COLEMAN'S PAN-GRILLED RIBEYE STEAKS

INGREDIENTS

• 4 Coleman Natural Beef Ribeye Steaks ( ¾ to 1 inch thick )
• 1 ripe medium tomato
• 3 or 4 sprigs fresh basil or parsley (optional)
• 2 tablespoons fresh lemon juice
• 2 tablespoons extra virgin lemon oil
• ½ garlic clove
• ½ teaspoon salt
• Salt and freshly ground black pepper
• Prepared Rice Pilaf (use your favorite recipe)

PREPARATION

1. Start heating a cast-iron skillet over high heat and heat it for 3 to 4 minutes.
2. Meanwhile, make the tomato mayonnaise: Core the tomato and cut it in chunks directly into a blender. Add the sprigs of fresh herbs, if using. Add the 2 tablespoons lemon juice, 2 tablespoons olive oil, ½ garlic clove, and ½ teaspoon salt. Puree at high speed until the sauce is creamy and smooth. Taste and add salt and pepper to taste. Reserve in the blender until serving time.
3. Pat the steaks dry on both sides and season with salt and pepper. Place them in the hot dry skillet. Cook for 3 minutes per side for rare, or 5 minutes per side for medium-rare (times are approximate).
4. Remove to a plate and let the meat stand for 5 minutes.

PREPARATION

1. Divide the Rice Pilaf among 4 dinner plates.
2. Arrange a Steak on each plate, along with some of the juices that have accumulated on the plate.
3. If the tomato sauce has separated, whiz it in the blender to remix, then spoon some of it over steak.
4. Serve with a Fresh Tossed Salad