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Why You’ll Love This Recipe for Easy beef and Broccoli Stir-Fry with Rice Noodles

When first creating this beef and broccoli recipe, I had flank steak and fresh broccoli on hand and was craving something quick with bold Asian-inspired flavors, so a stir-fry made perfect sense. I started with classic ingredients like sesame oil, ginger, garlic, soy sauce, and added beef broth for depth. Instead of sweet hoisin, I chose oyster sauce for a more savory, layered flavor, and steamed the broccoli over broth to build even more richness. A sprinkle of green onions and toasted sesame seeds finished it off with freshness and crunch.

Here’s why I love this beef and broccoli stir-fry recipe, and I think you will, too:

• Quick and flavorful – It’s a full-flavored dinner in just 25 minutes – quick enough for weeknights, satisfying enough to impress your guests.
• A one-pan wonder – Everything comes together in one pan, which means less mess and cleanup.
• Easily customizable – It’s based on pantry staples like soy sauce, garlic, and red pepper flakes, with plenty of room to vary to your liking.
• Complete meal – With protein from the steak, broccoli for a veggie boost and fiber, and rice noodles for bulk, it’s a well-rounded dinner option.
• Rich, moist sauce – The savory sauce clings to every bite of tender steak and crisp broccoli for a rich, bold, and seriously crave-worthy experience!
• Satisfying texture – It’s topped with toasted sesame seeds and green onion for a pop of fresh color and added texture.

Easy Beef and Broccoli Stir-Fry with Rice Noodles Ingredients

Here’s all you need to make this recipe, all of which should be available at your local grocery store:

RICE NOODLES

• Rice noodles – Feel free to substitute linguini or soba noodles for these rice noodles. Instead of noodles, consider serving this broccoli stir fry recipe with white rice (Basmati rice, Jasmine rice), fried rice, brown rice, or even cauliflower rice. 

stir fry sauce

• Beef broth – Use store-bought or homemade beef broth for this dish. I love beef broth for moisture and depth of flavor, but you can use chicken broth instead if you prefer a lighter sauce.
• Oyster sauce – I like the Lee Kum Kee brand, but you can use any brand that you prefer or have on hand. Hoisin sauce could be used instead if you want a sweeter-tasting sauce for your stir-fry.
• Sesame oil – I’ve used dark (toasted) sesame oil.
• Soy sauce – Low-sodium soy sauce is a great option since many of the other ingredients already contain a good amount of sodium.

stir-fry ingredients

• Canola oil – You can also use another neutral-flavored and high smoke point cooking oil. Vegetable oil, peanut oil, or grapeseed oil could be used instead. I don’t recommend using olive oil in stir fry recipes.
• Steak – Flank steak is a good cut of beef for stir-fry dishes. Make sure to slice it against the grain into uniform thin strips (1/4 to 1/2-inches thick and 2 inches long). Skirt steak can also be used.
• Broccoli – Fresh broccoli florets are best for this stir-fry. If you need to use frozen broccoli, make sure to thaw it properly and pat it dry with paper towel before cooking to reduce any excess liquid.
• Ground pepper – A classic seasoning that lifts and rounds out the stir-fry.
• Fresh ginger – Brings a sharp, aromatic heat that pairs perfectly with garlic and soy sauce.
• Garlic – Freshly chopped garlic adds a depth of savory flavor to this dish.
• Red pepper flakes – I’ve used red pepper flakes instead of chili paste to add a touch of heat without overpowering the dish.
• Cornstarch slurry – Combine cornstarch with water to create a cornstarch “slurry” to thicken the stir-fry sauce.
• Optional add-ins – Bulk up this beef and broccoli stir-fry with additional vegetables, such as sliced mushrooms, red pepper, and/or onion.

garnish

• Green onion – The perfect garnish to add color, brightness, and balance to the rich, savory stir-fry.
• Toasted sesame seeds – Add a nutty crunch and subtle roasted flavor to finish the dish.
• Optional extra – Chopped peanuts add extra texture and a salty-sweet finish that enhances every bite.

How to Make Easy Beef and Broccoli Stir-Fry with Rice Noodles

(Scroll down for the full recipe in the card below.)

Step 1: Cook the noodles.

Cook noodles according to the package directions. Drain and rinse the cooked noodles under running water. Drain again, and set aside.

Step 2: Make the sauce.

While the noodles are cooking, prepare the sauce. Combine 1/2 cup broth, oyster sauce, sesame oil, and soy sauce in a small mixing bowl. Set aside.

Step 3: Cook the steak.

Heat oil in a large pan over medium-high heat, then sear the steak strips in a single layer for 2 minutes without stirring. Flip and rotate the pieces, cook for 2 more minutes until browned, then remove the steak and set it aside – leave the pan as is.

Step 4: Cook the broccoli.

Add the remaining beef broth to the pan and bring to a simmer. Add broccoli, cover, and cook for 3-4 minutes until just tender, then stir in ginger, garlic, and red pepper and cook for 1 more minute.

Step 5: Combine, garnish, and serve.

Add the sauce to the pan and bring to a simmer, then return the steak to the pan. Mix cornstarch and water in a small dish, stir it into the pan, and simmer until the sauce thickens.

Add the cooked noodles to the pan, toss to coat with the sauce and combine everything evenly. Serve right away with sesame seeds and green onion on top.

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How to Serve

Here are two options for how to serve this beef and broccoli stir fry dish:

1. To serve on individual plates: Divide the stir fry with rice noodles evenly between 4 plates. Top with additional sauce from the pan and garnish with chopped green onions and toasted sesame seeds.
2. To serve on one large platter: Add the noodles to the sauce and spread the mixture in an even layer on a large serving platter. Top with chopped green onion and toasted sesame seeds. Serve directly from the platter or allow your family and/or guests to serve themselves.

Storage and Reheating

If you have leftover beef and broccoli stir fry, place it in an airtight container and refrigerate. It will keep for up to 4 days. Reheat in the microwave until heated through.

I don’t recommend freezing leftovers as the rice noodles will become overly mushy from the freezing and thawing process.

More Quick and Easy Meat Dishes

Easy Korean BBQ Beef (Bulgogi) Recipe – With Video

How to Grill Ribeye Steak

Leftover Pork Chop Quesadilla Recipe

Breaded Pork Chops in Oven

Easy Beef and Broccoli Stir-Fry with Rice Noodles

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Print Recipe

This quick and easy beef and broccoli stir-fry with rice noodles is ready in 25 minutes and packed with bold, savory flavor. Finished with sesame seeds and green onion, it’s a satisfying dish that rivals your favorite takeout.

