6 rib eye steaks, 1 thick
1/2 lb butter
1 lemon
1 hot sauce to taste
1 lb mushrooms, sliced
1 white onions, sliced
1 bell peppers, sliced
1 tomatoes, sliced
1 salt and pepper to taste
Directions
Prepare ahead of time lemon sauce by melting butter and juice of one
lemon, peel of 1/2 lemon and a dash of hot sauce. Wrap Mushrooms,
peppers, onions, and tomatoes and garlic in a wire grill that closes
to hold them. Put on grill, basting with lemon sauce and turning
frequently. When almost done, Move to coolest area of grill surface.
On hottest part of fire, put steaks on for five minutes about 2
inches from coals. Baste with lemon sauce and turn over. Grill for
another 5 minutes for rare (total 10), 10 minutes for medium (total
15, 15 minutes for well done (total 20). Turn again and again as
needed, basting as you please. Put on platter and dump vegetables
over. Put remaining lemon sauce over top and serve.
Servings: 6 servings
Char-Broiled Rib Eyes Recipe brought to you by Recipe Ideas
Categories: Grilling; Meat
The History of Recipes
It is quite possible to follow the history of written cooking instructions way back into distant history, in truth as far back as ancient Egypt, and possibly even further than that. Interesting though that is, generally, these old records were just very basic pictorial instructions for preparing meals.
The truth of the matter is, the most ancient recipe discovered so far, according to experts in ancient history are some clay tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel blissful and exhilarated. Moving on, there were two books which date from the 14th Century - a book titled `Forme of Cury`, and another entitled `Curye on Inglish`. Despite their titles, these books are nothing to do with the indian food that appears on menues today, but instead accounts of the types of food cooked for the upper classes of those days. During the following few centuries, the upper-class families of the West tried to offer the most exotic meals, and because of this cooks and their recipes increased in prestige. However, it wasn`t until the 1800s that haute cuisine and recipe publications reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted their lives to assembling, testing, and publishing recipes that were common in the better off homes of the day. By the advent of the 1900s, cookery publications were starting to become popular mostly due to higher levels of literacy, people having more spare time and a general increase in wealth. The revolution that is television brings us celebrity TV chefs and the recipe books that accompanied them. And that brings us to the present day and the invention of computers and the internet, permitting everyone to access thousands of recipes like those on this site. |
We hope you enjoy this Char Broiled Rib Eyes recipe.
