Recipe courtesy of Summer Sanders
Episode: Chopping Block
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Rib Eye Steaks with Parsley Butter and Bloody Mary Shots
Total:
40 min
Prep:
20 min
Inactive:
10 min
Cook:
10 min
Yield:
6 servings
Level:
Easy
Total:
40 min
Prep:
20 min
Inactive:
10 min
Cook:
10 min
Yield:
6 servings
Level:
Easy

Ingredients

Parsley Butter:
Bloody Mary Shots:
Steaks:
Salad:

Directions

For the butter: Combine the butter, parsley, lemon zest, horseradish, tomato paste, celery salt, Worcestershire sauce and lemon juice in a bowl and stir to blend. Season with salt and pepper. Transfer the parsley butter to the bottom of a large zip-top bag. Push all of the butter to the bottom, roll into a log and freeze until ready to serve.

For the bloody mary shots: Combine the tomato puree, vodka, horseradish, Worcestershire sauce, hot sauce, lemon juice, a pinch of salt and some pepper in a large bowl and chill in the fridge until ready to serve.

For the steaks: Heat a large skillet over high heat. Rub the steaks with olive oil, sprinkle with salt and pepper and place in the hot skillet. Cook in batches if needed, do not crowd the pan. Cook the steaks for 2 to 3 minutes on each side. Make sure to get the edges cooked. Remove the steaks from the heat and let rest before serving.

For the salad: Combine the parsley leaves, celery leaves, olive oil and lemon juice and toss well to combine. Season with salt and pepper.

To serve: Transfer the steaks to plates and divide the salad among the plates. Remove the butter from the freezer and slice off the plastic bag. Cut slices of butter from the log and place 1 to 2 slices on top of the warm steaks. Divide the bloody mary mixture between 6 large shot glasses or small bowls and serve alongside the steak and salad.

This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.

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