1/3 INCH RECIPES

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RIB-EYE STEAKS THAT ARE SUPERB RECIPE - FOOD.COM



Rib-Eye Steaks That are Superb Recipe - Food.com image

I saw this recipe on the Food Network and tried to write it down as closely as I can recall. Very simple to make and quick. I therefore did some experimenting and came up with, I am sure, the same method for cooking the Rib-Eye Steaks. These are the best steaks that I have made and I have made many others. Tender, succulent and so tasty.

Total Time 13 minutes

Prep Time 5 minutes

Cook Time 8 minutes

Yield 4-6 serving(s)

Number Of Ingredients 4

32 ounces boneless rib eye steaks, 1 inch thick (4 steaks)
1 tablespoon freshly cracked black pepper, coarse
1 teaspoon granulated garlic powder (optional)
1 1/2 tablespoons kosher salt or 1 1/2 tablespoons coarse sea salt

Steps:

  • Remove steaks from the refrigerator and let them sit for about 30 minutes to take the chill out of the meat.
  • Now, coat both sides generously with coarse black pepper and granulated garlic powder.
  • Heat an iron skillet or a heavy bottomed frying pan until very hot on high heat.
  • For each steak, sprinkle onto the skillet, 3/4 teaspoon of coarse salt and allow salt to heat up for at least 1 minute.
  • Place the steaks on the coarse salt and cook for 3 minutes; DO NOT DISTURB at all, DO NOT LOOK or even move the steaks.
  • Turn the steaks over and cook for an additional 3 minutes; again DO NOT DISTURB at all.
  • The cooking time of 6 minutes gives you a medium-rare steak; DO NOT OVERCOOK.
  • If you desire to cook it to medium, then cook for an additional 30 seconds to 1 minute per side.
  • Remove steaks to a plate, cover with foil and let rest for 5 minutes, so that all juices are absorbed by the meat.
  • Scrape off any excess coarse pepper and salt if desired and discard.
  • I prefer to slice the steaks on an angle about 1/4 inch to 3/8 inch thickness.
  • Serve with freshly processed horseradish.
  • NOTE; Make sure that the heat is on as HIGH as possible without burning at all times during cooking the steaks. This will vary depending on your cooktop.
  • Do not use ordinary table salt.
  • Beef Tenderloin steaks are also real great cooked in this manner. If using a steak thicker than 1 inch, add 1 extra minute per side for medium-rare.

Nutrition Facts : Calories 626.9, FatContent 50.2, SaturatedFatContent 20.5, CholesterolContent 154.5, SodiumContent 2743.7, CarbohydrateContent 1.1, FiberContent 0.4, SugarContent 0, ProteinContent 40

3-IN-1 SUGAR COOKIES RECIPE | FOOD NETWORK KITCHEN | FOOD ...



3-in-1 Sugar Cookies Recipe | Food Network Kitchen | Food ... image

Provided by Food Network Kitchen

Categories     dessert

Total Time 3 hours 50 minutes

Prep Time 30 minutes

Cook Time 20 minutes

Yield about 4 dozen 2-inch cookies

Number Of Ingredients 15

2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon fine salt
1 cup (2 sticks) unsalted butter, at room temperature
3/4 cup granulated sugar
3/4 cup confectioners' sugar
2 large egg yolks
1 teaspoon pure vanilla extract
1/4 teaspoon finely grated orange zest
Coarse sugar, aka sanding or crystallized sugar
Royal Icing, recipe follows
5 tablespoons meringue powder (egg white powder)
6 tablespoons water
1 pound confectioners' sugar (about 3 3/4 to 4 cups or 1 box)
Food coloring, as desired

Steps:

  • Whisk the flour, baking powder, and salt in a medium bowl.
  • Beat the butter and both sugars in another medium bowl with an electric mixer on medium-high speed until light and fluffy, about 30 seconds. Add the egg yolks, vanilla and orange zest mixing until fully incorporated. Slowly add the flour mixture, and continue beating until the dough comes together, stopping and scraping down the sides of the bowl as needed.
  • For rolled cookies: Roll about a tablespoon of dough by hand into a ball. Dip 1 side of the balls into some coarse sugar and place them sugar-side-up on an ungreased baking sheet, leaving about 1-inch between cookies.
  • For sliced cookies: Divide dough in half, roll by hand into 2-inch-wide logs, wrap in plastic wrap and refrigerate until firm, at least 2 hours.
  • Cut the logs into 1/4-inch-thick cookies and place them on ungreased baking sheets, leaving about 1-inch between cookies.
  • For cutout cookies: Divide dough in half, pat into disks, wrap in plastic wrap and refrigerate until firm, at least 2 hours.
  • Roll dough between lightly floured parchment, or waxed paper, until about 1/3-inch thick. Transfer sheets to a baking sheet and refrigerate until firm, about 30 minutes. Cut into desired shape using a cookie cutter, place them on ungreased baking sheets, leaving about 1-inch between cookies. (Gather the dough scraps together, pat into a disk, chill and reroll.)
  • Refrigerate cookies while preheating the oven to 375 degrees F, for at least 30 minutes.
  • Bake the cookies, until the bottoms are golden, about 10 to 15 minutes depending on shape. Cool on sheets until firm enough to transfer to a rack to cool. Decorate as desired and serve, or store in an airtight container at room temperature for up to 1 month.
  • Combine all the ingredients, except the food coloring, in the bowl of a standing mixer fitted with the paddle attachment. Mix slowly until stiff enough to form peaks. The icing should be pure white and thick, but not fluffy and bubbly. If the frosting is overbeaten, it will get aerated which makes it harder to work with. If this happens, let the frosting sit to settle, then use a rubber spatula to vigorously beat and smooth out the frosting.
  • Alternatively, combine ingredients in a large bowl, and beat with hand beaters on low speed until the frosting thickens to stiff peaks.
  • Add up to 1 tablespoon food coloring and mix with a rubber spatula until the color is uniform. (Adding too much color reduces the sheen of the frosting and can break down the consistency of the frosting over a couple of days.) Store icing, covered, with plastic film on the surface of the icing.
  • Yield: 1 pound royal icing (1 2/3 cup)

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