Rib Eye To Die

1 baking dish
Cooking spray
1 saucepan
1 cup onion – chopped
1 cup cilantro
12 cup coriander
1 Tbsp black pepper
½ Tbsp sea salt
1 stick butter
1 Tbsp parsley
1 Tbsp olive oil
2 lbs rib-eye steak
2 cups provolone cheese – shredded
1 large platter
1 package garlic bread
2 bottles red wine

Spray a baking dish with cooking spray and place it in your fridge for 10 minutes. While the dish is chilling, combine in a saucepan onions, cilantro, coriander, black pepper, sea salt and butter. Heat the mixture over “Low” heat while stirring the ingredients continuously. Heat the mixture for 10 minutes. Blend parsley and olive oil slowly into the mixture and stir for an additional 5 minutes. Remove the chilled baking dish from your fridge and place 2 pounds of rib-eye steak in the center of the dish. Pour the heated mixture over the meat and then cover the dish with aluminum foil. Chill the dish for 24 hours to marinate the steak. The next day, remove the baking dish from your fridge and let it reach room temperature – about 20 to 30 minutes. Preheat your oven to 350 degrees F. Place the dish in your oven and cook the meat for 25 minutes. The steak should still have some pink inside – do not overcook the steak. Remove the dish from your oven and sprinkle the steak with 2 cups of provolone cheese. Return the dish to the oven and bake the steak for an additional 5 minutes. Remove the dish from the oven and place the steak in the center of a large platter. Cut a package of garlic bread into slices and place the slices around the steak. Enjoy this fulfilling meal with bottles of red wine.


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