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Blog posts tagged with 'ribeye'

Steak Parmesan

This is a fun twist on the classic chicken parmesan. Fresh herbs and spices combine to make this dish so flavorful and memorable. Nothing is better than warm, gooey parmesan cheese with tangy marinara sauce and juicy ribeye steak. Try this dish out to partake in a delicious flavor experience.


  • 2 Braveheart Boneless Ribeye Steaks

  • 1 cup parmesan cheese, grated

  • 2 tbsp italian seasoning

  • 2 cans whole tomatoes

  • ½ onion, diced

  • 8 cloves garlic, minced

  • 1 bay leaf

  • 4 sprigs of rosemary

  • ⅓ cup chopped fresh basil

  • 4 tbsp olive oil

  • 1 pinch sea salt


  1. Place ribeye on a plate and lightly season both sides with salt and pepper. Let rest until room temperature.

  2. To a large pot, add a substantial amount of olive oil.

  3. Once the oil is heated, add onions and a pinch of salt, cook until translucent and tender (about 10 minutes). 

  4. Add garlic to the pot and let it cook until fragrant. 

  5. Add tomatoes to the pot, crushing them with your hands while adding them. 

  6. Add herbs and spices and let sauce simmer covered for 10 minutes.

  7. Remove bay leaf and top with a drizzle of olive oil.

  8. Heat oil in a skillet over medium high heat and add steak to the pan. 

  9. Let sear on both sides until steak is desired doneness. 

  10. Top steak with a heaping spoonful of marinara sauce and a handful of parmesan cheese.

  11. Add to the oven on broil for 5 minutes or until the cheese is golden and bubbly.

  12. Let cool and enjoy!


Enjoy this recipe? Try Braveheart Steak and Veggie Pizza.

Beef Bulgogi

This beef bulgogi is so delicious and easy to throw together. It is a classic Korean dish that should be incorporated into everyone's weekly menu. This dish is composed of fluffy, steamed white rice topped with sweet and savory ribeye steak that melts in your mouth. If you decide to create this dish you will not be disappointed.



  • 2 Braveheart Boneless Ribeye Steaks, thinly sliced

  • 1 apple, grated

  • 1 white onion, sliced

  • ½ cup green onion, diced

  • 4 garlic cloves, minced

  • ¼ cup brown sugar

  • ⅓ cup soy sauce

  • 2 tbsp rice mirin

  • 1 tbsp sesame oil

  • 1 tbsp honey

  • 1 tsp black pepper

  • 1 cup jasmine rice

  • oil




  1. Cook rice according to package directions and set aside.

  2. In a large bowl, combine thinly sliced ribeye steak, apple, onion, green onion, garlic,brown sugar, soy sauce, rice mirin, honey, sesame oil, and black pepper. 

  3. Mix ingredients until they are well combined. 

  4. Cover bowl and let steak marinate in the fridge for 20 minutes to 4 hours.

  5. Heat oil in a large pan over medium-high heat. 

  6. Add marinated beef and cook until steak is seared and brown on all sides. Remove from the pan.

  7. Serve in a bowl with jasmine rice and enjoy!

Want more recipe inspiration? Try Braveheart New York Strip Mongolian Beef.

Creamy Beef Stroganoff

One bite of this creamy, hearty beef stroganoff will have your taste buds happy. The tender egg noodles create a perfect base for the smooth mushroom and tender beef sauce. If you want an easy meal for a night in, consider giving this one a go.


  • 1 Braveheart Boneless Ribeye Steak

  • 1 package egg noodles

  • Olive oil

  • 1 onion, diced

  • 2 cups mushrooms, sliced

  • 3 tbsp butter

  • 2 tbsp flour

  • 2 cups beef stock

  • 2 tbsp worcestershire sauce

  • 1 tbsp dijon mustard

  • ⅔ cup mayonnaise

  • 2 cups carrots, diced

  • 3 cloves garlic, minced

  • 2 tbsp tomato paste


  1. Tenderize ribeye and thinly slice. Season with salt and pepper and set aside.

  2. Heat a cast iron skillet to medium high heat and add oil. 

  3. Once oil is hot, arrange ribeye pieces in the pan and cook until all sides are seared and brown. Remove from pan.

  4. Add butter to the pan and add onion, carrot, garlic, and mushrooms. 

  5. Cook until vegetables begin to soften and onions are translucent then add salt and pepper. 

  6. Mix well and stir in dijon mustard and tomato paste. Let cook for 1 minute.

  7. Add flour to the vegetable mixture and mix. 

  8. Next, add worcestershire sauce, beef stock, and steak. Let simmer for 30 minutes and add mayonnaise. 

  9. Mix until consistency is smooth and there are no clumps.

  10. Cook egg noodles according to package and drain. Serve with sauce and enjoy!

Looking for more recipe inspiration? Try Braveheart Philly Cheese Steak Egg Rolls.

