Tuesday, October 25, 2011

Broiled Ribeye

I grew up eating grilled, medium rare ribeyes.  My parents loved to prepare steak meals for our family of 7!  So this past weekend when I went home to Nashville (Arkansas, not Tennessee), I ate and ate and ate.  My parents love to cook!  See where I get it from?  Thanks to them for all the delicious food that they always prepare, and thanks to them for sending me home with 2 ribeyes!

They were about 8 and a half ounces each, almost an inch thick.  They almost look like a heart if you put them together - reminded me of the year that my husband Jereme bought a package of steaks from Kroger for Valentines Day where they intentionally made the steaks look like a heart for the occasion!  I marinated mine in soy sauce, garlic, and pepper for a couple of hours.

Pre-heat the broiler.  You do this by opening the oven door, leaving it cracked just a little bit, and on my oven I press "broil" then "start" then "start" again.  You leave the door open.  The first time my husband told me that you were supposed to leave the door open, I thought he clearly does not know how to cook.  Then we built a house in 2007, and I read the manual of our new double ovens.  Yes, it said that you leave the door open.  My parents never "broiled" so I didn't know!  No wonder the broiler would always turn off when I shut the door!  So let the broiler heat up for about 5 minutes, then add your steaks onto the top rack closest to the top of the oven.

Ingredients:
  • 2 (8 ounce) ribeyes about 1 inch thick
  • Soy sauce
  • Garlic powder
  • Black pepper
Directions:
  1. Marinate the steak in the soy sauce, garlic, and black pepper for a few hours or overnight.
  2. Pre-heat the broiler.  You'll know it's ready when the heating element is bright orangish red.
  3. Line a pan with foil for easy cleanup.  Top it with a broiler rack.  Place the steaks on top.
  4. After the broiler heats for about 5 mintues, add the steaks to the top rack closest to the oven.
  5. Leave the oven door open.  Set timer for 5 minutes.
  6. After 5 minutes, flip the steaks.  Set timer for 8 minutes.
  7. The steaks will be medium rare.  Pull them out and let them rest for 15 minutes before serving.

I served the steak with edamame and garlic bread with provolone.  Here's Gianna's little loving plate.

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