TULSA - Tulsa Food Guy's Father's Day Feast - Coffee Rubbed Ribeye with Garlic and Horseradish dipping sauce and Twice Baked Potatoes:
For the Rub:
Pick out thick cut ribeyes or your favorite cut of steak, wrap in paper towels and let sit in the refrigerator, uncovered overnight. Change paper towels out if juices soak through and flip steaks every few hours, or as needed. This step is optional, but will help oxidize the meat and give it a richer flavor.
Brush each side of the steak with olive oil. Lightly season each side with salt and pepper and set aside.
Mix all rub ingredients thoroughly until even and smooth. Cover one side of each steak with about 2 tablespoons of the rub.
Heat oven to 425 degrees. Heat up a little olive oil in a cast iron skillet or frying pan. Cook each steak rub side down in skillet for 3-4 minutes until the rub has formed a nice crust. Flip each steak and cook for another 2 minutes in pan.
Lightly spray a cookie sheet with cooking spray or olive oil and transfer each steak to the cookie sheet, rub side up. Bake in oven for 8-10 minutes (approximately for medium rare) or until steaks are cooked to desired doneness. Let them sit a few minutes before serving.
For the Sauce:
Put all ingredients in a food processor and puree until everything is evenly mixed. Serve as a side with the steak
For the Potatoes:
Bake the potatoes in oven at 400 degrees for 30-40 minutes or until done, or microwave for 7 to 10 minutes. Cut potatoes in half length-wise and let them cool.
Scoop the middles out and put into a medium bowl. Set the skins aside. Add sour cream, cheese, bacon, green onion, butter, garlic powder, salt and pepper to the bowl and mix thoroughly.
Fill the skins with the mixture, put a little extra cheese on top of each, and bake in the oven at 400 degrees for 10 to 15 minutes.
©2007 The E.W. Scripps Co. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.
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