you need to cook these delicious cuts of meat to perfection. We'll cover everything from choosing the right steak to cooking it properly, and we'll even provide some tips for creating a delicious sauce or marinade to enhance the flavor of your steak. So whether you're a seasoned pro or a beginner in the kitchen, read on for the best recipes to cook rib eye, t bone, and strip steaks cut over one inch.

Here are our top 5 tried and tested recipes!

RIB-EYE STEAKS THAT ARE SUPERB



Rib-Eye Steaks That are Superb image

I saw this recipe on the Food Network and tried to write it down as closely as I can recall. Very simple to make and quick. I therefore did some experimenting and came up with, I am sure, the same method for cooking the Rib-Eye Steaks. These are the best steaks that I have made and I have made many others. Tender, succulent and so tasty.

Provided by William Uncle Bill

Categories     Steak

Time 13m

Yield 4-6 serving(s)

Number Of Ingredients 4

32 ounces boneless rib eye steaks, 1 inch thick (4 steaks)
1 tablespoon freshly cracked black pepper, coarse
1 teaspoon granulated garlic powder (optional)
1 1/2 tablespoons kosher salt or 1 1/2 tablespoons coarse sea salt

Steps:

  • Remove steaks from the refrigerator and let them sit for about 30 minutes to take the chill out of the meat.
  • Now, coat both sides generously with coarse black pepper and granulated garlic powder.
  • Heat an iron skillet or a heavy bottomed frying pan until very hot on high heat.
  • For each steak, sprinkle onto the skillet, 3/4 teaspoon of coarse salt and allow salt to heat up for at least 1 minute.
  • Place the steaks on the coarse salt and cook for 3 minutes; DO NOT DISTURB at all, DO NOT LOOK or even move the steaks.
  • Turn the steaks over and cook for an additional 3 minutes; again DO NOT DISTURB at all.
  • The cooking time of 6 minutes gives you a medium-rare steak; DO NOT OVERCOOK.
  • If you desire to cook it to medium, then cook for an additional 30 seconds to 1 minute per side.
  • Remove steaks to a plate, cover with foil and let rest for 5 minutes, so that all juices are absorbed by the meat.
  • Scrape off any excess coarse pepper and salt if desired and discard.
  • I prefer to slice the steaks on an angle about 1/4 inch to 3/8 inch thickness.
  • Serve with freshly processed horseradish.
  • NOTE; Make sure that the heat is on as HIGH as possible without burning at all times during cooking the steaks. This will vary depending on your cooktop.
  • Do not use ordinary table salt.
  • Beef Tenderloin steaks are also real great cooked in this manner. If using a steak thicker than 1 inch, add 1 extra minute per side for medium-rare.

Nutrition Facts : Calories 626.9, Fat 50.2, SaturatedFat 20.5, Cholesterol 154.5, Sodium 2743.7, Carbohydrate 1.1, Fiber 0.4, Protein 40

RIB-EYE, T-BONE, AND STRIP STEAKS CUT OVER ONE INCH



Rib-Eye, T-Bone, and Strip Steaks Cut Over One Inch image

Provided by Adam Perry Lang

Categories     Father's Day     Backyard BBQ     Dinner     Steak     Grill     Grill/Barbecue     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 8 to 12 people

Number Of Ingredients 14

Four-six bone-in or boneless rib-eye, T-bone, and/or strip steaks cut over 1"
Sea salt or kosher salt
Freshly ground black pepper
Canola oil or vegetable oil
Baste:
1/4 cup olive oil
4 Tbsp unsalted butter
10 crushed garlic cloves
1/4 cup finely chopped savory herbs such as rosemary, thyme, marjoram, oregano, and/or sage
Board Dressing:
6 Tbsp olive oil
2 Tbsp finely chopped fresh flat-leaf parsley
Sea or kosher salt to taste
Freshly ground black pepper to taste

Steps:

