Thomai’s Meatloaf

Lipton Soup Meatloaf
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 envelope Lipton® Recipe Secrets® Beefy Onion Soup Mix
  2. 2 lbs. ground beef
  3. 3/4 cup plain dry bread crumbs (Thomai substitutes with oatmeal)
  4. 2 eggs
  5. 3/4 cup water
  6. 1/3 cup ketchup
Instructions
  1. Preheat oven to 350°.
  2. Combine all ingredients in large bowl.
  3. Shape into loaf in 13 x 9-inch baking or roasting pan.
  4. Bake uncovered until done, about 1 hour.
  5. Let stand 10 minutes before serving.
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Osso Buco alla Donna Lewi

Veal Shanks in Red Wine Sauce (Osso Buco)
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. Veal shanks - 1 per person
  2. Onion, chopped
  3. Carrots, chopped
  4. 2c. red wine
  5. 1/3c olive oil
  6. 1 28oz can whole tomatoes, crushed (include liquid)
  7. 1 can beef stock
  8. 3 cloves garlic
  9. Thyme
  10. Bay leaf
  11. Flour
  12. Pasta
Instructions
  1. Pat veal with light flour, mixed with salt and pepper
  2. Heat oil in deep large heavy skillet and brown shanks on both sides
  3. Transfer shanks to plate and saute carrots and onions until golden.
  4. Pour tomatoes, beef broth and wine in pot and add shanks.
  5. Cook covered over low heat for 1- 1-1/2 hrs
  6. Serve over pasta
  7. Sear shanks in oil on both sides until brown
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Mary Gersh’s hamburgers

Momburgers
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. Ground beef patties (any size you like)
  2. Paprika
  3. Garlic Salt
  4. Accent
  5. Tomato slice
  6. Lettuce
  7. Onion (see notes)
Instructions
  1. Just sprinkle a reasonable amount of paprika, garlic salt and accent on each side of the patty.
  2. Grill or broil to your preferred degree of doneness
Notes
  1. A very simple recipe, but it's a perfect burger.
  2. I like to saute red onion slices and serve with lettuce and tomato.
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Bistro-Quality Seared Steak

Bistro Seared Steak
Recommended by Josh Lewi and Harry Mateer
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 8-10 oz filet mignon, 1-1/2-2 inches thick OR NY strip steak
  2. 2TB butter (high-fat unsalted European)
  3. Kosher salt
  4. Coarse ground pepper
  5. 1TB Neutral oil (canola or rapeseed)
Instructions
  1. Allow steak and butter to come to room temperature at least 1 hour before cooking. Just before you’re ready to cook, heat oven to 450 degrees.
  2. Coat steak all over with 1 teaspoon flaky salt and a generous quantity of coarsely ground black pepper. Set a 12-inch ovenproof skillet over high heat until it gently smokes, about 5 minutes. Coat pan with 1 tablespoon neutral oil such as canola.
  3. Transfer skillet to center rack in oven. For rare meat, cook 4 minutes. For medium-rare, cook until juices bead on surface, 6 minutes. Bear in mind, steak will continue to cook on the stovetop, so here you want to stop slightly short of done to your liking.
  4. Return skillet to stove. Off heat, add butter, 1 sprig rosemary, 1 sprig thyme and 1 clove garlic, bruised with the flat of a knife. Tip pan toward you and spoon hot butter over steak, lifting occasionally so butter coats bottom of meat, about 1½ minutes.
  5. Transfer steak to a plate along with pan juices. Cover plate with foil, and let steak rest 10 minutes before eating, to allow time for juices to redistribute through meat. Serve immediately with french fries and a glass of red wine.
Notes
  1. Bifteck pôelé au beurre—steak pan-seared in butter, the type that usually graces a plate of steak frites—originated in restaurant kitchens but is just as easily (and in France, just as often) made by home cooks. It involves a few straightforward steps: An iron skillet heats until wisps of smoke appear. A thick steak sears until it develops a toothsome crust. After a brief sojourn in the oven, it returns to the stovetop to be finished with melted, herb-flavored butter.
  2. “This allows the full flavor to shine. Otherwise you are not doing justice to the meat,” said Mr. Desnoyer.
  3. Unlike many staple French techniques, this one isn’t dependent on precision—though its steps are rooted in culinary science. The high-heat searing encourages the Maillard reaction, by which a food’s amino acids and sugars caramelize to create a savory golden crust. The sizzling butter spooned over the steak undergoes the same reaction, further heightening the flavor as well as lending richness.
  4. Could it really be as easy as Mr. Desnoyer made it sound? There was only one way to find out. The first step was choosing a cut; I decided on a grass-fed filet mignon. I made sure I had on hand a European-style butter, with a higher butterfat content that prevents it from browning as fast as typical American-style butters do. I readied my mise-en-place, including tongs, for as Mr. Desnoyer had explained, piercing the meat with a fork allows valuable juice to escape.
  5. I heated the skillet a full five minutes as directed, recalling the master butcher’s parting words: “It’s not complicated. Just one thing is essential: You must resist the temptation to turn the steak until it has cooked for two full minutes. It will be worth the wait, I promise you.”
  6. And reader, it was—juicy, precisely medium-rare, full of primal savor and as deliciously French as any I’d ever eaten.
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Beef Stew ala Thomai

