Peppered rib-eye steaks with pan-fried watercress from Food & Wine Annual Cookbook 2004: An Entire Year of Recipes (page 133) by Food & Wine and Kate Heddings and Dana Cowan

  • rib-eye steaks
    The rib-eye or ribeye (known as Scotch fillet in Australia and New Zealand) is a boneless rib steak from the rib section.
  • dry red wine
  • Show all ingredients...
  • Serves : 4

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