|James McNair's Beef|
|by James McNair|
James McNair presents tried and true methods for choosing, preparing and cooking all cuts of beef, including the new leaner beef.
1 - 10 of 68 for beef rib steak
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Cut each rib fillet into three ... teaspoon salt. Marinate steak for 20 minutes. ... a wok, fry beef ribs until half ... heat until ribs are done. Serve.
Brown steak in skillet. Add ... minutes). Season with salt and pepper to taste. To serve: Add gravy to steak and heat on high for 2 minutes. Serve over rice.
Preheat oven to ... meat. Trim the beef, discarding any ... Bake in preheated oven 20 to 25 minutes or until golden brown. Serve hot. Makes 6 turnovers.
Heat grill. In ... plastic bag, combine steaks and reserved marinade. ... Transfer steaks to serving platter. Top steaks with reserved tomato marinade.
Cut a thin pocket deep into steaks and insert cheese. ... a bit. Add beef broth and mushrooms. ... back in sauce briefly. Serve with sauce and mushrooms.
Grill steak on grill or ... Pour 1/2 cup beef broth in it ... your own judgment in making sauce. Filling but you can still defend yourself if you have to!
Cut 1/2 diagonal ... the surface of steak (pound if desired). ... off drippings, add beef broth, beer and ... and broth. Cook until thickened. Serves 6.
Combine the ingredients ... Stuff the flank steak and tie with ... the opposite edge of the steak without cutting through the edges or the side from side.
For 4 servings ... minute, covered. Place steaks in a microsafe ... toothpick. Juice should still run red for rare meat but should run clear for well done.
Cut ribs into serving-size pieces ... remaining ingredients. Simmer 5 minutes. Grill ribs 25 to 30 minutes, brushing with sauce the last 5 to 8 minutes.
Result Page: 1
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