"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Patti's Steakhouse Rib-Eye Recipe

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This recipe for Patti's Steakhouse Rib-Eye, by , is from Chez Marci's Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Patricia Haynes

Category:
Category:

Ingredients:  
Ingredients:  
3 Tb OLIVE OIL

2 (1 ") 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


Directions:
Directions:
Set steaks out and bring to room temperature (important)

Preheat oven to 400

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....

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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