Boneless Rib Eye

Total Time:
1 hr 35 min
Prep:
50 min
Cook:
45 min

Yield:
1 serving
Level:
Intermediate

Ingredients
  • 2 tablespoons chili powder
  • 2 tablespoons cayenne powder
  • 2 tablespoons garlic powder
  • 2 tablespoons dried basil and oregano
  • 1 (12-ounce) boneless rib-eye steak
  • Pan Sashed Potatoes, recipe follows
  • Fried Artichoke Hearts, recipe follows
Directions
  • Preheat oven to 450 degrees F. Preheat a grill to high.

  • To Prepare Steak: Combined all dry rub ingredients in a deep bowl, take steak and dredge in mixture, making sure dry rub covers entire steak. Then put steak on a hot grill about 4 minutes a side until slightly charred, at this point the steak will be rare. Put in oven to cook to desired temperature: 10 minutes for medium rare, 20 minutes for medium and 25 minutes for medium well.

  • To assemble dish: Place steak on oval dish, topped steak with potatoes. Surround plate with chokes.

Pan Smashed Potatoes:
  • 5 small Yukon gold potatoes

  • 3 tablespoons unsalted butter

  • Salt and freshly ground black pepper

  • 1 tablespoon sour cream

  • 1/3 cup chopped green onions

  • 1/3 cup crispy cooked bacon

  • Wash the potatoes well, then cut in quarters, and drop in boiling water for 15 minutes or until fork tender. Drain potatoes well. In a saute pan melt the butter. When bubbling add the potatoes. Season with salt and pepper, to taste. Start smashing potatoes with a back of a fork until potatoes gather in the pan. Finish potatoes by topping them with sour cream, green onions and bacon.

Fried Artichoke Hearts:
  • Preheat the oil in a fryer or a deep pot to 350 degrees F.

  • Take artichoke hearts out of can, drain well, and toss in flour. Pat the excess flour off the chokes, and drop hearts in fryer oil and fry for about 2 minutes. Remove to a paper towel lined plate. Season with salt and pepper.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.


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4.0 3
The dry rub was too intense for one piece of meat, and I havled the recipe. It turned out tasting like a great deal of pepper. item not reviewed by moderator and published
I only tried the steak but the seasonings were great and the cooking instructions had the rib-eye cooked perfect. item not reviewed by moderator and published
i used the cooking instructions for the steak and the recipe for the potatoes last night and my boyfriend said that this was the best meal he had since he moved {which was 3 mos ago} item not reviewed by moderator and published