Pan-fried Pepper Rib Eye Steaks

PAN FRIED PEPPER RIB EYE STEAKS

With Roasted Parmesan Potato Slices.

2 large potatoes (about 1 1/4 lb.) Olive oil Salt 3 tbsp. grated Parmesan cheese 1 med. sized onion 2 beef rib eye steaks, each 1 inch thick 1 tsp. coarsely ground black pepper 1/4 c. balsamic or red wine vinegar

About 30 minutes before serving, preheat boiler if manufacturer directs. Slice unpeeled potatoes crosswise into 1/4 inch slices.

On ungreased jelly roll pan, arrange potatoes in a single layer, overlapping slightly if necessary. Drizzle potatoes with 2 tablespoons olive or salad oil and sprinkle with 1/2 teaspoon salt. Place jelly roll pan with potatoes in broiler about 4 inches from source of heat. Broil potatoes 10 minutes turning them once. Sprinkle potatoes with Parmesan cheese. Broil 3 to 4 minutes longer until cheese melts and potatoes brown.

While potatoes are broiling, dice onion. In 12 inch skillet over medium heat in 1 tablespoon hot olive or salad oil, cook onion until tender with slotted spoon, remove onion to bowl.

Sprinkle steaks with pepper and 1/2 teaspoon salt. In same skillet over medium high heat, in 1 tablespoon hot olive or salad oil, cook steaks until browned on both sides, about 8 minutes for rare or until of desired doneness. Place steaks on warm platter. Keep warm.

Reduce heat to medium, spoon off fat. Add vinegar and cook onion. Cook 1 minute, stirring to loosen brown bits on bottom of skillet. Spoon onion mixture over steaks. Arrange Parmesan potatoes around steaks. To serve cut each steak in half.

Enjoy.

Contributed by :
* World Recipes Y-Group