pan-fried ribeye steak with green salad, green chile corn bread


Turn up the heat to turn your steak very dark very quickly in a frying pan. Nice for a thinner steak, not ideal for a thicker one, unless you want it nearly raw inside. For more even cooking, you need to turn the heat down for thicker steaks.

The green chile cornbread was cooked two days earlier and I didn't cook any other vegetables that day, so a quicker steak was welcome. Marielos prefers hers more like shoe-leather. Her steak cooked considerably longer than mine. 


This is what you need for each serving:

  • 1 medium ribeye steak
  • olive oil
  • S&P, seasoning of your choice

the rest of the meal:

  • spring lettuce mix
  • grape tomatoes
  • green chile cornbread, sliced
Pic1: well-done ribeye steak, potato salad, cornbread, green salad, grape tomatoes, 1000-islands dressing



Pic2-4:  ribeye steak


Pic5: well-done
Pic6: green salad, grape tomatoes
Pic7: green chile cornbread, potato salad