Broiled Rib Eye Steak By joseph

Tuesday, November 18th, 2008

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Broiling steak in the oven! A classic formula for a great dinner. Perfect for any special occasion.

Ingredients

• 1-2 Rib Eye Steak (1-1.5 inch cut)
• Worchestser Sauce
• Ground black pepper/sea salt
• Ziplock Freezer bags.

Procedure

1. Marinate the steaks by genrously sprinkling ground pepper and rubbing that into the meat (both sides).
2. A small sprinkling of salt and make sure to that to both sides of the meat as well.
3. Place the steaks seperately into each freezer bag and generously pour some of the Worchestser sauce into the bag.
4. Make sure to marinate the steaks in the fridge for at least an hour (the longer the better).
5. When ready - have the steaks sit out for about 30-45 minutes to warm up to room temp.
6. Set the oven to broil and have the broiler pan in the broiler.
7. Let it heat for about 15-20 minutes before taking the steaks out.
8. Place the steaks on the broiling pan and let it cook:
   1. 5-6 minutes per side (med. rare)
   2. 6-7 min. (med)
   3. 7-8 min. (med. well)
   4. 8-9 min. (Well)
9. When done have the steaks rest for about 5 minutes to let the juices sit before cutting.
10. Enjoy!

Chef’s Notes:

There is no particular order for the salt/pepper prep - as long as there is alot more ground pepper than salt it will taste better. Be sure to really get the salt and pepper into the meat as this will tenderize the meat and add flavor.

You can use A1 instead of Worchestser sauce but personally Worchestser sauce has a lighter flavor and doesn’t over-power the meat. Best to have the meat freash either the day of or after to get the best results. The longer the meat sits in the marinade, the better the meat will cut and softer texture as you bite.