During the summer season our family schedule is quite relaxed; I can almost say it is the complete opposite of the rigorous winter scholastic tempo. With such our dinner preparation is a bit longer as well as we are eating much later than normal and go to bed, our son mainly, a lot later than normal as well.
Tonight’s dinner however was the epitome of fast. We had a fantastic bone in rib eye, thanks to Pete at Personal Gourmet, that I prepared with a simple side dish of sweet corn kernels and oven roasted carrots.
My mom showed me how she makes her steak and I have adapted her way ever since, and will share that with you today.
After years of purchasing very expensive frying pans, I was introduced by a chef to this very inexpensive frying pan that he uses, and most restaurants use. So I marched myself to a restaurant supply store to buy a 12” pan from “Liberty Ware” and I have been in love since. Not only can I make great steaks, fish, pork …. But I can also make great sauces with no separating issues or scorching. It does not matter how burned the pan get with a simple soaking and washing it looks brand new each time. I highly recommend it.

Tonight’s dinner June 16, 2010:

Bone-in Rib Eye Steak
Sweet Corn Kernels
Oven Roasted Carrots
Strawberries with sugar


Bone-In Rib Eye Steak with Oven Roasted Carrots

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Bone in rib eye steak
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 1


  • 6 carrots 6 carrots
  • 2.5 tbsps olive oil 2 tablespoons½ teaspoon olive oil
  • 0.5 tsp ground pepper ½ teaspoon freshly ground pepper
  • thyme fresh thyme leaves
  • 6 ounces pork chops 4 6-ounces pork chops


  • In a large frying pan sprinkle a fairly good amount of salt all around the bottom of it. Place the pan over high heat and let it get hot.
  • Meanwhile dry the pork chops as much as possible and sprinkle pepper if so desired. When the pan is nice and hot, add the steak and seared for a couple of minutes on each side. It should form a nice golden crust.
  • Lower the heat to medium-high and cook to desire doneness.


  • Preheat oven and 375 degrees.
  • Slice the carrots diagonally into ½ inch thick slices. The carrots will shrink when cooking, so make the slices a bit big.
  • Toss them in a bowl with the olive oil, thyme, salt, and pepper. Place on a baking sheet in one layer and roast in the oven for 20 minutes. The key is a very high oven temperature, so it will sear the outside and keep the inside moist.


Calories: 725kcal | Carbohydrates: 35g | Protein: 40g | Fat: 47g | Saturated Fat: 9g | Cholesterol: 113mg | Sodium: 335mg | Potassium: 1805mg | Fiber: 10g | Sugar: 17g | Vitamin A: 61145IU | Vitamin C: 21.6mg | Calcium: 133mg | Iron: 2.1mg

Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.

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