Sentences with phrase «ounce rib eye»

Red meat is rich in protein (a six - ounce rib eye steak has about 40 grams), but high in saturated fats and sometimes sodium.

As at Oak, its sister spot in Boulder, the menu is defined by a wood - burning oven: Local ingredients ranging from summer squash to bone marrow to a 36 - ounce rib eye all get cozy with the fire, with predictably tasty results.

Dinner: 1 cup homemade vegetable beef soup, 8 ounces rib eye steak, 1 medium steamed potato, 1/2 cup cooked chard, 1/2 cup cooked carrots, 1/2 cup cooked onion in 2 tablespoons butter and 2 tablespoons olive oil, 2 cups stewed peaches and nectarines.

Not exact matches

1/3 cup Spicy Southwestern Peanut Better 2/3 cup olive oil (divided use) 4 (8 - to 12 - ounce) fresh rib - eye steaks, trimmed 1/2 teaspoon coarse salt 2 large sweet onions, sliced into rings 1/4 inch thick 1/2 teaspoon cayenne pepper

This is a 33 ounce, well marbled, bone in, angus, cowboy rib eye.

Meanwhile, the signature dish at a club in Southern California features a 32 - ounce bone - in rib eye, presented on an elongated cutting board with brussels sprouts, bacon and croquette potatoes.

Generally, lean boneless roasts, such as short - loin, rib eye and round will normally give four 3 - ounce portions of cooked, trimmed beef for each pound.

• 1/3 cup Spicy Southwestern Peanut Better • 2/3 cup olive oil (divided use) • 4 (8 to12 - ounce) fresh rib - eye steaks, trimmed • 1/2 teaspoon coarse salt • 2 large sweet onions, sliced into rings 1/4 inch thick • 1/2 teaspoon cayenne pepper

Three ounces of ground beef from cattle fed conventional diets contain about 41 micrograms of beta - carotene and a typical rib eye steak has 36 micrograms.

Is a 12 - ounce rib - eye «better» than a 6 - ounce filet mignon?

My vegetarian tolerance had run its course; I ordered at 16 - ounce rib - eye, medium rare.