Sentences with phrase «from ribeye»

There are dozens of different types of beef, from ribeye steak to ground beef to hamburger.

Brantley Ivey, one of the owners watched me taste a sample and he must have read my mind (tender, flavorful, not fatty tasting, really good) and mentioned that they make the meat sticks from ribeye (wow!).

Not exact matches

• 1 1/2 pounds very thinly sliced beef sirloin (I get mine from Trader Joe's), or ribeye • Salt • Cracked black pepper • 1/4 teaspoon onion powder • 4 tablespoons all - purpose flour, divided use • Olive oil • 2 onions, quartered and thinly sliced • 10 ounces white mushrooms, sliced • 1/2 teaspoon dried thyme • 2 cloves garlic, pressed through garlic press • 4 cups beef stock, hot • 4 sourdough bread bowls, centers hollowed out and reserved for dipping • 4 slices provolone cheese

Best thing I ate in 2010 was grassfed cowboy ribeye pan-seared in my trusty cast iron pan from a butcher in St. Lawrence Market here in Toronto.

But, don't let the cost of a Prime Rib or Ribeye stop you from roasting during the holiday season or scare you away from roasting all together.

This Ribeye with Mushrooms and a special Merlot from Duckhorn Vineyards is an easy gourmet meal worthy of a special occasion.

Rustle up some ribeyes from your favorite butcher, and fire up the grill.

From left to right: Medium well ribeye, brisket with BBQ sauce, and medium ribeye.

«People come to have a good time at the cookout with live entertainment and enjoy fresh - from - the - grill homemade products like brats, ribeye sandwiches and sausages.»

This behemoth Tuscan style, dry - aged bone - in ribeye from a grass - fed, GMO free source drew much mouthwatering attention as it commanded its way through the dining room.

Guests can choose from the restaurant's iconic dishes including: Chicken Scaloppine, Grilled Salmon and Orzo, Chicken Parmesan, Shrimp Scampi, Steak + Potatoes, Fettuccini Alfredo (with chicken or shrimp), and the option to upgrade to Macaroni Grill's famous Rosemary Ribeye or Grilled Lamb Chops.

A 3 - inch - thick filet will require additional cooking in the oven, whereas a 1 - inch - thick ribeye may cook to your desired doneness a few minutes after you've flipped it from one side to the other on the stove.

5.50 — Fried Pork Chop dressed and crossed with a bread butter pickle 7.00 — Mercedes» Prime Rib served with au ju and horseradish sauce 9.00 — * South Side of Philly - Ribeye Steak with grilled onions and marinara sauce, add cheese you cheesy Yankee 9.00 — * Ribeye Philly Cheese Steak with grilled onion, marinara, and mozzarella «Suggestion» For best experience Phyllis from Philly for fifty (50 cents each) recommends you add mushrooms, red bell pepper, and spinach 9.50 — Pulled Pork served with BBQ sauce, jalapeno, and butter pickles * This little piggy went to the market naked, i.e. not dressed 7.00

Customers will have to content themselves with a hand - carved prime rib dip, a roasted ribeye — rubbed with garlic, special seasoning, thyme, and rosemary — or a mean bowl of hot or cold borscht, all prepared by chef Rich Heiner, who emerged from the kitchen wearing a kilt.

Like other clubs, Spyce serves plenty of meat, although in chef Alan Garl's kitchen, the burger and the pulled - pork sandwiches come on grilled brioche buns, while the grass - fed ribeye is from Fulton's in the Blue Mountains of the Pacific Northwest, and comes with perfectly sautéed green beans.

New main plates include a Fire - Grilled Ribeye with Pinot Noir sea salt and topped with creamy bleu cheese butter, served with roasted fingerling potatoes and lemon - garlic arugula salad; as well as Hearth - Roasted Halibut, wild caught from Alaska and roasted on a cedar plank with butternut squash farro, grilled asparagus and baby kale.

Main courses range from Filet of Sole with crispy artichokes; the House - Ground Ribeye Burger with melted «Raclette» Cheese; to Fresh Tagliolini pasta with heirloom cherry tomatoes and lemon zest.

Japanese fried rice is typically mixed with meat from a hibachi grill (flat griddle), ideally a ribeye steak (my favorite), or chicken, tofu, or seafood, but my dad makes his with ground beef.

The original recipe I adapted is from the Certified Angus Beef ® brand website, and it calls for cowboy ribeyes.

The original recipe I adapted is from the Certified Angus Beef ® brand website, and it calls for cowboy ribeyes.

Juicy grilled ribeye topped with our Hatch Chile Avocado Salsa is a perfect late summer meal, when these special chile peppers from New Mexico are in season.

We took the expert advice of our charmingly efficient waiter on the latter, but made our own decision from the daily specials — a 36oz Angus beef ribeye for two, sourced from a ranch in Washington, according to the menu, and mouth - wateringly tender.

The menu focuses on dry - aged beef; cuts range from filet mignon to porterhouse to ribeyes that are wood and charcoal grilled, then finished in a broiler.

Expect to find all your classic cuts; rump, fillet, ribeye and sirloin, hung and dry aged to perfection then served fresh from the grill just the way you like them, with sauces and accompaniments to match.