What can I do with Rib Eye Steaks for dinner?

you can try cooking them in the oven -- i hear they taste better cooked

I make this recipe when I make steak because DH loves it.

Chicken Fried Steak with Cream Gravy

Ingredients:1 1/2 lb. boneless beef round steak, 1/2' thick
1/4 cup all-purpose flour
2 tbsp. vegetable oil
1 can (14 1/2 oz.) Campbell's™ Country Style Cream Gravy
6 cups hot mashed potatoes

Directions:
CUT beef into 6 pieces. Place each piece between two sheets of plastic wrap. Pound with meat mallet or rolling pin until 1/8' thick. Coat with flour.

HEAT oil in large skillet. Add beef and cook 10 min. or until browned and done. Remove and keep warm.

ADD gravy to skillet, stirring to loosen browned bits. Heat through. Serve over steak with mashed potatoes.

I have also made this with steak too.

Beef & Mushroom Dijon

Ingredients:1 lb. boneless beef sirloin OR top round steak, 3/4' thick*
2 tbsp. vegetable oil
2 cups sliced mushrooms
1 medium onion, sliced
1 can (10 3/4 oz.) Campbell's® Cream of Mushroom Soup OR 98% Fat Free Cream of Mushroom Soup
1/2 cup water
2 tbsp. Dijon mustard
Hot cooked rice


Directions:
SLICE beef into very thin strips.

HEAT 1 tbsp. oil in skillet. Add beef and cook until browned, stirring often. Remove beef.

ADD remaining oil. Add mushrooms and onion and cook until tender.

ADD soup, water and mustard. Heat to a boil. Return beef to skillet and heat through. Serve over rice.

EAT THEM!

do you have a grill pan? ( a frying pan with ridges)
you can cook them in that like you would on a grill, or you can put them in the broiler.

---

Posted by tourist

EAT THEM!

do you have a grill pan? ( a frying pan with ridges)
you can cook them in that like you would on a grill, or you can put them in the broiler.

---

no...I have a George Foreman Grill

Mustard and Peppercorn Crusted Rib-eye Recipe courtesy Paula Deen

Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 12 minutes
Yield: 4 servings

4 large rib-eye steaks (about 1 1/2 to 2 inches thick, at least 6 ounces each)
4 tablespoons brown mustard
4 tablespoons black peppercorns, crushed
1 to 2 tablespoons finely ground black pepper, optional
Kosher salt

Brush rib-eyes with mustard on both sides. In a shallow bowl, or on a plate with a deep center, combine crushed peppercorns, ground pepper, if using, and salt, to taste. Pat pepper mixture onto steaks and crust thoroughly on all sides.
Prepare your grill by lightly spraying the grate with non-stick cooking spray and then preheat the grill. When the grill is hot, place the rib-eyes on the grate and cook until desired doneness, about 3 to 4 minutes on each side for rare. Add 1 to 2 minutes for medium-rare and so on. The best way to test steaks for doneness is to poke it with your index finger; rare will be soft, medium-rare will be slightly less soft, and so forth. Never flip a steak more than once; let it cook for half the total cook time before flipping. Remove from grill and let rest for 5 minutes in a warm place before serving.

Pan Seared Rib Eye Recipe courtesy Alton Brown

Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 5 minutes
Yield: 1 to 2 servings


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

Place 10 to 12-inch cast iron skillet in oven and heat oven to 500 degrees. Bring steak(s) to room temperature.
When oven reaches temperature, remove pan and place on range over high heat. Coat steak lightly with oil and season both sides with a generous pinch of salt. Grind on black pepper to taste.

Immediately place steak in the middle of hot, dry pan. 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 steak and cook for another 2 minutes. (This time is for medium rare steaks. If you prefer medium, add a minute to both of the oven turns.)

Remove steak from pan, cover loosely with foil, and rest for 2 minutes. Serve whole or slice thin and fan onto plate.

Steak Pizzaola with The Works Recipe courtesy Rachael Ray

Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 22 minutes
Yield: 2 BIG GUY servings


1 24 ounce to 2 pound piece porterhouse or rib-eye steak
Salt and pepper
3 tablespoons extra-virgin olive oil, 3 turns of the pan
4 cloves garlic, crushed away from the skins
1 teaspoon crushed red pepper flakes
12 mushrooms, sliced
1 small onion, sliced
1 green bell pepper, seeded and sliced
1/3 stick pepperoni, casing removed, then chopped, optional
1/2 cup dry red wine, eyeball it
1 (28-ounce) can crushed tomatoes
1 teaspoon dried oregano or 2 teaspoons chopped fresh oregano leaves
1/4 cup grated cheese, Parmigiano or Romano

Heat a large nonstick skillet over high heat. Season the steak with salt and pepper. Add 2 tablespoons extra-virgin olive oil to the pan. Brown 3 minutes on each side and remove. Add another turn of the pan extra-virgin olive oil and reduce heat to medium high. Add garlic, pepper flakes, mushrooms, onions, peppers and pepperoni, if using. Cook mixture 5 minutes, then add wine and scrape up any good-bits from the bottom of the skillet. Add tomatoes, oregano, salt and pepper, to taste. Slide steak back in and reduce heat to medium. Cover pan and cook 5 or 6 minutes for medium rare, 10 to 12 minutes for medium well. Remove meat, cut away from bone or divide into 2 large portions. Cover steaks with sauce and top with grated cheese.

---

Posted by wc0143

I'd do them in the broiler if you don't haev a grill pan ... I'm not a fan of the Foreman.

---

I agree.

(BTW, get a grill pan- they're great!)