STEAKS IN OVEN TEMPERATURE RECIPES

Name: Oven Roasted Rib-Eye Steak
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Yield: 2 steaks, 2 serving(s)
Ingredients: 2 beef rib eye steaks; steak seasoning, McCormick Steakhouse Grinder; 2 tablespoons olive oil; 2 pinches rosemary; 2 pinches thyme; 1/2 cup beef broth; 2 tablespoons butter

OVEN ROASTED RIB-EYE STEAK RECIPE - FOOD.COM - RECIPES ...

Oven Roasted Rib-Eye Steak Recipe - Food.com - Recipes ... image

We like our steak well done and this method makes them really soft..this comes out great for rare temp also.. Use thinner steaks for well and thicker ones for rare or medium

Total Time 55 minutes

Prep Time 35 minutes

Cook Time 20 minutes

Yield 2 steaks, 2 serving(s)

Number Of Ingredients 7

Ingredients

2 beef rib eye steaks
steak seasoning, McCormick Steakhouse Grinder
2 tablespoons olive oil
2 pinches rosemary
2 pinches thyme
1/2 cup beef broth
2 tablespoons butter

Steps:

Sprinkle steaks liberally with Mccormick seasoning on both sides. Place steak into bowl and roll in olive oil so that its oil over and both sides. Cover with saran wrap and let marinade at room temperature for 30 minutes.
Preheat oven to 450°F Place steaks in shallow pan and place 1 Tb butter on each steak as well as beef broth, thyme and rosemary.
Roast until one side is browned/sizzled then turn over until other side is browned/sizzled. Leave a bit longer for well-done.

Nutrition Facts : Calories 225.6, FatContent 25.2, SaturatedFatContent 9.2, CholesterolContent 30.5, SodiumContent 324.9, CarbohydrateContent 0.1, FiberContent 0, SugarContent 0, ProteinContent 0.8

INSTANT DUTCH OVEN – RATATOUILLE – INSTANT POT RECIPES

Instant Dutch Oven – Ratatouille – Instant Pot Recipes image

Provided by Instant Brands Culinary Team

Prep Time 15 minutes

Cook Time 40 minutes

Yield 6-8 servings

Number Of Ingredients 11

Ingredients

1 Eggplant (medium diced into 1” pieces)
4 White Zucchini (small, medium diced)
8 Shishito Peppers (halved lengthwise, deseeded and sliced thick)
1 Onion (large, medium diced)
3 Garlic Cloves (minced)
12 1/3 oz Tomatoes (ripe, medium diced, or canned diced tomatoes)
3 Fresh Thyme Sprig (minced)
1/3 cups Fresh Basil (chiffonade)
4 tbsp Olive Oil
1 tbsp Salt
1/2 tsp Black Pepper

Steps:

Select SEAR/SAUTE and set the time to 30 minutes. Press START
Add 2 tbsp of oil in the cooking vessel.
When the vessel is hot, add zucchini and brown by stirring occasionally.
Add eggplants and shishito peppers and sauté until they are soft.
Take vegetables out.
Add 2 tbsp of olive oil. Sauté onions and garlic until soft and brown
Stir in thyme, vegetables, tomatoes, salt, and pepper. Stir to combine.
Press CANCEL.
Close the lid.
Select MANUAL 2. Set the temperature to 300F and time to 30 minutes.
After 20 minutes, take the lid off. Leave pot to cook uncovered for the last 10 minutes.
When cooking time is complete, let it rest for 10 minutes, uncovered.
Stir in basil before serving.

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