We love steak and purchase whole ribeyes on sale and have them sliced in the grocery store. However, we eat them for a special treat and I thought I would share with how I fix them.
First, butter the steaks... yes, butter. I am convinced it makes them more tender.
Next, season with Kosher salt, pepper and garlic powder. Ah yes, the magnificant trio.
Okay, we put one steak on the plate but those four steaks made two meals. Two days after this meal, I sliced the steak thin, at an angle. Sauteed with onion and mushroom, to re-heat. Placed on a sub roll, topped with American cheese and a little barbeque sauce for a real steak sandwich.