Monday, January 07, 2008

Beef, it's what's for dinner

Beef, originally uploaded by foodchronicles.

Start with a too thick piece of rib eye steak. It's the way butchers are making more on their margins now days. Put a steak on sale and then, cut them thicker than you've ever seen them sold before! (Pet peeve)

Well, throw it in a hot pan with a bit of olive oil and garlic. Sear it on both sides, while heating the oven to 450 degrees F.


Now put a lid on the pan and then place it in the oven for 15 minutes. When it looks like this, take it out and let it rest for 10 minutes.

Seared and out of the oven

Oh, look at the steam on this! Mmmmm.

Now slice it in to quarter inch thick slices. If youcan't resist it, go ahead take a bite, you're cooking tonight!


Then because you know someone who doesn't like medium rare meat, take a portion and put it back in the pan, covered for an additional 10 minutes to cook it through for them.

SLiced and ready to eat

Once it's done, put the slices on a bed of mixed green and other vegetables and the rest of the romaine you have on hand from your other salad, and you've got dinner! It is served best with a blue cheese dressing.

Steak Salad