Seared Ribeye Steak
2 12 ounce ribeye steaks
2 garlic cloves, minced
3 tablespoons Worcestershire sauce
1 teaspoon dried oregano flakes
1 tablespoon vegetable oil
1/3 cup sour cream
2 tablespoons prepared horseradish
1 dash Tabasco® sauce
oil to cover bottom of pan
salt and pepper
Combine garlic, 2 tablespoons of the Worcestershire sauce, oregano and oil in a small bowl. Rub mixture onto steaks and refrigerate for 1 hour. Heat a small amount of oil in a large heavy duty skillet over high heat. When the oil is hot, add steaks and sear on one side until well browned. Flip the steaks over and sear until meat is cooked to desired doneness. Combine sour cream, horseradish, 1 tablespoon Worcestershire sauce and Tabasco. Place steak on plate and spoon horseradish sauce over steak. Salt and pepper to taste. 2 servings.
Creamy Au Gratin Potatoes
4 russet potatoes, sliced into 1/4 inch slices
1 onion, sliced into rings
salt and pepper to taste
3 tablespoons butter
3 tablespoons all purpose flour
1/2 teaspoon salt
2 cups milk
1 1/2 cups shredded Cheddar cheese
Preheat oven to 400F. Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices and add the remaining potatoes. Season with salt and pepper to taste. In a medium size saucepan, melt butter over medium heat. Mix in the flour and salt and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the potatoes, and cover the dish with aluminum foil. Bake 1 1/2 hours in the preheated oven. 4 servings.
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