Tuesday, April 6, 2010

Rib-Eye Steak Dinner


This dish serves with baked potatoes, or steamed rice along with a single serving of clam chowder on the side.

The steak comes in half-inch cut to an inch thick. The sauce is A-1, Worcestershire, red wine.


How it is Prepared: The bone-in roast is cut into half inch, or inch thick pieces. The steak is then marinated with salt, pepper, and rubbed with spices crush on the fat side. It is then refrigerated for a couple of hours before grilling.



Medium Well: Steak is grilled until reaching a center temperature of 160 oF on high, turning occasionally to avoid burning. Garnished with caramelized sweet onion and sauté mushrooms.

Well Done: Steak is grilled until reaching a center temperature of 170 0F on high, turning occasionally to avoid burning. Garnished with caramelized sweet onion and sauté mushrooms.


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