his recipe provides 8 servings of vegetables athough a boneless rib eye roast
lastic zipper bag. Add the rib-eye steaks, coat with the marinade
nd combine well.
Add rib eye steaks to marinade and refrigerate
Slice beef rib eye roast or prime rib into approximately 2 1/2 to 3 inch long, 1 1/4 to 1 1/2 inch wide and 1/4 inch thick.
Roast sesame seeds in a frying pan by heating the pan on medium. When you hear 2-3 pops, remove from heat. Partially grind sesame seeds using mortar and pestle or coffee grinder.
Combine all ingredients in a bowl and marinate beef slices for 6-8 hours. Keep in the refrigerator.
Remove meat slices from the marinade and grill quickly on a medium heat, about 1 to 1 1/2 minutes per side to your own liking.
Rub the rib eye all over with pepper and
hili powder.
Cut the rib-eye steaks into 1-inch chunks
ieces. Thread 3 chunks of rib eye each onto long skewers, adding
Preheat oven to 500.
Cut rib lion in half ( roast separately for even cooking)
Sear in olive oil over very high heat until nice golden color. Crush peppercorns with a rolling pin. Strip leaves from herbs. Mix salt, peppercorns, herbs, and garlic.
Pour olive oil over loin and pour on rub mix. Pat to get to stick. Roast for 20-30 min than reduce heat to 300 and roast for another 20-30 min or until meat themometer registers 125 for rare/medium. Remove from oven and let rest 20 minutes before slicing
n all surfaces except the rib area covered by the membrane
or 2 minutes.
Serve whole or slice thin and fan
ver each steak piece.
Recipe Tip
The sauce can
able in 30 minutes. This recipe gives me time to make
rub evenly over surface of rib roast.
Place roast in
Select a boned and rolled rib roast or a boneless rib eye roast.
Sprinkle with salt (garlic flavored optional) and cracked pepper.
Place fat side up on rack in shallow roasting pan. Insert meat thermometer into center of roast.
Do not add water. Roast uncovered in a slow oven (325\u00b0) to desired doneness.
Allow 30 to 32 minutes per pound for rare beef.
Allow 34 to 37 minutes per pound for medium; and 39 to 42 minutes per pound for well done.
inutes before slicing.
Note: Rib-eye roasts are also packaged as
Let the rib eye come to room temperature. Rub
For French Onions: In a 10-inch frying pan, combine onion, butter and sugar.
Stir often over medium-high heat until onion is lightly browned, about 12 minutes.
Add flour and mix well.
Stir in beef broth and milk.
Stir over high heat until boiling.
Continue to boil, stirring constantly, until liquid is almost evaporated, 4 to 5 minutes.
Remove from heat and stir in 1/2 cup shredded Swiss cheese and shredded Parmesan Cheese.
Add salt and pepper to taste. (Makes about 1 cup).
Rinse steak and pat dry.
Pat salt, pepper ...
hen add the whole chickens. Add the rib eye steak and sweet shrimp
efore serving. Serve smaller steaks whole or sliced thinly across the
ven to 180.
Season whole eye fillet well with salt & pepper