• Prep Time: 5 minutes
• Cook Time: 20 minutes
• Total Time: 25 minutes
• Yield: 4

Ingredients

• 6 to 8 ounces stir fry rice noodles (see notes)

Sauce

• 1 cup beef broth, divided use
• 1/4 cup oyster sauce (I like Lee Kum Kee brand)
• 2 teaspoons dark (toasted) sesame oil
• 2 teaspoons low-sodium soy sauce

Stir-Fry

• 2 teaspoons organic canola oil
• 12 ounces flank steak, sliced across the grain into thin (1/4 to 1/2-inch) strips around 2 inches long
• Fresh ground pepper, to taste
• 4 to 5 cups fresh broccoli florets (around 2 heads), cut into 1-inch pieces
• 1 tablespoon chopped fresh ginger
• 2 teaspoons chopped garlic
• 1/4 to 1/2 teaspoon red pepper flakes
• 1 1/2 teaspoons cornstarch
• 1 tablespoon water

Garnish

• Chopped green onion
• Toasted sesame seeds

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Instructions

1. Cook noodles according to package directions. Drain, rinse under running water, drain again, and set aside.
2. While the noodles are cooking, prepare the sauce: in a small mixing bowl, stir together 1/2 cup broth, oyster sauce, sesame oil, and soy sauce. Set aside.
3. Heat the canola oil over medium-high heat in a large stir-fry or sauté pan. Add the steak strips in one layer, spreading them out as much as possible. Season the meat lightly with ground black pepper, and sear, undisturbed, until nicely browned on one side (around 2 minutes).
4. Using tongs, flip the pieces over, and rotate the more cooked pieces to the outside of the pan, and the less cooked pieces to the middle. Continue cooking, undisturbed, for an additional 2 minutes or until browned on the second side. Remove steak from the pan and set aside. Don’t clean out the pan.
5. Add remaining 1/2 cup of the beef broth to the pan and bring to a simmer. Add broccoli, cover, and cook until broccoli is barely crisp-tender, around 3 to 4 minutes (it will keep cooking in later steps).
6. Add ginger, garlic, and red pepper to broccoli and continue cooking, stirring, for 1 minute. Stir in sauce mixture and bring to a simmer. Stir in cooked steak.
7. In a small dish (I use a ramekin), stir together cornstarch and water until dissolved. Stir into beef and broccoli mixture in the pan and cook, simmering, until the sauce thickens (takes just a few minutes).
8. Add cooked noodles to the pan and toss to coat noodles with sauce, and evenly mix all of the ingredients. Serve immediately, garnished with toasted sesame seeds and chopped green onion.

Notes

Preferred amount of noodles: I prefer fewer noodles and more sauce in this recipe, so I use 6 ounces of uncooked noodles. It still tastes delicious with a few more noodles (+2 ounces uncooked) – and will give you 1 more portion (5 servings in total).

• Author: Lee Clayton Roper
• Category: Main dish, quick and easy
• Method: Stovetop
• Cuisine: Chinese-American

Nutrition

• Serving Size: 1 plateful
• Calories: 257
• Sugar: 2.2 g
• Sodium: 768.2 mg
• Fat: 13 g
• Saturated Fat: 2.8 g
• Carbohydrates: 12.9 g
• Fiber: 3.8 g
• Protein: 23.6 g
• Cholesterol: 51 mg

The post Easy Beef and Broccoli Stir-Fry with Rice Noodles appeared first on A Well Seasoned Kitchen.

Variations and Substitutions

While I love Dave’s recipe as is, you can modify it to suit your tastes or dietary needs. Here are a few suggestions:

• Substitute green onion for the yellow onion, reserving some for the garnish.
• Use fresh parsley in place of the cilantro.
• Follow a more traditional recipe for Bulgogi beef marinde and:
  • use chopped Asian pear instead of brown sugar,
  • substitute rice wine for the sherry, and
  • replace the Tabasco sauce with Gochugaru or gochujang paste.
• Instead of Flank steak, use rib eye, sirloin, pork or even chicken.

Other Easy Dinner Recipes to Try:

• Beef and Broccoli Stir Fry with Rice Noodles
• Easy Pork Chops with Mushrooms Sautéed in Bourbon
• Grilled Chicken with Tomatoes and Goat Cheese
• Leftover Pork Chop Quesadilla Recipe
• Easy Baked Pistachio Crusted Fish Recipe
• Sloppy Joes with Ground Turkey – a.k.a. Sloppy Janes
• Baked Shrimp Recipe with Breadcrumb Topping
• Easy White Fish Piccata with Artichokes

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More Asian-Inspired Recipes

• Asian Pork Tenderloin
• Asian Shrimp and Brown Rice Salad
• Healthy Chicken Stir Fry
• Spinach and Mushrooms with Cheese Dumplings

Korean BBQ Beef

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Print Recipe

Korean BBQ Beef (Bulgogi) is an easy, flavorful dinner option that will quickly become a favorite! Thinly sliced beef, marinated in a rich blend of soy, sesame, ginger, and garlic, cooks up tender and packed with flavor. Best of all, you don’t need any fancy equipment—just a skillet or sauté pan. Whether you’re feeding the family or looking for something to impress, this dish brings bold, comforting flavors to your table with minimal effort.

• Prep Time: 15 mins
• Cook Time: 15 mins + 2 hours (marinade)
• Total Time: 2 hours 30 minutes
• Yield: 3 to 4 servings
• Diet: Gluten Free

Ingredients

(See gluten-free adaptation in the Notes section below.)

• 1 1/2 to 2 tablespoons grated or finely chopped fresh ginger
• 1 cup chopped yellow onion
• 1/3 cup chopped fresh cilantro
• 1 teaspoon chopped garlic
• 2 tablespoons light brown sugar
• 1/2 cup sherry
• 1/4 cup soy sauce
• 3 tablespoons light sesame oil
• Dash oyster sauce (optional)
• Dash Tabasco sauce
• 1 pound flank steak, sliced thinly across the grain (1/8 to 1/4-inch thick) and cut in half crosswise
• 1 to 2 tablespoons vegetable or other high smoke-point oil
• 3 to 4 teaspoons chopped green onion(white, light green and some of the dark green portion), for garnish
• 3 to 4 teaspoons toasted sesame seeds, for garnish
• Cooked brown rice, for serving

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Instructions

1. In a 7-by-11 inch glass baking dish, stir together ginger, onion, cilantro, garlic, sugar, sherry, soy sauce, sesame oil, oyster sauce (if using) and tabasco.
2. Add the steak slices and stir to coat the meat. Cover and marinate in the refrigerator for 2 up to 24 hours, stirring occasionally.
3. Remove the steak slices from the marinade and place on a plate, letting the excess drip back into the dish, reserving the marinade. (See Note below.)
4. Heat the vegetable oil in a large skillet (preferably cast iron) over medium-high to high heat. Add a handful of the sliced steak and cook to sear the outside. Remove and repeat until all the steak has been seared, adding additional oil as needed.
5. Put all the steak back into the skillet, stir in the reserved marinade, and simmer over medium to medium-low heat for 10 to 15 minutes, or until the sauce reduces a bit.
6. To serve, spoon meat and sauce over brown rice. Garnish with chopped green onion and toasted sesame seeds.