Philly Cheese Steak Egg Rolls

These Philly cheese steak filled egg rolls are sure to become your new favorite snack. With only a handful of ingredients, you can create these handheld goodies that are jam-packed with flavor. Try them out with your favorite dipping sauce to experience a delicious snack time.


  • 1 Braveheart Boneless Ribeye Steak

  • ½ onion, diced

  • 2 tbsp olive oil

  • 6 slices of provolone cheese

  • 1 bell pepper, diced

  • 6 wonton wrappers

  • 1 ½ tbsp Worcestershire sauce

  • 2 tsp seasoned salt

  • ½ cup mozzarella cheese, shredded

  • Salt and pepper to taste

  • Canola oil


  1. Thinly shave boneless ribeye and add to a bowl. Season with salt, pepper, Worcestershire sauce, and seasoned salt. Mix well to ensure meat is evenly coated with seasoning. 

  2. Heat oil in a large pan on medium high heat. 

  3. Add steak, onion, and peppers to the pan. 

  4. Cook until steak is browned and vegetables are soft. Remove from the pan and let cool.

  5. To the center of the wonton wrapper, add provolone cheese, meat mixture, and top with shredded cheese. 

  6. Roll the egg roll by folding the sides in.

  7. In a large pan, add enough canola oil to cover the bottom of the pan. 

  8. Once the oil is hot, add the egg rolls and cook until all sides are golden brown. Remove from the pan.

  9. Let cool and enjoy!

Enjoy this recipe? Try Braveheart Beef Dumplings with Spicy Chili Sauce

Steak Taquitos with Chipotle Aioli

This dish is a simple way to satisfy your comfort food craving. These taquitos can be made in 30 minutes and are a crunchy and flavorful meal. These taquitos pair well with spicy chipotle aioli and are sure to impress any friends and guests!


  • 1 Braveheart Boneless Ribeye Steak

  • 4 tbsp canola oil

  • 10 corn tortillas, warmed

  • ½ cup oaxaca cheese, shredded

  • 1 tbsp taco seasoning

  • ½ cup mayo

  • 2 tbsp chipotle peppers in adobo sauce

  • 1 tbsp lime juice

  • 1 tsp garlic powder

  • Salt and pepper to taste


  1. To pan over medium-high heat, add the steak and cook until desired doneness.

  2. Remove steak from pan and let rest 5-10 minutes. 

  3. Once steak is rested, finely chop or shred the steak and add to a medium size bowl.

  4. To the bowl, add taco seasoning, salt, pepper, oaxaca cheese, and a sprinkle of lime juice. Mix well to combine

  5. Wrap tortillas in a damp paper towel and warm in the microwave for 20 seconds. 

  6. Heat oil in a large pan over medium-high heat.

  7. Lay tortilla flat and add meat mixture to the center. 

  8. Roll the tortilla and place in the hot oil seam side down. Let cook for a couple minutes or until the bottom is golden brown, then flip. 

  9. Brown the other side and remove from the pan. Let cool.

  10. To a blender, add mayo, chipotle peppers with sauce, lime juice, garlic powder, salt, and pepper. Blend until the sauce is smooth.

  11. Serve sauce with the taquitos and enjoy.

Enjoy this recipe? Try out Braveheart Crispy Beef and Cheese Empanadas.

Steak and Eggs with Garlic Herb Sauce

This recipe is so versatile it can be served for breakfast, lunch, or dinner! It is easy to make and produces the most intense of flavors. Pair with a side of toast and indulge in a protein-packed, flavorful meal.


  • 2 Braveheart Boneless Ribeye Steaks

  • ½ cup parsley leaves

  • ½ cup chopped basil

  • 2 tablespoons chives

  • 1 shallot, diced

  • 2 cloves garlic, minced

  • ¼ teaspoon crushed red pepper flakes

  • ⅓ cup extra virgin olive oil

  • 1 tablespoon red wine vinegar

  • Kosher salt and freshly ground black pepper, to taste

  • 1 tablespoon canola oil

  • 6 fried eggs


  • Combine parsley, basil, chives, shallot, garlic and red pepper flakes in a small bowl. Add olive oil and vinegar and mix well. Season with salt and pepper to taste and set aside.

