Rib Eye Steak

The red peppers are here in abundance this week, so there will be a lot of them on our table. There was just enough rib eye steak meat left over for a low-meat dinner, so I supplemented the protein content with some cheese and bacon on the potatoes.

Hiding underneath the broccoli is a Pasilla pepper that added some sparkle to this dish.

This is one of our famous “no-microwave” dinner reheats. Since everything except the Pasilla and red peppers was already cooked, this meal went together in a flash.

Since it takes almost no time at all to reheat steak, and just a few too many seconds, and the juiciness is gone, I opted to get everything completed, and then put the steak into a separate container. Covering the frying pan for just a couple of minutes brought the steak to just slightly over room temperature, which was perfect!

At the end of the meal, there was still a bit of the meat leftover, so the next day’s lunch was a generous tostada. Not enough for two, but sufficient for one really nice lunch with all of the accompaniments. I had leftover pizza! ;->

NB: This post is partially an experiment. I am producing and publishing it entirely from my iPad.


About judilyn

RV'er, foody, caregiver, knowledge seeker
This entry was posted in Food, Uncategorized and tagged , , , , , , , , , , . Bookmark the permalink.

2 Responses to Rib Eye Steak

  1. taphian says:

    fantastic food, dear Judie. Have a nice day, virtual hugs, Mitza

    Liked by 1 person

  2. RV John says:

    The images look excellent, from iPad or not!

    Liked by 1 person

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