The PERFECT Steaks! (TRUST ME!)

You can prepare this cubed, sliced or whole. If you follow the instructions, it creates its own sauce/gravy and will leave you yearning for MORE! HALALUYAAHHH!

Great

% Daily Values based on a 2,000 calorie diet

Step 1

CLEAN UNU MEATTTTT FIRST! Douse in Vinegar and Lemon and rinse. Then cover with more vinegar and lemon. You can either cube or slice your steaks, or leave them whole; it’s up to you. 🤷🏽‍♀️

Step 2

MARINATE WITH: Some sort of Teriyaki-Garlic Sauce (a mix of Soy, BBQ, Garlic and a small splash of Honey will also work) SEASON WITH: Garlic & Onion Powder, Paprika, Oregano, Seasoned Salt, Black Pepper, Red Pepper Flakes (You can also, like I do, add in fresh chopped onions and minced garlic for added flavor!)

Step 3

Cover and refrigerate your rib eye steaks UP TO 3 days. When ready to cook your rib eye steaks, remove from the refrigerator and allow to rest at room temperature for 30 minutes. If prepping your steaks for cooking immediately, leave at room temperature for 30 minutes.

Step 4

To cook, heat a medium skillet over medium heat. Add butter and olive oil to the skillet and allow the butter to melt completely. Next, SAUTÉ ONIONS (Use recipe in the menu! It adds flavors of ketchup and BBQ and cinnamon...Remember, TRUST ME!) Now, add in DICED Bell peppers and allow flavors to come together (this is the BEST smell!) After 15 mins, add in the Minced Roasted Garlic and allow to slightly cook.

Step 5

NOW, add your rib eye steak (or ANY cut of steak) to the onion/pepper mixture and cook until the bottom of the rib eye steak is brown and caramelized, about 5 minutes.

Step 6

(IF COOKING A WHOLE STEAK) Turn your rib eye steak over and cook, basting your rib eye steak continuously with the butter/oil-onion/pepper mixture from the skillet, until this side of the steak is also brown and caramelized, another 5 minutes or to your desired internal temperature for doneness. (IF COOKING CUBED OR SLICED STEAK) Simply continue to turn and cook steak on all sides allowing its natural juices to be released and create a sauce/gravy.

Step 7

Remove your rib eye steak from the heat and allow to rest on a carving board for another 5 minutes. *(IF COOKING WHOLE STEAK)* Slice your steak with a sharp knife against the grain, taking care to remove the bone (if not using boneless, I use boneless 😊😎) Then plate. And ENJOY!