Semper Paratus et Coctus
Stove-top seared ribeye steak & my fave salad!

Who needs a grill?! Not THIS guy, and certainly not you! Steak can be enjoyed without the assistance of a charcoal, gas, or even an electric grill!

Ribeye: a perfect ribeye is marbled with fat, so don’t be afraid of the white lines in the bright red meat…it adds flavor, juiciness and like my grandpa always said, “no fat, no flavor, no FUN!” :) Sprinkle with montreal steak seasoning on each side, let rest at room temp for 15 min, then sear 6-7 min each side in a sprayed pan over medium heat, or to desired doneness. I use the following method to check my steak, to get the perfect medium-rare I love: http://www.simplyrecipes.com/recipes/the_finger_test_to_check_the_doneness_of_meat/

Pan sauce: let steak rest 10-15 min to keep the juices in so they don’t escape when you first cut into it. It’s tempting to dig right in, but please—for the love of meat, let it rest and you’ll be happy you did. Make a pan sauce and it’ll provide the waiting time you need while making an amazing topper for your steak. Add 1 T unsalted butter to the pan juices over medium heat. Stir to melt. Stir in 1/4 to 1/2 c red wine, heat til bubbling. Add onions, and even some jalapeño or mushroom slices if you like, and reduce sauce while stirring until it reaches a thick consistency that coats the back of a spoon. Pour over your steak, and ENJOY!

Salad: my fave includes blue-cheese stuffed olives, feta, red onions, spinach, tomato, avocado, and Italian dressing :)

Stove-top seared ribeye steak & my fave salad!

Who needs a grill?! Not THIS guy, and certainly not you! Steak can be enjoyed without the assistance of a charcoal, gas, or even an electric grill!

Ribeye: a perfect ribeye is marbled with fat, so don’t be afraid of the white lines in the bright red meat…it adds flavor, juiciness and like my grandpa always said, “no fat, no flavor, no FUN!” :) Sprinkle with montreal steak seasoning on each side, let rest at room temp for 15 min, then sear 6-7 min each side in a sprayed pan over medium heat, or to desired doneness. I use the following method to check my steak, to get the perfect medium-rare I love: http://www.simplyrecipes.com/recipes/the_finger_test_to_check_the_doneness_of_meat/

Pan sauce: let steak rest 10-15 min to keep the juices in so they don’t escape when you first cut into it. It’s tempting to dig right in, but please—for the love of meat, let it rest and you’ll be happy you did. Make a pan sauce and it’ll provide the waiting time you need while making an amazing topper for your steak. Add 1 T unsalted butter to the pan juices over medium heat. Stir to melt. Stir in 1/4 to 1/2 c red wine, heat til bubbling. Add onions, and even some jalapeño or mushroom slices if you like, and reduce sauce while stirring until it reaches a thick consistency that coats the back of a spoon. Pour over your steak, and ENJOY!

Salad: my fave includes blue-cheese stuffed olives, feta, red onions, spinach, tomato, avocado, and Italian dressing :)