I love beef!
My apologies to the the cows. I've seen your pleas for me to "Eat Mor Chikin", and believe me, I do! But, the smell of a burger on the grill makes my head swoon.
I know that after this post, I will get letters shouting the unhealthy attributes of too much beef. In fact, I am hoping that my doctors aren't reading this post, because they will surely give me a lectures!
My favorite cut of meat is the prime rib. Yes, champagne taste on a beer budget. When it is on sale, you can bet that my family will feast. I will find any holiday for an excuse. I will save every penny. All so we can bring home a morsel of beefy goodness. Today, I pay tribute to this great meat witha quick and easy recipe ... Prime Rib on the Fly. Enjoy!
Prime Rib on the Fly
2 slices prime rib, cut to 1/2" or 1"
1/2 bag of fingerling potatoes
5 garlic cloves, peeled
1/2 T oregano
- Drizzle 2 T rice oil in the bottom of a large, non-stick skillet.
- Heat the skillet on medium and preheat the oven to 500 degrees F.
- Wash and pat dry the prime rib.
- Sprinkle one side of the meat with salt and garlic powder.
- When the skillet is hot, place the meat in the center of the skillet, seasoned side facing down.
- Sprinkle the unseasoned side of the meat with garlic powder and salt.
- Cook for about 5 - 7 minutes until that side is browned but the meat is not cooked through.
- While the meat is cooking, wash and quarter potatoes, placing the cut pieces in a bowl of cold water to prevent browning.
- Once the meat is ready, flip and cook for another 5 minutes.
- When this side is cooked, turn off the heat.
- Place the potatoes and garlic cloves in the skillet around the meat. Sprinkle with oregano and salt.
- Place the skillet in the oven and cook for about 15-20 minutes until the meat is cooked to the desired donesness. If the potatoes are not cooked through, remove the meat, toss the potatoes and place the skillet back in the oven for another 10 minutes until the potatoes are fully roasted.
- Delicious when served with Dad's Famous Mushroom and Onion Steak Topping and Garlicky Cauliflower Buds and Baby Brussel Sprouts.
BTW: Who is Leif Erikson, anyway?