I had two rib eyes letf from the last trip to Chef's store, so i decided to do them in a one skillett and grill deal and sautee stuff tonight.
The rib eyes were thawed from this am and when thawed, salted and put in fridge till time for cooking (2 hours). They were then seasoned with steak season and pepper and put into skilltett with grapeseed oil at 400 degrees, flipped after two minutes and put on grill to slow cook to finish. The skillett was deglased and used to saute the - mushrooms, sliced brussell sprouts, red onions, minced carrots, bell peppers and garlic in the same oil the steaks were seared in. Grill was turned off and steaks were allowed to rest on cutting board covered with foil for around ten minutes. Another good meal...Thanks to Jaques Pepin and Jean Pierre for the informtion....IT Works!