Notes

Gluten free: Use gluten free soy sauce.

Note on reusing marinade: It’s okay to reuse marinade as long as you boil it before serving. That will kill any bacteria.

• Author: From “A Well-Seasoned Kitchen®” by Sally Clayton and Lee Clayton Roper
• Category: main dish, meats, easy
• Method: stir fry
• Cuisine: Asian

Nutrition

• Serving Size: (Excludes brown rice)
• Calories: 362
• Sugar: 9 g
• Sodium: 677.2 mg
• Fat: 20.5 g
• Saturated Fat: 6.8 g
• Carbohydrates: 15.5 g
• Fiber: 1.1 g
• Protein: 26.5 g
• Cholesterol: 68 mg

Note: this recipe was originally posted in September 2020, then significantly updated with additional information in September 2024.

The post Easy Korean BBQ Beef (Bulgogi) Recipe – With Video appeared first on A Well Seasoned Kitchen.

Why This Slow Cooker Pulled Beef Sandwich Recipe is a Winner

What is Pulled Beef

Pulled beef is a dish made with shredded beef that’s been slow-cooked until it’s incredibly tender and flavorful. It’s typically made with a tougher cut of beef, like chuck roast or brisket, which benefits from the long, slow cooking process. This allows the connective tissue to break down, resulting it incredibly tender meat that’s easy to shred with forks. 

Ingredients for Slow Cooker Pulled Beef Recipe

How to Make Slow Cooker Pulled Beef

Serving Suggestions and Side Dishes

Variations and Substitutions for Slow Cooker Pulled Beef Recipe

Storing and Reheating Leftover Pulled Beef

BBQ Beef Sandwiches

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Print Recipe

Imagine this: fluffy hamburger buns overflowing with tender, smoky BBQ beef that practically melts in your mouth. Craving satisfied? This dream becomes a reality with our incredibly easy Slow Cooker Pulled Beef Recipe featuring a unique, sweet-and-tangy BBQ sauce. Let your slow cooker do all the work while you enjoy the mouthwatering aroma filling your kitchen.

• Prep Time: 5 minutes
• Cook Time: 720 minutes
• Total Time: 12 hours 5 minutes
• Yield: 8 to 10 servings

Ingredients

• 4 pounds chuck or arm roast – can also use brisket
• Kosher salt
• Fresh ground black pepper
• 2 tablespoons neutral, high smoke point oil
• 2 cups beef broth – can use water instead
• 1 tablespoon Worcestershire sauce – can also use apple cider vinegar
• 4 cups Oklahoma BBQ Sauce, divided use
• 10 hamburger buns
• 1/4 cup melted butter

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Instructions

1. Rinse meat under cold running water and pat dry with paper towel. Season all over with salt and pepper.
2. Heat oil in a large skillet (preferably cast iron) over high heat. Sear meat on all sides until nicely browned.
3. Place the roast in the bottom of a slow cooker and add beef broth and Worcestershire sauce. Cover and cook on high for 4 to 5 hours, or on low for 8 to 10 hours.
4. Take the roast out of the cooker and drain, reserving about 1/2 cup of the cooking liquid.
5. Shred the meat with two forks; return to slow cooker. Stir in 2 cups of barbeque sauce and reserved liquid. Cover and cook on low for 4 to 6 hours.
6. Taste and stir in more sauce if desired.
7. Brush the insides of the hamburger buns with butter and lightly toast. Pile BBQ beef on the bottom bun and then add top bun, serving the remaining BBQ sauce on the side. 

Notes

Make ahead: Pulled beef can be fully prepared up to 4 days ahead, placed in an airtight container, and refrigerated. Can also prepare through slow-cooking beef up to 24 hours ahead. Cool, place in an airtight container, and refrigerate (also refrigerate the reserved cooking liquid). Place beef, reserved liquid, and 2 cups BBQ sauce in the slow cooker, cover, and cook on low for 4 to 6 hours.

• Author: From “Fresh Tastes” by Lee Clayton Roper
• Category: main dish, BBQ, slow cooker, easy entertaining
• Method: slow cooker
• Cuisine: American

Note: this recipe was originally posted in June 2011 and then significantly updated with more information in June 2024.

The post Slow Cooker Pulled Beef Recipe – for Sandwiches appeared first on A Well Seasoned Kitchen.

How to Plan Your Father’s Day Meal

Consider your dad’s favorite foods and preferences when planning your Father’s Day menu. Is he a meat lover? Does he enjoy seafood? Or perhaps he’s a vegetarian? By tailoring the menu to his taste, you can make him feel truly special and appreciated.

7 Menus and Recipe Ideas for a Special Father’s Day Dinner

Whether Dad craves casual BBQ, classic comfort food, or an elegant dinner, we’ve got you covered. Here are 7 mouthwatering Father’s Day menus, each complete with recipe ideas, to make your dad’s day truly unforgettable.

Menu 1: Classic Father’s Day BBQ Feast

Celebrate Dad’s special day with this all-American spread featuring our melt-in-your-mouth ribs with a tangy homemade sauce, creamy potato salad, and a refreshing Caesar salad. Remember the fluffy cornbread and a decadent cheesecake to top it all off.

Braised Baby Back Ribs with Zesty BBQ Sauce

These Braised Baby Back Ribs are fall-off-the-bone tender and the Zesty BBQ Sauce is amazingly delicious! A bit sharp, a bit sweet, a bit spicy – these ribs and sauce will make your taste buds sing!

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Dorothy’s Potato Salad with Egg

Bursting with fresh, vibrant ingredients, this recipe combines the humble potato with the crispy cucumbers, peppery radishes, subtle green onions, and rich hard-boiled eggs. But what truly sets this salad apart is the secret sauce, calling for tangy yellow mustard.

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Caesar Dressing for Salad

This Homemade Caesar Dressing is thick, creamy and full of tangy, salty flavors. Our version of this classic dressing has been successfully prepared many times, by many people, making it both time and taste tested.

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Parmesan Cornbread Recipe

This Southern-style Buttermilk Cornbread recipe from my grandmother (Nama) is an easy to make side dish that’s always a crowd pleaser. It’s a classic recipe that has been passed down for generations, and, like most traditional Southern cornbread recipes, doesn’t contain any added sugar.

