Italian Ribeye Steak

Ingredients

2 tablespoons of olive oil
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh basil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black peppercorns
2 garlic cloves, minced
2 (8-ounce) ribeye steaks, trimmed

Directions

Combine all the ingredients except the steaks in a bowl, stirring well. One hour before cooking time, remove the steaks from the refrigerator. Rub the mixture evenly over both sides of the steaks. Let rest at room temperature for one hour.

 


Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add steaks to pan; cook for 3 minutes. Turn steaks over; cook for 3 minutes or until the desired degree of doneness.

 

You can also cook the steaks in an air-fryer for the same amount of time. Let steaks stand for 10 minutes.

Baked Potatoes

Ingredients
2 Russet Baking Potatoes
Olive oil
Kosher salt
Black pepper

Directions

Wash and dry each potato. Brush a layer of oil over the entire surface of each potato. Sprinkle salt and pepper over the top portion of each potato. Place on a baking sheet. Bake at 375 degrees F for about an hour or until it pierces easily with a fork. Serve with butter and sour cream.

Sugar Snaps

Ingredients

4 cups sugar snap peas (about 12 ounces)
Freshly ground pepper to taste
1 garlic clove, grated
2 teaspoons fresh lemon juice or more to taste
Pinch kosher salt
Pinch sugar
1/4 cup fruity extra virgin olive oil
¼ cup grated Parmigiano-Reggiano cheese

Directions

Cut the sugar snap peas on a diagonal into halves and cut off the stem ends. Parboil the snaps in boiling salted water for 2 minutes. Drain and retain in the pan.

Combine the remaining ingredients except for the cheese and heat on low. Add the drained peas and cheese. Toss over the heat until hot and then serve with the steak.


Posted by in Beef, Cheese, Healthy Italian Cooking, lemon, potatoes, Seasonings, sugar snap peas