  • Generously season the steaks with salt and pepper. Press in the seasoning, and dab the meat onto the board to collect any excess.
  • Glisten the meat with canola oil, using the first steak to brush oil onto the others.
  • Preheat the BBQ to medium-high.
  • Combine the baste ingredients in a foil pan or heatproof pan and warm on the side of the grill.
  • Put the meat on the well-oiled grill and cook until medium-rare (or cook to desired doneness).
  • Baste regularly, stacking and/or flipping the meat if the flames get out of control.
  • When the steaks are nicely caramelized and charred on both sides, approximately 15 to 25 minutes total, they are done. (You can check the temp with an instant-read thermometer if that is more comfortable; the steaks should register 125°F).
  • Combine the board dressing ingredients.
  • Let the steaks rest for 2 minutes, then pour the board dressing onto a cutting board and slice the steaks, turning to coat the slices.
  • *When steaks come off the grill looking all charred and gorgeous, it'll be tough to resist digging in right away. But letting them rest is essential. Otherwise, a lot of the lovely, tasty juices will spill out when you slice in.

GOURMET RIB EYE STEAK RECIPE BY TASTY



Gourmet Rib Eye Steak Recipe by Tasty image

Here's what you need: ribeye steak, salt, pepper, canola oil, butter, garlic, fresh rosemary, fresh thyme

Provided by Pierce Abernathy

Categories     Lunch

Yield 2 servings

Number Of Ingredients 8

1 ribeye steak, preferably USDA Prime, 2-inch (5 cm) thick
salt, to taste
pepper, to taste
3 tablespoons canola oil
3 tablespoons butter
3 cloves garlic, peeled and smashed
2 sprigs fresh rosemary
3 sprigs fresh thyme

Steps:

  • Preheat oven to 200°F (95°C).
  • Generously season all sides of the steak with salt and pepper.
  • Transfer to a wire rack on top of a baking sheet, then bake for about 45 minutes to an hour until the internal temperature reads about 125°F (51° C) for medium-rare. Adjust the bake time based on if you like your steak more rare or more well-done.
  • Heat the canola oil in a pan over high heat until smoking.
  • Sear the steak for 30 seconds on the first side, then flip.
  • Add the butter, garlic, rosemary, and thyme, and swirl around the pan.
  • Transfer the garlic and herbs on top of the steak and baste the steak with the butter using a large spoon.
  • Baste for about 30 seconds, then flip and baste the other side for about 15 seconds.
  • Turn the steak on its side and cook to render off any excess fat.
  • Rest the steak on a cutting board or wire rack for about 10 minutes. Slicing the steak before the resting period has finished will result in a lot of the juices leaking out, which may not be desirable.
  • Slice the steak into ½ -inch (1 cm) strips, then fan out the slices and serve.
  • Enjoy!

Nutrition Facts : Calories 575 calories, Carbohydrate 2 grams, Fat 54 grams, Fiber 1 gram, Protein 21 grams, Sugar 0 grams

RIB EYE STEAK (BONE-IN)



Rib Eye Steak (Bone-In) image

Bone in rib eye steak is the best cut of meat to prepare at home. They are easy to cook, they taste great, and I haven't met a person who doesn't love this recipe. The greatest part about preparing a steak is it couldn't get any easier. Got this recipe from the Associated Content.

Provided by Michelle Figueroa

Categories     < 30 Mins

Time 21m

Yield 2 serving(s)

Number Of Ingredients 4

2 rib eye steaks, about 3/4 - 1 inch thick (Bone-In)
sea salt
olive oil
balsamic vinegar

Steps:

  • First take the steak out of the fridge and salt it to taste. Next, rub some olive oil on both sides of the steak. Now salt again, and pour your crushed peppercorns on to your likings.
  • Now here's the important part leave your steak on the counter for about 30 minutes so it can reach room temperature. If you cook while it's still cold it won't cook thoroughly, and you'll have some cold spots in the center. While you're waiting for your steak to reach room temperature, start heating up your grill, or broiler.
  • This is the most important part. Allow your grill, or broiler to get really hot before you throw your steak on it. It will cook all the way through very quickly and seal in the juices. So now you are ready to start cooking.
  • Grab the steak with tongs or by hand, do not use a fork, and put it on the grill, or broiler. You should only have to flip the steak twice, and more and it's considered counterproductive.
  • It should take about 3 minutes on each side to be just under medium. If you're not used to cooking steaks use a cheap poker thermometer, and get a reading. 140 degrees would be considered medium rare, 160 would be medium, and 180 would be really well done. This steak is best between 140-155 degrees.
  • When the steak is done cooking take it out, and place it on a glass plate. Let the steak rest for 3 minutes, and you'll notice all kinds of juices just pouring out of the meat this has all the flavor so don't drain it.
  • Heat up a pan to a high temperature, and pour these juices into the pan with 2 tablespoon of balsamic vinegar. If the pan is hot enough it will sizzle and start to caramelize instantly. Give it about 10 seconds, and then pour it on top of your steak, and serve.