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Aunt DeeDee’s Cheesecake with Sour Cream Topping

There’s nothing quite like the indulgent, creamy goodness of a homemade cheesecake. And when it comes to this classic dessert, Aunt Dee-Dee’s Cheesecake with Sour Cream Topping is simply divine. With a buttery, slightly crunchy graham cracker crust and an ultra-smooth filling that’s perfectly baked in a pie dish, this cheesecake is a dream come true for any dessert lover.

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 Menu 2: Sizzling Steak and Summery Sides

Treat Dad to a perfectly cooked juicy steak with a flavorful sauce. Pair it with creamy corn pudding, a bright tomato and arugula salad, and a refreshing scoop of lemon almond ice cream. Brownies add the perfect finishing touch.

Grilled Ribeye Steak with Dijon Sauce

Fire up your grill and get ready to make our time-tested Grilled Ribeye Steak Recipe! Over the years, my home gourmet mom perfected the “art of the grill” and identified the optimal mix of seasonings and cooking method to deliver tender, juicy, super flavorful grilled steaks. I’ve also included the recipe for a tangy Dijon, Caper, Green Onion Sauce to serve on the side.

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Easy Corn Pudding Recipe

Moist, fluffy and soufflé-like, Southern Corn Pudding is perfection in every bite. Easy to prepare, too, with fresh, available ingredients – no canned corn or boxed cornbread mix. Plus, our Corn Pudding recipe dates back generations, so it’s definitely tried and true!

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Arugula and Tomato Salad with Balsamic Dressing

Tomatoes roasted with a mixture of fresh herbs and olive oil are the star in Arugula and Tomato Salad. These tantalizing beauties are served atop peppery arugula and surrounded by briny Kalamata olives and delicate fresh Mozzarella cheese. It’s all finished with a luscious, slightly sweet while still tangy Balsamic Dressing.

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Lemon Almond Ice Cream

Super quick and easy, Lemon Almond Ice Cream will be your new favorite!

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Chewy Chocolate Brownie Recipe With Unsweetened Chocolate

Rumored to be a favorite recipe of the legendary Katharine Hepburn, imagine deeply rich chocolate flavor, a fudgy texture that’s incredibly chewy, and a perfect balance of sweetness – all in one irresistible bite. Plus, this recipe relies on available/pantry ingredients and comes together so easily that you might just find yourself baking them every month, like me!

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Menu 3: Quick and Easy Dad’s Day Treat

Short on time? No worries! This menu features a flavorful grilled chicken dish with goat cheese and tomatoes, a simple side of pasta (no recipe for this, just cook some fettuccini), a light spinach salad, and a delicious berry cobbler for dessert. Dad will love the taste and appreciate the effort (that didn’t take all day!).

Grilled Chicken with Tomatoes and Goat Cheese

This Grilled Chicken with Tomatoes and Goat Cheese recipe bursts with freshness and is ready in just 45 minutes. Perfectly grilled chicken is topped with vibrant juicy tomatoes bathed in a creamy, tangy goat cheese sauce; the result is a colorful, light, and satisfying dish.

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Easy Spinach Salad Recipe with Lemon Pine Nut Dressing

This Spinach Salad with Pine Nut Dressing is an excellent side dish to have in your recipe files. sometimes you need an uncomplicated dish that will add color and flavor to the plate, but not compete with the star. This spinach salad does all that, plus it’s quick and easy to prepare. And, the Lemon Dressing is bright and fresh.

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Quick Homemade Drop Biscuits – Easy Recipe!

Craving a warm, buttery biscuit straight from the oven? Our Easy Drop Biscuit Recipe is all you need! Crafted with pantry essentials and ready in less than 25 minutes, you’ll be well on your way to biscuit perfection.

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Easy Berry Cobbler Recipe

A family favorite for over 40 years, this quick and easy Berry Cobbler Recipe takes only 5 minutes to prepare, with 5 ingredients. No batter mixing required!

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Menu 4: Mediterranean Escape

Transport Dad to the sun-drenched shores of the Mediterranean with this flavorful menu. Chicken simmered with Kalamata olives and tomatoes is a taste of Greece, while the lemon rice, mixed green salad with a tangy mustard vinaigrette, anise bread, and magical lemon pudding cakes complete this delightful culinary journey.

Chicken with Kalamata Olives and Tomatoes

These Italian-inspired Chicken Breasts with Tomato-Olive Sauce are quick to prepare for every day meals and elegant enough for entertaining, too. The flavor of the fresh tomatoes, onion, garlic and olives intensifies while cooking, resulting in a delicious, colorful sauce.

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Easy Lemon Rice Side Dish

Lemon Rice is bright, creamy and easy enough for everyday, while elegant enough for entertaining. Long grain white rice and lemon zest are briefly sautéed in a bit of butter, then simmered in flavorful chicken broth. Five minutes before serving, lemon juice and cream are added. So easy, so delicious!

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Mixed Greens with Mustard Vinaigrette

This Vinaigrette Recipe is a variation of a classic French vinaigrette, adding mustard and garlic. The resulting dressing has bold, tangy flavors that add zest to any salad. I always keep a jar in my refrigerator, making it easy to quickly create a flavorful salad with most any greens.

MGet the recipe

Anise Bread

This distinctive Anise Bread is different than any savory bread you’ve ever had. A crisp, brown crust flecked with sesame seeds surrounds a moist interior spiced with anise seeds. And no licorice flavor here; I don’t like black licorice and I love this bread!

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Magic Lemon Pudding Cakes

Sweet, tangy and pillowy light, Lemon Pudding Cakes are a refreshing way to end any meal. They’re made with just one easy batter that magically forms into two layers when baked – fluffy, moist lemon cake on top with creamy lemon pudding below, resulting in a dazzling amount of luscious lemony taste. The secret to the batter forming into two layers is in how it’s baked!

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Menu 5: Festive Father’s Day Dinner

Celebrate Dad in style with this elegant and impressive menu. Parmesan-crusted salmon is a showstopper, perfectly paired with tender steamed new potatoes and crisp lemon Dijon green beans. For a delightful finish, a refreshing ginger blueberry lemon tart is sure to tantalize his taste buds.

Parmesan Breaded Salmon with Herb Mayo

Charming, delightful and crowd-pleasing, Parmesan Breaded Salmon with Herb Mayo will be the star of your next gathering. I’ve been serving this timeless recipe at my dinner parties for years. Not only is it fresh, enticing, and full of flavor, it’s also easy to prepare. All the prep work can be done the day before, leaving you to enjoy your guests!

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Steamed Red Potatoes with Herb Butter

Quick and easy to prepare in less than 15 minutes, steamed Red Potatoes are the perfect shortcut to a mouthwatering side dish. Cooked to perfection, all they need is melted butter, chopped parsley, and a sprinkle of salt to finish and serve.

