Betty shows how the ribeye steak grilled perfectly in this video - juicy and delicious! Ingredients: (2) 8 0z. Beef ribeye steak with meat tenderizer (to taste) ground black pepper (to taste) extra virgin olive oil (enough to cover and marinade) Remove the two ribeye steaks from the refrigerator. Put them in a storage space for preparation. Sprinkle meat tenderizer to taste on both sides of steaks. Then, grind black pepper on both sides of the steaks to taste. Drizzle olive oilOil on both sides of the steak and roll a couple of times to cover them completely. Let the steaks sit until it reaches room temperature. (If you're out, you can get cold.) Put the steaks on the grill and outdoor grill on both sides, turning once, until desired degree of doneness is reached. (If you do not have a grill, a kitchen electric grill, which ensures that the steak you choose, it is not bone, so that the lid is closed.) Cotti, if desireddoneness, remove the steaks from the grill and put them on a tray to enter. Place them on a plate and serve with Texas Toast (recipe below). Better to make Texas toast, spread softened butter on both sides of a thick cut piece of bread. Place in a skillet over medium heat. Toast browning on the bottom, and then again turn to brown other side. It only takes a few minutes and should be executed right before dinner. This appetizer goes well with my ideal furnace Loaded...
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