four well-marbled rib-eyes
salt and pepper
Mrs. Dash (or other brand) seasoning
ground thyme

Place rib eye steaks on cutting board. Sprinkle (to taste) with salt, pepper, Mrs. Dash, and ground thyme. (I find that light seasoning works best). Lightly pat seasoning into the steaks. Stab the steaks with a fork repeatedly, then pound thoroughly with meat tenderizing mallet. (This is great for getting out frustrations from the day! LOL). Flip the steaks over and repeat the above process.

Place steaks on a flat griddle pan over medium to medium-high heat. Cook until sides show signs of being cooked and the steak acquires a good dark sear (but not burned!), then flip the steaks and allow the other side to cook.

Note: The length of time to cook them depends on how well you want them cooked. Keep this in mind as you cook them. When in doubt, it's better to under-cook than over-cook. You can always put them back on the heat to cook a little more.

For me, I follow the guidelines below:

Rare: Flip the steak when the side in contact with the griddle is gently browned.

Medium: Flip the steak when the side in contact with the griddle has a nice sear and juices still run red.

Well Done: Flip the steak when the side in contact with the griddle has a strong sear and is as dark as you desire.

Important! Once you've fried the steaks to your taste, don't remove them from the griddle. Simply turn off the stove burner beneath the griddle pan and allow the steaks to cool a bit in their own juices while you complete any last minute meal preparations. This will help keep the steaks tender.

Submitted by: Deb