Comments on: Pan-Fried Ribeye Steak

By: bluejeanbaby07

bluejeanbaby07 — Tue, 19 Jul 2011 15:46:00 +0000

Absolutely amazing steaks, but way, WAY too salty. Next time I will half the seasoned salt, omit the kosher salt, and add minced garlic, just cause.

Thanks!

By: keke575

keke575 — Tue, 16 Nov 2010 02:59:53 +0000

This is now my favorite way to cook steak.

By: rivergirl10

rivergirl10 — Wed, 13 Oct 2010 14:59:02 +0000

Delicious!!

By: jocookie

jocookie — Sat, 22 May 2010 00:31:17 +0000

This is delicious – if you don’t use too much of the seasonings. I use Morton’s Nature’s Seasons in place of the lemon pepper and omit the kosher salt. I lost my mind the first time I made this. I used 1/3 of the seasoning mixture and it was the best steak I’ve ever had. It was so good, I had to make it again the next night. I thought since it was so amazing with the minimal seasoning I should try it with the amount called for in the recipe. Big mistake. It was super, super salty (and that was without the kosher salt). Now I know to use only a light sprinkling of the seasoning mix. Yummmmmm

By: Briana

Briana — Thu, 18 Feb 2010 20:16:52 +0000

After scouring the fire out of a rusted cast iron grill pan (hoping to re-season), I gave up and cooked two regular old sirloin steaks like this. They were honestly better than the last Outback steak I had — lots more flavor and more tender. Yum!