Pan Seared Rib Eye Steak

Pan Seared Rib Eye Steak

Did you love our Christmas tablescapes?  Here is the perfect recipes to enjoy with your winter wonderland table setting!

Pan Seared Rib Eye Steak

Ingredients:  2 – 16oz Rib Eye Steaks (at least 1″ thick), Kosher Salt

Procedure:  Preheat 10″ Gourmet Skillet to medium heat.  Season the steaks generously wtih Kosher salt.  Sear each Rib Eye for 4-5 minutes; flip and sear for an additional 4-5 minutes.  Remove from heat and let sit for 5 minutes.

Chef’s Note:  The first secret to a great steak is to let it sit at room temperature for about 20-30 minutes.  The second secret is to sear the outside so it locks in the juices, and then most importantly, after cooking the steak, let it rest for at least 5 minutes.

Yukon Gold Smashed Potatoes

Ingredients: 

• 1 pound Yukon Gold potatoes, diced and washed
• 6 cloves of garlic, pealed & finely chopped
• 1 teaspoon nutmeg
• 1 stick unsalted butter
• 1/4 cup milk
• 1/2 cup cream
• Salt to taste

Procedure:  Combine potatoes, milk, cream, butter, garlic and nutmeg in your 2 quart Dutch Oven.  Cook over medium-low heat for 25 minutes.  Use potato masher to smash potatoes.  Add salt to taste.

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