My favorite grocery store Central Market had Choice Rib Eye steaks on sale for half price! That’s like two for the price of one. These are really big one pounders, some even bigger. Each steak can easily be split with someone or you could eat the whole steak as Dashiell does. I bought them and then contemplated going out in the heat to grill them and decided that the only civilized way to “grill” steaks was in the house. It’s been triple digit temperatures for 60 days straight here in Austin and going outside at 6 PM is really dumb. I also made some stove top mac & cheese because I didn’t want to bake it in the oven and heat the house up even more.
Grilled Rib Eye Steaks
- Heat an indoor grill pan or an outdoor grill
- Season the steaks with garlic powder, salt and pepper–use as much as you like
- When the grill is hot put the steaks on and grill for about 6 minutes on each side for medium
Stove top Mac & Cheese
- 1/4 lb of elbow macaroni
- 1/2 stick of butter
- 1/2 cup of grated cheddar cheese
- salt
- pepper
- Boil water for the macaroni
- Cook the macaroni in the boiling water until al dente
- Add the butter and cheese and mix
- Season with salt & pepper to taste
- Serves 2 generously
- Serve warm
6 Comments
Now, when I’m wondering what to cook for dinner, I can answer the question, what would Lois do? I love reading this, please keep it up.
One alternative to using garlic powder, which leaves a chemical taste in my mouth, anyway, is to slice a garlic clove and rub the steak heartily with it, then pierce it very lightly with a fork or the tip of a knife and do it again. Let it sit for a few minutes (you want it at room temp anyway for when you start cooking it).
Also remember not to salt it until you’re just ready to throw it on, or it’ll dry out.
Thanks Kathleen I hope to!
Hey Ed, I love garlic powder! I always use it in sauces and with fresh garlic. It’s something that I use with salt and pepper all the time. Next time I will try the steaks with fresh garlic as you suggested which sounds delicious! Oh and do you remember the Vogue on Congress Avenue? They used to add blue cheese on their rib eyes. Decadent.
Oh, sure, steak with Roquefort sauce is a standard in some French restaurants. I usually prefer steaks just naked, but my favorite place in Paris does one with green peppercorn and cognac sauce that I pretty much can’t resist.
OHHHHH my goodness this sounds good. This used to be the #1 meal Mark and I would cook when we were dating and all those calories seemed to just melt off somehow…..
Yum!!!!!