Best Ribeye Steaks With Ancho Chile Cream Sauce Recipes

STEAKS WITH THE BEST CREAM SAUCE

Steps:

• Prepare all ingredients first: slice shallot thinly, smash and mince garlic, grate Parmesan cheese, and measure blue cheese crumbles, heavy whipping cream, butter, sugar, and Dijon mustard.
• Melt butter in a preheated cooking pan over medium heat and add shallots and garlic. Saute shallots and garlic until browned and whisk in heavy whipping cream.
• Whisk in Dijon mustard, sugar, and blue cheese crumbles.
• Lower heat to medium low and slowly stir until blue cheese is melted and incorporated into the sauce.
• Stir in freshly grated Parmesan cheese until well incorporated. Take off heat and serve over steaks when ready.
• About 30 minutes before cooking the steaks, take them out of the refrigerator and out of the package. Let the steaks rest and warm up on the cutting board.
• Preheat the oven to 450°.
• Right before cooking the steaks, preheat an oven-safe skillet over medium-high heat. Add a couple of tablespoons of oil to the pan. Pat the steaks with paper towel on all sides and season with salt and pepper on both sides as well.
• Sear steaks in the hot pan for about 45 seconds on each side, until there is a a brown sear and transfer the steaks to the preheated oven.
• Cook until desired temperature is reached. Depending on the thickness and size of the steaks and the desired level of doneness, it could take anywhere from 4 to 10 minutes so you need to keep an eye on the internal temperature and use a meat thermometer. (Having a bone in the steak also affects how long it will need to cook too.)
• When taking the temperature, insert meat thermometer through the side of the steak, towards the middle.
• Once steaks reach desired temperature, take them out of the skillet immediately and let the steaks rest for about 5 minutes before cutting. You can let steaks rest on the cutting board or on the plate. (Note: for medium and less cooked steaks, there will be bloody juice running off the steak as it rests, so you may want to let it rest on the cutting board and not on the plate.)
• Top each steak with cream sauce and serve with your favorite sides.
• 125°-130° = Rare135°-140° = Medium-rare145°-150° = Medium150°-155° = Medium-well160°-165° = Well(*First number is when to take it out of the oven.)

RIBEYE STEAKS WITH ANCHO CHILE CREAM SAUCE

Steps:

• Heat a small iron skillet. Using a spatula, press the chile into the skillet, skin side down, and toast over moderately high heat until beginning to blister, 1 to 2 minutes. Transfer to a plate. Add the cumin seeds to the skillet and toast until fragrant, about 30 seconds. Add to the chile. Cut the chile into small pieces and transfer to a saucepan. Add the cumin, cream, oregano and 1/8 tsp. pepper. Bring to a boil and simmer over moderate heat, stirring, until reduced to about 1/2 C, 6 to 8 minutes. Strain the sauce, return it to the saucepan and keep warm. Sprinkle 2 large cast-iron skillets with a scant 1/4 tsp. salt each and heat until almost smoking. Add the steaks and cook 2-3 minutes per side. Plate the steaks and top with the sauce.

RIB-EYE STEAK WITH CHIMICHURRI MARINADE AND DRIED CHILE-MUSTARD SAUCE

Steps:

• Place the steaks in a large shallow baking dish or pan, cover with the marinade and turn to coat. Refrigerate, covered for 1 to 4 hours. Preheat grill to high. Remove steaks from the marinade, shaking off any excess, and season with salt and pepper, discard remaining marinade). Grill until golden brown on one side, 3 to 4 minutes. Turn over and continue cooking 3 to 4 minutes for medium rare.
• Place all the ingredients in a food processor and process until smooth.
• Place all ingredients in a small bowl and mix well.

ROADHOUSE STEAKS WITH ANCHO CHILE RUB

Steps:

• Prepare grill.
• Combine first 8 ingredients in a small bowl.
• Rub spice mixture evenly over steaks; let stand 10 minutes.
• Place steaks on a grill rack coated with cooking spray.
• Grill 5 minutes on each side or until desired degree of doneness.