  • Pat both sides of steak dry and season with salt and pepper.

  • Heat a large cast iron skillet over medium high heat and add canola oil.

  • Place the steak in the skillet and cook until a dark crust has formed, about 4-5 minutes. Flip and cook for an additional 3-4 minutes, or until desired doneness. Let rest 5 minutes.

  • Fry eggs in a pan, sunny side up until egg whites are cooked through.

  • Thinly slice steak against the grain and serve with garlic herb sauce and eggs.

Looking for more recipe inspiration? Try Braveheart Steak and Egg Fried Rice Bowl.  It is a yummy twist on a classic recipe.

Cowboy Ribeye Steak with Lemon Cream

Looking for a classy recipe to spice up your dinner party? Look no further. This porterhouse steak is so juicy and tastes impeccable with the addition of creamy lemon sauce. This recipe is easy to throw together and requires few ingredients. Your guests will be begging for the recipe after the first bite.


For the sauce

  • 2 tablespoons unsalted butter

  • ⅓ cup parmesan cheese

  • 1 cup of heavy cream

  • ¼ cup white wine

  • Grated peel of 1 lemon

  • Juice of 1 lemon

  • Salt and Pepper to taste


  1. In a large pan, melt butter over medium heat and add minced garlic, salt, pepper, and lemon juice. Cook for 3-5 minutes or until everything is combined. (be careful not to burn garlic)

  2. Add white wine to the pan and cook for 3-5 minutes.

  3. Next, add heavy cream and lemon zest. Cook mixture until thickened.

  4. Add parmesan cheese and mix until the cheese is melted.

  5. Preheat oven to 425F. Place a Cast Iron Square Grill Pan in the oven.

  6. Using paper towels, pat both sides of the steak dry. 

  7. Season with salt and pepper, to taste. Remove skillet from the oven and place on a stove burner set at medium-high heat.

  8. Place the steak in the middle of the skillet and cook until a dark crust has formed, about 4 minutes. Using tongs, flip, and cook for an additional 4 minutes.

  9. Place skillet in the oven and cook until the desired doneness is reached, for medium rare a thermometer inserted in thickest part of steak will read 125 degrees, around 10 to 12 minutes. Let rest for 10 minutes at which time the temperature of the steak will continue to rise.

  10. Serve immediately with lemon cream and enjoy.

Need more recipe inspiration? Check out Braveheart Coffee-Rubbed Grilled Ribeye and similar show-stopping recipes here.

Coffee-Rubbed Grilled Ribeye

Braveheart’s bone-in ribeye steak is made for at home chefs who appreciate that perfect steak every time. So why not put a twist on traditional seasoning with this coffee-rubbed grilled ribeye recipe. The mix of the espresso powder and the chile powder makes for a jam packed flavorful punch you will dream about.


  • 2 teaspoons light brown sugar
  • 1 teaspoon instant espresso powder
  • 1 teaspoon ancho chile powder
  • 1/2 teaspoon sweet or hot paprika
  • Kosher salt and freshly ground black pepper
  • Two 16-ounce Braveheart bone-in ribeye steaks 


  1. Prepare an outdoor grill for cooking over medium-high heat.

  2. Combine the brown sugar, espresso powder, ancho powder, paprika, 2 teaspoons salt and 1/2 teaspoon black pepper in a small bowl. 

  3. Pat the spice rub on both sides of each steak (but not on the outside fat cap). Let the steaks sit at room temperature for 20 minutes. 

  4. Grill until the steaks are nicely browned with deep grill marks, 5 to 6 minutes per side for medium rare.

  5. Transfer the steaks to a serving platter to rest for 5 minutes before slicing.

If you enjoyed this recipe try out this Braveheart Ribeye With Hunter's Sauce! This recipe pairs well with whatever side you please and the homemade Hunter sauce is a delectable addition of flavor to your Braveheart ribeye! 

Big Steak Salad

With summer just around the corner, cool off with a refreshing salad that will leave you speechless. Using Braveheart’s top of the line Ribeye steaks the meat adds a full, rich flavor, and a tender bite while the salad compliments it with its tangy marinade and crispy onion strings you’ll hardly believe it’s not from a restaurant! Expand your taste buds with Braveheart’s steak salad recipes crunch, tenderness, and revitalizing flavor! 



