Rib-Eye Steak With Herb Butter and Charred Peppers (Food Network Kitchens) Recipe

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Rib-Eye Steak With Herb Butter and Charred Peppers (Food Network Kitchens)
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Ingredients
15
Count
Nutrition
184
Calories
Total time
65
Minutes
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Ingredients:

Directions:

  1. Lay the steak flat on a board; tie kitchen twine tightly around the sides (including the bone) to help the steak keep its shape during cooking.
  2. Grind the mushrooms in a spice grinder or blender; transfer to a bowl and mix with the garlic, balsamic vinegar, brown sugar, 1 tablespoon Worcestershire sauce, 1 1/2 tablespoons rosemary, the red pepper flakes and 2 teaspoons salt. Cut 8 deep slits about 1 inch apart all over the steak; fill each slit with some of the mushroom mixture, then rub the rest all over the meat. Transfer the steak to a plate, cover with plastic wrap and refrigerate 2 to 4 hours. Remove from the refrigerator about 1 hour before grilling.
  3. Meanwhile, combine the butter, scallions, parsley, the remaining 1 tablespoon Worcestershire sauce and 1/2 tablespoon rosemary, and 1 teaspoon salt in a bowl. Cover and refrigerate until ready to use.
  4. Preheat a grill to medium high, then prepare for indirect heat: For gas, turn off the burners on one side. For charcoal, push the coals to one side. Brush the steak with the olive oil, then place on the cooler side of the grill (indirect heat). Cover and cook, turning occasionally, until a thermometer inserted into the thickest part registers 110 degrees F to 120 degrees F, 20 to 30 minutes. Move the steak to the hotter side of the grill (direct heat) and cook until the thermometer registers 125 degrees F, 2 to 3 more minutes per side. Transfer to a cutting board and let rest 15 minutes, spreading with some of the herb butter.
  5. Meanwhile, grill the peppers over direct heat, turning, brushing with the lemon juice and seasoning with salt, until charred, 8 to 10 minutes. Top the steak with more herb butter and serve with the peppers.
  6. Per serving: Calories 643; Fat 46 g (Saturated 19 g); Cholesterol 237 mg; Sodium 1,624 mg; Carbohydrate 11 g; Fiber 2 g; Protein 45 g
  7. Photograph by Yunhee Kim
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 183.87 Kcal (770 kJ)
Calories from fat 170.88 Kcal
% Daily Value*
Total Fat 18.99g 29%
Cholesterol 30.53mg 10%
Sodium 88.68mg 4%
Potassium 119.29mg 3%
Total Carbs 3.62g 1%
Sugars 1.64g 7%
Dietary Fiber 0.43g 2%
Protein 0.47g 1%
Vitamin C 6mg 10%
Vitamin A 0.1mg 5%
Iron 0.7mg 4%
Calcium 27mg 3%
Amount Per 100 g
Calories 399.34 Kcal (1672 kJ)
Calories from fat 371.13 Kcal
% Daily Value*
Total Fat 41.24g 29%
Cholesterol 66.31mg 10%
Sodium 192.6mg 4%
Potassium 259.08mg 3%
Total Carbs 7.86g 1%
Sugars 3.57g 7%
Dietary Fiber 0.94g 2%
Protein 1.01g 1%
Vitamin C 12.9mg 10%
Vitamin A 0.3mg 5%
Iron 1.6mg 4%
Calcium 58.7mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.2
    Points
  • 5
    PointsPlus

Good Points

  • saturated fat free

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