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Beef Ribeye Steak Recipes

Some of our favorites include: Pepper Steak and more!



Welcome to McPhee's Butcher Block, where exceptional meats meet inspired cooking! We are excited to share with you our handpicked collection of recipes crafted for our top-quality ribeye steaks. Known for their rich marbling and robust flavors, ribeyes offer a sensational eating experience. Our recipes are designed to complement the unique qualities of this beloved cut, ensuring every meal is not only delicious but also memorable. Whether grilling, pan-searing, or roasting, discover the joys of cooking ribeye steaks with tips and tricks from our expert butchers. Let's make your next steak dinner extraordinary!



Pepper Steak Recipe


Chinese Pepper Steak with Onions – juicy, delicious ribeye steak, flavorful bell peppers, and spicy onions tossed in a sweet and spicy broth-based sauce with ginger, garlic, brown sugar, and soy sauce for a dinner that will put any takeout Chinese Pepper Steak to shame.


PREP TIME 15 minutes

COOK TIME 15 minutes

TOTAL TIME 30 minutes

SERVINGS 6



Section 1: Ingredients


  • 2 lbs Ribeye steak (2-inch long thin slices)

  • 1 red bell pepper (chopped into bite-size pieces)

  • 1 green bell pepper (chopped into bite-size pieces)

  • 1 medium white onion (chopped into bite-size pieces)

  • 2 tbsp vegetable oil (divided in half



Sauce:

  • 3 cloves garlic (minced)

  • 1 tsp black pepper

  • ½ tsp ginger (minced)

  • 2 tbsp brown sugar

  • ⅓ cup soy sauce

  • 1¼ cups beef broth

  • 2 tbsp rice vinegar

  • 1 tsp sesame oil

  • 2 tbsp cornstarch


Section 2: Directions


1. In a large skillet heat 1 tbsp vegetable oil over medium-high heat. Add the steak to the pan and cook for 5-6 minutes or until lightly browned. Remove from skillet and place on a plate.

2. Add 1 tbsp vegetable to skillet. Add the peppers and onions and cook for 3-4 minutes or until tender.

3. Add cooked steak back into the skillet.

4. Meanwhile add garlic, black pepper, ginger, brown sugar, soy sauce, beef broth, rice vinegar, sesame oil, and corn starch to a medium bowl. Stir until well combined and add to the skillet.

5. Bring to a simmer and cook for 4-5 minutes until the sauce begins to thicken.

6. Serve hot over rice and garnish with sesame seeds. Enjoy!


NOTES

- Partially freeze the steak for 1-hour before slicing. This will make it easier to cut the steak into super thin slices for the most flavor.

- Sear the steak in 2 separate batches. This will allow the steak to brown and not steam.



Garlic Butter Steak Bites

These juicy garlic butter steak bites are an easy, fancy dinner for special occasions or quick weeknight meals. 

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 4



Section 1: Ingredients


▢1 pound ribeye steak, pounded to 1/2″ thickness and cut into 1.5″ cubes

▢salt and fresh ground black pepper, to taste

▢3 tablespoons olive oil

▢5 tablespoons unsalted butter

▢6 cloves garlic, minced

▢½ teaspoon dried rosemary

▢chopped fresh parsley, for garnish



Section 2: Directions


1. Sprinkle the cubed steak with salt and pepper to taste on all sides.

2. Place a large pan or a cast iron skillet over high heat. Let it heat for 2 to 3 minutes or until hot. Add the olive oil and let it heat for another minute.

3. Add the steak and cook for 3 to 4 minutes, occasionally stirring until browned on all sides. Remove it from the pan and set it aside.

4. Add the butter to the same pan and let it melt completely. Gently scrape the bottom of the pan with a wooden spoon. Reduce the heat to medium. Add the garlic and dried rosemary. Stir constantly and cook the mixture for 30 seconds or until nice and fragrant. Don't burn the garlic.

5. Return the cooked steak bites to the pan and baste them in the garlic butter for 1 to 2 minutes for a medium-rare steak. Please feel free to baste for an additional minute or so if you like your steak a little more cooked.

6. Remove the skillet from the heat. Taste the steak bites for salt and pepper and adjust.

7. Garnish the dish with fresh parsley; serve.


NOTES

Steak: I used rib eye steak for this recipe, but you could also use a sirloin, a new york strip, or a tenderloin.

Butter: Feel free to use salted butter if that is what you have, but remember to use less salt on the steak tips.

Garlic: Use fresh garlic cloves and not garlic powder. You can also try this recipe with finely minced shallots.

Herbs: We like dried rosemary in this recipe, but you can use whatever you prefer, including a blend of your favorite dried herbs and spices.

Skillet: I use my cast iron skillet for all-things-steak. If you don’t have one, use a nonstick pan.

Don’t overcook the steak tips. Use an instant-read meat thermometer to check for doneness; 130˚F for medium-rare and 150˚F for well done.



Philly Cheesesteak

These Philly cheesesteaks are a hearty comfort food meal and easy to make in your own home. Made with thin sliced ribeye steak, melty cheese, and your favorite toppings on a lightly toasted hoagie roll.