Beef Stew
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3 tbsp. vegetable oil
  2. 2 lb. beef chuck stew meat, cubed into 1" pieces
  3. 1 tbsp. extra-virgin olive oil
  4. 2 onions, chopped
  5. 4 carrots, peeled and cut into rounds
  6. 3 stalks celery, chopped
  7. 1 tsp Kosher salt
  8. 1/4 tsp freshly ground black pepper
  9. 1/4 tsp red pepper flakes
  10. 3 cloves garlic, minced
  11. 1 14.5oz can fire-roasted diced tomatoes with garlic
  12. 6 c. low-sodium beef broth
  13. 1 c. red wine (optional)
  14. 1 tbsp. Worcestershire sauce (optional)
  15. 2 tbsp red wine vinegar
  16. 1 tsp. dried or fresh thyme leaves
  17. 2 bay leaves
  18. 1 lb. baby potatoes, halved
  19. 1 c. frozen peas
  20. 1/4 c. freshly chopped parsley, for garnish
Instructions
  1. In a large dutch oven or heavy-bottomed pot over medium heat, heat oil. Add beef and cook until seared on all sides, 10 minutes, working in batches if necessary. Transfer beef to a plate.
  2. In the same pot, cook onion, carrots, and celery until soft, 5 minutes. Season with salt and pepper. Add garlic and tomato paste and cook until garlic is fragrant and tomato paste has darkened, 2 minutes.
  3. Add beef back to dutch oven then add broth, wine, Worcestershire sauce, thyme, and bay leaves.
  4. Bring to a boil then reduce heat to a simmer. Season with salt and pepper. Cover and let simmer until beef is tender, 30 to 45 minutes.
  5. Add potatoes and simmer, covered, until potatoes are tender, 15 minutes.
  6. Remove bay leaves. Stir in peas and cook until warmed through, 2 minutes. Season stew to taste with salt and pepper, then ladle into serving bowls and garish with parsley.
Notes
  1. Why Beef Chuck?
  2. Two reasons: 1) It's cheap! 2) It gets more tender the longer it cooks. Some quick-cooking cuts of meat (like sirloin) would get tough after simmering for 30 to 45 minutes. The opposite is true with beef chuck. If you find your beef isn't tender after 45 minutes, continue simmering, adding more broth or water as needed.
  3. Wine Isn't Completely Necessary
  4. Wine adds a layer of rich complex flavor to your stew. If you don't have any leftover cooking wine on hand, your stew will be delicious without it—just sub in more beef stock! Word to the wise, though: open wine keeps for MONTHS in the fridge. (For cooking. For drinking... eh, not so much.) So yes, that half glass of Pinot from September will work just fine.
Adapted from Delish
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Chili con Carne

