Best Bone In Rib Eye With Wasabi Sour Cream Recipes

STEAK SANDWICHES WITH WASABI CREAM SAUCE

Steps:

• Combine the sour cream, mayonnaise, cilantro, wasabi, garlic, salt and a few grinds of pepper in a small bowl. Cover and refrigerate 2 hours.
• Preheat the oven to 425˚. Heat a large cast-iron skillet over medium-high heat until hot. Drizzle the steak with olive oil and sprinkle with the salt and a few grinds of pepper. Add to the skillet and cook until browned, about 2 minutes per side.
• Transfer the skillet to the oven and cook 5 to 7 minutes for medium rare. Remove steak to a cutting board and let rest.
• Meanwhile, place the bottom halves of the rolls on a baking sheet and top with the cheese. Bake until the cheese starts to melt, about 3 minutes.
• Slice the steak and place on the roll bottoms. Top with the arugula. Spread the wasabi sauce on the top halves of the rolls and close the sandwiches. Serve with potato chips.

WASABI SOUR CREAM

Steps:

• Combine ingredients and mix until blended.

GRILLED RIB-EYE WITH WASABI-GARLIC PASTE

Steps:

• Prepare a gas or charcoal grill or heat a large heavy skillet until it is just smoking.
• Place wasabi powder in a small bowl, and add about 1 tablespoon cold water. Stir to dissolve, adding water if necessary to make a paste. If you are using the paste, squeeze it into a bowl. Smash and peel garlic, then sprinkle it with salt, and mince it finely. Stir into wasabi along with oil until smooth.
• Grill the meat on one side until well browned, 4 or 5 minutes. Season the uncooked side with salt, then turn, and smear the cooked side with the paste. Cook 2 to 5 minutes longer, depending on the doneness you like, and serve.

BONE-IN RIB-EYE WITH WASABI SOUR CREAM

Steps:

• 1. To make the wasabi sauce, mix the sour cream and wasabi in a bowl; set aside.
• 2. For the Garlic-Soy Sauce Marinade: Whisk together the soy sauce, garlic, olive oil and black pepper in a small bowl. This marinade can keep in the refrigerator for up to 2 weeks. Just mix again before using it.
• 3. Pour the marinade into a baking dish. Lay the steaks in the marinade, and flip them 4 times to generously coat all over. Marinate the steaks for 10 minutes.
• 4. Preheat a grill with a hot zone and a medium zone. Grill the steaks, covered, about 8 minutes for medium-rare this way: Start on hot heat for 1 minute, then shift the steaks to medium heat. After about 3 minutes, juices will begin to appear on top of the steaks. Turn and repeat the two-zone grilling on the other side. When the steaks are ready, they'll be browned and juicy on the surface, and the bone will stick out a bit, as the meat around it has shrunk. Let the steaks rest for about 3 minutes before serving with the wasabi sauce.

PETITE FILET WITH WASABI CREAM

Steps:

• For the wasabi cream: Combine the sour cream, mayonnaise, cilantro, heavy cream, wasabi, garlic and salt and pepper to taste in a bowl. Chill for 2 hours.
• For the petite filet: Preheat the oven to 425 degrees F.
• Heat a cast-iron skillet over medium-high heat until hot. Drizzle the steaks with olive oil and season with salt and pepper. Add the steaks to the skillet and sear quickly, about 1 minute per side. Transfer the skillet to the oven and roast for 5 minutes.
• Serve with the wasabi cream.