Nutrition Facts :

RIB-EYE STEAK AND POTATOES FOR TWO



Rib-Eye Steak and Potatoes for Two image

For a special occasion with a sweetheart, sharing a simple, luxurious dinner at home is even better than going to a restaurant. Splurge on a cut like rib-eye or tenderloin and open a great bottle of wine. It's a simple, no-fuss endeavor, yet very special.

Provided by David Tanis

Categories     dinner, easy, for two, quick, steaks and chops, main course

Time 1h

Yield 2 servings

Number Of Ingredients 9

1 large boneless rib-eye steak, cut 2 inches thick (at least 1 1/2 pounds)
Salt and freshly ground black pepper
2 cloves garlic, sliced, plus 1 teaspoon minced garlic
1 rosemary sprig, roughly chopped
1 pound very small potatoes, rinsed
2 tablespoons butter
1/4 cup finely chopped parsley
Finely grated zest of 1 small lemon
Arugula or watercress, for serving (optional)

Steps:

  • Season steak generously with salt and pepper. Sprinkle with sliced garlic and rosemary and set aside to marinate, 20 to 30 minutes.
  • Heat oven to 450 degrees. Meanwhile, bring a pot of well-salted water to a boil. Add potatoes and cook at a brisk simmer until just done, 10 to 15 minutes. Drain and keep warm.
  • Heat a cast-iron or other heavy skillet over high heat. Remove and discard sliced garlic from steak. (If left on, it will burn in the skillet.)
  • When pan is hot, put in the steak and let brown well on one side, 4 to 5 minutes. Wait until steak forms a crust and comes away cleanly from the bottom to move it.
  • Flip steak and transfer pan to oven, uncovered. Roast until juices begin to rise on surface of steak (you will see the droplets) and internal temperature is 120 degrees, 8 to 10 minutes. Remove steak from pan and let rest, tented with foil, for 5 to 10 minutes. (Residual heat will continue to cook the meat to medium-rare as it rests.) Warm a serving bowl for the potatoes and plates for the steak.
  • Melt butter in a wide skillet over medium-high heat. Add potatoes and toss to coat and heat through. Sprinkle with salt and pepper. Add minced garlic and cook, stirring, until softened but not browned, 1 minute or less. Gently stir in parsley and lemon zest and transfer to serving bowl.
  • Cutting on a slight diagonal, slice steak into 1/2-inch slices, then transfer to plates. If using, place a handful of greens next to the steak. Serve immediately, passing potatoes at the table.

Nutrition Facts : @context http, Calories 850, UnsaturatedFat 26 grams, Carbohydrate 45 grams, Fat 56 grams, Fiber 7 grams, Protein 46 grams, SaturatedFat 27 grams, Sodium 1153 milligrams, Sugar 2 grams, TransFat 3 grams

Tips:

  • Choose the Right Steak: Select a steak that is at least 1 inch thick for optimal flavor and texture. Look for steaks with good marbling, which indicates tenderness and juiciness.
  • Season Liberally: Generously season the steak with salt and pepper before cooking. You can also add other seasonings of your choice, such as garlic powder, onion powder, or herbs.
  • Cook Over High Heat: Sear the steak over high heat to create a flavorful crust and lock in the juices. Then, reduce the heat and continue cooking the steak to your desired doneness.
  • Use a Meat Thermometer: To ensure the steak is cooked to your liking, use a meat thermometer to check the internal temperature. For a medium-rare steak, aim for an internal temperature of 135°F (57°C).
  • Let the Steak Rest: After cooking, allow the steak to rest for a few minutes before cutting into it. This allows the juices to redistribute throughout the steak, resulting in a more tender and flavorful bite.

Conclusion:

For a truly satisfying steak experience, choose a high-quality cut, season it well, cook it over high heat, and let it rest before serving. By following these tips, you can create a delicious and juicy steak that will impress your family and friends. Experiment with different cooking methods and seasonings to find your perfect steak recipe.

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