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ghettosamson

United States

Member since Nov 2012

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Reviewed Pan-Seared Rib-Eye

Mar 21, 2013 in Food Network Community Toolbox on FoodNetwork.com

Fantastic. I used this method with "Shoulder Tender" cut of beef and it came out so tender and juicy. It was simple, quick, not too much clean up and not too much prep. I also used this method with tri-tip, but I felt like the steak could've stayed in the oven about 1 minute extra on each side. It all seems to depend on the thickness of the cut an"

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