Monday, July 16, 2012

Rib Eye Steaks with Garlic

Rib Eye Steaks with Garlic


4 rib eye steaks, about 6 ounces each

1½ tablespoons margarine

1½ tablespoons olive oil

1 large red onion, chopped

3 cloves garlic, crushed

⅓ cup beef broth

1 tablespoon grated fresh horseradish or 2 tablespoon jarred

½ teaspoon salt

½ black ground pepper


Pat steaks to dry with paper towels.

Heat skillet over medium-high heat.

Add steaks to skillet.

Cook for 5 minutes per side for medium.

Remove steaks and keep warm.

Add margarine and oil to skillet, mix well.

Add onion and garlic and sauté until tender, about 5 minutes or until onion is brown and pan 
juices have almost evaporated. Remove with a slotted spoon.

Add broth to skillet.

Cook stirring continually, about 2 minutes or until sauce is reduced.

Return onion mixture to skillet.

Add horseradish, salt and pepper to skillet.

Heat sauce to serving temperature.

Spoon over steaks.

Serve 4.

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