Omaha Steaks sent me four 7 oz. steaks called Private Reserve Rib Crown to review and when I saw them I thought man I wish my grill was not buried in snow as they would taste so great on the grill. But then I thought how do I want to prepare these? Broiled in the oven? Wrap with bacon? Or pan fried on low heat? These steaks are from the Private Reserve so that means it is carved from the most tender part of the rib eye with the tenderness of a filet mignon. These are also less fat and less calories.
My Opinion:These steaks are so juicy and tender as it was cooking i was afraid it was going to be dry and then it took my by total surprise with it being tender and juicy- the best steak i have ever had!
To learn more visit http://www.omahasteaks.com/
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Here is a simple recipe with a Rich Balsamic Glaze
|1.||Sprinkle freshly ground pepper over both sides of each steak, and sprinkle with salt to taste.|
|2.||Heat a nonstick skillet over medium-high heat. Place steaks in hot pan, and cook for 1 minute on each side, or until browned. Reduce heat to medium-low, and add balsamic vinegar and red wine. Cover, and cook for 4 minutes on each side, basting with sauce when you turn the meat over.|
|3.||Remove steaks to two warmed plates, spoon one tablespoon of glaze over each, and serve immediately.|