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 2 large sandwiches



Section 1: Ingredients


  • 2 eight inch hoagie rolls, sliced

  • 2 tablespoons unsalted butter, divided

  • ½ green bell pepper, sliced

  • 1 small onion, sliced

  • 4 button mushrooms, sliced

  • 16 ounces boneless ribeye steak, thin sliced

  • salt and pepper, to taste

  • 2 teaspoons worcestershire sauce

  • 4 slices white american cheese



Section 2: Directions


1. Optional, butter insides of hoagie rolls with 1 tablespoon of butter and toast. Set aside.

2. In a saute pan over medium heat, add 1 tablespoon of butter. Once melted and bubbling, add bell pepper, onions, and mushrooms. Cook, stirring occasionally, until veggies are lightly browned and onions turn translucent. Remove from pan and set aside.

3. Season sliced ribeye with salt and pepper. Add 1 tablespoon of butter to pan. Once melted and bubbling, add ribeye to skillet and cook for 2-4 minutes, stirring occasionally. Add worchestershire sauce to skillet and stir to combine.

4. Reduce heat to low. Return veggies to pan and stir to combine. Split your steak mixture in half on either side of the pan. Lay two pieces of cheese onto each half and allow to melt, about 1 minute.

5. Spoon cheesesteak mixture into your hoagie rolls. Serve immediately.


NOTES:

- This recipes makes two large, hearty sandwiches. Filling can be divided between three hoagie rolls to make smaller sandwiches.

- White American cheese can be substituted with any cheese of your preference.

- Onions are the only traditional cheesesteak topping - bell pepper and mushrooms are optional, but recommended for flavor.

- Amoroso rolls are traditional for making cheesesteaks, but any bakery style hoagie rolls will work


Chili-Rubbed Ribeye Steak with Maple-Bourbon Butter Recipe

Chili-Rubbed Ribeye Steak with Maple-Bourbon Butter is a foolproof recipe featuring restaurant-quality steak, seasoned with a chili powder-brown sugar rub, pan-seared in a cast-iron skillet, and finished in the oven.

PREP TIME 30 minutes

COOK TIME 5 minutes

RESTING TIME 10 minutes

TOTAL TIME 45 minutes

SERVINGS 2



Section 1: Ingredients


Chili Rub:

▢1 tablespoon chili powder

▢2 teaspoon brown sugar

▢1 tablespoon garlic powder

▢1 teaspoon kosher salt

▢½ teaspoon black pepper


Maple Bourbon Butter

▢4 tablespoons unsalted butter softened

▢1 tablespoon bourbon

▢1 teaspoon pure maple syrup

▢1 teaspoon chili rub

▢1 teaspoon fresh parsley finely chopped


Ribeye Steaks

▢2 boneless ribeye steaks 1.5 inches thick


Section 2: Directions


How to make the chili and brown sugar rub:

1. Combine chili powder, garlic powder, brown sugar, and salt and pepper in a small bowl.


How to prep your steaks:

1. Pat the steaks dry with a paper towel. Reserve one teaspoon of the rub, and sprinkle the remainder on both sides of the steaks. Rub in. Cover the steaks and let sit for a minimum of 30 minutes. If you have more time, cover and refrigerate for 8-24 hours.


How to make the maple bourbon butter:

1. Soften the butter by putting it in the microwave for 10-15 seconds. Add the reserved chili rub you saved, one teaspoon of finely chopped parsley, along with the bourbon and maple syrup. It will take a minute or so to get everything incorporated, but keep stirring until your butter is smooth and creamy.

2. Put the butter mixture on a square of wax paper and roll it up into a cylinder. Twist the ends and refrigerate until you are ready to use it.


How to pan-sear the steaks:

1. Take the beef out of the refrigerator at least 30 minutes before cooking so that it will be at room temperature. This helps them cook more evenly.

2. Preheat your oven to 500 degrees and turn on your kitchen exhaust fan to high. If you don't have a good exhaust fan, you might want to open a window.

3. Put a large well-seasoned cast-iron skillet in the oven and let it heat up for five minutes. While your skillet heats brush both sides of your steaks with a light coat of olive oil.

4. Use a very heavy-duty cooking mitt or potholder, and carefully take your hot cast-iron skillet out of the oven. Place it on a stovetop burner over high heat. Heat the skillet for an additional five minutes.

5. Now, it's time to add your steaks! Sear them for 30 seconds on the first side, then flip them over and sear for another 30 seconds on the second side.


How to finish the steaks in the oven:

1. Using a heavy-duty oven mitt, very carefully put the pan and steaks in the oven. Cook the steaks for two minutes on one side. Then, carefully flip them over and let them cook for an additional two minutes.

2. For perfectly cooked steaks, use the times listed in the notes as a guide and use an instant-read meat thermometer to check the internal temperature of the meat. Don't forget that the internal temperature of your beef will increase 3-5 degrees while resting.

3. Finally, remove your steaks from the pan and put on a cutting board or plate. Let them rest covered for about 10 minutes to reabsorb the juices. Add a few pats of the maple-bourbon butter and tent with foil to keep the heat in.

4. Serve immediately and enjoy!


NOTES

- For steaks that are one and one-half inches thick, this recipe will cook them to medium-rare. If your steaks are thinner, reduce the amount of time in the oven. You will want to increase the time if they are thicker. If you prefer your steak more well done, you can increase the time proportionally.


Rare: 3-4 minutes total, for an internal 120-130 degrees.

Medium rare: 5-6 minutes total, for an internal 130-140 degrees

Medium: 7-8 minutes total, for an internal 140-150 degrees


-This recipe will produce smoke. Before preheating your oven to 500 degrees, make sure your oven is clean!

- Because of the high temperatures called for in this recipe, I only recommend using a cast-iron skillet that can withstand the heat.

-This recipe calls for boneless ribeye steaks, you can substitute bone-in, but they will take a little longer to cook.



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