Remove the two ribeye steaks from the refrigerator. Place them on a roomy tray for preparation. Sprinkle meat tenderizer on both sides of the steaks to taste. Next, grind fresh black pepper over both sides of the steaks to taste. Drizzle olive oil over both sides of the steaks and roll them a few times to get them covered completely. Let the steaks sit until they come up to room temperature. (If you are rushed, you make leave them chilled.) Place the steaks on an outdoor grill and grill on each side, turning once until the desired degree of doneness is reached. (If you do not have an outdoor grill, use an electric kitchen grill, being sure that the steak you have chosen is boneless, so that the lid will close.) When cooked to desired doneness, remove the steaks from the grill and put them on a tray to bring inside. Place them on a serving dish, and serve with Texas toast (recipe below).
Top make Texas toast, spread soft butter on both sides of a thick-sliced piece of bread. Place in a skillet over medium heat. Toast until lightly browned on the bottom, and then turn once to brown the other side. This will take only a few minutes and should be done right before dining.
This entree goes well with my Perfect Loaded Baked Potato and my Zesty Strawberry-Blueberry Spinach salad. An easy, elegant and tasty meal! Enjoy!!
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|Serving Size: 1 Serving (227g)|
|Recipe Makes: 2|
|Calories from Fat: 451 (73%)|
|Amt Per Serving||% DV|
|Total Fat 50.1g||67 %|
|Saturated Fat 20.4g||102 %|
|Monounsaturated Fat 21.7g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 154.2mg||47 %|
|Sodium 127mg||4 %|
|Potassium 692.4mg||18 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 39.7g||57 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 622
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