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Lemon Green Beans with Dijon Mustard

Indulge your taste buds with these oven-roasted green beans coated with a luscious blend of tangy olive oil, zesty lemon juice, and bold Dijon mustard. The pièce de résistance? Crispy caramelized shallots sprinkled on top, infusing each bite with a deeply rich sweetness and a bit of crunch.

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Lemon Tart with Blueberries

This Lemon Blueberry Tart is bright, creamy, and easy to make ahead. With a gingersnap crust, lemon-mascarpone filling spiked with Limoncello and crystallized ginger, it’s a showstopping dessert full of layered flavor.

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Menu 6: Spring Shrimp Bake, A Feta & Tomato Delight

Welcome Dad with this light and flavorful menu. Oven-baked shrimp with juicy tomatoes and briny feta cheese is paired with a simple spinach salad, while herb bread adds a touch of rustic charm. Finish the meal on a sweet note with a classic blueberry cake topped with a crumbly, buttery topping.

Oven Baked Shrimp with Tomatoes and Feta

Flavorful Italian plum tomatoes, briny capers, garlicky shrimp and tangy feta cheese come together in this Oven Baked Shrimp dish. Succulent shrimp are coated in a garlic butter sauce, nestled in a seasoned tomato sauce base and topped with crumbled feta, creating a melted layer of cheesy goodness.

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Easy Spinach Salad Recipe With Zesty Curry Dressing

Are you on the lookout for a simple yet sensational salad recipe? Look no further, because we have the perfect dish for you! This quick and easy spinach salad recipe features a zesty curry dressing that will elevate your salad game to new heights.

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Quick Herb Bread Recipe

This quick bread recipe is a family favorite, passed down to me by my mom. It uses a combination of whole wheat and all-purpose flour to provide both fiber and structure, and cornmeal to add natural sweetness – eliminating the need for refined sugar. To finish off the flavor profile, a touch of honey is added. The dried herbs and fennel included in the recipe create an unusual and complex, yet satisfying taste in this delicious bread.

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Blueberry Delight Cake with Crumb Topping

Fresh, juicy blueberries are nestled in a moist cake batter and topped with a cinnamon and nutmeg flavored topping.

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Menu 7: Italian Comfort, Pappardelle with Savory Veggies

Sometimes, comfort food is the way to Dad’s heart. This menu features a hearty dish of pappardelle pasta tossed with savory eggplant and mushrooms. A refreshing spinach salad with a unique curry dressing adds a touch of intrigue. Crusty French bread and a ginger cake bursting with warm flavors round out this satisfying meal.

Quick Pappardelle with Mushrooms and Eggplant

A super easy pasta dish to prepare on a busy day, Quick Eggplant and Mushroom Pappardelle from my husband Robert is a crowd-pleaser! A bit sweet, a bit spicy, a bit earthy – it has a mouth-watering combination of flavors.

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Easy Spinach Salad Recipe With Zesty Curry Dressing

Are you on the lookout for a simple yet sensational salad recipe? Look no further, because we have the perfect dish for you! This quick and easy spinach salad recipe features a zesty curry dressing that will elevate your salad game to new heights.

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Sticky Ginger Cake

Intensely flavorful and super moist, Sticky Ginger Cake isn’t your typical gingerbread – and it’s super easy to prepare, too. The warm, earthy flavor of ginger is combined with molasses, cinnamon and allspice, resulting in a deeply spiced, scrumptious cake. A two-ingredient lemon-sugar glaze is the perfect finish!

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Note: this post was first shared in June 2010 with only one menu. In 2024, I expanded it to include 7 menus.

The post Celebrate Dad in Style: 7 Menus for Father’s Day appeared first on A Well Seasoned Kitchen.

This Braised Beef Short Rib Recipe is a Tender, Flavorful Winner! 

Benefits of Oven Braising

Oven braising is a cooking technique that involves searing meat over high heat. After this initial sear, the meat is slowly cooked in a covered pan with liquid. This slow cooking process allows the tough connective tissue in the meat to break down, resulting in tender and succulent ribs. For these beef ribs, the braising technique allows them to slowly tenderize in a rich, spicy sauce.

Once you see how easy it is to braise ribs, you’ll wonder why you haven’t been doing it for years. Simply sear the ribs in a hot pan, prep the braising sauce, add the ribs, cover, and bake. 
 

Selecting the Right Beef Short Ribs

Braised Beef Short Ribs Recipe Ingredients

How to Make Spicy Short Ribs

Spicy Short Ribs Make Ahead Instructions

Braised Short Ribs and Spicy BBQ Sauce Storage

 If you are making these spicy short ribs ahead or have leftovers, cool to room temperature, place in an airtight container, and refrigerate. 

Braised Beef Short Rib Variations

Braised Beef Short Ribs Recipe – with Spicy Sauce

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As soon as you take a bite of these fall-off-the-bone tender, moist Braised Beef Short Ribs slathered in a divinely delicious, slightly fiery sauce, you’re going to wonder where they’ve been all your life. And, you’ll wonder even more after you discover how easy they are to make!

• Prep Time: 5 minutes
• Resting Time: 10 minutes
• Cook Time: 165 minutes
• Total Time: 3 hours
• Yield: 4 servings
• Diet: Gluten Free

Ingredients

(See gluten-free adaptations in the Notes section at the bottom of the recipe.)

• 4 pounds individual bone-in beef short ribs, preferably English cut – see Note
• Vegetable oil, canola oil or other high smoke point oil
• Kosher salt
• Fresh ground pepper
• 1 medium yellow onion, chopped
• 1 1/2 cups (15-ounce can) tomato sauce
• 2 1/2 tablespoons red wine vinegar
• 2 1/2 tablespoons packed light brown sugar
• 2 tablespoons seeded and finely chopped Jalapeno peppers – see Note below
• 1 1/2 teaspoons chopped garlic
• 2  teaspoons dry mustard
• 3/8 teaspoon cayenne pepper
• 1/4 teaspoon ground cloves
• 1/2 teaspoon cinnamon
• 1 1/2 cups (12-ounce can or bottle) beer
• Fresh cilantro, optional for garnish

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Instructions

1. Bring ribs to room temperature; rinse and pat dry. Brush ribs all over with oil, then season with salt and pepper.
2. Move one of the racks to the bottom third of the oven and preheat to 325 degrees.
3. Heat a large Dutch oven or other heavy-bottomed pan over medium-high heat. Add ribs in one layer, preferably without touching each other, and sear for 2 minutes on each side or until lightly browned. Remove ribs and set aside; don’t clean out the pan!
4. With the burner turned off but while the pan is still hot, add onions and cook, stirring, until they stop sizzling.
5. In a large saucepan, stir together the tomato sauce, vinegar, sugar, Jalapeno pepper, garlic, mustard, cayenne pepper, cloves, and cinnamon. Bring to a boil, reduce heat, and simmer, stirring occasionally, for around 5 minutes. Turn off heat and stir in beer.
6. Nestle ribs among the onions, bone side up (fat side down), in one layer. Cover the pan, and bake until meat is very tender, around 2 to 2 1/2 hours.
7. Remove pan from oven and let ribs sit in sauce, covered, for 10 minutes.
8. Remove ribs to a serving platter. Spoon some sauce over the ribs, garnish ribs or platter with cilantro (if desired), and serve, passing additional sauce on the side.

