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Results 21 - 30 of 57 for rib-eye steak
Blanch rosemary, marjoram and parsley in salted boiling water and immediately submerge in ice water. Pat the herbs dry and set aside. Place ...
Saute mushrooms and onion in ... low heat. Flatten steaks slightly with a meat mallet ... mushrooms and onion over top. Yield: 2 to 4 servings.
1. Mix the marinade ingredients ... and add the steak cubes. Be sure all of ... until the soup is hot and the escarole cooked barely. 6 servings.
24. TERIYAKI
Combine all ingredients except meat; marinate meat in sauce for at least 48 hours. Wrap meat in aluminum foil. Roast at 350 degrees for 45 ...
25. MARINADE
Prick meat on both sides and let stand in the refrigerator all afternoon or overnight. Turn several times. Quarter onions if using for ...
In a 1 cup glass ... sides of beef steaks. Place steaks on grill ... Season steaks with salt, as desired. Carve steaks crosswise into thick slices.
Grill steak on grill or in pan. ... approximate. Use your own judgment in making sauce. Filling but you can still defend yourself if you have to!
20 minutes before serving: (1) ... below). (2) Rub steaks on both sides with cracked ... cook stirring occasionally until mushrooms are tender.
29. PEPPERCORN STEAK
Mix water and beef base, ... mortar and pestle. Leave the rest whole. Add to sauce. Broil steaks to desired doneness. Pour sauce over. Serves 1.
30. PILGOGI
Cut up rib eye steak in small strips removing all ... frying pan and heat. Cook meat and vegetables quickly to medium rare. Serve warm over rice.
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