A S A P i need to know how to make a good rebeye dinner that is made from the oven/broiler i have A 1 sauce?

Question

please help no rude answers and please be detailed and specif with meauserments and timing and oven temperture please thanks

Answer 1

Turn your broiler on 350 DO NOT close over door all the way when broiling you can start a fire!
Let steaks come to room temperature. This improves tenderness and flavor. If you don't do this then your steak may be more like shoe leather.
mix 1/4 teaspoon each
salt
pepper
garlic powder
sprinkle over each steak .
Place in shallow pan under the broiler approximately 4 minutes each side depending on thickness and desired cooking. (this will make medium.
Take out of oven allow to sit 5 min before cutting
YUMMMM!!!!!!!!!!!!
A new trend is to put melted butter with herbs over the steak after cooking. This is good but adds alot of calories and fat. I would suggest you use the A-1 instead

Answer 2

are you talking A rib eye steak 10 - 16 ounces or a 12 - 15 # whole roast?

for a easy way for both use
virgin olive oil
Worcestershire
Montreal steak seasoning

both bring meat up to room temp
**if steak rub lightly w/ oil and worshestshire sprinkle lightly both sides w/ seasoning
place in broiler 350 4 to 6 minutes on each side based on how you like your meat cooked

** If Roast take your olive oil, worshestshire, and montreal seasoning make a paste almost like wet sand
pre heat oven to 280 degrees
coat your paste all over roast about 1/16 of a inch thick top bottom and sides
place it in a roaster w/ a rack to keep it from touching bottom
cook in oven 4 to 5 hours or until middle internal temp is at 120 degrees
pull out of oven it will carry over 5 to 8 more degrees
let stand for 10 minutes then slice thick or thin as you want
your middle will be med rare then out to the ends will be medium and med well

Answer 3

place your steaks in a marinade made from the recipe below- allow to set at room temp in the marinade for 30 mins to 2 hours... broil on high (the lowest rack) until it is to the temp you like. follow the chart below for desired doneness:

rare, meat should feel like the inner palm of your hand when pressed

med rare, meat should feel more like the muscle of your thumb (inside palm)

medium - the muscle of your thumb (inside palm)
right at the center of your hand where all the lines come together

med well - the feeling of the muscle of your thumb right next to the knuckle nearest your hand

well - the palm of your hand just under your index finger



marinade

1/2 cup strong brewed coffee (or 4 tbsp instant coffee+ 1/4 cup water)
1 tbsp salt
1/2 tsp ginger
1/2 onion, chopped
1/8 cup vinegar (any type or flavor)
1/8 cup olive oil (or veg oil if u dont have olive oil)
1/4 tsp each... crushed red pepper flakes, oregano, parsley, italian seasoning, and any other seasonings you like
1 tsp garlic powder (if using garlic salt here, increase amount to 1 tbsp and omit salt)
1/8 cup italian dressing (yes the stuff in the fridge)



mix all in large zipper baggie, add meat and marinade for no less than 1/2 hour. the longer you leave it in the marinade, the better it tastes and the more tender it is.

this marinade is good for all types of meat, pork chops, chicken, beef... i have even mixed a little into hamburgers... YUM!

if you do not have all the spices i have listed, you can omit most of them... the coffee acts as a meat tenderizer and the flavor cooks out of it... the oil helps to keep it juicy, the vinegar is also a tenderizer, but also adds flavor... the garlic and onion are a must... do not omit any of these ingredients- use A1 at the table- but no one will probably want it!

Susan

Answer 4

lightly coat both sides of ribeye with oil, then salt and pepper both sides. throw it under the broiler for about 4 minutes per side. then check for doneness. if ok, serve with a little A1 on the side.

Answer 5

JULZZ has good tips. That is everything but the warning about Butter and calories.....Who the hell cares, any good meal has to be loaded with calories.....Thin may be in, but fats where it's at.....Oh.! If you were to invite Julzz and me over, how could we refuse..!!..