English

What do your friend like to eat ?

RIB EYE STEAK

6 rib eye steaks
3 tbsp. soy sauce
1 tbsp. minced garlic
1 tsp. ground cumin
1/8 tsp. pepper
1/2 c. butter
1 lb. fresh mushrooms, sliced
2 tbsp. white wine

Season steaks in soy sauce, garlic, cumin and pepper. Set aside. Saute mushrooms in 1/4 cup butter. Add wine and sprinkle with seasonings. Saute seasoned steaks in 1/4 cup butter (or grill) to desired doneness. Top with mushroom sauce!
+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
PANFRIED 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.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
GRILLED RIB-EYE STEAKS

Rib-eye steaks (3-4 inch to 1-inch in thickness)
Celery salt
Onion salt
Garlic salt
Kitchen bouquet
butter (use 1 stick or 1/2 cup for 6 steaks)

Sprinkle generous amounts of the three salt-mixes on the steaks. Use each in amounts to suit individual tastes. Pour some kitchen bouquet over the steaks, each side, and rub salt and liquid well into the meat. Wrap in foil together until ready to grill.
Grill steaks until of desired doneness, basting with the butter as needed.

Remove from grill when ready to wrap back in the foil to take to table. The juices which come from the steaks are very good to pour over the steaks from the foil.

我的朋友喜愛吃燒牛扒。