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Rib-Eye Steaks with Oregano, Cumin, and Paprika

Rib-Eye Steaks with Oregano, Cumin, and Paprika

Ingredients

  • 2 tablespoons chopped fresh oregano
  • 2 teaspoons Hungarian sweet paprika
  • 2 3/4-inch-thick rib-eye steaks
  • 2 teaspoons Sherry wine vinegar
  • 2 tablespoons chilled butter

Recipe Preparation

  • Mix oregano, cumin, and paprika in small bowl. Sprinkle steaks with salt and pepper, then sprinkle each side of each steak with generous 1 teaspoon spice mixture, pressing to adhere.

  • Heat oil in large nonstick skillet over medium-high heat. Add steaks and cook to desired doneness, about 5 minutes per side for medium-rare. Transfer to platter. Combine broth, vinegar, honey, and remaining spice mixture in same skillet; boil until sauce is slightly reduced, about 3 minutes. Remove from heat; whisk in butter. Season sauce with salt and pepper. Pour sauce over steaks and serve.

Recipe by The Bon Appétit Test KitchenReviews Section

Sweet Spice Rub Steaks

I’m sitting here on my parent’s couch with black stretch pants, hot cup of coffee and a comfy oversized t-shirt. That is what a couple days after Thanksgiving entails every year. Comfort over looks any day.. well most days. After I write this post it’s off to do some online Black Friday shopping. I’m not one to go fight the crowds when I can just buy what I need online. In fact I mostly do my shopping online throughout the year. Thank goodness for Amazon Prime and FREE two day shipping.

Before we left for the holidays and after I was piping out the Thanksgiving recipes I made this fun sweet spice rub for steaks. Some girls tend to go for frilly foods but if I had my choice I would choose a nice juicy steak every time, cooked medium with a side of potatoes and salad. My husband has even perfected cooking steaks on his ceramic grill.

This spice rub entailed me to think outside of the box and definitely go in with an open mind. The secret ingredient is Brownie Brittle. Yes, you read correctly and I totally went there. After using this stuff in my crab cakes I decided why not create a steak rub. That’s why I enjoy my job of recipe development because I typically like to think outside of the box to see if something works or not. Crab cakes were a success so this had to work.

After pulsing the brownie brittle to a fine mixture the spices were then added. Next you have to pick your cut of meat. I usually prefer filet mignon but my husband likes a good, fat ribeye. If I was making steaks my way I at least needed to please him with his choice of meat.


Rib Eye Steak & Chimichurri Salsa

1.-Sprinkle dried spices on both sides of the rib eye steaks.

2.-Heat up a dry, frying pan on high heat. Pan fry steak 3-4 minutes on each side, cooked to your own liking. Let a golden crust develop on each side, do not shake or stir steaks, let flavours develop.

3.-Mix all your ingredients for the chimichurri salsa in a small glass bowl and set aside.

4.-Serve steaks with a generous serving of chimichurri salsa on top. Perfect served with a generous salad and steamed potatoes.

My Nutrition Ireland Tips: This recipe is perfect for a summer BBQ, you can use the same recipe and replace the steak with fish, prawns, turkey, chicken and even tofu. The chimichurri sauce goes perfect with any food, even with a roast chicken and as a salad dressing. They are great health benefits in this sauce with the great benefits of raw vegetables like pepper, onions, garlic and herbs. Excellent for arterial health. Make sure to add plenty of greens to your salad to aid digestion when consuming red meats.


Recipe Summary

  • 1 3-pound bone-in rib-eye steak
  • 1 tablespoon cumin seed
  • 1 tablespoon coriander seed
  • 2 teaspoons black peppercorns
  • 2 tablespoons coarse salt
  • 1 tablespoon sweet paprika
  • 2 tablespoons light brown sugar
  • 2 tablespoons finely chopped oregano
  • 5 cloves garlic, minced

Preheat oven to 375 degrees with rack in center position.

Pat steak dry thoroughly with paper towels.

In a spice grinder, combine cumin, coriander, and peppercorns. Pulse until coarsely ground and transfer to a medium bowl. Add salt, paprika, brown sugar, oregano, and garlic and mix until combined.

