Grilled Rib Eye Steak



4 pcs. Monterey rib eye steak (about 1 k.)
4 big wash, unpeeled potatoes
½ cup sour cream for potato topping
¼ cup bacon, cooked crisp for potato topping
2 pcs. fresh corn, cooked & cut each into 2
¼ k. each Baguio beans, carrot stalks, broccoli

For the gravy:

¼ cup all purpose flour
¼ cup butter
1 beef cube
2 cups water
¼ cup Top Choice button mushroom, chopped
1 tsp. liquid seasoning


Step 1

To prepare steak: season with 1 tablespoon rock salt and 1 teaspoon ground peppercorn.

Step 2

To prepare potatoes: make 1" -deep cross on top of each potato, microwave for 4 minutes each. After cooking, wrap each potato in foil.

Step 3

To prepare vegetables: parboil the vegetables and saute in ¼ cup Magnolia Gold Butter; season with ¼ teaspoon each of salt and pepper.

Step 4

To make gravy: toast flour in a small saucepan, add ¼ cup butter, beef cube and water. Stir well with wire whisk. When creamy, add mushroom and liquid seasoning.

Step 5

To cook steak: Put charcoal in Eagle Wings gas-fired barbecue grille. Put partially frozen steak. Little blood oozing out means rare; invert to cook the other side. Wait for the same amount of blood to ooze out. For medium, wait for more trickles of blood to ooze out before turning steak. Put on prepared plates. Add a tablespoon of Magnolia gold Butter on each steak. Place a potato and the buttered vegetables on the side. Serve with gravy.

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