Pan Fried Boneless Ribeye Steak

Pan Fried Boneless Ribeye Steak
(Pioneer Woman)

Ingredients:

Ribeye

Lemon Pepper Seasoning

Lawry's Seasoning Salt

Butter

Cook on high/med high on a grill pan for 4 minutes per side.  Rotate 90 degrees after about a minute and 45 seconds and then continue to cook.

Thursday – time to think about what’s for dinner this weekend. How ’bout a nice, juicy steak? Don’t be intimidated; it’s one of the easiest things in the world to cook, and it’ll make your soul sing.

Let’s cook a rib-eye today.
Look for a boneless rib-eye with "good marbling", which refers to the tiny lines of fat distributed throughout the steak. Marbling adds flavor, juiciness, and tenderness to the cooked steak. This particular steak is about 1" thick.

For this lesson, I’ll use my trusty (but not rusty) iron grill pan/griddle. Any grill pan will do, or you can certainly use a regular (but not nonstick) skillet.

Go ahead and turn the burner on medium to medium-high heat; you’ll want the pan to be very hot when you’re ready to start cookin’.

Here’s my never-fail arsenal: Lawry’s Seasoned Salt, McCormick Lemon Pepper, and a nice stick of regular (salted) butter.

First, sprinkle a light layer of Lawry’s…

…Followed by a nice, generous layer of Lemon Pepper.

Now that the pan’s nice and hot, rub the stick of butter all over the cooking surface.

For one steak, I’ll melt about a fourth of a stick of butter.

Now, let the butter sit on the pan for a couple of minutes…

Next, place the seasoned steak on the hot pan.

Press it down firmly so the pan will leave nice, black grill marks on the meat.

1 minute, 45 seconds later, rotate the steak 90 degrees.

The purpose of this rotation is to form a criss-cross pattern in the grill marks, and to cook the surface of the steak more evenly. Notice that before I rotated it, the grill marks only went in one direction.

Two minutes later, go ahead and flip the steak over to the other side.

After 1 minute, 45 seconds, rotate it 90 degrees and finish cooking for another two minutes.

The Finished Product

It doesn’t get any better than this.

This is medium-rare, my favorite. Remember, you can always throw it back on the pan if it’s too red for your taste…but you can’t UNDO it if it’s overcooked, so be careful. If you begin with a thinner steak, decrease the cooking time on all sides. And don’t be afraid to cut a little slice in the steak to check the doneness as you’re cooking. And remember that the steak will continue to cook slightly after you’ve removed it from the heat.

Alaskan King Crab Legs

Alaskan King Crab Legs

Ingredients:

Crab Legs
Butter
Lemon

Directions:

Bring water to a boil in a large pot.

Put crab legs in a steamer basket and steam, covered, over boiling water for 5 minutes.

Serve with melted butter and lemon slices.

Slow Cooker Mac and Cheese

Slow Cooker Mac and Cheese

Ingredients:

A little bit more than half of a 16 ounce box of elbow macaroni (about 10 oz)
1 can cheddar cheese soup
4 Tablespoons butter, cut into chunks
2 1/2 cups grated sharp cheddar cheese
1/2 tsp salt
1/2 tsp pepper
1/2 tsp dry mustard
1/2 cup sour cream
1 cup whole milk

Directions:

Boil the macaroni in a 2 quart saucepan for about 3 minutes. Drain. In crock pot, put butter, cheese soup, shredded sharp cheese, salt, pepper, mustard. Stir in the hot pasta until cheese starts to melt.  After those ingredients are combined, add in sour cream and milk and stir.  Set the slow cooker on low setting and cook for 1.5-2 hours, stirring occasionally.