Notes

Gluten free: Use gluten-free beer.

Make ahead: Ribs can be prepared up to 3 days ahead: once cooked, cool to room temperature. Either cover the pan (ribs with sauce) or place ribs and sauce in an airtight container and refrigerate. To reheat, bring to room temperature, then place in a 375 degree oven until heated through, around 30 to 40 minutes.

Jalapeno peppers: to reduce the spice level, remove the internal ribs (the white part running down the inside of the pepper). That’s where the “heat” of the pepper is stored. 

• Author: Lee Clayton Roper
• Category: Meats, Beef, easy entertaining
• Method: Roast
• Cuisine: American

Nutrition

• Serving Size: 1 English-style rib
• Calories: 167
• Sugar: 21.1 g
• Sodium: 1202.4 mg
• Fat: 4.6 g
• Saturated Fat: 3.1 g
• Carbohydrates: 25.3 g
• Fiber: 2.4 g
• Protein: 7.2 g
• Cholesterol: 0 mg

Note: This recipe was originally posted in 2010 and then significantly updated in 2024 with changes to the method and new photos added.

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Best Corned Beef and Cabbage Recipe

What is Corned Beef Brisket?

Brisket is an inexpensive cut of beef, which is cured for around a week in a salt brine (a mixture of large salt crystals and water, sometimes with added seasonings) to make corned beef.

Why is it called Corned Beef?

The term “corned” refers to the size of salt crystals used to salt-cure beef – they are the size of a corn kernel.

Why is Corned Beef served with Cabbage?

Eating corned beef was popularized in the United States by Irish immigrants during the 19th century. They chose to pair it with cabbage, because it was an inexpensive vegetable. Fortunately, the two flavors work well together, so the combination stuck!

Corned Beef Cabbage Recipe Ingredients

What kind of cabbage is best for corned beef?

I recommend using green cabbage which is readily available in grocery stores. When cooked, the leaves become soft, with a slightly sweet flavor. And, the taste, color and texture perfectly complement the the corned beef, carrots and potatoes.

What kind of mustard is best for corned beef?

For her corned beef brisket, mom liked to coat the top of the meat with Dijon mustard. For corned beef sandwiches, I recommend Dijon, yellow or spicy brown mustard.

How to Cook Corned Beef and Cabbage

Serving Braised Corned Beef

Best Side Dishes to Serve with Corned Beef and Cabbage

One of the beauties of this recipe is that it’s a one pot dish which eliminates the need for additional side dishes. I do like to serve some bread on the side – Anise Bread, Herb Quick Bread, or Parmesan Buttermilk Cornbread are all delicious! And, you can also add a nice horseradish sauce on the side.

What to do With Leftover Corned Beef

Corned Beef and Cabbage with Potatoes and Carrots

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Mom’s Corned Beef and Cabbage is full of flavor, due to slow-and-low braising of the brisket in a flavorful broth, combined with a delicious glaze of mustard, brown sugar and cloves. Potatoes, carrots and cabbage are cooked in the meat broth, infusing them with onion, garlic, clove and corned beef flavors.

• Prep Time: 10 minutes
• Cook Time: 175 minutes
• Total Time: 3 hours 5 minutes
• Yield: 6 servings
• Diet: Gluten Free

Ingredients

• 3 pounds corned beef brisket, rinsed and patted dry
• 2 medium yellow onions, sliced
• 1 teaspoon chopped garlic
• 6 whole cloves
• 2 bay leaves
• 18 to 24 small ( 1 to 2 inch) Yukon gold or red-skinned potatoes, peeled
• 6 medium to large carrots, peeled and cut into 2” pieces
• 1 medium to large cabbage, cut into 6 wedges
• Dijon mustard
• 1/4 cup brown sugar
• 1/4 teaspoon ground cloves

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Instructions

1. Place corned beef, onions, garlic, whole cloves and bay leaves in large Dutch oven. Cover with water, cover and simmer on a stovetop for 2 1/4 to 2 3/4 hours (45 to 50 minutes per pound) or until fork tender.
2. Preheat oven to 350 degrees.
3. Remove meat from liquid and set aside, leaving cooking liquid and spices in the pan. Add the potatoes and carrots. Cover, bring to a boil and cook for 5 minutes. Add the cabbage wedges and cook for an additional 20 minutes or until the vegetables are done.
4. While the vegetables are cooking, spread the Dijon mustard on the fat side of the meat. Mix together the brown sugar and cloves and sprinkle over the top, pressing down to adhere to the mustard. Place beef in a shallow baking pan and bake for 20 minutes or until top is nicely glazed. Watch carefully to make sure the glaze doesn’t burn.
5. Slice beef and serve with potatoes, carrots and cabbage on the side.

• Author: From “A Well-Seasoned Kitchen®” by Sally Clayton and Lee Clayton Roper
• Category: Main dish, beef, gluten free
• Method: Braise and bake
• Cuisine: Irish-American

Note: This recipe was originally posted in March 2016, then updated significantly in January 2023 and again in February of 2024.

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Shepherd’s Pie Recipe

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Hearty and satisfying, Shepherd’s Pie is the perfect warm and comforting dinner on a cold evening. Ground beef and lamb, root vegetables and mushrooms are simmered in a rich sauce of beef broth, tomato paste, herbs and spices. Topped with creamy mashed potatoes, it’s baked until all the flavors meld together into a perfect blend of earthy, deep deliciousness that will please even the pickiest of eaters!

