Food Recipes

Scott’s Easy Pan Fry Rib-eye Recipe

March 7, 2012

There’s been a little bit of cooking going on in the apartment. Of course, it’s all been on Scott’s end. We made a deal. He cooks and I’ll clean. Because each of us hate to do the other but don’t mind the roles we’ve agreed to. Our first night in the new apartment Scott made some excellent Chicken Parmesan.

The next night, we were in desperate need of groceries, however, so he made tuna salad sandwiches. And he dressed up the plate with orange slices and licorice so it would be pretty for me. (Though it was a pretty weird combo.)

Sunday night, though, he cooked Rib-eyes from a local farmer with a side of sauteed zucchini and bell peppers. I managed to coax him out of that recipe to share with you.

Scott’s Easy Pan Fried Rib-eye

Ingredients:

Two 8-10oz. Rib-eyes (We bought natural, locally raised beef from Sandy River Pork of Axton, VA from our City Market)

10oz. Italian dressing (or enough to cover steaks)

3oz. beef broth

2oz. red or white wine

salt and pepper to taste

butter

Directions:

Marinate the steaks in the Italian dressing, beef broth, wine and salt and pepper overnight. When ready to cook, heat a skillet over medium-high heat. Add 1 Tablespoon butter. Cook the steaks for 4-5 minutes on each side depending on the thickness of the steaks for a medium-rare steak, longer for medium to medium-well.

Sauteed Zucchini with Red Bell Peppers

Ingredients:

2 medium sized zucchinis cut into 1/4″ thick medallions

1 red bell pepper, julianned

1/2 cup chopped scallions

4 garlic cloves, minced

salt and pepper to taste

dried basil and oregano to taste

1/4 Cup Italian dressing

1/2 Cups beef broth

olive oil

butter

Directions:

Mix zucchini, red peppers, scallions, garlic, Italian dressing, salt, pepper, oregano, and basil in a bowl. Heat a skillet over medium-high heat and add 2 Tablespoons olive oil and 1 Tablespoon butter to the skillet. Add your zucchini mix and cook over medium-high heat for 6-8 minutes stirring frequently. Turn heat to low and 1/2 Cup beef broth and 1/4 Cup red or white wine. Cover and allow to simmer for 8-10 minutes.