Monday, February 3, 2014

Flavorful Rib-Eye Steaks with Cognac Sauce- Steak Recipes

 

The rib eye or ribeye (also known as Scotch fillet in Australia and New Zealand), is a beef steak from the rib section. The rib section of beef spans from ribs six through twelve. Rib eye steaks are mostly composed of the Longissimus dorsi muscle but also contain the Complexus and Spinalis muscles.

In the United States, the term rib eye steak is used for a rib steak with the bone removed; however in some areas, and outside the U.S., the terms are often used interchangeably. The term "cowboy cut" is often used in American restaurants for a bone-in rib eye. The rib eye or "rib eye" was originally, as the name implies, the center best portion of the rib steak, without the bone.

Rib-eye steaks have an abundance of flavor because of the greater marbling or fat content. It is both flavorful and tender, coming from the lightly worked upper rib cage area. Its marbling of fat makes it very good for slow oven roasting and grilling. This flavorful meat cut is best grilled and will remain tender up to medium, though it is still good at medium well.

Rub salts to your steaks prior to searing, using freshly ground sea salt that leaves a fine crunch and flavor to the steak.

Learn about the Physics of Cooking Meat

 flavorful-rib-eye-steaks-with-cognac-sauce-steak-recipe


Preparation Time = 15 minutes Cook = 15 minutes Yield = 4 servings


INGREDIENTS:

4 thick-cut rib-eye steaks (about 1 1⁄2 inches [4 cm] thick)
olive oil, for rubbing steaks, plus 1 tablespoon (15 ml)
Freshly ground sea salt and black pepper
2 tablespoons (28 g) unsalted butter, plus 2 tablespoons (28 g) chilled and cut into tablespoon-size (14 g) pieces
2 shallots, finely chopped
1⁄2 cup (120 ml) cognac or brandy
1 1⁄2 cups (350 ml) beef stock
1 tablespoon (1.7 g) minced fresh rosemary
1 teaspoon minced fresh thyme


PROCEDURE:

1) Heat a cast-iron or stainless-steel skillet over high heat until hot, about 7 minutes.

2) Generously rub the steaks with olive oil and season with salt and black pepper.

3) Cook the steaks one at a time, searing on each side, about 5 minutes per side, for medium-rare; 6 minutes on the second side for medium.

4) Transfer the steaks to a plate and keep warm.

5) Lower the heat to medium and add 1 tablespoon (15 ml) more olive oil with 2 tablespoons (28 g) butter.

6) Add the shallots and cook just until tender, about 2 minutes.

7) Deglaze the pan with the cognac or brandy, then add the beef stock, stirring up any bits on the bottom of the skillet.

8) Add the rosemary and thyme and cook to reduce the liquid by half.

9) Stir in the chilled butter 1 tablespoon (14 g) at a time to thicken the sauce. Serve the steaks topped with the cognac sauce.


Do you like lean meats? Try other meat recipes at Barbecue Recipes


Calorie Counter

Nutrition Facts
Rib eye steak, grilled
Amount Per 1 steak (291 g)

Calories 847


% Daily Value*

Total Fat 63 g
96%
Saturated fat 28 g
140%
Polyunsaturated fat 3 g

Monounsaturated fat 31 g

Trans fat 4.3 g

Cholesterol 233 mg
77%
Sodium 157 mg
6%
Potassium 757 mg
21%
Total Carbohydrate 0 g
0%
Dietary fiber 0 g
0%
Sugar 0 g

Protein 69 g
138%
Vitamin A
1%
Calcium
3%
Vitamin D
5%
Vitamin B-12
101%
Vitamin C
0%
Iron
36%
Vitamin B-6
70%
Magnesium
16%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

No comments:

Post a Comment

Featured Article

8 Best Healthy Foods to Eat Everyday to Lose Weight and for Perfect Skin

If you want to lose weight , feel great, have a perfect or flawless skin and improve your health in many ways, then these are the eight hea...

Disclosure | Disclaimer |Comments Policy |Terms of Use | Privacy Policy| Blog Sitemap

 

 

The information contained herein is provided as a public service with the understanding that this site makes no warranties, either expressed or implied, concerning the accuracy, completeness, reliability, or suitability of the information. Nor does warrant that the use of this information is free of any claims of copyright infringement. This site do not endorse any commercial providers or their products.

 

Culinary Physics Blog: Exceptional food that worth a special journey. Distinctive dishes are precisely prepared, using fresh ingredients. And all other foods that can kill you. Culinary Physics is a Molecular Gastronomy blog specializing in molecular gastronomy recipes-food style, molecular book review, molecular gastronomy kit review and molecular gastronomy restaurants guide.

 

Culinary Physics Blog is your comprehensive source of Australian cuisine recipes, Austrian cuisine recipes, Brazilian cuisine recipes, Caribbean cuisine recipes, Chinese cuisine recipes, Cuban cuisine recipes, East African cuisine recipes, English cuisine recipes, French cuisine recipes, German cuisine recipes, Greek cuisine recipes, Hungarian cuisine recipes, Indian cuisine recipes, Indonesian cuisine recipes, Israeli cuisine recipes, Italian cuisine recipes, Japanese cuisine recipes, Korean cuisine recipes, Lebanese cuisine recipes, Mexican cuisine recipes, North African cuisine recipes, Norwegian cuisine recipes, Philippine cuisine recipes, Polish cuisine recipes, Russian cuisine recipes, South American cuisine recipes, Spanish cuisine recipes, Thai cuisine recipes, Turkish cuisine recipes, Vietnamese cuisine recipes and West African cuisine recipes.

 

2011- 2016 All Rights Reserved. Culinary Physics Blog

http://culinaryphysics.blogspot.com