PAN FRIED PEPPER RIB EYE STEAKS
With Roasted Parmesan Potato Slices.
2 large potatoes (about 1 1/4 lb.)
Olive oil
Salt
3 tbsp. grated Parmesan cheese
1 med. sized onion
2 beef rib eye steaks, each 1 inch thick
1 tsp. coarsely ground black pepper
1/4 c. balsamic or red wine vinegar
About 30 minutes before serving, preheat boiler if
manufacturer directs. Slice unpeeled potatoes
crosswise into 1/4 inch slices.
On ungreased jelly roll pan, arrange potatoes in a
single layer, overlapping slightly if necessary.
Drizzle potatoes with 2 tablespoons olive or salad oil
and sprinkle with 1/2 teaspoon salt. Place jelly roll
pan with potatoes in broiler about 4 inches from
source of heat. Broil potatoes 10 minutes turning them
once. Sprinkle potatoes with Parmesan cheese. Broil 3
to 4 minutes longer until cheese melts and potatoes
brown.
While potatoes are broiling, dice onion. In 12 inch
skillet over medium heat in 1 tablespoon hot olive or
salad oil, cook onion until tender with slotted spoon,
remove onion to bowl.
Sprinkle steaks with pepper and 1/2 teaspoon salt. In
same skillet over medium high heat, in 1 tablespoon
hot olive or salad oil, cook steaks until browned on
both sides, about 8 minutes for rare or until of
desired doneness. Place steaks on warm platter. Keep
warm.
Reduce heat to medium, spoon off fat. Add vinegar and
cook onion. Cook 1 minute, stirring to loosen brown
bits on bottom of skillet. Spoon onion mixture over
steaks. Arrange Parmesan potatoes around steaks. To
serve cut each steak in half.
Enjoy.
With Roasted Parmesan Potato Slices.
2 large potatoes (about 1 1/4 lb.)
Olive oil
Salt
3 tbsp. grated Parmesan cheese
1 med. sized onion
2 beef rib eye steaks, each 1 inch thick
1 tsp. coarsely ground black pepper
1/4 c. balsamic or red wine vinegar
About 30 minutes before serving, preheat boiler if
manufacturer directs. Slice unpeeled potatoes
crosswise into 1/4 inch slices.
On ungreased jelly roll pan, arrange potatoes in a
single layer, overlapping slightly if necessary.
Drizzle potatoes with 2 tablespoons olive or salad oil
and sprinkle with 1/2 teaspoon salt. Place jelly roll
pan with potatoes in broiler about 4 inches from
source of heat. Broil potatoes 10 minutes turning them
once. Sprinkle potatoes with Parmesan cheese. Broil 3
to 4 minutes longer until cheese melts and potatoes
brown.
While potatoes are broiling, dice onion. In 12 inch
skillet over medium heat in 1 tablespoon hot olive or
salad oil, cook onion until tender with slotted spoon,
remove onion to bowl.
Sprinkle steaks with pepper and 1/2 teaspoon salt. In
same skillet over medium high heat, in 1 tablespoon
hot olive or salad oil, cook steaks until browned on
both sides, about 8 minutes for rare or until of
desired doneness. Place steaks on warm platter. Keep
warm.
Reduce heat to medium, spoon off fat. Add vinegar and
cook onion. Cook 1 minute, stirring to loosen brown
bits on bottom of skillet. Spoon onion mixture over
steaks. Arrange Parmesan potatoes around steaks. To
serve cut each steak in half.
Enjoy.
