| Archive for The Magic Bus Trip Never get off the Bus! |
| ~mina~ |
Rib-Eye Steaks That are Superb
http://www.recipezaar.com/164780 just dont click any naughty recipe links there - like scones!! Ingredients 32 ounces boneless rib eye steaks, 1 inch thick(4 steaks) 1 tablespoon freshly cracked black pepper, coarse 1 teaspoon granulated garlic powder (optional) 1 1/2 tablespoons kosher salt or coarse sea salt Directions 1 Remove steaks from the refrigerator and let them sit for about 30 minutes to take the chill out of the meat. 2 Now, coat both sides generously with coarse black pepper and granulated garlic powder. 3 Heat an iron skillet or a heavy bottomed frying pan until very hot on high heat. 4 For each steak, sprinkle onto the skillet, 3/4 teaspoon of coarse salt and allow salt to heat up for at least 1 minute. 5 Place the steaks on the coarse salt and cook for 3 minutes; DO NOT DISTURB at all, DO NOT LOOK or even move the steaks. 6 Turn the steaks over and cook for an additional 3 minutes; again DO NOT DISTURB at all. 7 The cooking time of 6 minutes gives you a medium-rare steak; DO NOT OVERCOOK. 8 If you desire to cook it to medium, then cook for an additional 30 seconds to 1 minute per side. 9 Remove steaks to a plate, cover with foil and let rest for 5 minutes, so that all juices are absorbed by the meat. 10 Scrape off any excess coarse pepper and salt if desired and discard. 11 I prefer to slice the steaks on an angle about 1/4 inch to 3/8 inch thickness. 12 Serve with freshly processed horseradish. 13 NOTE; Make sure that the heat is on HIGH at all times during cooking the steaks. 14 Do not use ordinary table salt. 15 Beef Tenderloin steaks are also real great cooked in this manner. If using a steak thicker than 1 inch, add 1 extra minute per side for medium-rare. |
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| jeff |
I adore ribeye, and this sounds delicious.......except that the cooking time is waaaaaayyyyyyyy too long. 
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| Bobi |
Absolutely way too long to cook. More like a minute to a minute and a half, one side, and half that for the second side...wouldn't you think, jeff? | ||||
| Dean |
Bobi, you're talkin' minutes?!  I'd think anything more than a few seconds would be overdoing it. 
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| Bobi |
I was talking generally speaking to the faint of heart, not myself!!! I would just wave the pan over the rib-eye!!!
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| Dean |
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| ~mina~ |
haha I knew youd all be popping in here to say that.. its not my recipe! and i dont use horseradish or anything like that anyways
ribeye is awesome. I had one today.. love love LOVE the fat right in the middle of it 
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| Heather |
I've never heard that one before, I get teased all the time about eating meat that way. "Cut the horns off, ride it past the fire." |
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| Billi-Jean |
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| Dean |
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