Zucchini Parmesan Crisps

Zucchini Parmesan Crisps

Food Network, Ellie Krieger

Ingredients:

2 medium zucchini (or 1 large zucchini from the garden) -- about a pound total

1 Tablespoon olive oil

4 oz Fresh Parmesan (grated on the grater -- in strands, not ground)

4 oz Plain Breadcrumbs

Salt

Pepper

Directions:

Preheat the oven to 450 degrees F.  Line baking sheet with Silpat.  Slice the zucchini into 1/4-inch thick rounds. In a medium bowl, toss the zucchini with the oil. In a small bowl, combine the Parmesan, bread crumbs, salt, and pepper. Dip each round into the Parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared baking sheet.  Bake the zucchini rounds until browned and crisp, about 25 minutes. Remove with spatula. Serve immediately.

Can serve with ranch or just eat straight!

One Pan Lemon Parmesan Chicken and Asparagus (or Broccolini)

One Pan Lemon Parmesan Chicken and Asparagus

Chelsea's Messy Apron

Ingredients

• 1 and 1/2 pounds boneless skinless chicken breasts or tenders
• 1/3 cup flour
• 1 cup panko*
• 1 cup parmesan cheese separated
• 1 teaspoon dried parsley
• 1/2 teaspoon garlic powder
• 3-4 lemons
• 1 tablespoon minced garlic
• 8 tablespoons melted butter separated, I use unsalted
• 1 tablespoon lemon pepper seasoning
• 1 pound asparagus
• 3 tablespoons olive oil
• 3 tablespoons honey
• Optional: fresh parsley, 1 lemon for topping

Instructions

1. Preheat the oven to 400 degrees F. Line a large sheet pan with parchment paper and set aside.
2. Grab three bowls. Add the flour to one bowl.
3. Combine panko, 1/2 cup freshly grated parmesan cheese, dried parsley, garlic powder, about 1/2 teaspoon each of salt (I use seasoned salt) and pepper. Stir.
4. In the final bowl, add 1-2 teaspoons lemon zest, 4-5 tablespoons lemon juice (depending on lemon flavor intensity desired), minced garlic, and 5 tablespoons melted butter. Stir. Remove 4 tablespoons of this mixture and set aside.
5. Slice chicken breasts to the size of tenders (about 1 and 1/4th inch strips) or use chicken tenders.
6. Coat in flour, heavily dredge in garlic lemon mixture, and then coat in the Parmesan panko mixture.
7. Place on prepared sheet pan. Use any remaining Parmesan panko mixture and sprinkle over tenders. Sprinkle lemon pepper seasoning over the tenders (I use Mrs. Dash lemon pepper)
8. Bake in preheated oven for 10 minutes and remove.
9. Flip the tenders to the other side.
10. Place the asparagus next to the tenders and drizzle the reserved lemon butter sauce. Sprinkle remaining 1/2 cup Parmesan cheese over the asparagus and toss with tongs.
11. If desired place lemon slices over the chicken (optional)
12. Return to the oven and bake for another 10-12 minutes or until the internal temperature of the chicken has reached 165 degrees F.
13. Meanwhile, whisk remaining 3 tablespoons melted butter, 3 tablespoons lemon juice, 1-2 teaspoons lemon zest, 3 tablespoons olive oil, and 3 tablespoons honey in a small bowl. Add some pepper and parsley if desired.
14. Remove from the oven and top with the honey lemon mixture and fresh parsley if desired and enjoy immediately.
15. Do not top chicken breasts with the honey lemon mixture unless eating immediately and aren't planning on having leftovers since it will make it soggy.

Lime/Rosemary Chicken

Lime/Rosemary Chicken

Ingredients:

4 lbs boneless, skinless chicken thighs
1/2 cup lime juice (5-6 limes)
1/4 Dijon mustard
2 Tbsp light brown sugar
1/2 cup olive oil
4 tsp kosher salt
1 tsp pepper
2 heaping Tbsp chopped rosemary, plus more for garnish

Directions:

Mix all ingredients in a ziploc bag.  Prick chicken thighs.  Marinate for at least 4 hours or overnight.  Grill outside or on a grill pan.