When my Jim was still alive, he was a big steak eater. I would grill just about every weekend, rain or shine. I on the other hand, was not. I would eat my tator and about 1/4 of the steak.
Now, every once in awhile, I actually get a taste for MEAT. I have a George Foreman Evolve Grill (indoor/counter top), which I really like, but don't always want to drag it out of the cabinet. Found this recipe for steak and it is scrumptious!! Have made it 3 or 4 times now and it has never failed to come out like I want.
It's called the "Perfect Bone-In Ribeye". The original recipe calls for a 22 oz steak......gotta' be hungry to eat that much!! I usually get a Ribeye that's about a pound and cut it in half, then vacuum seal it and then freeze for another meal.
22 oz. bone-in Ribeye Steak
1 tbsp. EVOO or vegetable oil
1 tbsp. garlic powder
1 tbsp. seasoned salt
1 tbsp. cracked black pepper
1. Pre-heat the oven to 275F (135C).
2. Remove steak from fridge. Season with the garlic, salt and pepper. Let set until it reaches room temperature. Yes dear readers, I am a firm believer in not cooking something straight from the fridge.
3. Drizzle oil on steak and a little in a very hot pan......use a stainless steel one or one that is oven proof. Place steak in hot pan and sear on all sides.
4. Put in oven and finish off, by baking for about 1 hr. for well, 45 mins. for med. and 30 mins. for med. rare. The size of steak you are using, will of course, determine the amount of time. For my little 8 ouncer, I bake it for about 15 - 20 mins.
5. Remove from oven, cover with foil and let rest for about 8-10 mins.
Well, I'm pretty well caught up. Made good progress, don't you think?? Have thoughts on something else, but need to wrap my mind around it, before I get started.
As always, hugs and sloppy nose kisses from me and the Cos. PEACE, dear readers.
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