Ribeye Steak Recipes

This heavily marbled cut is also known as ribeye roll steak, ribeye steak 1 inch tail, ribeye steak 2 inch tail, or lip-on boneless is juicy and full-flavored. Sold with bone in. Best cooked grilled, skillet cooking, skillet to oven, or broiled. 

Steppin’ Up Fried Rice

INGREDIENTS:

2 beef Ribeye Steaks Boneless, cut 3/4 inch steak (about 8 or 9 ounces each)

1 cup uncooked whole grain instant brown rice, plus ingredients to prepare

2 tablespoons soy sauce

1 teaspoon instant coffee powder

2 tablespoons vegetable oil, divided

1/2 cup chopped yellow onions

1/2 cup sliced green onions

1/2 cup thinly sliced cremini mushrooms

2 large eggs, beaten

COOKING:

Prepare rice according to package directions. Set aside; keep warm.

Cut beef steaks crosswise into 1/8-inch thick strips, about 1-inch long; set aside.

Combine soy sauce and instant coffee in a small bowl. Stir to dissolve coffee; set aside.

Heat 2 teaspoons of oil in a large nonstick skillet over medium-high heat until hot. Add onions and mushrooms; stir-fry 1 to 2 minutes. Add eggs; cook 30 seconds to 1 minute or just until cooked through, stirring occasionally. Stir in cooked rice and soy sauce mixture; stir-fry 1 to 2 minutes or until heated through. Remove from skillet; keep warm.

Heat 2 teaspoons of oil in a large nonstick skillet over medium-high heat until hot. Add half of beef; stir-fry 1 to 2 minutes or until the outside surface of beef is no longer pink. Remove from the pan. Repeat with remaining 2 teaspoons oil and beef. Return beef to skillet; stir in rice mixture. Cook and stir for about 1 minute or until heated through.