Rib Eye Steak Recipe by the BBQ Pit Boys

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BBQ steak.

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The BBQ Pit Boys show you the “tips and tricks” to help you easily serve up the “best steak anywhere”, the Rib Eye Steak. What makes the Rib Eye #1 for many? The Rib Eye steak, or ribeye, also known as the Delmonico or Scotch Fillet (Australia), is a beef steak from the small end of the rib roast. When the Rib Eye section of the beef is cut into steaks, it is one of the most popular, tender and juiciest steaks available. This is because the meat from the rib section is tender and fattier or “marbled” more than most other parts of the steer. This extra fat makes Rib Eye steaks and roasts especially tender and flavorful. The Rib Eye steak is usually served bone-in, particularly at high quality steakhouses -the extra moisture and fat alongside the bone enhances the flavor. So get yourself some 1 to 11/2 lb and 11/2″-2″ thick Rib Eye steaks –and then go “fire up” that BBQ grill of yours -it’s time for some real STEAK On The Barbecue.

You can print out this BBQ Pit Boys recipe at http://www.BBQPitBoys.com

 

 

 

 

 

 

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Mayo Method Steak Sauces – Fast Easy Condiment for Grilled Steaks

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Grilled meat (steaks) in Czech Republic.

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Learn how to make Mayo Method Steak Sauces! – Visithttp://foodwishes.blogspot.com for the ingredients, more recipe information, and over 600 additional original video recipes! I hope you enjoy this Fast Easy Condiment for Grilled Steaks!

 

 

Sliced steak recipe

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Sonia reveals the secrets of cooking the sliced steak, a classic main course often served with rocket and tomatoes.

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We are lodged in an organic farm in the regional park of the Euganean Hills, very close to Padua, in the Veneto region.
Surrounded by such a beautiful landscape I’ve prepared this excellent sliced steak and I’ll show you my cooking secrets!
• 3,5 oz (100 g) of rocket
• 7 oz (200 g) of cherry tomatoes • 1,8 lbs (800 g) of entrecôte steak
• oil, pepper and coarse salt to taste
Let’s make together the sliced steak with rocket and tomatoes:
First of all, take the meat out of the fridge at least an hour in advance, it must be at room temperature, then heat a grill pan until very hot, sprinkle some coarse salt and put the meat on the fire. In this case, the meat is about 2-2 ½ inches thick and it should cook at least 5 minutes per side, according to your taste of course; remember to turn the meat only once on each side… so cook for 5 minutes, then flip it over and cook for 5 minutes more; the steak should be quite pink inside… given that, you can make it more or less cooked.
After 5 minutes, lift the meat, without piercing, and flip it over, add some more coarse salt and cook for 5 minutes more on the other side.
When the meat is ready, let it rest for at least 10 minutes, so that the juices distribute evenly. Then slice the meat, without piercing the surface. As you can see, this steak is medium rare, but if you prefer it more cooked, keep it on the flame at least 2 minutes more per side.
Serve the sliced steak on a bed of rocket, after that add the cherry tomatoes, that have been cut into quarters… sprinkle with pepper… drizzle extra virgin olive oil… and, for a touch of class, serve it with different salt varieties such as the Himalayan pink salt, the Cyprus black salt or the grey sea salt from Brittany. Enjoy your sliced steak and see you next time with Sonia!

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