Make It Tonight: Only Alberta Ribeye Steak

June 22, 2020

A juicy steak is great on its own, and high-quality cuts barely need more than a sprinkling of salt and pepper. But changing it up by adding some original toppings (or even using the steak as a topping) punctuates the meal in a very special way. This week we’ve got some ideas for ribeye steak.

You’d be surprised at how well a wide variety of different cheeses go on steak. The creamy flavour brings out the savoury juiciness of the steak, and the oils blend together nicely.

Blue cheese: You can make a luscious blue cheese steak sauce by combining heavy cream and crumbled blue cheese with a tad of Worcestershire sauce. Melt the ingredients together in a saucepan for an incredible mouthfeel. You can serve the sauce on the side or drizzle it on top.

Garlic parmesan cream sauce: Mix together parmesan with heavy cream, garlic gloves, butter, and the spices of your choice. Add beef broth to the mixture until it reaches your desired consistency. You’ll want to drizzle this sauce on everything!

Swiss cheese: Whether you are doing the steak on the grill or in the oven, in the last 10 minutes of cooking you can do something that will surprise everyone. Take a slice of Swiss cheese and place it on top so it begins to melt. Add any other toppings you want, like diced tomato and lettuce, or grilled mushrooms, and it will be like eating a steak hamburger.

Peppercorn sauce: This is a steak classic. You can buy pre-made peppercorn sauce or make your own by combining milk and beef stock at a 2 to 1 ratio, 4 tsp peppercorns, a splash of brandy, and a butter and flour mixture to thicken the sauce.

Herb butter: This is quite a treat and easy to make. Whip together softened butter and herbs of your choice – try chives, or tarragon, and oregano and rosemary both make a great addition. Drop a spoonful on your steak to finish it and you’ve just upped your grilling game.

Caramelized onions: Steak and onions is a steakhouse classic. Slice up some sweet onions and put them in a pan with olive oil and butter. Add a dash of sugar and some balsamic vinegar and sauté until tender and lightly browned.

Do you have some leftover steak, or do you simply want to mix it up? You can use your steak as a topping for a crunchy, tangy Caesar salad or grill steak and serve it sliced on top of a rice bowl.

This week, whether you’re looking for a family-pleasing meal, you need a fast dinner idea or you’re preparing a feast, try these recipes. Our New York Strip Don (rice bowl) with baked egg and siracha mayo is a new twist on steak night. Grilled Ribeye with Beet Salad topped with Blue Cheese and Almonds is a fresh and light evening meal. Or whip up this Steak and Broccoli Stir Fry with Jasmine Rice.

Steak and Broccoli Stir Fry

Wk26 steak stirfry blogIngredients:

1 lbs New York strip or Ribeye steak, sliced
2 cups broccoli, florets
2 tbsp + 1tbsp oil
1.5 tsp soy sauce
1 tbsp corn starch
3 tbsp hoisin sauce
2 tbsp ginger, julienned
1 tbsp garlic, smashed
½ cup water
3 green onions, sliced
jasmine rice
salt and pepper

Directions:

Put on a pot of jasmine rice.

In a large bowl combine steak strips, soy sauce and cornstarch.

Heat a large pan with a lid over high heat and add the 2 tbsp oil. When hot, add the steak and sauté until brown.

Remove meat from the pan and add 1 tbsp of oil, ginger and garlic. When garlic starts to brown add the broccoli and cook until the color of the broccoli turns from a raw green color to a bright vibrant green color. Add the hoisin and let slightly caramelize in the pan. Now add water and cover with the lid. Let steam for 1-2 minutes until broccoli becomes tender but still has a crunch (al dente). Remove lid, add the steak, toss to combine so the sauce sticks to the broccoli and beef. Garnish with the green onions and serve with the steamed rice.

Three Make It Tonight recipes for Ribeye Steaks

Fast MIT

New York Strip Steak Don

Fancy MIT

Grilled Ribeye with Beet Salad

Family MIT

Steak & Broccoli Stir Fry

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