Chili con Carne
This was provided by Bob Yanal. I haven't tried it yet (5/21)
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3 Tablespoons extra virgin olive oil
  2. 1½ cups large diced onion
  3. ½ cup large dice sweet red bell pepper
  4. 1-2 medium jalapeños, stems and seeds removed, finely diced
  5. 2 Tablespoons garlic, minced
  6. 1½ teaspoons ground cumin
  7. 2 Tablespoon chili powder
  8. 1 teaspoon dry oregano
  9. 1½ teaspoons salt
  10. ½ teaspoons freshly ground black pepper*
  11. 1½ pounds ground beef
  12. 1 Tablespoon Worcestershire Sauce
  13. 1 28 ounce can whole peeled tomatoes + ½ can fresh water
  14. 1 14 ounce can black beans rinsed and drained
  15. 1 14 ounce can of kidney beans, rinsed and drained
  16. Flavor Boosters
  17. 1 Tablespoon Fish Sauce (Three Crabs is best)
  18. 2 teaspoons Cocoa Powder
Instructions
  1. Push the Sauté or Browning button on your Pressure Cooker and allow to heat.
  2. Add oil to the Pressure Cooker cooking pot.
  3. Add ground beef, breaking it up well with a wooden spoon.
  4. Cook until the beef is slightly browned, and then drain fat.
  5. Add onions, bell pepper and jalapeños and sauté for three minutes.
  6. Add garlic, cumin, chili powder, oregano, salt and pepper.
  7. Cook another minute.
  8. Add Worcestershire Sauce, fish sauce & cocoa powder (if using), tomatoes, water and
  9. beans and stir.
  10. Lock the lid on your Pressure Cooker and close the Pressure Value.
  11. Cook on High Pressure and set the time for 10 minutes.
  12. Allow a 10 minute natural release and then quick release.
  13. Serve as it or Select Sauté and allow to simmer for a thicker chili.
Per Bob
  1. For the two of us I use 1 lb ground turkey or beef*, one can of beans.
  2. An instant pot is not necessary. Recipe sez pressure cook 10 minutes. In stove top pot, cook, I’d say, an hour.
  3. *Ground turkey is surprisingly higher in cals than ground beef. 1/4 lb ground turkey = 220 cals. 1/4 lb 93% lean ground beef = 170. Who knew?
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Prime Rib

