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


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


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


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
Saturated fat 28 g
Polyunsaturated fat 3 g

Monounsaturated fat 31 g

Trans fat 4.3 g

Cholesterol 233 mg
Sodium 157 mg
Potassium 757 mg
Total Carbohydrate 0 g
Dietary fiber 0 g
Sugar 0 g

Protein 69 g
Vitamin A
Vitamin D
Vitamin B-12
Vitamin C
Vitamin B-6

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

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