• Yield: 5 to 6 Servings

Ingredients

• 1 tablespoon olive or vegetable oil
• 3 large celery ribs (including leaves), chopped
• 2 medium to large carrots, chopped
• 1 medium yellow onion, chopped
• 4 garlic cloves, chopped
• 8 ounces baby bella (or crimini) mushrooms, stems removed and discarded, caps sliced and cut in half
• 1/2 pound ground lamb
• 1/2 pound ground beef
• Kosher salt, to taste
• 1 tablespoon chopped fresh sage, or more to taste
• 1 tablespoon fresh thyme leaves, or more to taste
• 1 cup beef stock or broth
• 1/4 cup tomato paste
• 1 teaspoon Worcestershire sauce
• 3/4 to 1 teaspoon Maggi seasoning – see Note below
• few dashes cinnamon
• Dash allspice
• 1 tablespoon all-purpose flour
• Fresh ground black pepper, to taste
• 3 to 4 cups prepared Mashed Potatoes with Parsley and Chives (around 1/2 recipe), at room temperature
• Chopped fresh parsley and chives, for garnish (optional)

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Instructions

1. Preheat oven to 375 degrees. Oil a 7 by 11-inch (or 10-inch round) baking dish.
2. In a large skillet or sauté pan, heat olive oil over medium heat. Add celery, carrots, onion and garlic and cook, stirring occasionally, until vegetables are starting to soften.
3. Stir in mushrooms, ground lamb and ground beef. Sprinkle with kosher salt. Continue cooking, stirring occasionally, breaking up beef into small pieces, until beef is cooked through and no longer pink.
4. Stir in thyme and sage and cook for 2 more minutes.
5. Stir in beef stock, tomato paste, Worcestershire sauce, Maggi seasoning, cinnamon and allspice. Bring to a boil; reduce heat to medium-low and continue simmering for 5 minutes.
6. Sift flour over top; stir to combine and continue cooking for 3 minutes, or until it starts to thicken. Season to taste with salt and pepper. Adjust other seasonings (herbs, Maggi, cinnamon, allspice) to taste.
7. Spoon filling evenly into prepared baking dish. Place spoonfuls of prepared potatoes over top; smooth top with a spatula. If desired, drag a fork lightly through the potatoes to decorate.
8. Bake for 30 minutes or until filling is bubbly and potatoes are hot. If the potatoes aren’t browned at all, switch the oven over to broil and continue cooking for 3 to 4 minutes, just until they start to brown.
9. If desired, garnish with chopped parsley and chives. Serve immediately.

Notes

Note on Maggi seasoning: this liquid seasoning is available in Mexican markets and some larger grocery stores, usually in the Asian or Mexican foods aisle. Can substitute 1/2 teaspoon soy and 1/2 teaspoon Worcestershire sauce for 1 teaspoon Maggi.

Make ahead: Can be prepared but not baked earlier in the day, covered and refrigerated. Bring to room temperature before baking. May need to increase cooking time a bit.

• Author: Lee Clayton Roper
• Category: Main Dish, Comfort Food
• Method: Bake
• Cuisine: English, Irish

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Family Tacos!

Cousin Jim Kidwell and his daughter Sarah are both fabulous cooks, and their Kidwell Family Tacos are the best you will ever eat, just ask our other cousins!

Have you ever tried Elk Tacos?

The creators of this recipe, Jim and Sarah, like to use ground elk meat, but I’ve found this recipe is equally delicious with ground beef, bison or turkey (just omit the butter). They don’t really measure the ingredients, so the measurements in the recipe below are approximate. The best approach to this recipe is to mix together, cook, taste and season again. These tacos are not only delicious, they are quick and easy to prepare – and customizable to your tastes!

like to serve our tacos with pico de gallo and guacamole. While both these items can be purchased already prepared, I provide instructions below to make your own.

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Kidwell Family Tacos

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Kidwell Family Tacos are quick and easy to prepare, and customizable to your tastes. You can use ground beef, bison, turkey – even ground elk! Or go vegetarian, and make them with chopped zucchini and carrots.

• Yield: 4 servings

Ingredients

• 1 to 1 1/4 pound ground elk (preferably with more than 5% suet), beef, bison or turkey
• Chili powder, to taste (preferably a blend of flavors)
• Garlic powder to taste
• 2 teaspoons ground cumin
• 1 teaspoon kosher salt
• 1 tablespoon dried Mexican oregano or common oregano
• 2 to 2 1/2 tablespoons butter, sliced (only use with elk)
• 8 to 10 taco shells, preferably home made
• Pico de gallo *
• Prepared guacamole**
• Sour cream
• Shredded sharp Cheddar cheese
• Chopped green onion
• Chopped fresh cilantro

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Instructions

1. Preheat oven to 325 degrees.
2. In a large skillet, cook elk meat over medium heat, breaking up meat with a spatula as it browns. Sprinkle a heavy coating of chili powder over the top. Sprinkle with garlic powder to taste, then the cumin, salt, and oregano. Cook, stirring and continuing to break up the meat, until the meat is slightly brown. Add butter, stirring until it melts. Sprinkle with another light coating of chili powder and continue cooking until a deep red-brown color (don’t overcook otherwise it will dry out).
3. Divide meat equally between the taco shells.
4. Place in a baking dish that will hold them snugly in one layer; bake 15 to 20 minutes.
5. Serve with guacamole, sour cream, cheese, onions, cilantro, and pico de gallo on the side.

Notes

* Pico de gallo: If prepared pico de gallo isn’t available in your area, make your own by chopping and mixing together grape tomatoes, red onion, cilantro and jalapeño pepper. Season with salt and cumin (you can also add some chile powder if you want). Alternatively, substitute purchased salsa.

** Guacamole: To make your own guacamole, chop and mix together avocado, tomato, shallots or green onions, garlic, cilantro and jalapeno or Serrano pepper. Stir in fresh lime juice and hot pepper sauce. Season with cumin, chile powder, salt and ground pepper.

Gluten free: Use gluten-free corn tortillas.

• Author: (From “Fresh Tastes” by Lee Clayton Roper)
• Category: Main dish, meat, gluten free

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You Will Love These Crockpot Short Ribs

When I’m looking for a hearty and satisfying main dish that’s easy to prepare ahead, I often turn to beef short ribs. While elegant, they’re more casual in presentation than other hearty meat entrées like tenderloin or leg of lamb, and more special than pot roast. And, this Slow Cooker Beef Short Ribs recipe is a particular favorite, for these reasons:

• The ribs themselves are super tender, deeply flavorful and pair perfectly with the slightly sweet and savory sauce of onion, garlic, brown sugar, ketchup, Worcestershire sauce and Dijon mustard.
• They’re super easy to prepare, calling for 15 minutes prep with minimal chopping (and who likes to chop?). Plus, I can put it together in the morning, then let it cook away all day.

What are Short Ribs?

Short ribs come from the chuck portion of a cow. The meat in that section of the cow is too small to be used for steaks, so they’re cut into 5 ribs. Plus, the meat is from muscle that’s used a lot, so it’s less tender (hence why it requires slow cooking) but is still very flavorful.

Crock Pot Short Ribs Ingredients

Here’s all you’ll need to make these amazing ribs:

• Yellow onion
• Garlic
• Ketchup
• Light brown sugar
• Dijon mustard
• Kosher salt
• Water
• Beef short ribs (preferably bone-in)
• Fresh ground pepper
• Vegetable, canola or other non-flavored oil

How to Store Crock Pot Short Ribs

These beef short ribs are actually delicious the next day! Cool, put in a sealed container and refrigerate for up to 3 days. Scrape off any solid grease that may have formed on the top. Bring to room temperature; place in a large sauce pan or dutch oven and heat over medium heat until heated through, around 15 to 20 minutes.

