My husband usually does the grocery shopping, and so I choose from the fridge which meat to defrost. Tonight I am skipping the baseball game, just to cook, because it has been a while since we’ve eaten anything but fast food.
I’m starting with frozen rib eye steaks. When I unwrap the frozen steaks, I season them with a good bit of salt and pepper, only. I find that if you add any other seasoning, the flavor of the meat is masked. I leave the steaks on the countertop until defrosted.While waiting for the steaks to defrost, I heat up the cast iron grill on my stove top and oil it with vegetable oil. This grill is fantastic for those times I can’t cook outside, for whatever reason. Steaks or burgers or chicken come out just as good as they do on the big pit outside. When the steaks are ready, I turn the fire on the grill to high. When scorching hot, I put them on. We like our steaks medium-well, so I cooked them for about 3 minutes per side.
I decided to make good old macaroni and cheese. To kick it up a bit, after I prepared it as per the instructions on the box, I stirred in some shredded cheddar, spooned it into a pan and topped it with more cheddar. Then, I placed it under the broiler until the cheese was slightly browned.
I like a green salad with steak because I find it compliments the flavor perfectly. I’m happy with the results because my son said, “the food was really good!” Not bad for steaks on a budget!!!
WHAT YOU WILL NEED: (what I used)
- 5 6 oz Rib Eye Steaks
- Salt and Black Pepper, to taste
- 1 family-size box Macaroni & Cheese
- 1-2 cups shredded, Cheddar Cheese