Prime Rib
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 large shallot, coarsely chopped
  2. 6 garlic cloves, quartered
  3. 3 tablespoons minced fresh rosemary or 1 tablespoon dried rosemary
  4. 2 tablespoons minced fresh oregano or 2 teaspoons dried oregano
  5. 2 tablespoons minced fresh thyme or 2 teaspoons dried thyme
  6. 2 tablespoons minced fresh sage or 2 teaspoons rubbed sage
  7. 2 tablespoons olive oil
  8. 3 teaspoons pepper
  9. 1 teaspoon salt
  10. 1 bone-in beef rib roast (4 pounds) brought to room temperature
  11. Mirepoix (optional): one onion, a few carrots and a handful of celery, coarsely chopped
Instructions
  1. Season the meat
  2. Preheat the oven to 350°. While it’s warming up, start the seasoning. For a shortcut, you can definitely use a pre-made mix, but it’s easy enough to make your own from scratch. Begin by placing the shallot, garlic and herbs into a food processor; cover and pulse until it’s finely chopped. Then add in oil, pepper and salt. Cover and process until it’s blended. This will “wet” down the seasoning so it’s easy to spread on your rib roast. Rub the mix liberally over standing rib roast. Let it sit at room temperature about 30 minutes before roasting. This takes the chill off the meat surface, which aids in browning.
  3. Fill a 13×9-in. baking pan with the mirepoix and rest the meat on top. Place the prime rib fat side up, which will bathe the roast in its own flavorful juices as it cooks.
  4. Bake the meat until it reaches 5 to 10 degrees below your desired doneness. I’m a sucker for somewhere in between rare and medium-rare. That’ll take somewhere between 1-3/4 and 2-1/4 hours.
  5. You may be tempted to cut into your steamy, herb-crusted roast, but let it rest for at least 15 minutes. This gives the juices time to absorb into the meat. For larger cuts, you might want to let it stand for 5 minutes longer.
  6. If the bones are still attached, carve ‘em off with a sharpened knife. The easiest way to do this is to lift the roast onto its end using its protruding bone as a handle. Then glide the knife along the curve of the bone, detaching it from the rest of the meat. With the bones removed, you’ll be able to slice roast as thick (or thin) as you’d like.
Notes
  1. Definitely worth viewing the video and reading original link from Taste of Home. It includes an easy alternative to the seasoning (just salt, pepper and herbes de Provence)
Tools
  1. Food processor
  2. 13×9-in. baking pan (be sure the pan you choose isn’t too large, which will cause the drippings to evaporate)
  3. Meat thermometer
  4. Test Kitchen tip: For can’t-miss flavor, cut slits into the roast and stuff with minced garlic.
  5. I haven't tried making this (12/2020)
Adapted from Taste of Home
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Tom’s Famous Meatloaf With Red Wine Mushroom Gravy

Meatloaf With Red Wine Mushroom Gravy
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Cholesterol 0mg
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Dietary Fiber 0g
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Sugars 0g
Protein 0g
Vitamin A
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. For the meatloaf
  2. 2 ¼ pounds ground beef (chuck is probably best but I use a little leaner cut)
  3. 1 egg + 1 yolk
  4. ⅓ cup onion, diced
  5. ¼ cup carrot, diced
  6. ¼ cup red bell pepper, diced
  7. ¼ cup celery, diced
  8. ¼ cup portobello mushrooms, diced
  9. 2 tsp garlic, minced
  10. ⅔ cup bread crumbs (may need a little more to hold loaf together)
  11. ⅓ cup crushed tomato, canned SEE NOTE BELOW (I use canned chopped tomatoes, drain the liquid, then add some liquid back in, if necessary)
  12. 1 Tbl yellow mustard
  13. 2 tsp Tabasco sauce
  14. 1 Tbl Worcestershire sauce
  15. Optional - see note below - ⅓ cup ketchup + ⅓ cup for glazing (I use ¼ cup in the loaf and a few Tablespoons for glazing)
  16. 2-3 slices of bacon
  17. ______________________
  18. For the red wine sauce
  19. 4 TB butter
  20. 1 pound button mushrooms, sliced
  21. ½ cup onion, chopped
  22. 1 cup red wine
  23. 4 TB flour
  24. 3 ½ cups beef broth
  25. Pepper to taste
Instructions
  1. Preheat oven to 325.
  2. Combine all ingredients (except the ketchup for glazing and the bacon) in a bowl and mix well. I use my hands.
  3. The original recipe says to use a 10-inch loaf pan but I use a 9x13 glass dish. If you use the glass dish, mound the meat into a loaf in the center of the dish (see the attached picture).
  4. Spread the ketchup reserved for glazing on the top.
  5. Place uncooked bacon over the top.
  6. Bake until internal temperature reaches 155 degrees, about 1 ½ to 2 hours.
  7. Serve with mushroom gravy.
  8. RED WINE SAUCE
  9. Melt the butter in a pan.
  10. Add the mushrooms and cook over medium-high heat until all of the liquid from the mushrooms is absorbed.
  11. Stir frequently, so the mushrooms brown but don’t burn.
  12. Add the chopped onion and red wine.
  13. Continue cooking until the wine has been reduced.
  14. Add the flour.
  15. Stir well so that the flour absorbs the remaining liquid.
  16. Add beef broth all at once and stir constantly until the gravy thickens.
  17. Season with pepper and serve over slices of the meatloaf.
Notes
  1. I didn’t put any ketchup in the meatloaf. Instead I use the whole 14.5 can of tomatoes after I drained them. I also did not need any of the juice from the tomatoes.
  2. Another cook made the sauce with chicken broth to serve with chicken and said it was terrific. I haven’t tried that yet.
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Pot Roast

