Grilled Rib Eye Steak with Spanish Rice, Black Beans, and Green Peas
Staub enameled cast iron cookware is my favorite for indoor grilling. Watch for it on sale - http://tinyurl.com/ykzdx5v
What you'll need
Ingredients
Fresh ground pepper
2 rib eye steaks, left at room temperature for 30-45 minutes
1 tablespoon vegetable oil
1 tablespoon unsalted butter, softened
Spanish Rice
1 can black beans, rinsed and drained
1 cup frozen tiny tender green peas
The method
Directions
01
Mix together salt, cumin, and allspice in small bowl and set aside.
02
Heat vegetable oil in 12-inch skillet over medium-high heat until smoking.
03
Pat dry steaks with paper towels and season steaks with salt and pepper. Lay steaks in pan, leaving 1/4 inch between them. Cook, not moving steaks, until well browned, about 4 minutes. Using tongs, flip steaks and continue to cook until instant-read thermometer inserted in center registers 120 degrees for rare to medium-rare, 3 to 7 minutes. Transfer steaks to large plate, top with butter, and tent loosely with foil; let rest while finishing fries.
04
Prepare rice according to package instructions. Add beans and peas during last 5 minutes of cooking.
05
Spoon rice onto plates and place steak strips over rice.
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Fold in half along dotted line, blank sides facing in
Cook Like James
Grilled Rib Eye Steak with Spanish Rice, Black Beans, and Green Peas
Prep
Cook
Yield
Staub enameled cast iron cookware is my favorite for indoor grilling. Watch for it on sale - http://tinyurl.com/ykzdx5v
Ingredients
Fresh ground pepper
2 rib eye steaks, left at room temperature for 30-45 minutes
1 tablespoon vegetable oil
1 tablespoon unsalted butter, softened
Spanish Rice
1 can black beans, rinsed and drained
1 cup frozen tiny tender green peas
Cook Like James · The method
Directions
1
Mix together salt, cumin, and allspice in small bowl and set aside.
2
Heat vegetable oil in 12-inch skillet over medium-high heat until smoking.
3
Pat dry steaks with paper towels and season steaks with salt and pepper. Lay steaks in pan, leaving 1/4 inch between them. Cook, not moving steaks, until well browned, about 4 minutes. Using tongs, flip steaks and continue to cook until instant-read thermometer inserted in center registers 120 degrees for rare to medium-rare, 3 to 7 minutes. Transfer steaks to large plate, top with butter, and tent loosely with foil; let rest while finishing fries.
4
Prepare rice according to package instructions. Add beans and peas during last 5 minutes of cooking.
5
Spoon rice onto plates and place steak strips over rice.
Cook Like James
Grilled Rib Eye Steak with Spanish Rice, Black Beans, and Green Peas
Prep
Cook
Yield
Staub enameled cast iron cookware is my favorite for indoor grilling. Watch for it on sale - http://tinyurl.com/ykzdx5v
Ingredients
Fresh ground pepper
2 rib eye steaks, left at room temperature for 30-45 minutes
1 tablespoon vegetable oil
1 tablespoon unsalted butter, softened
Spanish Rice
1 can black beans, rinsed and drained
1 cup frozen tiny tender green peas
Directions
1
Mix together salt, cumin, and allspice in small bowl and set aside.
2
Heat vegetable oil in 12-inch skillet over medium-high heat until smoking.
3
Pat dry steaks with paper towels and season steaks with salt and pepper. Lay steaks in pan, leaving 1/4 inch between them. Cook, not moving steaks, until well browned, about 4 minutes. Using tongs, flip steaks and continue to cook until instant-read thermometer inserted in center registers 120 degrees for rare to medium-rare, 3 to 7 minutes. Transfer steaks to large plate, top with butter, and tent loosely with foil; let rest while finishing fries.
4
Prepare rice according to package instructions. Add beans and peas during last 5 minutes of cooking.
5
Spoon rice onto plates and place steak strips over rice.
