il on high. Cook the steaks for 4-5 mins each side
pper; press evenly onto beef steaks. Set aside.
Brush mushrooms
Coat steaks in peppercorn medley and salt.
Heat oil in a large frying pan over medium-high heat. Cook steaks for 5 mins, or until browned on both sides and cooked to your liking. Set steaks aside and cover to keep warm.
Add stock to pan and simmer for 5 mins, or until reduced by 1/2. Stir in cream.
Serve steaks with cream sauce and French fries.
Sprinkle steaks with pepper. Heat a large oiled skillet on high heat. Cook steaks 2-3 mins each side until cooked to desired doneness. Let stand, covered, for 5 mins.
Meanwhile, stir tarragon into prepared bearnaise sauce. Season to taste.
Serve steaks with asparagus and bearnaise sauce.
Combine lemon zest, chili powder, thyme, paprika, olive oil and garlic in a large bowl. Add beef and turn to coat in mixture. Cover and chill for 3 hours or overnight.
Soak wood chips in 2 cups water in a medium bowl. Let stand for 3 hours or overnight.
Place drained chips in a smoke box and beef on a grill plate. Grill beef over indirect heat, covered, for 10 mins, or until cooked to your liking.
Brush steaks lightly with olive oil.
In a small bowl, combine all seasonings.
Sprinkle seasonings over steaks and press into both sides.
Cover and chill for 1 hour.
Grill steaks, turning once, over medium-hot coals for 14 to 18 minutes for rare, 18 to 22 minutes for medium or 24 to 28 minutes for well done.
Brush steaks lightly with olive oil.
In a small bowl, combine all seasonings.
Sprinkle seasonings over steaks and press into both sides.
Cover and chill 1 hour.
FOR THE HERBED GARLIC SAUCE:.
Place the steak onto a dish and rub the steaks with McCormick's Montreal Brand steak seasoning on all side and let rest for 30 minutes.
Heat and lightly oil the grill pan and place over a high heat for about 5 minutes and place the Ribeye steak and grill until medium rare. At no time move the Ribeye steaks. Let the steaks rest before serving.
Press each side of the steaks into the seasoning to cover
emaining seasoning evenly onto beef steaks; set aside.
Combine reserved
Sprinkle both
sides of steaks with lime juice.
Grill steaks turning once when steaks are just about done place shells wrapped in foil on the edge of the grill.
When done, place each steak on to shells and top with cheese and salsa.
Add a salad
for a fine dinner.
small bowl.
Brush steaks on both sides with olive
emaining 2 tablespoons oil. Season steaks with salt and pepper on
Pat steaks dry on paper towels; season both sides with salt and pepper.
In a heavy skillet over medium-high heat, heat 1 tablespoon butter or margarine and oil.
When oil mixture is very hot, add 2 steaks; cook to desired degree of doneness.
Using tongs, turn steaks every minute during cooking.
For the
nd add to spices. Rub steaks on both sides with the
In small bowl, combine sauce ingredients; mix well.
Reserve 1/2 cup to serve as sauce.
Place beef steaks on grid over ash covered medium coals.
Grill for 12 to 16 minutes for medium-rare to medium doneness, turning once.
Brush both sides of steaks with remaining sauce during the last 3 to 4 minutes of grilling.
Carve steaks into slices.
Serve with reserved sauce.
Makes 4.
Place steaks in shallow dish.
Combine remaining ingredients and stir well.
Pour over steaks.
Cover and marinate for 4 hours in the fridge, turning occasionally.
Remove from marination and grill about 5 inches from hot coals until desired doneness.
Heat an oiled skillet on high heat. Season steaks. Cook steaks until desired doneness. Remove from pan. Let stand, loosely covered with foil, 10 mins.
Meanwhile, combine remaining ingredients in medium bowl; toss salsa gently. Serve steaks with salsa.