Ribeye ala Repper
Ingredients:
- 2 nice thick Ribeye steaks, nothing else will do.
- Nature's Seasoning - (seasoned salt, use another brand at your own risk!)
- Fresh Ground Black Pepper
- Garlic Powder
- Salt
Your steaks should be bright red and have some marbling of fat in the grain of the meat.
Sprinkle salt on steaks thoroughly covering the entire surface. I use about a 1/4 teaspoon per side.
Grind fresh Black Pepper on entire surface of each steak.
Sprinkle Nature's Seasoning on entire surface of steak.
Sprinkle Garlic Powder on entire surface of steak.
Repeat each step on the other side.
Please note that it is best to use more seasoning than you actually think you need. The reason for this is that much of it will drip off of the steak while it is cooking.
Cook under broiler or on the grill. I prefer the grill as it imparts a much better flavor to the meat, but the broiler will do nicely in a pinch.
Cook until the fat around the edges of the meat is brown and bubbling on each side of steaks. Make sure the middle is not cooked until its brown like cardboard! This recipe is best with a tender pink center. Serve with a cold beer, and DO NOT ADD STEAK SAUCE! If you add steak sauce to this recipe I will hunt you down and make you eat an entire bottle of steak sauce in one sitting.
Enjoy!
© 2000 Michael Repper
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~ 2 nice thick Ribeye steaks, nothing else will do. Your steaks should be bright red and have some marbling of fat in the grain of the meat. Sprinkle salt on steaks thoroughly covering the entire surface. I use about a 1/4 teaspoon per side. Grind fresh Black Pepper on entire surface of each steak. Sprinkle Nature's Seasoning on entire surface of steak. Sprinkle Garlic Powder on entire surface of steak. Repeat each step on the other side. Please note that it is best to use more seasoning than you actually think you need. The reason for this is that much of it will drip off of the steak while it is cooking. Cook under broiler or on the grill. I prefer the grill as it imparts a much better flavor to the meat, but the broiler will do nicely in a pinch. Cook until the fat around the edges of the meat is brown and bubbling on each side of steaks. Make sure the middle is not cooked until its brown like cardboard! This recipe is best with a tender pink center. Serve with a cold beer, and DO NOT ADD STEAK SAUCE! If you add steak sauce to this recipe I will hunt you down and make you eat an entire bottle of steak sauce in one sitting. Enjoy! recipe by |
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