Ribeye Steak with Artichoke Hearts (Serves 2)
This is part four of my thoughts on what to do with a four-pack of ribeye steaks. Part one recommended ribeye with broccoli and dried cranberries. Part two recommended ribeye with sweet potato and pecans. Part three recommended ribeye with bell peppers and olives. Here I recommend ribeye with artichoke hearts. I used canned artichoke hearts because I have not learned to cook fresh ones yet. I like the taste of the Vigo brand straight out of the can.
Prep and Cook Time: 10 minutes
Ribeye steak (3/4 pound is enough for two)
1-2 cans of quartered artichoke hearts
Pre-heat non-stick grill pan or skillet over medium heat. Season both sides of the ribeye steak with a nice dusting of salt, garlic powder, and black pepper. Lay the meat in the dry pan and let it sear undisturbed for 4 minutes on the first side. Turn and sear the other side for at least 4 minutes. Evaluate doneness by how much pink is showing in the side of the searing meat.
Open can of artichoke hearts and place contents in a sauce pan over medium heat. Cover and let cook until hot.
Transfer the meat to a plate. Fill the plate up with artichoke hearts. Enjoy.
Note: Searing meat is a technique for keeping juices inside where you can enjoy them as you eat. Use tongs to turn meat. Puncturing meat with a fork lets valuable juice escape.
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