Instant Pot Pot Roast
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Calories 0
Calories from Fat 0
% Daily Value *
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Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
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Dietary Fiber 0g
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Sugars 0g
Protein 0g
Vitamin A
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 teaspoons seasoning salt (I use Lawry's)
  2. 1 teaspoon garlic powder
  3. 1 teaspoon dried parsley
  4. 1/2 teaspoon onion powder
  5. 1/2 teaspoon black pepper
  6. 3 lb beef chuck roast cut into 1lb chunks
  7. 1 tablespoon canola oil
  8. 1 cup low sodium beef broth
  9. 1 tablespoon tomato paste
  10. 2 tablespoons balsamic vinegar
  11. 1 tablespoon Worcestershire sauce
  12. 1.5 lb little potatoes
  13. 3 large carrots peeled and cut into thick slices
  14. OPTIONAL: corn starch to thicken juices
Instructions
  1. In a small bowl, combine seasoning salt, garlic, parsley, onion powder and pepper. Sprinkle over roast to season.
  2. Turn Instant Pot to saute. When it reads "hot", add the oil and sear roast on all sides. To do this, place the roast in the pot and do not move for 2-3 minutes. When you flip it, it should release from the pan easily.
  3. To the Instant Pot add broth, tomato paste, vinegar and Worcestershire sauce -- if there are brown bits stuck to the bottom from the meat, give them a scrape and they should release easily. Stir to combine.
  4. Put the lid on and turn the valve to sealing. Select Manual or Pressure Cook and set the cook time for 55-65* minutes on high pressure, depending how large your pieces are. (see notes below)
  5. When the cook time is over, turn the Instant Pot off and let the pressure release naturally for 10 minutes before turning the valve to venting and opening the lid.
  6. Add the Little Potatoes and carrots, put the lid back on, turn the valve to sealing and select Manual or Pressure Cook for 3 minutes.
  7. When the cook time is over, let pressure release naturally for 10 minutes before moving the valve to venting, releasing remaining pressure and opening the lid. (SEE NOTES!)
  8. Remove beef from the Instant Pot and slice or pull as desired. Serve with potatoes and carrots.
  9. OPTIONAL: If desired, combine equal parts corn starch and water, stir into the remaining juices and turn the Instant Pot to saute. Whisk continuously until juices are thickened. Taste sauce and adjust seasoning as desired, adding a tablespoon of honey if you want to add a little sweetness.
Notes
  1. 10 minutes was too long for my potatoes and carrots. I'd start venting after 4 minutes. You can always finish the in the microwave if they aren't ready.
Adapted from Recipe Rebel
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Marilyn Mossman’s Ribeye Steak

Boneless Ribeye Steak
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. Two 1-1/2 inch ribeye steaks
  2. Kosher salt
  3. 1TB butter
  4. Freshly ground pepper, to taste
Instructions
  1. Salt steaks liberally with kosher salt one day ahead of cooking and refrigerate
  2. Place steak on roasting tray with drip pan
  3. Put steaks in 300º oven until it reaches internal temp of 123º (about 1 hr)
  4. Heat a cast iron pan on the stove (with oil, if needed) on high temp
  5. Sear 1-2 minutes on each side
  6. Place a pat of butter on each steak and let it rest for 10 minutes
  7. Add pepper if desired
Notes
  1. Steak is cooked medium to medium-rare. Take it to 125º or more if you prefer more well-done.
beta
calories
0
fat
0g
protein
0g
carbs
0g
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