op.
Optional: serve with Steakhouse Lite Ranch Sauce for dipping.
heese Butter to use in Ribeye Steak Sandwiches. Spread remaining Blue
nch glass baking dish, blend recipe mix, oil and vinegar.
eat. Set aside.
Rare Ribeye Steak Fresh Spring Rolls:
In large plastic food bag or 13 x 9 inch glass baking dish, blend recipe mix, oil and vinegar.
Add steak, turning to coat. Close bag, or cover, and marinate in refrigerator 30 minutes to 3 hours.
Remove meat from marinade, discarding marinade.
Grill or broil, turning occasionally, until desired doneness.
Slice meat thinly across the grain.
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
Put the Morton's Cajun seasoning in a large, shallow glass or ceramic pan. Press each side of the steaks into the seasoning to cover completely.
Remove the steaks and lightly pound each three to four times with a perforated meat mallet or small heavy skillet to soften but not flatten more than a little. Discard any remaining seasoning in the pan.
Pour the oil into the pan and add the steaks one by one. Flip over. Cover with plastic wrap and refrigerate for at least 8 hours and up to 24 hours. Alternatively, marinate the steaks in heavy- ...
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.
If desired, partially freeze bison ribeye steak for easier slicing (about
Preheat oven to 235\u00b0.
Season ribeye with seasoning salt, pepper and kosher salt.
Place ribeye on roasting rack.
Leave airspace between rack and drip pan.
Load the oven with the ribeye and then turn oven down to 225\u00b0.
Cook for 3 hours, until internal temperature reaches 140\u00b0 for medium-rare.
Turn oven down to 150\u00b0 and hold until serving.
Serve with au jus.
nformation: CALORIES (per 1/4 recipe) 360kcal; FAT 18g; CHOL 75mg
Preheat grill. Season steak with Steakhouse Seasoning, massage into steak. Pour steakhouse marinade over steak. Massage into steak. Do not add salt or pepper because of the salt and pepper in both seasoning. Refrigerate for 3 hours. Grill for 15 minutes or to desired doneness.
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.
Combine all ingredients in a blender.
Blend on high speed for about 30 seconds or until all of the ginger is well-pureed.
This recipe yields 1 3/4 cups.
ith the rest of the recipe, stirring occasionally with a wire
Note:
This recipe is great with deer and all other big game. Can be used with elk, moose, sheep and caribou.