Rub steak on all sides with spice mixture and let stand at room temperature for 3 to 4 hours or up to overnight in the refrigerator. If marinating in refrigerator, remove 1 hour before cooking to bring steak to room temperature.

Heat a large cast-iron pan over medium-high heat. Sear steak on both sides until blackened, 8 to 10 minutes total. Transfer to oven and roast 15 to 20 minutes or until a meat thermometer inserted into center of steak registers 125 degrees for medium-rare.

Transfer steak to a carving board and let stand at least 15 minutes before slicing and serving.


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How to cook Rib-eye Steak with Chimichurri Sauce

Make the green chimichurri sauce: place all ingredients in the bowl of a food processor. Purée for a few seconds until saucy. Taste and adjust seasoning. Set aside.

Make the red chimichurri sauce: place all ingredients and 1 tablespoon vinegar in a medium saucepan. Cook over medium-low heat, uncovered, for 30 to 40 minutes or until bell pepper is tender and water has evaporated. Add remaining vinegar halfway through cooking. Taste and adjust seasoning. Set aside.

Make the olive-garlic rice: heat oil in a wok. Sauté garlic until lightly browned. Add rice and mix well. Season lightly with salt. Turn off heat. Add black olives and parsley mix well. Set aside and keep warm.

Pat steaks dry. Season generously with salt and pepper on both sides. heat a cast iron or heavy-bottomed pan until smoking. Add oil. Sear steak, one at a time, for 11/2 minutes on each side for medium doneness. Remove from pan and let rest for 5 minutes. (You can also cook the steaks on a grill: grill steaks on a charcoal grill over high heat for 2 to 3 minutes on each side for medium doneness. Remove from grill and let rest for 5 minutes).

Arrange beef on a plate and serve with olive-garlic rice and chimichurri sauces on the side.


Oregano

You probably already have oregano in your pantry, but Mexican oregano is actually from a different plant. The flavor is a bit stronger than Mediterranean oregano, more earthy and woodsy tasting. It sometimes has some stems mixed in with the leaves, which should be picked out. It is used in all kinds of Mexican dishes, such as burritos, chili con carne, tacos, soups, stews, many of which might have a tomato base. Store it at room temperature in a tightly sealed container for up to 6 months.


Mouthwatering Steak Tacos That Are Quick and Easy

Cinco De Mayo is just around the corner and my easy Steak Tacos are on the menu. They will have your mouth watering and you’ll be diving in for another round.

Let’s face it, I’m a huge fan of Mexican cuisine! So whether it’s Cinco De Mayo, Taco Tuesday or any day of the week, I’m all in for the Mexican food. Add steak to the mix and it’s a home run!

We love some steak in this house! Any way I can come up with to cook it, we will eat it.

Sirloin steak is an easy to come by piece of meat. Anytime I head to my neighborhood market, I can always find a sirloin steak. The cut is usually 1 to 1 1/2 pounds which works great for my family of 3 and usually gives us some leftovers. It’s probably the perfect amount for a family of 4.

Bang for your buck
Steak can be extremely expensive but top sirloin is a good alternative. It’s no where near as expensive as premium cuts of meat like a rib eye or tenderloin. You can usually get a sirloin steak for under $12 depending on weight. 1 to 1 1/2 lbs is all you need to feed a family of 4.

You can totally put it in perspective if you think about a quarter pound hamburger. It is enough to feed 1 person. These Steak Tacos are less than $3.00 per person for the steak. That’s a win win in my book. Much cheaper than than purchasing 4 steaks and just as satisfying.

So with the love of steak and the love of Mexican food comes my favorite Steak Soft Tacos.

Make your Cinco De Mayo party, Taco Tuesday, or any day of the week even better with this Kicked Up Cheese Dip and these Green Chili Chicken Enchiladas or The Ultimate Sheet Pan Taco Pizza. Trying to eat healthier? Try this Mexican Brown Rice Cantina Bowl.

Easy Peasy Pleasy Tips

  • Sprinkle rub on the steak then use the back of a spoon to press the rub into the meat.
  • Cutting is key. Make sure you cut against the grain for the most tender bite of steak. If you cut with the grain the steak will be tough.
  • Kiddos not a fan of cilantro? No worries. Use the steak and cheese to make quesadillas.

