|
Deluxe Pan Fried Rib Eye Steak
|
| |
|
Meats
|
Servings: 6-8
Preparation Time: 10 minutes
Cooking Time: 16-20 minutes
Level of Difficulty: Easy
Rib-eye steak is a boneless cut from the rib section. The term "eye? in its name refers to the round cross-section of a muscle that is not well exercised, making the rib-eye steak very tender. Succulent and well-marbled with fat, the rib-eye is also known as a Delmonico steak after a chic New York restaurant, Delmonico?s that popularized this luxury steak in the mid 1800s.
|
|
|
| |
|
|
4 Beef rib eye steaks 1" thick
2 Large potatoes
3 tb Grated Parmesan cheese
1/4c Balsamic vinegar Olive or salad oil
1 Medium onion
1 ts Ground black pepper
|
| |
|
|
Preheat broiler. Slice unpeeled potatoes crosswise into 1/4" slices. On a ungreased jelly roll pan arrange potatoes in a single layer overlapping. Drizzle, if necessary, potatoes with 2 tablespoons of oil and sprinkle with 1/2 teaspoon salt. Place jelly roll pan with potatoes in broiler about 4" from heat source and broil for 10 minutes turning them once. Sprinkle potatoes with Parmesan cheese. Broil 3 broiling dice onion. In a 12" skillet over medium heat in 1 tablespoon of hot oil cook onion until tender. Remove mixture with a slotted spoon to a bowl.
|
| |
|
|
Sprinkle steaks with pepper and 1/2 teaspoon salt. In same skillet over medium high heat in 1 tablespoon of hot oil cook steaks until browned on both sides about 8 minutes for rare or until of desired doneness. Place steaks on a warm platter.
Reduce heat to medium and spoon off fat. Add vinegar and cooked onion. Cook 1 minute stirring in order to lose the brown bits on bottom of skillet. Spoon onion mixture over steaks. Arrange Parmesan potatoes around steaks. To serve, cut each steak in butterfly cut or in half.
|
| |
| |
