Rib-eye Steak

US Copy write # TXu 1-354-553

2 marbled Rib-eye Steaks

Mesquite marinade sauce

Salt

Pepper

Garlic

Favorite steak rub (I prefer Schwan’s)

Take steaks from freezer and put in an oblong covered bowl; lightly salt, pepper and garlic, heavily baste both sides with marinade sauce and put in refrigerator over night. Trim excess fat from steaks. Baste steaks on both sides again and put them back in the refrigerator. When the rest of the meal is almost done.

Outside - Grill should be hot already – Put steaks on grill and cook for 5 minutes. Turn over and cook another 5 minutes. Cut with a knife to see if it is as done as you would like. Cooking times are different according to taste (rare, medium rare, medium well and well done). The time depends on how far the steaks are from the coals or flame. If you grill on charcoal, add onions and Baked potatoes to the menu (they have agents in them that counter and bad affects of the Charcoal).

Inside – Broiler (set controller on broil and 500 degrees) should be hot already. Top rack should be as high as it will go (if broiler burner is in top of oven) or 2nd slot from top (if broiler burner is under oven). Put steaks on self-draining broiler pan. Cook for 5 minutes; turn over and cook another 5 minutes. Cut with a knife to see if it is as done as you would like. Cooking times are different according to taste (rare, medium rare, medium well and well done). The time depends on how far the steaks are from the flame. Serves 2-4

Serve with

Salad and/or Asparagus

Baked Potato

Sautéed Mushrooms & Onions

Red Wine, Iced Tea or Milk

Vitamins

Steak         A, B 12, B 3, Zinc, Iron, Protein

Garlic         diallyl Disulfide, S-allylcysteine, sulfur compounds

If you get steaks too close to the flame, you could have a grease fire in your oven (baking soda will put the fire out & not damage the steaks - just wipe them off).

Beef

Table of Cantents

TasteBund's Delight

by Frances M. McCrory-Meservy