Patti's Steakhouse Rib-Eye Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 Tb OLIVE OIL
2 (1¼ ") RIB EYE STEAKS
4 CLOVES GARLIC, SLICED IN HALF LENGTHWISE
2-3 SPRIGS FRESH ROSEMARY
MONTREAL STEAK SEASONING (OR YOUR FAVORITE STEAK MIX SEASONING)
UNSEASONED MEAT TENDERIZER
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Directions: |
Directions:Set steaks out and bring to room temperature (important)
Preheat oven to 400 º
Pierce steak with meat pierce tool on both sides
Place a large cast iron (important) skillet on high heat.
Add Olive Oil, 3 turns of pan.
While the pan is heating up, rub both sides of steaks with the cut sides of garlic cloves and season with steak seasoning (generous) and a light sprinkle of unseasoned meat tenderizer. (season on both sides)
When oil just begins to smoke add rosemary then steaks to pan.
Sear on one side for 2 minutes (important). Flip and sear for 2 minutes. Add a pat of butter on top of each steak.
Transfer pan to oven to bake for another 2 minutes (medium rare) or 3-4 (medium). Let stand 2 minutes and serve.... |
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Number Of
Servings: |
Number Of
Servings:2-4 |
Preparation
Time: |
Preparation
Time:10-20 minutes |
Personal
Notes: |
Personal
Notes: A friend generously provided Kobe steak for me to prepare some time back. I was nervous about cooking such an expensive cut of meat so started my quest for the perfect recipe. The Kobe turned out absolutely divine...
I have tried this on the BBQ, but the results were much better with the cast iron on the stove. This is a combination of trial and error after watching hours from You Tube University and diligently tasting the end result. Enjoy.
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