|
My wife & I usually split a small rib eye about an inch to inch & a quarter thick. We don't eat much steak anymore, maybe once every two weeks or so. I just heat a skillet to between 350 & 375, put some oil in the pan, and cook the steaks four minutes to a side & let it set for a few minutes. It gives me a steak with a crust and is medium rare inside. I don't put anything on them since my wife doesn't put salt on her food but just a sprinkle of salt on my piece before I eat it. Rib eye is the only kind of steak we buy anymore.
__________________
Marv Evans
'69 911E
|