Easy Steak Tacos

Ingredients

  • 1 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1-1 to 1 1/2 pounds sirloin steak
  • 1 tablespoon oil
  • 1/2 cup crumbled Queso Fresco cheese
  • 1/3 cup red onion, chopped
  • 2 tablespoons fresh cilantro, chopped
  • limes to juice over cooked steak
  • Flour tortillas for soft tacos

Preheat oil in skillet over medium high heat. Mix cumin, chili powder, paprika, oregano, salt, and pepper in a small bowl. Rub seasoning mixture on both sides of steak. Sear and cook steak for about 5 minutes or more on each side depending on how well you like your steak cooked. Remove from pan and let rest for 5 to 10 minutes. Using a sharp knife, cut steak in thin strips against the grain. Top tortillas with steak, cheese, onion, and cilantro. Squeeze fresh lime over top. Eat and Enjoy!


Marinated rib-eye steaks

In our case, we also used top sirloin, worked well with this marinade, when we fried it.

Will provide a picture of the proper grilled rib-eye when we remember to take it.. greedy people that we are..

  • 2 tbsp paprika
  • 1 tsp cayenne
  • 2 tbsp granulated garlic (I use fresh, chopped or crushed)
  • 2 tbsp granulated sugar
  • 1 tbsp ground cumin
  • 1 tbsp dry mustard
  • 1 tsp ground sage
  • 1 tsp dried oregano
  • 3 tbsp kosher salt (I use pickling salt)
  • 1 tbsp freshly ground pepper
  1. mix all ingredients of the rub
  2. massage the rub into the steaks
  3. cover, set aside in the fridge for 2-3 hours
  4. grill
  5. let rest for about 5 minutes

Rib-Eye Steaks with Oregano, Cumin, and Paprika - Recipes

Grilled Delmonico Steak Adobe with Charred Spring Onions and Sweet Corn Relish
Adapted from "License to Grill"
by Chris Schlesinger and John Willoughby

Yield: 4 servings

  • 4 ears corn, husked, desilked, blanched in boiling salted water for 2 minutes, and drained
  • 1/2 red bell pepper, seeded and diced small
  • 1/2 green bell pepper, seeded and diced small
  • 1 medium red onion, peeled and diced small
  • 1-2 Tablespoons fresh chile pepper of your choice, minced
  • 1 cup red wine vinegar
  • 1/3 cup olive oil
  • 3 Tablespoons molasses
  • 3/4 cup fresh parsley, roughly chopped
  • Salt and freshly cracked black pepper to taste

Place the corn around the edges of a hot fire, where the heat is lower, so it is just barely over the coals. Cook the corn, rolling it around frequently, for about 3 minutes, or until well browned. Remove from the grill.

As soon as the ears are cool enough to handle, slice the kernels from the cobs into a small bowl. Add the remaining ingredients and toss well.

  • 2 Tablespoons garlic, minced
  • 1/4 cup fresh oregano, roughly chopped (or 1/2 cup dried oregano)
  • 2 Tablespoons paprika
  • 2 Tablespoons cumin seeds, toasted, or 1 Tablespoon ground cumin
  • 3 Tablespoons grainy mustard
  • 1/4 cup olive oil
  • 1/3 cup red wine vinegar
  • 8 spring onions, roots trimmed off (scallions may be substituted)
  • 2 limes, quartered
  • Salt and freshly cracked black pepper to taste

For the Sweet Corn Relish, in a small bowl, combine all of the paste ingredients and mix well. Sprinkle the steaks with salt and pepper. Reserve about 1/4 cup of the spice paste, and rub the steaks generously with the remaining amount.

Place the steaks on the grill over a hot fire and cook for 5 to 7 minutes per side for rare. If you like your meat well done, cook it until it is almost the way you like it, but not quite there – it will cook a little more after you take it off the heat. To check for doneness, cut into a steak and check to see if the center is slightly less done than you like it.

Remove the steaks from the grill, brush on the reserved spice rub, and allow to rest for 5 minutes. Sprinkle the spring onions lightly with salt and pepper and place them on the grill. Cook for 3 to 4 minutes, rolling over several times, or until the outsides are brown.

Remove the spring onions from the grill and slice in half lengthwise. Serve each of the steaks with a halved spring onion, a squeeze or two of lime, and a big spoonful of the Sweet Corn Relish.