  • 3/4 cups canola oil
  • 3 tablespoons red wine vinegar 
  • 1 tablespoon balsamic vinegar 
  • 2 tablespoons lime juice 
  • 2 tablespoons plus 1 teaspoon soy sauce 
  • 1 tablespoon Worcestershire sauce 
  • 1/2 teaspoon hot chili oil 
  • 2 tablespoons sugar 
  • 1 tablespoon minced fresh ginger 
  • 3 cloves garlic, peeled and minced or chopped 
  • 1 teaspoon kosher salt 
  • Lots of freshly ground black pepper 
  • 2 whole 1-inch Braveheart ribeye steaks, extra fat trimmed 

Onion Strings:

  • 2 whole onions
  • 2 cups buttermilk 
  • 2 cups all-purpose flour 
  • 1 tablespoon kosher salt 
  • 1/2 teaspoon cayenne pepper 
  • Freshly ground black pepper
  • 4 cups canola oil 


  • Lettuce mix: romaine, arugula, watercress, radicchio, etc.
  • 3/4 cups crumbled blue cheese 
  • 4 roma tomatoes, sliced


  1. For the dressing/marinade: Combine the oil, both vinegars, lime juice, soy, Worcestershire, chili oil, sugar, ginger, garlic, salt and pepper in a mason jar with the lid. Shake vigorously to combine; taste and adjust seasonings to taste.

  2. Place the steak in a plastic zipper bag. Pour in half the dressing/marinade and seal. Marinade for 5 to 10 minutes.

  3. For the onion strings: Slice the onions very thin. Place in a baking dish and cover with the buttermilk and soak. Combine the flour, salt, cayenne and black pepper and set aside.

  4. Heat the oil to 375 degrees in a large pot. Grab a handful of onions, throw into the flour mixture, tap to shake off excess and plunge into the hot oil. Fry for a few minutes and remove to a paper-towel-lined plate as soon as they are golden brown. Repeat until onions are gone.

  5. Grill (or saute) the steak over medium-high heat until medium-rare, about 2 minutes on each side. Remove from the heat and allow to rest. Slice the steak against the grain in thin slices.

  6. For the salad: In a large bowl, add the lettuce mix, blue cheese and tomatoes. Add a little of the remaining dressing/marinade and toss to combine. Add more if needed.

  7. Heap the salad on a plate, making sure to get plenty of blue cheese and tomatoes on each plate. Add half a steak to the top of each plate, then top the steak with onion strings.

If you enjoy Braveheart’s ribeye steaks try our Beef Ribeye Cap Po’ Boy recipe! This recipe will not only wow guests but also leave you wanting more- zesty, juicy, and tender, you cannot go wrong!

T-Bone vs. Ribeye Steaks

With so many different cuts of meat available to buy, it’s understandable that we don’t know which one to go with everytime. From taste to texture to tenderness, there’s just so many things that go into making different kinds of steaks distinct. This holds true for T-bone and ribeye steaks.

T-bone and ribeye steaks are perhaps the most well known kinds of steaks. Even the most dedicated vegan at least knows their names. But what makes them different from one another? Which one’s the better steak, if there is one? Most importantly, which one should you be looking to buy? Well, let’s take a look at both and see if we can find the answer.

The first and most important difference that all cuts of steak share is that they’re from different parts of the cow. The T-bone comes from the cow’s loin, and the ribeye is a part of the cow’s rib. From there, a couple things start to fall into place. For instance, T-bone steaks are lower in fat than ribeye, and T-bone steaks tend to be bigger than ribeye steaks.

The thing about a T-bone steak is that it’s technically not just one steak. There’s a part of it that’s the tenderloin, and a part of it that’s the New York strip. These aren’t just fancy labels for two halves of a single piece of meat, either. The tender, mild taste of the tenderloin is distinct from the fatty, bold flavor of the New York strip. This means that you’re in for some wildly different flavors for each way you prepare a T-bone steak. Talk about bang for your buck.

On the other hand, ribeye steaks aren’t technically as diverse as a T-bone steak when it comes to taste, so you aren’t getting more than one flavor per steak. But oh, what a flavor it is. Ribeye steaks, be they boneless, bone in, or cowboy style, are prized for their rich, buttery flavor. While it might be a turn off for some, that quality is reflected in the ribeye’s price tag. If someone’s looking for the premiere steak to make their first, or if they’re looking to treat themselves for a night, they’d be hard pressed to find a better option than a ribeye.

Ultimately, if you’re looking for a less expensive dinner and want the best bang for your buck in terms of size without losing out on deliciousness, then the T-bone is the choice for you. If you want that extra touch of succulence and prestige, and are willing to pay a little bit more for a little less, then your best bet is sticking with the ribeye. Either way, you’re in for a fantastic meal.