Beef Short Ribs (Crock Pot Recipe)

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Hearty and satisfying, Slow Cooker Short Ribs are an easy, elegant and deeply flavorful entrée that’s perfect for both everyday and entertaining. “Slow and low” is the perfect method for cooking beef short ribs to ensure they come out tender, and a slow cooker makes the process a snap. Just 15 minutes prep, then 4 to 6 hours in the cooker, results in fall-off-the-bone tender ribs accented with a luxurious sweet and savory sauce.

• Prep Time: 15 mins
• Cook Time: 5 hours
• Total Time: 5 hours 15 minutes
• Yield: 4 to 5 servings
• Diet: Gluten Free

Ingredients

(See gluten-free adaptation in Notes section below.)

• 1 medium yellow onion, chopped
• 1/2 teaspoon chopped garlic
• 1 cup ketchup
• 1/4 cup light brown sugar
• 3 tablespoons Worcestershire sauce
• 2 teaspoons Dijon mustard
• 1 teaspoon salt
• 1/2 cup water
• 3 pounds beef short ribs (bone-in)
• Fresh ground pepper
• 2 tablespoons vegetable, canola or other non-flavored oil

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Instructions

1. Make rib sauce: Whisk together the onion, garlic, catsup, brown sugar, Worcestershire sauce, mustard, salt and 1/2 cup water. Set aside.
2. Sear ribs: If needed, cut the ribs into individual pieces (one bone per piece). Season ribs with salt and pepper. Heat oil in a large skillet over medium-high heat. Add ribs, meat side down, and cook until browned, about 4 to 5 minutes. Repeat with remaining sides for around 1 minute per side. Place in slow cooker, in one layer to the extent possible.
3. Cook: Spoon or pour prepared onion mixture over top of the ribs, covering ribs completely. Place cover on cooker and cook on low for 4 to 6 hours.
4. Serve: Depending on the fattiness of your beef, you may need to spoon off some grease before serving. When serving, spoon sauce over ribs; pass any remaining sauce on the side.

Notes

Gluten free: Use gluten-free Worcestershire sauce.

Make ahead: Cool, put in a sealed container and refrigerate for up to 3 days. Bring to room temperature; place in a large sauce pan or dutch oven. Heat over medium heat until heated through, around 15 to 20 minutes.

• Author: From “A Well-Seasoned Kitchen®” by Sally Clayton and Lee Clayton Roper
• Category: Main dish
• Method: Slow Cooker
• Cuisine: Comfort food

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Raised in a home where most summer meals came off of the grill, I learned to love grilled foods. Steaks, pork chops, chicken – mom grilled it all to perfection. Once I started using her grilling tips and tricks, I discovered that grilling is actually easy!

What’s the Best Steak to Grill?

How to Cook a Ribeye Steak on the Grill

1. Bring steaks to room temperature. (Remove from refrigerator at least 30 minutes to 1 hour before grilling.
2. Season both sides of the steaks with kosher salt and fresh ground pepper.
3. Preheat a grill on high (around 425 to 450 degrees).
4. When hot, grease the grill grate. (I dip a folded paper towel in canola oil and, using long tongs, carefully rub it over the top of the grate.)
5. Add steaks and cook for around 4 to 5 minutes (depending on thickness of steaks).
6. Turn steaks over and continue cooking until an instant-read thermometer inserted in the thickest part of the steak reaches your desired temperature (for me, around 135 to 140 degrees), around another 3 minutes. Timing depends on the thickness of your steaks.
7. Remove steaks from the grill and let sit at room temperature for 10 minutes before serving.

How Long to Cook a Ribeye on the Grill

Best Seasoning for Ribeye Steak on the Grill

Storing Leftover Grilled Ribeye

Leftovers should be placed in an airtight container and refrigerated. They will last up to 4 days – and are delicious as part of a sandwich or in my Steak, Potato and Tomato Salad.

What to Serve With This Grilled Ribeye Steak Recipe

Grilled Ribeye

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Fire up your grill and get ready to make our time-tested Grilled Ribeye Steak Recipe! If you’re intimidated by grilling steaks – or want to improve your grilling prowess – you’ve come to the right place. Over the years, my home gourmet mom perfected the “art of the grill” and identified the optimal mix of seasonings and cooking method to deliver tender, juicy, super flavorful grilled steaks. In addition to her tried-and-true technique, I’ve the recipe for a tangy Dijon, Caper, Green Onion Sauce to serve on the side is also included.

• Prep Time: 5 mins
• resting time: 10 mins
• Cook Time: 8 mins
• Total Time: 23 minutes
• Yield: 6 servings
• Diet: Gluten Free

Ingredients

Grilled Ribeye Steaks

• Canola or vegetable oil, for greasing the grill grates
• 6 prime ribeye steaks (around 8 ounces each and 3/4-inch thick)
• 1/2 cup extra virgin olive oil
• Kosher salt, to taste
• Fresh ground pepper, to taste

Dijon, Caper, Green Onion Sauce

• 2 teaspoons red wine vinegar
• 2 teaspoons Dijon mustard
• 4 green onions, chopped (white, light green and some of the dark green portion)
• 1/2 cup capers, drained
• Kosher salt, to taste
• Fresh ground pepper, to taste

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Instructions

Grilled Ribeye Steaks

1. Bring steaks to room temperature (at least 30 minutes out of the refrigerator, up to 1 hour).
2. Season both sides of the steaks with kosher salt and fresh ground pepper.
3. Preheat a grill on high (around 425 to 450 degrees).
4. When hot, grease the grill grate. (I dip a paper towel in canola oil and, using long tongs, carefully rub it over the top of the grate.)
5. Add steaks and cook for around 4 to 5 minutes (depending on thickness of steaks).
6. Turn steaks over and continue cooking until an instant read thermometer inserted in the thickest part of the steak reaches your desired temperature (for me, around 135 to 140 degrees), around another 3 minutes. Timing depends on the thickness of your steaks.
7. Remove steaks from grill and let sit at room temperature for 10 minutes before serving.

Dijon, Caper, Green Onion Sauce

1. While the steaks are resting, whisk together the oil, vinegar and Dijon mustard in a small mixing bowl. Stir in the onions and capers. Season to taste with salt and pepper.
2. Spoon sauce over cooked steaks or pass on the side.

Notes

Make ahead: Sauce can be made several hours ahead, covered and kept at room temperature.

• Author: (From “A Well-Seasoned Kitchen®” by Sally Clayton and Lee Clayton Roper)
• Category: main dish, grilling, meats
• Method: grilling
• Cuisine: american

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